Quince

Fruit

Quince is a fragrant, golden-yellow fruit related to apples and pears. While too firm and tart to eat raw, it transforms beautifully when cooked—its flesh turning pink and releasing a floral, honey-like aroma. Quince has been cherished for centuries in Middle Eastern and Mediterranean cuisines for its unique flavor and natural pectin content.

Health Benefits:

High in vitamin C for immune and skin support

Rich in dietary fiber for digestive health

Contains antioxidants that may reduce inflammation

Provides potassium and copper for heart and metabolic function

Natural pectin aids in gut health and jam-making

How chefs use it:

Poached or stewed: Turns soft and aromatic, ideal for desserts or sides

Jams & jellies: Naturally high in pectin—used to make quince paste (membrillo)

Baking: Added to tarts, cakes, and compotes for a floral sweetness

Savory dishes: Pairs well with lamb, duck, and spiced stews

Cheese pairings: Commonly served with manchego or aged cheeses

Texture & Prep Tips:
Hard and dense when raw; softens and turns pinkish-red when cooked. Peel and core before cooking. Simmer with sugar, lemon, or cinnamon for best flavor. Store at room temperature until aromatic, then refrigerate.

Flavor profile in a dish:
Fragrant and floral with a blend of tart apple, pear, and honey notes—sweetens and deepens when cooked.

Peak Season: Fall to early winter (California: October–January).
Farming Note: Grown on small trees in warm, temperate climates. Requires well-drained soil and full sun. Fruits are hand-harvested when fully yellow and aromatic for best quality.