When eaten raw, quince is sour, dry, and astringent to the taste buds, practically inedible. However, when cooked, this magical fruit transforms into an aromatic edible that can be made into a sweet paste, poached and preserved, baked into a tart, or simmered with savory dishes.
Quince embodies the fall flavors of apples and pears, but also reveals tropical fruit notes of guava and pineapple. It is a good source of vitamin C, copper, iron, and fiber. Before cooking with quince let this aromatic fruit sit in your kitchen for up to one week and enjoy its sweet fragrance.