Description
Quince is a fruit produced on a small tree or bush, known as “membrillero,” which typically grows to 3–4 meters. Belonging to the Rosaceae family, genus Cydonia, it is native to Iran and Asia Minor, where the finest specimens are found in the wild. Resembling an apple in appearance, some varieties are elongated toward the stem, giving them a pear-like shape. Its skin ranges from greenish-yellow and smooth to rough and slightly hairy, depending on the variety. Quince season begins in early October and can extend until December or beyond, thanks to the fruit’s natural resistance.
While quinces are highly aromatic, their raw flesh is very astringent, firm, and cottony, making it ideal for cooking rather than fresh consumption. Once cooked, quince develops a sweet, fragrant flavor, making it a prized ingredient in jams, jellies, roasted dishes, and the famous Spanish “quince paste.” In addition, quince is valued for its tonic properties and digestive benefits.
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