I like raw quince, especially grated with lemon juice and with another slightly sweeter fruit. The batch I’m making today is being cooked for a sauce to go with pork ribs. I think I may have to get some more so I can have my quince salad the way I like it!!! Inedible raw???? WTF?
Is it possible to store it in jars out of the fridge in Australia (Perth)?
Hi, Michael! You mean “store quince jelly in jars”? Yes, you should be able to as long as the jars have been properly processed for canning. If the jelly has not be canned, then you’ll need to refrigerate.
Last year I had a bumper crop of quinces so while I was making Apple Cider Vinegar I decided to make some vinegar with the quinces it is delicious in my morning water drink instead of ACV. I also use it in pesto and Salas etc. Quince and apple are very similar nutritionally one doesn’t have Vit K2. New Zealand
They can be eaten raw, and commonly are in the South, by grating (with a cheese grater) and soaking in salt water.
The Portuguese used quince jam in their discovery voyages, they call it marmelade, not to confused with American marmelade.
Here is another idea for using quince raw – Quince Salad – delicious served with any fish dish especially, but goes well as a side dish to other meats as well. First mix 1 cup of lemon juice with 1/2 cup of sugar and 1/2 teaspoon salt. Stir well until sugar is all dissolved. Keep aside. For 4 servings take 2 – 3 medium sized quinces. Wash and dry, cut any spots away. With skin on and using the course side, grate the quince all around till you reach the core. into a dish with a close fitting top, ie an plastic ice cream container. when done pour the lemon juice mixture over the grated quince, close the lid tightly and shake container well for the lemonjuice to mix well with the grated quince. Place in refrigerator for a couple of hours for flavours to mix and develop until ready to serve.
Unfortunately it does not keep long before turning brown, but this fresh tasting salad is worth the effort :).
Quinces CAN be eaten raw, I do so all the time (been doing it since I was a kid). I find them delicious and juicy, and they contain very good levels of vitamin C – specially useful in winter times. By eating them raw you get the most of their antioxidants, their astringents compounds protect the colon’s mucous membrane from inflammatory bowl disease, reduce body weight and cholesterol. They are also a good source of fibre, copper, iron, potassium, magnesium and vitamins (B-6, thiamine, riboflavin). It has anti-allergenic and anti-inflammatory properties.
Not bad for a under-estimated old fruit. Give it a try if you dare.
I spent 3 years in France as a child, grades 4 to 6, and quince trees grew in almost every yard. We had 6 trees in our garden. We never used them except for jam. I now live in Michigan and planted a quince tree in my orchard 3 years ago. Had only 2 fruits last year the second year since planting, but this year I got 1/2 bushel of fruits. At the moment I have 8 fruits poaching on the stove. First attempt at recipie other than jam. Anxious to see how they turn out. I did try a slice of raw quince and did not find it it to be overly sour or tart. My tree was called a Russian quince and it was described as having edible raw fruit. Iam also a diabetic and really happy to see Herman’s recipie for pie using Splenda, I am certain one is in my future.
Try Quince, Cranberries, Cardamon, and Vanilla, for a stunning sauce, for Turkey, cheese plate, pork, or whatever wants a sweet/tart exotic pick up!
Peel, chop, cook… puree or chucky fine, too.
If you have not tried it in a pie, just use the same recipe you use for crumb apple pie. I slice mine round and core the slices and mix with the sugar and cinnamon and a dash of lemon juice. Being diabetic I use 2 cups of splenda as the quince is very tart instead of the 1 cup for apples and then for the crumb topping I use 1 cup of splenda and 5 Tbsps of butter and 1/2 cup of flour and 1/4 cup of quick oats and bake at 350 for 40 to 45 minutes. So good with a scoop of ice cream while warm.
As they are such a hard fruit, how can you tell when the quinces are ripe enough to make quince jelly?
They have a wonderful quince aroma when you smell the bottom ends. ~Elise
I grew up in south Mississippi and my Grandmother had a quince tree in her yard and it was always a favorite of us grandkids to eat it raw with salt sprinkled on top…definitely not for the faint of heart and so sour your eyes would water but soooooo good. :)
I was given a quince by a very nice Phillipine family I met standing in line at the grocery store. The man gave me a quince from their tree. I am going to try the baked quince with vanilla ice cream mentioned by Maggie on the comments here. Thank you!
I grew up with this fruit (since we have a quince tree in our backyard). We’ve always eaten it raw! Some people like it with salt, others like it with lime and chili powder. The only other way I’ve had it was as a “jam” called, “cajeta” and it’s pretty sweet.
I’m now looking for new ways to incorporate this fruit into other dishes.
*west texas gal*
Anyone know an on-line source to buy Quince?
depending on where you live seasonally you can buy them in some stores.
I got them at Smart & Final in Hemet, Southern California a week ago.
My Great Aunt Ruby used to make a quince cake when I was little. It was the best cake ever! She cooked the fruit somehow and made the topping with it. Does anyone have a recipe for this? I would really appreciate it.
