It looks like a cross between an apple and a pear, wears a furry coat, and exudes an aroma that can fill entire rooms. The quince is a nostalgic fruit that many only know as jelly from their grandparents. This is completely undeserved, as the yellow fruit is a culinary treasure and a remedy for the gut. Here you will learn why it is worth cracking its hard shell.
What you should know about quince
The quince is a symbol of golden autumn. Its season is short, in September and October. Since it is native to our region, it is available seasonally and regionally – often directly from the bush in the garden or at the weekly market.
A distinction is made between the rounder apple quince (a bit tart) and the elongated pear quince (a bit milder). Both share the fine fuzz on their skin, which should definitely be rubbed off before processing, as it contains bitter substances.
Nutrients & Effects
Quince is balm for your belly. As your graphic shows, it is good for digestion. This is mainly due to its rich pectin content. Pectin is a soluble fiber that swells in the intestine, can bind toxins, and forms a soothing protective layer.
Additionally, quince has an alkaline effect in the body, making it a valuable food for de-acidifying cures. With a moderate 57 calories per 100g, it is also a light treat.
Taste & Consistency
Quinces are extremely aromatic. Their scent is reminiscent of lemon, apple, and roses (they belong to the rose family!). In taste, they are fruity-tart and highly acidic.
Most importantly: quinces are difficult to enjoy raw. The flesh is rock-hard and woody, the taste bitter-sour. Only by cooking does the wonderful aroma unfold, and the fruit becomes soft and delicate pink.
Preparation with kitchen appliances
The hardness of quince is legendary – your kitchen appliances are real work-savers here:
- Slow Juicer / Juicer: According to your overview, quince is good for jelly/juice. Since it is very hard and yields little liquid, it is recommended to briefly steam it beforehand for the slow juicer or cut it into very small pieces and mix it with apples. Thanks to the pectin, the juice will gel fantastically.
- Bread Maker: Quince bread (confection) or jam can be made almost by themselves here. Since the fruit is rich in pectin, quince jam gels excellently in the "Jam" program of the bread maker, often even with less gelling sugar.
- Air Fryer: An autumnal dessert? Halve the quinces, remove the core, fill the hollow with honey, nuts, and butter, and bake them until soft in the air fryer. It's like baked apple, only more aromatic!
- Blender: For the famous "quince bread" (a Spanish sweet, Dulce de Membrillo), cook the quinces until soft and then blend them in a stand mixer into an ultra-fine purée, which is then dried.
- Ice Cube Maker: Since the season is short: Cook quince juice and freeze it in an ice cube maker. A cube of it in sparkling wine or hot tea immediately brings back that incomparable aroma.
Purchase & Storage
Look for a rich, yellow color. Green quinces ripen well indoors. The fuzz should still be present (a sign that they have barely been touched), but should be rubbed off before storage.
Store quinces in a cool, airy place – preferably alone. They are so aromatic that apples or pears nearby would absorb their taste. They will keep for several weeks without problems.
Use in the Kitchen
- The classic: quince jelly – the gold on the breakfast table.
- Savory: In oriental cuisine (e.g., tagine), quinces are often braised with lamb.
- Compote: Cooked with cinnamon and star anise, perfect with rice pudding or Kaiserschmarrn.
Fun Facts
- Namesake: The Portuguese word for quince is "Marmelo." From this, our word "marmalade" is derived, which originally consisted only of quinces.
- Love Apple: In Greek mythology, the quince was dedicated to Aphrodite and was considered a symbol of love, happiness, and fertility.
- Fuzz Removal Trick: The fuzz is best rubbed off with a coarse kitchen towel. Do not wash while the fuzz is still on, otherwise it will stick!
Conclusion
The quince is the queen of jellies. It is seasonal & regional, has an alkaline effect, and is good for digestion as it is rich in pectin. Although it is difficult to enjoy raw and is highly acidic, when cooked and processed – for example, as juice from a slow juicer (for which it is well suited) or jelly – it is an indispensable autumn delight.
