Source & Availability
California grown available from October thru January.
Chilean varieties available April thru June.

Quince History
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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