Fruit
Quince
Quince is a hard, intensely aromatic pome almost always cooked—raw it is astringent. Heat and sugar turn it rose-pink with apple-pear perfume. High pectin makes superb jelly and membrillo. Poach in syrup, bake with lamb or game, or make paste. Cook low and long until translucent. Lemon brightens; warm spices suit.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.95 mg
- Salt 0.01 g
- Total Carbohydrate 14 g
- Dietary Fibre 2.02 g
- Total Sugars 9.21 g
- Complex / starch 1.06 g
- Protein 0.8 g
- Water 79 g
- Energy 58.7 kcal
- Water 79 g
- Carbohydrates 14 g
- Sugars 9.21 g
- Monosaccharides 6.44 g
- Disaccharides 2.76 g
- Starch 1.06 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.9 g
- Resistant Starch 0.11 g
- Fibre 2.02 g
- Soluble Fibre 0.71 g
- Insoluble Fibre 1.31 g
- Protein 0.8 g
- Plant Protein 0.76 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Vitamins 79.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.44 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 15.8 µg
- Vitamin C 36 mg
- Vitamin E 0.31 mg
- Vitamin K 5.1 µg
- Minerals 453 mg
- Major Minerals 447 mg
- Trace Minerals 6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 36 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.44 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 15.8 · vitamin-e: 0.31 · vitamin-k: 5.1 ·
Minerals
Sodium: 4.95 · Potassium: 391 · Calcium: 51 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Quince was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Quince types and preparations into new climates and cuisines.
Modern production, storage, and transport made Quince a regular purchase far from where it is grown or raised.
Cooks now treat Quince as both staple and specialty, with more attention to provenance, variety, and form.