Not a pretty fruit, but quinces are big on flavour: sweet, exotic and as complex as honey.
Key Facts
Quinces grow well in the UK, but on a commercial scale imports are often from France and Turkey. They are related to the apple and pear and have a hard flesh and slightly waxy skin. Quinces can’t be eaten raw. If you allow them to soften and ripen a little, you can enjoy their gorgeous fragrance in your kitchen.
Uses in the Kitchen
Quinces are often poached with spices and roasted, when they turn a pinky colour. They remain popular in the cuisine of Turkey and Iran. For savoury dishes, they are a good match for fattier meats such as pork, goose or game birds. For desserts, quinces are a quirky addition to tarts and crumbles. Quince paste, known as ‘membrillo’ in Spain, is easy to make and an excellent accompaniment on a cheese board.
