quince

Quince (Cydonia oblonga) is a deciduous fruit tree in the Rosaceae family, native to the Caucasus and western Asia and cultivated in temperate regions worldwide. It is grown for its aromatic fruit, which is highly prized after cooking. The tree typically reaches a few meters in height, with a broad crown, oval leaves, and pinkish-white spring blossoms. The fruit is a hard, yellow-skinned pome, usually pear- or apple-shaped, about 7–12 cm in diameter.

Raw quince is extremely tart and astringent, and it is rarely eaten fresh. When cooked, the flesh softens and releases a distinctive fragrance. Quince is high in pectin, which makes it ideal for jams, jellies, marmalades, and paste such as membrillo in Spain or cotignac in France. It is also used in pies, sauces, stews, and as a flavoring in beverages. In many culinary traditions, quince accompanies meats, especially pork and lamb, in savory dishes.

Cultivation and uses: quince adapts to temperate climates with cool winters and well-drained soil. Fruits are typically harvested in autumn and improve in flavor and aroma with storage. Quince bruises easily and should be handled gently; ripe fruit can be kept cool but is best used soon after harvest. Like many pome fruits, quince seeds contain small amounts of cyanogenic compounds and should not be eaten raw in large quantities, though cooking neutralizes these compounds.

Nutritional profile: quince provides dietary fiber and vitamin C, with modest amounts of other minerals and sugars. It is primarily used for flavor and aroma in foods rather than as a major staple fruit.