Gourmet Food Source
Quince have a smell of the autumn about them, a relative of the apple and pear they are similar in size and shape. Unlike its relatives quince are not for eating raw, it calls for long, slow cooking and makes wonderful jam, jelly and marmalade.
Quinces can be problematic; the best time to pick them is when they are just beginning to ripen and then brought indoors to mature. If they become overripe they are difficult to use, particularly in preserves.
Quinces grow on trees of up to twelve feet, which need to be cut back in the early years until established. Quince is an old fashioned fruit, which requires patience and care; they are a welcome sight in late October but can never be considered as a serious contender against the apple or pear.
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Content and picture © Miles Collins