Those that know me know that I am no chef. Never have been. Never will be. Sure I cook. It is a necessity when you have a family or even when you do not have a family. At some stage in your life everyone needs to cook. I have lots of recipe books here, yes I brought them all over from Australia, but when I look at the photos and read the instructions in these books I scratch my head, get a very confused look on my face, throw my hands up in the air and yell “Feck it”.
Since we arrived in Mersin I relied heavily on my mother in law for our meals. If not her then my sister in law would always have something that I could incorporate into whatever I was attempting to cook. Now I find it is a necessity again and I need to learn and learn fast.
Each afternoon my father in law will knock on my door and hand me some fruit that he has bought at the market (or perhaps steals from a neighbouring tree). Fresh, crisp elma (apple), uzum (grapes) straight off the vine, muz (banana) or whatever other fruit happens to be in season at the time. A couple of days ago he dropped in and handed me some avya. He kept repeating to me “Avya, avya. Good, good.” I had no idea what they were and even less idea what I was to do with them. He looked so impressed with himself that I searched my limited Turkish for the right response, “Ben avya seviyorum.” Of course I love avya despite not knowing what it was.
After some sleuthing I find that these strange little fruit are quince. I have a bag of quince, quinces or quini. What would the plural of quince be? Not sure. Searching the internet I found a relatively simple recipe for poaching quince, quinces or quinci – Avya Tatlisi.
I will start by saying that quince, quinces or quini are hard to the touch. Unpleasant. Peeled the fruit is coarse. Unpleasant. And believe me do not eat it uncooked. Blugh!
Here is my final product –
To be honest it didn’t taste that bad. Very sweet, in fact a little too sweet for my palate. Although originally a white fruit they slowly went pembe (pink) while simmering on the stove. The sugar caramelised nicely and I added a vanilla bean for taste (although I do not think it needed it on reflection) and I did not burn them on the bottom. I must say they may not look as appetising as the professionally made quince, quinces or quini but they were pretty moreish. Daughter was not a fan but her cousins tuckered in and even asked for more.
If you are interested in attempting the recipe (after all if I can do it anyone can) have a look here.
Hopefully my father in law brings me apples next time. I know what to do with them.
Incidentally the correct term for more than one quince is in fact quinces. Mystery solved.
janeyinmersin 
Aunty Spike loves them raw. Ugh.. like chewing cardboard to me, lol. But they make great jam (keep some seeds in to darken the colour), and are great in stews and curries etc. As for the plural.. dunno 🙂
LikeLike
Cardboard is as close as you are going to get to raw quince – yikes! The Turk loves it raw too but then again I have seen him eat a pepper sandwich (karabiber).
LikeLike
Hubby introduced me to mangoes when we were in Amsterdam. Love ’em! (didn’t like to show my ignorance at the time, but I’d got them confused with avacado which I hate!)
LikeLike
Mangoes! I love them for breakfast. Cannot wait until mango season here. And avocado – give them another try. They are so delicious. A little lemon, garlic and vinegar. Nom, nom, nom.
LikeLike
yeah I tried eating them raw – the piece I spat out flew all the way across the kitchen. Our university cafeteria sometimes serves quince compote. I can never decide if it’s a drink or dessert as it’s pretty sweet. So there are mangoes in Mersin????
LikeLike
We had mangoes here last year. They were huge. I love mango. Can’t get enough.
LikeLike
Are they locally grown?
LikeLike
Must be. My father in law brings them home. Will keep an eye out and let you know. It’s warming up so they can’t be far off being ripe.
LikeLike
Quince jam and Turkish cream on freshly baked bread is awesome! I would have loved locally grown mangoes when I was in Mersin. I ever saw were the very odd mango which was imported from South America and sold for a ridiculous price.
LikeLike
I asked Kemal where he brought his mangoes – there is a tree about 2 streets away. No one ever eats from it – probably dont know what it is. Same with the avocados that he brings home. They are huge and delicious. I am thankful that no one knows what they are. More for me. Nom, nom, nom.
LikeLike
What a fun blog you have. I find myself quite engrossed in it – and you answered my question about what to do with my Quince. Thanks you.
LikeLike
I’ve helped someone with a Quince recipe? Well that is definitely a first for me lol!
LikeLike
Well done Janey – personally I think they’re shite 🙂
LikeLike
They are definitely an acquired taste. I am not quite that Turkish yet 😉
LikeLike
. . many Turks drink their rakı neat and chew on slices of raw
ayva – not my taste, prefer my ayva cooked just the way you describe (less the vanilla)
LikeLike
The vanilla was a bit of an experiment, looking back I certainly didn’t need it and I won’t put it in my ayva tatli that I make this afternoon.
My father in law is already here watching tv waiting for me to finish making it lol!
LikeLike
. . he must have ‘controllation’ as my friend Emine says!
LikeLike