Quince is almost always cooked in Turkish cuisine: it is made into desserts and preserves or added to stews. Raw, it is firm, astringent, and surprisingly refreshing; finely grated, its astringency mellows and its texture falls somewhere between apple and quince. The only technical challenge is browning: cut quince oxidizes as soon as it meets air, so lemon juice is an essential first step, not just another ingredient.
Put two 200 ml measures of cold water in a wide bowl, squeeze in half the lemon juice, and stir. Keep the bowl on the counter right beside the grater. Searching for it after grating the quince is enough time for browning to begin.
Peel the fuzzy quince skin and use a knife to cut out the core in a cone shape; also remove the hard, stony flesh around the core. Grate the fruit using the large holes of a box grater; a fine grater turns the quince to puree. Drop each handful directly into the lemon water as you grate it, and press it under the water with your hand.
Break the walnut kernels into large pieces by pressing them in a mortar or with the side of a knife. Do not grind them to powder; they are the salad’s only crunchy element, and powdered walnuts soak up the quince juice and become pasty. Remove the pomegranate arils and put them on a paper towel. Tear off the mint leaves by hand.
Transfer the quince to a strainer and gently squeeze it in your hands, but do not remove all the water. In a wide bowl, toss the quince with the remaining lemon juice, olive oil, and salt, then fold in the walnuts and pomegranate arils. Scatter the mint leaves over the top and serve immediately; the walnuts soften if the salad sits.
Put the grated quince into the lemon water immediately; quince exposed to air turns brown within 2 minutes, and the color cannot be restored. Allergen: Based on the ingredient list, this contains tree nuts (walnuts). Check packaged product labels for other allergens.
Ayvayı rendeledikten sonra limonlu suya atmak şart, iki dakika beklettiğim rende kahverengi oldu. Rendelemeden önce limonlu suyu hazırlayın, ayvayı soyup rendeye başlayana kadar geçen süre bile yüzeyini karartıyor.
Nar tanesini servise yakın ekledim, önceden karıştırınca suyunu salıp salatayı pembeleştiriyor.
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