Region of Origin
Commodity:
Quince
Description & Origin
Quince is an ancient fruit in the same family as apples and pears. It looks like a large, green to golden yellow, lumpy pear with smooth skin covered in a natural fuzz. The fruit is known for its strong, tropical-musky scent and high pectin content. Commercially-grown quince cannot be eaten raw - it must be cooked. Once cooked, quince becomes rich, intensely aromatic and turns a deep pink-red colo...
Other Names
Common Quince, European Quince, Pineapple Quince, Golden Apple, Membrillo (Spanish), Coing (France), Mela Cotogna (Italy), Safarjal (Arabic), Aiva (Russian), Wen Po (China)
Health Benefits & Nutrition
Quince contain moderate amounts of potassium and vitamin C, but they are very rich in fiber. The seeds found inside the quince are dried and used as a tea to soothe sore throats in traditional Middle Eastern medicine.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Quince has been used to make sweet pastes, preserves, jams, and marmalades for centuries. A quince added to a batch of applesauce or pie adds an attractive color and fragrance. They can also be stuffed and stewed until very tender. Quince can also be used in savory applications. In Persia and modern-day Iran it is used to make a traditional fall stew with veal called Khoresht-e Beh.
Flavor Pairings
Apricot, Prune, Plum, Fig, Orange, Tangerine, Lemon, Apple, Ginger, Rosemary, Cinnamon, Honey, Star Anise, Vanilla Bean, Sugar, Brandy, Ice Cream, Alpine Cheese, Manchego Cheese, Ricotta, Labneh, Bone Marrow, Lamb, Veal
How to Store & Use in the Kitchen
Quince can be stored on the counter to ripen or in the refrigerator in an open container. They are fully ripe when golden yellow (some tinge of green is okay) and fragrant.
Quince must be fully cooked until completely soft. The skin and seeds are not used. Peel, core, and halve, quarter, or chop for processing. As they cook, the quince will become more deeply fragrant and turn an alluring red-orange color.
Fight Food Waste Tips for root to stem cooking
Quince seeds can be saved, washed, dried, and used to make a traditional Persian tea.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-36°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes-Moderate
SENSITIVE TO ETHYLENE:
Yes-Medium
RIPENS AFTER HARVEST:
Yes – like other pome fruits, quince will continue to ripen after harvest. Fruit picked before the fruit turns mostly yellow will not properly ripen.
PROFESSIONAL RIPENING RECOMMENDED:
No
Quality Assessment
Quince should be full yellow with some potential green tinge. The fruits should be firm and free from defects, but slightly misshapen fruits are normal. Some thin, white fuzz remaining on fruits is natural and acceptable.
Important Handling Notes
Quince bruise easily once ripe and should be handled with care.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, quince may last 2-3 months.