This yellow-green fruit is lumpy, hard as a rock, and sometimes hairy. Unlike apples and pears, most varieties of quince are astringent and practically inedible when eaten raw. But cooking quince ...

The Best Methods for Cooking (and Preserving) Quince Die-hard quince enthusiasts might eat the fruit raw when it is very aromatic but astringent. One traditional method is to peel and cut the raw ...

Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes. Is quince the most mysterious fruit of winter? The fragrant, bulbous fruit is a curious specimen in the greengrocer, with a ...

Arrange the fruit, spices and cooking juices in a large dish or divide ... to diffuse its flavour slowly so as to penetrate the quince, and the most effective means of achieving this is to use ...

There are two main varieties of quince: a highly acidic ... skin isn't still too fuzzy. The fruit will ripen in a few days if left at room temperature. Cooking will bring out its floral notes.

Quince paste, or membrillo, is a sweet, thick fruit preserve made from quinces, sugar and lemon juice. Popular in Spain and ...