How about Quince ice-cream? With a 1/2 bushel of quince, I had to go beyond the usual liqueur, baked quince, tart, jam & sauce. If you love quince, you’ll love this rich & fragrant ice-cream.
If anyone knows what a quince tree/bush looks like please send a pic or explanation, I think I have one but I’m not certain, thank you.
There is a photo in the Wikipedia, though you wouldn’t want to just go on a photo. I’ve never heard of it growing wild in the US. ~Elise
Who says quince can’t be eaten raw?
I do and I love it, the more sour it is the better. Usually with lime juice, chili powder (chile piquín) and salt, yum!
I actually hate sweet quince.
Some varieties of quince are edible raw. Most would cause your mouth to pucker up so much it would be hard to eat. ~Elise
I have been a quince lover for years, made all the usual quince dishes, Pastes, jellies etc
BUT want to know how to dehydrate them in my machine. no recipe available, does anyone know?
I have tasted them, incredibly delicious.
Thanks in anticipation.
I came home last night with a box of quince determined to do something with them. I clicked on the first web site listed, Simply Recipies, and was surprised to see my family’s farm stand listed as a source for quince. This season at Otow Orchard we have the best looking crop of quince that I can remember. And we haven’t sprayed any pesticides for two years. I chose to make the Dulce de Membrillo recipie on the Traveler’s Lunchbox site. Wow, Wow, Wow and fantastic. I put in about 2.5 hours working on this delicious result. I cut my quince candy into over 50 little pieces. The ones that I can keep from myself and my family I will give out as samples at the farm stand. Thanks to Elise for this wonderful resource.
Some great ideas here. I’m currently living in Spain with my Spanish husband and membrillo (a kind of quince jelly) is VERY popular here. It’s lovely! I couldn’t imagine what it was and so did a little research on quince. Apparently, it used to be very popular in the US too, mainly New England, but the trees were susceptible to a tree disease of some kind. I’m excited to try out some of these new recipes here. By the way, to the lady in Pasadena, Central Market on Westheimer in Houston, near the Galleria, carries these during the winter.
In searching for recipes using quince, I found this site – I have oodles of quince this year from what started out as one tree taken from an extra from my sister’s yard next door, and now have several trees. There’s two ways that I fix them and both cooked in the microwave. One is to wash them and core them, put brown sugar in them and bake them like apples, in a baking dish with some water in it. Delicious! Also, sometimes I wash them and cut them up in cubes and cook them in a baking dish with water and also brown sugar. Now, I have some other ways to fix them – thanks a lot!
Love quince! Especially when made up as quince butter…like apple butter. Great on buttered toast!
Last year I took David Lebovitz’s advice and left a quince in my car as an air freshener. And it worked great: for several months my car had a delightful–and all natural–fragrance.
I am in Maryland and have asked numerous fruit vendors and have not located a source of quinces. Does anyone know a source?
I recently baked quinces to eat with vanilla ice cream. Lovely!
Heat oven to 325. Wash and halve quinces, carve out pits. Thickly butter a baking dish, sprinkle on 5-6 tbsp brown sugar. Add a dollop of butter and tsp of brown sugar to each pit cavity. Place quinces cut side down on butter and sugar in dish. Bake for 30 minutes. Eat hot with vanilla ice cream or custard.
My family has always eaten quince raw. We slice is very thin and add a little sprinkle of salt. It is definitely tart but tasty!
I have never heard of Quice fruit. Sounds interesting. I live in Pasadena, TX where can I find some.
This is so interesting, I’ve never had a quince in my entire life. Now I want to try it!
My husband and I love to make little sandwiches with a slice of quince paste [guava is even better] in between two slices of fresh white cheese – the Mexican queso fresco does well.
I loved the idea of a quince tart tatin! :-)
We’re on the same page, Elise…I just bought a bag of quinces (or is it quince?) today!
And I can’t imagine eating a raw quince. I saw someone do it in California, but I suspect he spent the rest of the day trying to replenish the saliva in his mouth…
Elise, wow so cool to see someone else post about quince. I made an amazing squash bread pudding with roasted quince and Italian sausage this week. Today I am processing a bunch of quince for preserves for my farmer and contemplating quince empanadas and other recipes since I have an entire box of them.
I found this site when looking up Medlars, there’s a lot on how they used to cook in the old days (I found it looking up Medlars). http://www.historicfood.com Quinces Recipe
Thanks for including my recipe!
Hi Fethiye – Apparently they grow a different variety of quince in Turkey which can be eaten raw. The quinces you would find here however must be cooked.
Elise, you cannot believe how many people like eating them raw in Turkey ;) I should stop by the Otow’s to get some, they are doing a great job!
Hi Cakegrrl – Oh, that would be interesting. You would need to cook the quince slices first though. Or maybe just add a quince chutney to the quesadilla.
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