Resembling a bumpy pear with a tough rind, quinces can be smooth or covered in a wool-like fuzz. When raw, they are yellow and give off a tropical, musky scent. People don’t eat them raw due to their sour and sharp taste. However, after they are cooked, their flavor transforms into that of a flower dipped in honey. That’s not the only thing that will transform; their texture and color change into a deep orange paste. Be sure to choose ones that are firm, yellow, and large for their size without bruises. Handle with care-they bruise easily.
Who doesn’t love candy? Here’s a recipe for some candy that you can make yourself. Quince can add a new flavor to jams, jellies, compotes, cakes, custards, and stews. Try them stuffed as well.
Quinces originated in Southeast Asia. Between May and June, we get our quinces from Chile, and from August through December, they come from California.
When ripe, they’ll last about two weeks if you wrap each quince in two layers of plastic wrap and then put them in the fridge away from other fruits-their fragrance can seep in. If they are not ripe (or they’re very hard), you can set them out in room temperature for up to three days, and then they must go in the fridge to avoid them spoiling.