Fruit of the Month

The quince is a relative of the apple and pear and belongs to the pome fruit family. Quince is one of the earliest known fruits. For over 4,000 years, quince trees have grown in Asia and the Mediterranean. Today, quince is also found in Latin America, the Middle East, and the United States. The quince as we know it in the United States is a different fruit from that found in Western Asia and tropical countries, where the fruit is softer and more juicy. In colder climates, the fruit has a fine, handsome shape, a rich golden color when ripe, and a strong fragrance, judged by some to be heavy and overpowering.

In the raw form, the rind is rough and woolly, and the flesh is hard and unpalatable, with an astringent, acidulous taste. In hotter countries, the woolly rind disappears and the fruit can be eaten raw. Because it’s rarely used in its raw form in the United States, the hard and dry flesh of the quince turns light pink to purple, becoming softer and sweeter when it’s cooked. Because of the astringent, tart flavor, quinces are commonly made into preserves and jellies. When prepared as jelly, it tastes like a cross between an apple and a pear. Sometimes the quince smells like a tropical fruit.

Selection

Select fruit that are large, firm, and yellow with little or no green. Quinces should be picked when full-yellow and firm. Quinces must be handled carefully as they bruise easily.

Storage

Wrap quinces in a plastic bag and refrigerate them for up to 2 months.

Preparation

Quinces are not eaten fresh because of their astringency (due to high tannin content). Because of its high pectin content, it’s particularly popular for use in jams, jellies, and preserves. Quinces tend to hold their shape, so they are ideal for poaching, stewing, or baking as a dessert.

Availability

This fragrant fruit is available September through January.

Make Quince Part of Your 5 A Day Plan It’s easy to include quince in your 5 to 9 A Day meal plan. Try these great tips to enjoy this delicious fruit. Use quince when a recipe calls for pears or apples. Serve cooked quince in your fruit compotes. Add quinces to your baked goods.

Recipes

Quince Slices with Honey and Lime
Serves 4. Each serving equals one 5 A Day serving

Ingredients

4 medium quinces, about 2 lbs
4 Tbsp honey
3 Tbsp lime juice
3 Tbsp water

Preheat oven to 300º F. Quarter and peel quinces. With a sharp knife, remove the entire core area and all the hard parts surrounding the core. Quarter the quince into 4 slices. Arrange slices overlapping in a baking dish. Drizzle honey over slices to coat. Sprinkle with lime juice and water, and cover with foil. Bake for 1 hour or until slices are soft and translucent. Remove the foil and increase oven temperature to 425ºF. Bake for 10 minutes until syrup is slightly thickened and slices are golden.

Nutritional Analysis: Calories 120, Protein 0g, Fat 0g, Calories From Fat 0%, Carbohydrates 32g, Cholesterol 0mg, Fiber 1g, Sodium 5mg.

Baked Chicken with Quinces
Serves 4. Each serving equals one 5 A Day serving

Ingredients

4 medium-sized quinces, approximately 2 lbs
1 cup apple juice
1 cup water
2 Tbsps light brown sugar
½ cup flour
½ tsp salt
3 lbs chicken breast
1 Tbsp olive oil
2 tsp ground coriander
1/8 tsp white pepper

Quarter, peel, and core quinces. In a saucepan, combine quince slices, apple juice, and water. Bring to a simmer. Add brown sugar, and continue to simmer uncovered until liquid reduces to 1 cup (5 to 10 minutes).

Mix flour and salt, and dredge chicken. Pour oil into a large skillet, and lightly brown the chicken. Sprinkle chicken with coriander and pepper. Transfer to large baking dish.

Pour quince liquid over chicken. Add quinces, and cover. Bake for 15 minutes. Baste thoroughly. Continue to cook 15 minutes longer, basting chicken and quinces frequently until glazed.

Nutritional Analysis: Calories 568, Protein 80g, Fat 8g, Calories From Fat 13%, Cholesterol 197mg, Carbohydrates 39gm, Fiber 2g, Sodium 528mg.

Quince and Cranberry Chutney
Serves 4 one-cup servings. Each serving equals two and a half 5 A Day servings.
Source: Melissa’s World Variety Produce

Ingredients 

16 oz cranberries (frozen or fresh)
5 quinces, peeled
1 1/3 cup red bell pepper, chopped
1/3 cup firmly packed dark brown sugar
1 tsp dried red chili powder
1 1/3 tsp salt
1/3 tsp black pepper
2/3 cup currants
1/3 cup apple cider vinegar
1 1/3 Tbsps lemon zest
1 1/3 cup medium yellow onion

In a large saucepan, combine all ingredients (except onion) and simmer, stirring occasionally for 20 minutes. Add onion and simmer another 10 minutes, or until chutney is thick. Chutney may be made a couple days ahead and chilled covered. Serve chutney at room temperature.

Nutritional Analysis: Calories 238, Protein 2g, Fat 0g, Calories From Fat 0%, Cholesterol 0mg, Carbohydrates 61g, Fiber 9g, Sodium 311mg.

Mediterranean Chicken with Quince
Serves 6. Each serving equals two 5 A Day Serving.

Ingredients

2 quinces, peeled cored and thickly sliced
1 Tbsp lemon juice
½ cup flour
¼ tsp ground black pepper
1 (3.5-lb.) fresh whole chicken, cut up
3 Tbsps olive oil, divided
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 can (14.5-oz.) diced Italian (Roma) tomatoes
½ cup water
1 cinnamon stick
2 Tbsps chopped fresh mint

Place quince slices in a small bowl with a little water and lemon juice; set aside.

Mix together flour, salt, and pepper in a shallow pan. Lightly dredge chicken in flour mixture until evenly coated.

Heat a large skillet over medium-high heat. When hot, add oil, and brown chicken on all sides (about 7 minutes). Remove from pan and set aside. Drain quince, and pat dry with a paper towel. Place quince in skillet and brown on both sides. Lift out with a slotted spoon and set aside.

Add remaining olive oil and cook onion and garlic until soft but not brown. Return chicken to pan and stir in tomatoes. Break cinnamon stick in half and add to pan with water. Bring to a boil, cover, and reduce heat. Simmer gently for 20 minutes. Then add reserved quince. Cook for 15 more minutes. Then stir in the mint. Cook until thoroughly heated. Remove cinnamon before serving.

Nutritional Analysis: Calories434, Protein 59g, Fat 13g, Calories From Fat 28%, Cholesterol 1858mg, Carbohydrates 18g, Fiber2g, Sodium 394mg.

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This page last updated April 05, 2004

United States Department of Health and Human Services
Centers for Disease Control and Prevention
National Center for Chronic Disease Prevention and Health Promotion
Division of Nutrition and Physical Activity