Quince
Cydonia oblonga
Quince is a fruit with a firm, grainy texture when raw. It can be eaten raw, baked, fermented, preserved, roasted, or stewed, and pairs with apple.
- Plant-based
- Gluten-free
- No listed allergens
About the plain ingredient, not packaged products; general information, not medical advice. Details
- Category
- Fruit
- Part used
- Fruit
- Family
- Rosaceae
- Texture
- Firm, grainy
- Cooked most in
- Asia
- Top country
- Türkiye
- Dishes
- 2 in the catalogue
- Energy
- 57 kcal per 100 g
Photo: Rhododendrites · CC BY-SA 4.0 · Wikimedia Commons
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In the kitchen
How to use quince
Typical ways to cook or use it
- Bake
- Ferment
- Preserve
- Raw
- Roast
- Stew
Preparing it
Quinces can be peeled before roasting, baking or stewing. For fermented quince mash, wash the fruit and remove rot and seeds before crushing or mincing.
Cooking with it
Extended cooking with sugar turns quince flesh red.
Goes well with
Flavour
Taste and texture
Texture, raw
- Firm
- Grainy
Shopping
Choosing and storing quince
Choosing a good one
For preserving, choose unbruised fruit.
Nutrition
What 100 g of quince holds
Protein 3%Fat 1%Carbohydrate 97%of the macronutrients by weight
| Energy | 57 kcal · 238 kJ |
|---|---|
| Protein | 0.4 g |
| Fat | 0.1 g |
| of which saturated | 0.01 g |
| Carbohydrate | 15 g |
| Fibre | 1.9 g |
| Sodium | 4 mg |
| Cholesterol | 0 mg |
| Potassium | 197 mg |
|---|---|
| Calcium | 11 mg |
| Iron | 0.7 mg |
| Magnesium | 8 mg |
| Zinc | 0.04 mg |
| Vitamin C | 15 mg |
| Vitamin A (RAE) | 2 µg |
| Folate | 3 µg |
Source: USDA FoodData Central (food 168163), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.
Around the world
Where quince is cooked
Dishes by continent
- Asia1
Countries whose dishes use it most
Counts are catalogued dishes from each country that list quince among their ingredients.
Origins
- Native to
- Iran
About 1275 · United Kingdom
Quinces were recorded in England around 1275, when Edward I had them planted at the Tower of London.
The 1600s · Northern America
Settlers brought quince to North America during the 17th century.
The 1700s · Central America and South America
Settlers brought quince to Central and South America during the 18th century.
On the table
Dishes made with quince
Kibbeh safarjaliyeh
Quince dessert
Türkiye
Dish lists come from Wikidata; a dish counts when its recorded ingredients include quince.
Good to know
Diet and allergens: quince in detail
- Allergens
- None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
- Animal origin
- No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
- Gluten
- None
- Alcohol
- None
- Caffeine
- None
- Pork
- None
Around the world
What quince is called
Spanish
membrillo
French
coing
Italian
cotogna · mela cotogna · mele cotogne · pera cotogna
German
Quittenfrucht · Quitte
Dutch
kweepeer
Greek
κυδώνι · μηλοκύδωνο · ψωμοκύδωνο
Turkish
ayva
Russian
айва · цидония · цидонии
Polish
pigwa
Arabic
سفرجل
Japanese
マルメロ · 西洋かりん
Basque
irasagar
Show all 28 languages
Bulgarian
dioulia
Burmese
ချဉ်စော်ကားသီး
Catalan
codony
Danish
Kvæde (frugt)
Esperanto
cidonibero · cidonio
Estonian
Aiva
Galician
marmelo
Luxembourgish
Quitt · Quiddefruucht · Quidden
Old English
codæppel
Picard
Counhiasse
Sardinian
Mela pirongia/campidanesu
Shan
မၢၵ်ႇဝၢဝ်း
Sicilian
Cutugnu
Slovenian
kutina
Veps
aiv · aivad
Võro
Aiva
Sources and credits
Data
- GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
- USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
- Wikidata: names, classification and dishes (CC0 1.0)
- Wikimedia Commons: photos
- Wikipedia (English) (CC BY-SA 4.0)
Wikidata item: Q2751465
Photos
Photo: Rhododendrites · CC BY-SA 4.0 · Wikimedia Commons