quinces

Quinces are the fruit of the deciduous shrub or small tree Cydonia oblonga, a member of the rose family. Native to the Caucasus and Southwest Asia, they were cultivated in ancient times around the Mediterranean and later spread widely in Europe and other regions of Asia. The fruit is typically yellow when ripe and has a hard, aromatic flesh with a somewhat irregular, pear-like shape. Raw quince is very tart and astringent, so most consumption occurs after cooking, which softens the flesh and enhances sweetness.

Quince trees are hardy and tolerate cold climates, but they prefer sun and well-drained soil. They produce fruit in autumn, and the fruit can be stored for several weeks under cool, dry conditions. Quinces are often grown as ornamental trees because of their spring blossoms and fragrant fragrance.

In cooking, quince is used to make jams, jellies, marmalades, sauces, desserts, and the traditional paste membrillo. It is commonly poached in sugar syrup or cooked with wine. The fruit’s high pectin content helps set jams and can aid texture in other preserves, which is why quince is valued in preserves-making. The fruit is rarely eaten raw.

Nutritionally, quince is low in calories and high in fiber and vitamin C. The common quince refers specifically to Cydonia oblonga, while related forms such as the Chinese quince belong to different species.