About quince fruit: Quince is a fragrant fruit belonging to the Rosaceae family, which also includes apples and pears. It is native to the warm temperate regions of Southwest Asia.
Quince is a seasonal fruit and is available from autumn to winter. When ripe, this fruit is golden yellow in color and resembles a pear in shape. It has a fuzzy surface that is similar to that of peaches and a light yellow, gritty flesh with multiple seeds in the center. It has a tart flavor and is seldom eaten raw. It is often baked or frozen to eliminate its acidity. In fact, it is used in traditional recipes in the Middle East and Mediterranean regions where it is stewed with lamb, goat and pork. The Asian quince variety, being softer and juicier, is often used to make preserves and jellies. Sometimes, it is also used to impart tartness to the traditional apple pie.
Quince fruits are rich in vitamin C (167%*), organic acids, pectin and fermentative substances, polyphenols, various mineral substances – potassium (833%*), magnesium (20%*), phosphorus (19%*), iron (36%*). Quince fruit peel contains essential oils. Vitamin C, which is in quince fruits, helps maintain normal immune activity, energy metabolism, nervous system activity and protects cells from oxidative damage.
energy value per 100 g
of which are sugars
of which saturated fatty acids
919 kJ/319 kcal
*Reference average adult daily intake (8400 kJ/ 2000 kcal).