Quince, raw, organic? (honey apple)

Culinary Uses:

The quince ( Cydonia oblonga ) is a pome fruit in the rose family (Rosaceae). ¹⁹ Not all quince varieties are edible raw: those growing in Switzerland, Germany, and Austria are hard and taste bitter due to the tannins they contain. Varieties from more southern countries, such as Turkey, are generally suitable for raw consumption.

Quinces from northern Central Europe, however, are excellent for processing. While the labor required to cultivate this interesting fruit is considerable, it's worth it.

What does a quince taste like? The flesh of the quince is hard, woody, and has a fruity, tart aroma similar to that ofapples and pears . It is also interspersed with numerous, lined-up seeds. The seeds are the size of apple seeds. If you want to use them, make sure they remain intact. ⁹

How do you eat quinces? The best way to chop a quince is to first cut it into quarters and remove the seeds. Then peel it with a vegetable peeler and cut it into small cubes. These cubes are then added to the pan. Heating the quince juice sweetens it. The fruit only acquires its delicate aroma when cooked, boiled, or baked. To soften the cubes and lose their bitterness and tannins, they need to be cooked for a certain amount of time. Depending on the recipe, this can take up to 45 minutes.

Cooked quince puree then serves as a base for further processing in a variety of recipes. Due to its high pectin content, it is particularly suitable for making jams, jellies, or compotes. ^1,17 Fruity, subtly sweet chutney goes perfectly with savory dishes. A dash of honey and lemon juice gives the puree a wonderfully fresh flavor, and it can be used to make delicious desserts such as cakes, tarts, and parfaits.

Juice from raw quince contains a lot of suspended matter and tastes more bitter than juice from cooked quince. It's worth boiling the fruit or using a steam juicer.

Raw quinces can also be dried. Cut a ripe, soft fruit into slices. At approximately 40 to 50°C, quinces take approximately 8 to 24 hours to dry. These slices are suitable as a healthy raw snack or as an edible decoration on a cake.

The mucilage from quince seeds and the hydrocolloid it contains are used in many foods as thickeners and fillers, making quince an interesting option for the food industry. ¹¹

Vegan recipe for quince chutney.

Chutney is an Indian specialty, more specifically a spicy, hot-spicy, or sweet-sour sauce. It keeps well if refrigerated, but only for a few days. It is made from either coconut meat (South India), vegetables, or fruit puree. It is often flavored with tamarind after adding ingredients such as chili, mint, or coriander leaves . The puree can contain tomatoes, mango, eggplant, etc., and the flavor can be determined by onions, garlic, honey, ginger, vinegar, and lemon juice . Cooking it and then bottling it in sterilized jars results in a long-lasting product.

Ingredients: 500 g quinces, 150 g pears, 100 g shallots, 1 tbsp grated ginger, 1 red chili pepper, 100 ml each apple juice and apple cider vinegar, 1 star anise (ground, e.g. with a coffee grinder), cinnamon and honey to taste and 1 tsp salt .

Preparation: Core the quinces and cut into small pieces. Cut the pears into small pieces. Peel and finely slice the shallots. Finely chop the chili peppers.

Combine all ingredients in a saucepan and simmer over low heat for about 30 minutes, stirring frequently. Immediately ladle the hot chutney into hot, rinsed twist-off jars, seal tightly, and place the jars on the lids for five minutes. Then let them steep for at least one night.

To make the tea:

Take two teaspoons of quince seeds and boil them with a cup of water for five minutes. Use only whole quince seeds, not crushed ones. Also, be careful not to eat the quince seeds! After the tea has boiled, separate the quince seeds and the water with the quince pulp through a sieve. This will give you the extract of the quince fruit and quince seeds.

Vegan recipes with quince can be found under the heading: " Recipes that use the most of this ingredient ".

Purchasing - Storage

Quinces are in season in Europe from October to November. They are best found in small village shops where the owners work directly with the farmers. Quinces are less commonly available from farmers or at markets—or via subscription boxes (Green Box). Organic quinces can also be found in supermarkets like Billa . Quince jelly and sometimes quince brandy are available in supermarket chains like Coop, Migros, Denner, Volg, Spar, Aldi, Lidl, Rewe, Edeka, and Hofer in the German-speaking countries (DA-CH).

Organic supermarkets like Denn's Biomarkt or Alnatura, health food stores, and drugstores also offer products like quince juice or quince paste. In delicatessens, you can also find quince schnapps or quince liqueur. ⁶

Ripe quinces taste much more aromatic than those often harvested too early, which lack their typical flavor. Listen for the intense aroma—this is a sign of proper ripeness.

To check ripeness, it's not possible to gently squeeze the fruit, as it remains very hard even when ripe. The benefits of this hardness and the fine hairiness mean that quinces sold are usually organic. The fruit is too hard for worms, insects, and birds to chew on. Therefore, protective measures are unnecessary. When buying, the stem should still be attached to the fruit, otherwise the quince will be damaged at the base of the stem. If harvested too late, the quince flesh develops brown spots. The starch breaks down, and the fruit no longer tastes particularly good.

The availability of quinces varies depending on the size of the store, catchment area, etc. You can find our recorded food prices for the DA-CH countries above under the ingredient image – and click to see their development at various suppliers.

Found in the wild.

