A quince fruit looks like a pale yellow, bumpy apple, sometimes covered in soft fuzz. When ripe but uncooked, it is solid, hard to slice, and its flavor astringent, so why bother to eat quince at all? Give it a sniff—quinces are intoxicatingly, unforgettably aromatic. Their floral scent translates into a rich flavor when cooked.
The storied fruit (it features in the bible's lyrical, food-centric Song of Solomon) originated somewhere around Western Asia and the Caucasus, and quinces have been cultivated for millennia around the Mediterranean and in the current-day Middle East. It's a fruit worth getting to know. Learn how to choose and store quince, and the best ways to use and enjoy it in both sweet and savory dishes.
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The Allure of Quince
We mentioned the intense aroma of the quince, what about its flavor? Quince are generally cooked because they are woody and tart when raw. When cooked, the fruit's flavor is gently aromatic, like apples, but their texture is much more dense and rich—and the flesh turns pink.
When Quince Is in Season
Quince season is from late summer through fall. In the United States, the fruit appears at farmers markets' and in grocery stores from around September. In California, where most domestic quince orchards are planted, their season begins in late August, while in New York (quinces are hardy from USDA zones 5 to 8), from around October. Thanks to cold storage, they might be available through March.
Because quinces are widely farmed in regions ranging from Chile and Argentina, South Africa and Australia, China, Europe, Morocco, Iran, and Turkey, imported quinces appear at U.S. markets whenever they ripen at their point of origin. Southern Hemisphere-grown fruits appear in the U.S. in springtime.
How to Select and Store Quince
You know a quince is ripe when it smells fragrant. Choose quinces that are even-toned, and pale yellow, with no darker spots (they bruise easily). Green quinces are underripe and less aromatic. A fine, natural layer of fuzz may cover the fruit, slowly sloughing off as the quince ripens. The fuzz is a sign of freshness and sometimes an indication that the fruit has not traveled far.
Storing
At home, quinces will last longest in the refrigerator, but this will deprive you of their best feature: the aroma. A bowl of quinces can perfume an entire room. Keeping a fragrant quince in a sock or sweater drawer for a few days is an esoteric but effective way to make the world seem like a better place.
How to Prep
Wash quinces just before you need to prepare them. If you peel or slice them, most quinces will turn a little brown as they oxidize, like apples. (Some quinces, like some apples, have been bred to withstand browning.) This does not affect their flavor and will not change their appearance once cooked. If it bothers you, drop the slices into water with some added lemon juice while you work.
The Best Methods for Cooking (and Preserving) Quince
Die-hard quince enthusiasts might eat the fruit raw, when it is very aromatic but astringent. One traditional method is to peel and cut the raw fruit, soak it in salted water, and eat the slices after a couple of hours. It's an acquired taste! More common is to use cooked quince as dessert or as part of a savory entrée.
Low and Slow:
Cooking quinces low and slow is the usual and best method. Whether poached in syrup, roasted in the oven, or simmered until soft, the texture changes over hours from wooden to melting and soft, and the flavor goes from tart and dry-on-the-tongue to apple-like and aromatic.
When quinces are cooked for a very long time, they turn from pale cream to pink and deep rose (this is ensured by keeping the skin on, or adding peels or their seeds to the cooking liquid).
Preserving
Because of their high pectin content, quinces are ideal for making jellies and jams, as well as thick pastes, and fruit leathers. Membrillo (quince cheese, in English) is a thick, red paste made from a puree of quince cooked down until firm and gelatinous.
Desserts
Baked whole: Quinces can be baked whole—skin, seeds, and all—in a moderate (350 degrees Fahrenheit) oven. After a minimum of 1.5 hours, they will be tender enough to slice with a spoon, and have a gently sweet flavor with a hint of tartness. Drizzle them with maple syrup and serve with whipped cream.
Halved and poached: This is a more common way to cook quince: slice in half with the core removed (raw, this is the woodiest, most granular part of the fruit) and poach, like pears, for an hour or more in a syrup or sweetened wine. The tender, syrupy quinces can be stuffed with mascarponeor yogurt to serve. Peeled pieces of quince cooked gently in syrup can be canned for long-term, shelf-stable storage.
Savory Uses
Quinces are also used in slow-cooked savory, spiced dishes like tagines and stews.
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Flavors and Ingredients That Pair Well With Quince
- Cooked quince fruit pairs especially well with fresh bay, vanilla beans, lemon and orange zest, juniper, cinnamon, cloves, allspice, cumin, anise, and five-spice powder.
- Greek yogurt, labneh, whipped cream, and vanilla ice cream are winning additions to desserts with quinces.
- In slow-cooked savory braises and tagines, dense quinces complement lamb, duck, and chicken.
- Vegan versions with winter squash or sturdy root vegetables work equally well.
- Membrillo is delectable on a cheese board, or served with charcuterie.
