Healthy Food Database

Quince
Forget roses, a gift of quinces is a true sign of ardour and devotion. In Greek mythology the quince was the famous golden apple awarded by Paris to Aphrodite, goddess of love. The quince is related to both the apple and the pear but is too hard and sour to eat raw. When cooked it has a soft, pink flesh and the grainy texture of stewed pear.

Quinces are ready when they are bright yellow in colour and extremely fragrant. Avoid any that are insect damaged (watch out for small holes, a sign of burrowing critters). Quinces should be very hard - a soft fruit is rotten inside.

Quinces take a long time to cook. They are delicious baked in a sweetened liquid, with aromatic whole spices like cardamom and cinnamon. When preparing quince, drop the cut pieces into acidulated water (water with lemon juice) otherwise they will discolour quickly.
Category: Fruit
In Season: Autumn Winter
To Buy:
Quinces are ready when they are bright yellow in colour and extremely fragrant. Avoid any that are insect damaged (watch out for small holes, a sign of burrowing critters). Quinces should be very hard - a soft fruit is rotten inside.
To Store:
Quinces will keep in a cool place for several months - place on a single layer in a basket and do not refrigerate.
Tips & Tricks:
Cooking Tips:
Stew quince slowly to make fillings for pies and tarts. Sweeten with pear concentrate in place of sugar.

Nutrition per 100 Grams:

Energy (kJ):
260
Fibre, g:
Fat (g):
0.2
Monosaturated Fat , g:
0.0
Potassium:
Salicylates:
No information available
Carbohydrates, g:
11.0
Protein (g):
0.5
Saturated Fat, g :
0.0
Vitamin C:
Amines:
No information available
Glutamates:
n/a

Benefits the Following Health Conditions:*

Find recipes with Quince

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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