The quince is a hard, yellow, fragrant fruit that looks like a cross between an apple and a pear. Native to southwest Asia, it is now grown throughout the world, including Europe and North America, though in the United States, it grows primarily in New England and the Mid-Atlantic region.

Quince trees are very cold hardy and, in fact, need temperatures below about 45° F to flower. The fruit itself is too hard and bitter to eat raw, so it is usually cooked or made into jams, jellies, or wines. In fact, the word “marmalade” comes from the Portuguese word for quince. When cooked, the fruit transforms into a soft, sweet, incredibly flavorful treat. Because quince contains a high level of anthocyanins, the chemicals that are responsible for turning autumn leaves red, it turns pink, or sometimes even deep crimson, when it is cooked.

In addition to being delicious, quince are packed with vitamins and nutrients. They are an excellent source of vitamins C and A, as well as iron and potassium.

Here are a few recipes to help you enjoy this challenging, but rewarding, fruit:

Baked Quince

Quince Jam

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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