Quince: Fragrant, Tart Fruit That Shines When Cooked

Quince is a **fragrant, pear-shaped fruit** with very firm, tart flesh. It’s usually **cooked**, which transforms the flavor from astringent to floral-sweet and turns the flesh **pink to ruby**. Classic uses include **poached quince, jams/jellies** and **membrillo** (quince paste) served with cheese.

Per 100 g raw: **~57 kcal**, **~15 g carbs**, **~2 g fiber**, **vitamin C (~15–20 mg)**, small amounts of **potassium** and **copper**. Naturally **low fat** and **sodium-free**.

- **Pectin & fiber:** support digestion and help jams set naturally. - **Vitamin C & polyphenols:** antioxidant and immune support. - **Aromatic flavor booster:** adds depth to fruit desserts and savory braises.

- **Astringent raw:** most varieties are unpleasant uncooked. - **Seeds:** like many pome fruit, seeds contain compounds (amygdalin)—**avoid eating in quantity**. - **Sugar in preserves:** jams and quince paste can be **high in added sugar**—enjoy in moderation.

- **Poach or bake** with sugar, citrus and spices (cinnamon, star anise). - Make **jam/jelly/membrillo** (high natural pectin = great set). - Add cubes to **tagines, braises** (lamb/chicken) for sweet-sour notes. - **Pair with cheese** (manchego, aged cheddar), yogurt or ice cream. - **Flavor enhancers:** lemon zest, vanilla, cardamom, ginger.

Choose fruit **golden-yellow and aromatic**. Peel and core carefully (it’s hard), and **cook low & slow** to develop the rosy color and silky texture.