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See also: Article on Quince
QUINCE
Quince is not edible when raw (very hard, bitter and tart), but when thoroughly cooked, makes an excellent preserve.
SELECTION - Select fruit that are large, firm, and yellow with little or no green. Quinces should be picked when full-yellow and firm. Quinces must be handled carefully as they bruise easily.
STORAGE - Wrap quinces in a plastic bag and refrigerate them for up to 2 months.
PREPARATION - Quinces are not eaten fresh because of their astringency (due to high tannin content). Because of its high pectin content, it’s particularly popular for use in jams, jellies, and preserves. Quinces tend to hold their shape, so they are ideal for poaching, stewing, or baking as a dessert.
AVAILABILITY - This fragrant fruit is available September through January.
CDC.gov - 5 a Day
Use quince when a recipe calls for pears or apples.
Serve cooked quince in your fruit compotes.
Add quinces to your baked goods.
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