Quince - A Complete Guide

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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.
The fruits are large and golden in colour and because the aroma is so intense they should be kept away from other foods. Quince can be used in savoury dishes much the same as apple and pears, they make an agreeable compote for roast pork and can be added to braised meats, particularly tagines with their strong flavours whilst the sweetened pulp can be served with cheese, particularly goats.

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.

Quince Recipes

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Content and picture Miles Collins

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