Source & Availability
California grown available from October thru January.
Chilean varieties available April thru June.
Cultivation of the quince began in Mesopotamia, an area now known as
Northern Iraq between the Tigris and Euphrates Rivers. Between 200 and
100 BC, this "golden apple" was cultivated by the Greeks as it traveled
into the Eastern Mediterranean. The quince was actually cultivated prior
to the apple and reached Palestine by 100 BC.
Quinces can be round, oval or somewhat pear shaped. Their appearance
resembles a golden apple or pear. Choose those that are firm with a pale
yellow skin. The yellow skin is often somewhat mottled with brown spots
that don't affect the flavor or quality. Quinces that are shriveled, soft, or
brown all over are no longer fresh.
Most varieties of quince are rock hard and quite sour, though in the
1990's a sweeter variety called the "apple quince" was developed and can
be eaten raw. Because of their firmness and sour taste, quinces are
almost always peeled, sweetened, and cooked, frequently into preserves.
In the cooking process, the flesh turns a delicate pink and emits a
delightful perfume-like fragrance.
Carbohydrates - 15.3 gm
Sugars - 12.53 gm
Dietary fiber - 1.9 gm
Fat - 0.10 gm
Protein - 0.4 gm
Water - 83.8 gm
Vitamin A - 40 µg
Niacin (Vitamin B3) - 0.2 mg
Vitamin B6 - 0.04 mg
Folate (Vitamin B9) - 8 µg
Vitamin C - 15.0 mg
Calcium - 8 mg
Iron - 0.7 mg
Magnesium - 8 mg
Phosphorus - 17 mg
Potassium - 197 mg
Sodium - 4 mg
Energy - 60 kcal (240 kJ)
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