Fruit
Cydonia oblonga
S tier
Cydonia oblonga is quince—the hard, yellow, intensely fragrant pome that is usually inedible raw and transforms with sugar and slow heat into pink-amber jellies, pastes (membrillo), and poached desserts. Flesh is granular with high pectin; perfume fills a room even before cooking. Ancient Mediterranean and Persian fruit of orchards and poetry. Cook thoroughly with sugar; raw slices are astringent. Membrillo with cheese is iconic; jelly sets firmly from natural pectin. Rub off fuzz; core carefully. Stores hard in cool rooms. Not a crisp apple substitute fresh.
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History
Quince was cultivated in the Caucasus–Persian world as a perfume fruit for cooking.
Classical Mediterranean cultures prized Cydonia for preserves and symbolism.
Iberian dulce de membrillo culture codified quince paste traditions.
Cheese boards revived global interest in quince paste and jelly.