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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: quince

    Pronounced: KWIHNC

    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.

    Ingredient

    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.

    More Quince Recipes
    Popular Quince Recipes
    Apple Quince Pie
    Spiced Quince Jam
    Gluten-Free Apple Quince Crumble
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    Nutrition Facts

    Calculated for 1 fruit without refuse
    Amount Per Serving %DV
    Calories 52
    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
    Cholesterol 0mg 0%
    Sodium 3mg 0%
    Potassium 181mg 5%
    Total Carbohydrate 14.1g 4%
    Dietary Fiber 1.7g 6%
    Sugars 1.7g
    Protein 0.4g 0%

    How is this calculated?

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