Quince is a fruit that is native to western Asia and Turkey and is grown on trees. It is a deciduous tree that bears hard, aromatic bright golden-yellow pome fruit, similar in appearance to a pear. The fruit is round and edible, close in size to an apple or a pear, and has a rather tough texture. Quince is yellow in appearance, short, somewhat round, and has a relatively tough texture. The fruit is hard, acidic, and astringent before cooking, but it turns red, takes on a whole different flavor, and tastes divine when cooked. Quince is a very nutritious fruit that also has a very low calorie density. One 100-gram quince fruit contains just 57 calories, according to the USDA National Nutrient database. It’s also a great source of dietary fiber, antioxidants, vitamins, and minerals. The fruit contains tannins including catechin and epicatechin and has a very high concentration of vitamin C. Quince is also a good source of calcium, iron, potassium, magnesium, and copper.

Quince is seldom eaten raw, but is processed into marmalade, jam, paste (known as quince cheese), or alcoholic beverages. Because quince fruit is full of pectin, it is most often found as a jam, jelly, marmalade, or compote. Quinces are used to make marmalade and jam, spoon sweets, and jellies. The fruit has a lot of pectin, a naturally occurring starch. Quinces also make great additions to apple pies, and theyre delicious when cooked with meats. There are some well-known and well-loved pork dishes in Greece made with quince, and its also good with proteins such as lamb, turkey, and duck. Quinces can be baked, just like apples, for a sweet and simple dessert.

In summary, quince is a fruit that is native to western Asia and Turkey, grown on trees, and has a rather tough texture. It is seldom eaten raw, but is processed into marmalade, jam, paste, or alcoholic beverages. Quince is a very nutritious fruit that is a great source of dietary fiber, antioxidants, vitamins, and minerals.