Also indexed as: Apple Quince, Pineapple Quince
Preparation, uses, and tips
Almost anything that can be done with apples can be done with quinces. They need a similar
length of cooking time and are delicious stewed, baked, and made into fruit butter. When
baking with quinces, add sugar only after they become soft and the flesh starts to change in
color from white to pink.
Quince around the world
Quince paste is still widely made in France (contignac) and Spain
(membrilo), while a quince spread (dulce do membrilo) is made in Argentina and
Chile.
Morroccan cuisine incorporates quinces in its flavorful tagines, stew-like
combinations of meats and dried fruits often spiced with cinnamon and cloves.
Cutting, peeling, and coring quince
Peel quince before using it in jams, preserves, desserts, and savory dishes. Since quince
is such a hard fruit, be sure to use a large, firm chef’s knife to cut it into halves,
quarters, or slices. Peeling works well with a vegetable peeler or a small paring knife.
Remove the core with a small, firm paring knife.
Quince “sauce”
Quince makes an excellent fruit sauce similar to applesauce. To prepare, peel a few
quinces, slice them, and remove the seeds. Cook them in a small amount of water with plenty of
sweetener of choice until they reach a pulpy consistency like applesauce. Mash or puree in a
food processor and serve.
Buying and storing tips
Choose quinces that are firm with a pale yellow skin. Sometimes quinces are mottled with
brown spots, but such markings do not affect their flavor or quality. Quinces that are
shriveled, soft, or brown all over are no longer fresh. Since they bruise easily, quinces must
be handled carefully.
If quinces are not completely ripened, store them at room temperature until they are yellow
all over and give off a pleasant scent.
If you do not plan on using ripe quinces immediately, they can be wrapped in a plastic bag
and stored in the refrigerator for up to two months. Be sure to store quinces apart from
apples and pears because their powerful aroma may permeate these other fruits.
Varieties
Pineapple quince
With a flavor that resembles its tropical namesake, the pineapple quince from California is
the most common variety available in the United States. Like most varieties of quince, it is
hard and tart, so it is primarily used for cooking.
Apple quince
A sweeter variety of quince, called the apple quince, was developed in the 1990s. Unlike
most quinces, this variety can be enjoyed raw.
Nutrition Highlights
Quince, 1 fruit (92g)
Calories: 52
Protein: 0.37g
Carbohydrate: 14.08g
Total fat: 0.09g
Fiber: 1.7g
*Excellent source of: Vitamin C (13.8mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.