Quince pear

Quince pear

  • +Description

    The quince pear is a fruit resembling a pear and is native to warm-temperate southwest Asia in the Caucasus region. Quinces are relatives of apples and pears and they all belong to the pome fruit family. The fruit grows on trees that grow up to 6 meters high. The immature fruit has a green hard exterior, but once ripe, the skin turns yellow with hard, strongly perfumed white flesh. Quinces can’t be eaten fresh like apples and pears, they need to be baked or frozen to eliminate their acidity.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available     Available       Available Available Available Available Available

    Quince pears are available from Chile (April) and Turkey ( August until January)

  • +Main nutrients

    Vitamin A and C, Iron, Potassium

Main varieties

  • Quince pear

    Quince pear

    Quinces are relatives of apples and pears and they all belong to the pome fruit family. The fruit grows on trees that grow up to 6 meters high.

    View Quince pear

Preparation

Preparation

Cut the fruit vertically into two halves and remove the hard core. The skin can be removed, but is edible. From here either slice the two halves or cut in small pieces. Note that the white flesh quickly becomes oxidized and turns brown when exposed to the air. Due to their high tannin content, quince are not eaten fresh. Since quince hold their shape, they are ideal for poaching, cooking, stewing and baking.

Consumption

Quinces can never be eaten raw. Though the interior of the quince is white when raw, cooking will turn the flesh deep red. Due to their high pectin content, the quinces are popular for use in jams, jellies and preserves and are ideal for poaching, stewing, cooking or baking as a dessert.

When to eat

The immature quince is hard and has a green skin and can be ripened at room temperature. Once ripe, the yellow fruit can be kept in the refrigerator for up to two weeks.

Did you know..?

  • Quinces are ideal for you when you need to lose weight.
  • In the Middle East and the Mediterranean, traditional recipes over a thousand  years old call for stewing quince with pork, lamb or goat.
  • Modern American recipes also suggest replacing one third of the apples in a apple pie with quince slices to add a bit tartness to the traditional apple pie.
  • Germany makes a fruit juice from quinces that is said to blend well with sweeter juices.
 
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