/ 1 kg quinces
Quinces are a good source of dietary fiber and vitamin C, and contain pectin and polyphenolic compounds with antioxidant properties. The fruit is low in calories and contains no significant fat.
About
The quince (Cydonia oblonga) is a golden-yellow pome fruit native to the Caucasus region and parts of Central Asia, belonging to the Rosaceae family alongside apples and pears. The fruit is hard, fragrant, and typically pear-shaped with dense, astringent flesh and numerous seeds embedded in a central core. Raw quinces are too tart and fibrous for direct consumption, with a distinctive musky aroma and floral undertones. The fruit's color ranges from pale yellow to deep golden, often with a fuzzy coating that diminishes as it ripens. Several cultivars exist, including 'Smyrna,' 'Pineapple,' and 'Champion,' each with varying sweetness and size characteristics.
Culinary Uses
Quinces are primarily valued as a cooking fruit, transformed through prolonged heating into soft, fragrant preserves, jams, and marmalades. They are traditionally used to make membrillo (Spanish quince paste) and Polish quince cheese, dense confections served alongside cheese. In Middle Eastern, Mediterranean, and South Asian cuisines, stewed quinces appear in savory tagines, braises, and meat dishes, where their natural pectin and mild sweetness complement poultry and game. Quince paste also serves as a filling for pastries and tarts. The fruit's high pectin content makes it valuable for setting jellies and as a natural gelling agent when combined with lower-pectin fruits.