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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.
Season: September - January
How to select: Choose large, firm fruit that are yellow with little or no green coloring. Quinces bruise easily and should be handled carefully.
How to store: Refrigerate in a plastic bag up to 2 months.
How to prepare: Peel before using.
|Calculated for 1 fruit without refuse|
|Amount Per Serving||%DV|
|Calories from Fat 0||(1%)|
|Total Fat 0.1g||0%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 14.1g||4%|
|Dietary Fiber 1.7g||6%|