The Forktionary Angle

Definition

A fragrant, hard, and tart pome fruit, inedible raw but transforms into a sweet, aromatic, and rosy-hued delicacy when cooked.

Sensory Profile

TasteAstringent (raw), Sweet-tart, Floral, Honey-like (cooked)

TextureHard, Grainy (raw), Tender, Gelatinous (cooked), Jam-like

AromaHighly fragrant, Floral, Apple-like, Pear-like

AcidityHigh (raw, pH 3.5-4.5)

Technical Metrics

Nutrition Facts

Per 100g (1/2 fruit)

Calories57 kcal

Total Fat0.1 g

Saturated Fat0 g

Trans Fat0 g

Cholesterol0 mg

Protein0.4 g

Total Carbohydrate15.3 g

Dietary Fiber1.9 g

Total Sugars12.5 g

Calcium11 mg

Iron0.7 mg

Potassium197 mg

Chef’s Secret

Cook quince slowly with sugar, water, and lemon juice until deeply red and tender. The longer and slower it cooks, the more pronounced its color and flavor become.

Substitutions

Best Match

Apple (firm, tart)

1:1

Best for texture and pectin content in cooked dishes, less fragrance and tartness.

Pear (firm, Bosc)

1:1

Good for texture, but less tartness and unique aroma.

Rhubarb

1:1

Provides tartness for jams/desserts, but different texture and flavor.

Crabapple

1:1

Small, tart, high pectin, good for jellies, but challenging to work with.

Buying Guide

Choose firm, bright yellow quinces with a strong, pleasant aroma. Avoid green or bruised fruits.

Flavor Pairings

Lamb pork roasted poultry nuts honey cinnamon vanilla citrus.

Quince

Sourcing & Taxonomy