quince
Also known as: cydonia oblonga, safarjal, bahi, membrillo, coing, quitte, marmelo
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Also known as: cydonia oblonga, safarjal, bahi, membrillo, coing, quitte, marmelo
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A delightful Kashmiri curry featuring quince and apples, simmered in a fragrant blend of fennel, ginger, and spices. This sweet, sour, and mildly spicy dish offers an authentic taste of the valley's unique culinary heritage, balancing fruity sweetness with warm, aromatic spices.
A unique and aromatic Kashmiri curry featuring the tartness of quince and the subtle sweetness of apples. Simmered in a fragrant, tangy gravy with fennel and ginger, this dish offers a delightful taste of the valley's traditional cuisine.
A ripe quince will turn from light green to a bright yellow and will emit a very strong, sweet, floral fragrance.
While a few varieties can be eaten raw, most are extremely hard, woody, and astringent until cooked.
The heat releases anthocyanins (natural pigments) that were previously bound up in the fruit's tannins, changing the color from white to pink or red.
Tart apples (like Granny Smith) or firm pears are the best substitutes, though they lack the unique floral aroma.
When wrapped properly, quince can stay fresh in the refrigerator for 6 to 8 weeks.
Yes, the skin is often tough and covered in a fuzzy down that should be rubbed off or peeled away before use.
Quince contains about 9g of sugar per 100g, which is moderate for a fruit, similar to a pear.
It is widely used for jams, jellies, fruit pastes (membrillo), tarts, and even savory stews or tagines in Middle Eastern cuisine.
Quince freezes well if it is first peeled, cored, and blanched or poached in syrup.
quince is a versatile ingredient found in cuisines around the world. With 57 calories per 100g and 0.4 grams of protein, it's a nutritious addition to many dishes.
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