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How to eat a quince

Updated April 17, 2017

Quince is a fruit grown in the Middle East, Asia, Mediterranean, Latin America and United States. Ripe quince is yellow and resembles its more well-known relatives, the apple and the pear. The quince has an acidic and bitter taste in its uncooked form, so most people do not pick them and eat. When quince is cooked, it transforms from pale yellow to rosy pink and the flavour becomes much sweeter. There are many ways of preparing quince but the most basic method is poaching, or heating quince in a water and sugar mixture.

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Rinse quince under warm water and rub gently to remove any outer fuzz. Pat dry and use knife or peeler to remove the outer skin.

Cut quince lengthwise in half to expose the core and seeds. Use a spoon to scoop out core and seeds, then chop the quince into wedges or thin slices

Heat 3 cups of water and 1/2 cup of sugar in a large saucepan on stove over high heat until boiling. Reduce heat to medium.

Place quince pieces gently into water and sugar mixture. Heat until quince turns pink, which can take up to an hour.

Serve quince warm or at room temperature. Store leftover quince in a container with the cooking liquid for up to one week in the refrigerator.

Tip

Quince can be substituted for apples or pears in recipes and pairs well with cinnamon, vanilla and ginger flavours.

Warning

Be careful when cutting a quince because it has a hard and bumpy texture that can make the knife slip.

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Things You'll Need

  • 6 large Quince fruits
  • Knife
  • Spoon
  • Large saucepan
  • 3 cups Water
  • 1/2 cup Granulated sugar

About the Author

Allison Boelcke graduated from Indiana University with a bachelor's in English and a minor in psychology. She worked in print journalism for three years before deciding to pursue Internet writing. She is now a contributing web writer for Demand Studios and Conjecture Corporation.

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