Quince: Fragrant Ancient Fruit Rich in Pectin Fiber, Vitamin C & Floral Acidity

Quince (*Cydonia oblonga*) is a **golden, knobbly pomaceous fruit** related to apples and pears. Eaten almost exclusively **cooked**: heat breaks down cell walls, converts tannins, and triggers a pink–ruby hue via polyphenol oxidation.

| | Amount | %DV | |---|---|---| | Calories | 57 kcal | — | | **Carbohydrate** | 15.3 g | 6 % | | – Fiber (pectin-rich) | 1.9 g | 7 % | | **Vitamin C** | 15 mg | 17 % | | Potassium | 197 mg | 4 % | | Copper | 0.1 mg | 11 % | Polyphenols (catechins, chlorogenic acid) contribute antioxidant activity.

- **Pectin fiber** supports satiety, healthy cholesterol & gel formation in jams. - **Vitamin C & polyphenols** provide antioxidant protection. - Gentle **fragrant acidity** lets you reduce added sugar in preserves compared with low-flavor fruits. - Traditional preparations (poached quince) offer **lower glycemic load** when sweetener is moderated.

- **Inedible raw** for most palates: very hard & astringent—requires cooking (poach, bake, roast, stew). - High natural acidity means added sugar is often used; balance with spices & citrus to **cut sugar by 15–30%**. - Browning occurs quickly after cutting; keep pieces in acidulated water (lemon).

- **Poach** wedges gently (1:1 water:sugar or lighter syrup) with lemon, vanilla, star anise until rosy. - Reduce poaching liquid into glaze for yogurt, oatmeal or panna cotta. - Make **membrillo (quince paste)** to pair with manchego or sharp cheeses. - Add diced quince to lamb or tagine for sweet-tart depth. - Incorporate into pies mixed with apples/pears for structure (pectin boosts set).

- Use a **sturdy knife**; peel, quarter, core (tough core). - Acidulated water prevents enzymatic browning before cooking. - Long, low **poach (45–90 min at 85–90 °C)** develops color & aroma; rapid boil can toughen. - For paste: cook purée + sugar (≈ equal weight) to 103–105 °C then dry.

- Choose **firm, heavy fruits** with strong floral perfume. - Skin: bright yellow with minimal bruising; russet patches are cosmetic. - Small fuzz rubs off at maturity; avoid shriveled or green fruit (unripe).

Refrigerate whole quince **up to 4 weeks** (ethylene producers—keep away from leafy greens). Cut fruit: refrigerate airtight, use within 3 days. Poached quince keeps 7–10 days chilled in syrup; paste (membrillo) stores months when wrapped & cool.

Quince is **hardy & pest-resistant**, often needing fewer sprays than apples. Its long storage life lowers waste. Using lighter-sugar preserves reduces refined sugar footprint; cores/peels can be simmered to extract extra pectin for other jams.

✔︎ Aromatic, pectin-rich fruit for preserves & cheese boards ✔︎ Source of vitamin C & polyphenols ✖︎ Needs cooking & knife care; manage added sugars thoughtfully.