Getting to Know the Quince: That Curious Apple-Looking Fruit
Quince is one of those fruits that you can almost place in the 'forgotten' category. In the Netherlands (where I live) you won't be able to find it in the grocery stores and so the first time I came upon quince was in Germany.
It took me a while to fall in love with the fruit but once you know how to handle it? It's pure gold!
What Is a Quince?
A quince is a hard, yellow-green to golden-yellow fruit. Some varieties even have a soft fuzzy layer on the skin. The flesh inside ranges from white to pale yellow—but fun fact: some types turn a gorgeous deep red when cooked, making your dish look extra special.
Raw quince is super sour and way too hard to bite into. You’ll definitely want to cook it first. Luckily, peeling a quince is easier than wrestling with a ripe pear, so that’s a win!
Forgotten Fruit
Just like I tend to "forget" to eat fruit, the quince is often called a “forgotten” fruit. In the Netherlands, it's sometimes simply called "kwee." In Portuguese, it’s known as marmelo—yep, that’s where the word marmalade comes from! Cooked with spices, quince becomes something magical. Just check out this recipe: Spiced Stewed Quince.
Where to Buy Quince
You can usually find quinces at Turkish or Moroccan grocery stores. Occasionally, they also pop up in specialty fruit and vegetable shops. Their season runs from October through January or February.
Quince originally comes from the Caspian Sea region—think Iran, Armenia, Azerbaijan, and Georgia. In Europe, it’s mostly grown in the south, but it's slowly making a comeback here in the Netherlands, too.
Pro tip: when buying, choose firm, unblemished fruit. If they’re not ripe yet, let them sit in a fruit bowl to ripen. Otherwise, store them in your fridge's veggie drawer.
Want to Learn More?
While researching quince, I came across this helpful page on Wikipedia. Here you can find some basic quince information along with history and such.
Ready to Get Cooking?
Before cooking, rub off the fuzzy layer with a kitchen towel—it helps preserve a beautiful color. Quince is tough, so use a sharp knife! Depending on your recipe, it’s often enough to just remove the stem and base. You can even leave the skin and core on—they’re rich in pectin, which is great for making jam, jelly, or compote. Plus, quince pairs wonderfully with meat dishes.
Nope, not really! Quince is super hard and sour when raw—definitely not a snack-you-grab-off-the-counter kind of fruit. It’s best enjoyed cooked, when its flavor transforms into something sweet, floral, and slightly tart.
Cooked quince has a unique flavor: think of a mix between apple and pear, but with floral notes and a subtle citrusy tang. It’s perfect in sweet dishes like jams and jellies, but also holds up beautifully in savory meals with meat or cheese.
You’ll have the best luck at Turkish or Moroccan grocery stores (but it obviously depends on where you live). Sometimes specialty fruit shops carry them too—especially from October to February, which is quince season.
Not always! If you're making jam, jelly, or compote, you can leave the peel on—it contains lots of pectin, which helps your mixture thicken naturally. Just make sure to remove any fuzz with a kitchen towel first.
Unripe quince can ripen at room temperature in a fruit bowl. Once ripe (you’ll notice a lovely fragrance), store them in the veggie drawer of your fridge. They can keep for several weeks that way!
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