• A Source of vitamin C, iron, and potassium,
  • High in pectin, a soluble fiber.


  • Often cooked with large amounts of sugar to offset tartness
  • Seeds contain a cyanide compound.

A member of the same rose family as apples and pears, the quince has an acidic tartness; so it is rarely eaten raw. Cooking cuts the acids, and the fruuit takes on a mellow flavor similar to that of an apple, with the texture of a pear.

There are 90 calories in a medium-size quince; it is also high in pectin, a soluble fiber that helps control blood cholesterol levels and promotes smooth digestive fuction. Because pectin forms a semisolid gel when cooked, quinces are ideal for making jams and jellies, 

Quinces may be round or somewhat pearshaped. Look for fruit that is firm, with pale yellow skin covered with fuzz;   reject any that are small, irregurarly shaped, or bruised, Poaching and baking are the most nutitious methods of preparing the fruit. Don't be misled by the tartness of raw quinec; the fruit becomes sweeter as it cooks.Cooking also changes the color of the flesh form yellow to pick or red.

Warning : Remove the seeds before cooking As with apples and similar fruits, the seeds contain amygdalin, a compound that can break down to release hydrogen cyanide. Eating large amounts can result in cyanide poisoning.