Healthy Food Database

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