Quinces resemble knobbly, misshapen golden apples with patches of downy fuzz on their skin. Their unremarkable exterior appearance, however, belies the culinary joy this fruit can bestow. Their flavor is unique, difficult to characterize but often described as a cross between an apple, a pineapple and a pear. Most notably, the quince has a heady, intense floral fragrance unlike any other fruit. When cooked, quinces become flavorful and tender, with most varieties turning a deep pink or rose color that’s quite beautiful.
Quince paste (membrillo) is a very popular product that is widely available in specialty gourmet markets and cheese shops. This delicious condiment is traditionally served with salty cheese, most notably Manchego, Spain’s most famous sheep’s milk cheese.
With their high pectin content, quinces make excellent jams, jellies and chutneys, especially if they're underripe or tinged with green. Quince’s tart flavor works well in both savory and sweet dishes; use them just about anywhere you’d put apples or pears — in pies, cakes, sauces, crumbles, sorbets, compotes or stuffings. The fruit’s signature tart-sweet flavor also works exceptionally well in braises, tagines and stews as an unexpected counterbalance to rich, fatty meats, duck and goose.
Why choose organic?
Choose organic whenever you can to help keep the residues of conventional agricultural pesticides and fertilizers out of your food. Organic produce is grown without toxic synthetic pesticides and fertilizers, using sustainable farming methods that protect the environment and help keep pesticides out of our soil, air, water and food supply. Organic food is the healthiest choice for people and the planet — and we think it tastes better, too!
How to select and store quince
Tips for using quince