A yellow-skinned fruit that looks and tastes like a cross between an apple and a pear. The fruit available in the United States is different from that found in other countries, where the fruit is softer and more juicy. The skin has a hairy or wooly rind, that in hotter countries disappears and the fruit can be eaten raw. In cooler countries, the flesh is hard and dry with an astringent, tart flavor -- making quince better cooked than raw. When cooked, the hard dry flesh turns light pink to purple, becoming soft and sweet. Their high pectin content makes quince a popular fruit in jams, jellies and preserves.
October - February
Choose large, firm fruit that are yellow with little or no green coloring. Quinces bruise easily and should be handled carefully.
Refrigerate in a plastic bag up to 2 months.
Peel before using.