The quince originally grew in the rocky foothills and forests of Western Asia. ⁹ Its region of origin is the Transcaucasus region, which includes Armenia, Azerbaijan, Iran, southwest Russia, and Turkmenistan. In ancient times, it spread from its wild habitat to the countries surrounding the Himalayas in the east and to Europe in the west. ¹

Today, the quince tree still grows in large wild populations in Armenia and Iran. The fruit of the wild form is smaller than the cultivated varieties, reaching a length of only 3 to 5 cm. It is believed that the quince bushes growing wild in the Balkans are descended from feral cultivated varieties. ⁷

Storage tips

Storing quinces at low temperatures can extend their shelf life and slow deterioration. The best storage temperature is between -0.5 and 0°C, with a humidity of 90%. Under these conditions, quinces will stay fresh for 2–3 months. At a temperature of 1°C, quinces retain their quality for up to 2 months, after which the fruit skin begins to brown, the flavor changes, the vitamin C content decreases, and the juice loses clarity. At a temperature of 5°C, these changes occur more quickly, but the quinces still remain virtually unchanged for 4 weeks. At 1°C, storage can even last up to ⁹ weeks.

To extend the shelf life of quinces, you can freeze them thoroughly dried. Individual frozen portions can be stored for a whole year. Blanched quinces can be frozen for about the same amount of time. Dried quince slices will keep for several weeks if stored airtight. Quince jams can be preserved for a year or longer. Cooked quince juice can be stored for several months. Otherwise, refrigerate the quince juice and consume within a few days.

Ingredients - Nutritional Values - Calories

The composition and quantity of ingredients, including secondary plant substances, vary greatly depending on the variety, growing conditions and processing methods, etc.

100 g of quince contains 57 kcal, 15 g carbohydrates (of which 1.9 gfiber ), 0.4 g protein, and 0.1 g fat. ⁸

The vitamin C content of quince is 15 mg/100g, which covers about 19% of the daily requirement and is thus similar to arugula and radishes . In comparison, strawberries, at 58 mg/100g, and lemons without peel, at 53 mg/100g, have significantly more vitamin C. ⁸ Interestingly, the vitamin C content varies considerably depending on the quince variety. The Czech variety, for example, reaches values between 50 and 80 mg/100g. ¹¹

Quinces provide a similar amount of potassium (197 mg/100g) to peaches (190 mg). Avocados contain more than twice as much potassium (485 mg/100g). ⁸

At 0.7 mg/100g, the iron content in quince is almost as high as that in raw beetroot (0.8 mg) and broccoli (0.7 mg). In comparison, dried apples contain exactly twice as much iron as quince, at 1.4 mg/100g. ⁸

Magnesium is present only in small amounts (8 mg/100g). Fresh bananas contain 27 mg/100g, and baby spinach 79 mg/100g. ⁸ We generally absorb sufficient copper through our diet.

You can find the complete list of quince nutrients, how they meet your daily requirements, and how they compare to other ingredients in our nutrient tables. The article "Nutrients Explained Comprehensively" provides a detailed insight into the topic.

Health Benefits

Quince is an important source of organic acids,fiber, and minerals such as calcium, potassium, and phosphorus, and is also low in fat. Because of these health-promoting components, quince extract has historically been used for both therapeutic and nutritional purposes. Recent studies confirm the numerous pharmacological properties of quince, including anti-inflammatory, antioxidant, cancer-preventive, and antihypertensive effects . ^2,5

The mucilage in quince not only soothes an irritated throat but also has general anti-inflammatory, antibacterial, and antiviral properties . ^2.9

Scientists at the University of Sargodha in Pakistan have also discovered that the whole fruit has positive health effects. Quinces are often incorporated into the diet to protect against diseases such as allergies, diabetes, hepatitis, respiratory and urinary tract infections, influenza, gastrointestinal disorders, wounds, ulcers, and even cancer. ^3,13

Secondary plant substances:

Many of the health benefits of quince can be attributed to the secondary plant substances it contains. Our article on secondary plant substances provides an overview of the classification of these substance groups, their occurrence in foods, and their potential effects on humans.

Quince contains, among other things, the following secondary plant substances: ^9,11

• Polyphenols: Flavonoids: Flavonols (rutin, quercetin-3-O-glycosides); Phenolic acids: hydroxycinnamic acids (caffeoylquinic acid), hydroxybenzoic acids (gallic acid); stilbenes (resveratrol)
• Other organic compounds: Hydroxycarboxylic acid (malic acid, quinic acid, quinic acid, oxalic acid, shikimic acid, citric acid)

However, it should be noted that the composition of secondary plant substances in quince can vary depending on the variety, harvest time, and growing conditions. Therefore, quantitative information is of limited use and can only be understood roughly.

The ripeness of the quince and the associated ripeness index (MI) significantly influence the composition of its phytochemical compounds. As the MI increases, the content of phenolic compounds decreases. This demonstrates how strongly the quince's constituents depend on its stage of development. ¹¹

Phytochemical compounds, especially phenolic compounds, are known for their antioxidant and functional properties and play a central role in promoting health. Quince is associated with blood sugar-lowering, anti-inflammatory, antimicrobial, and anticancer properties, underscoring its health-promoting effects. ² Quince also has potential anti-allergic effects and may contribute to the treatment of ulcers and strengthen brain function . ⁹

Quince leaves also contain valuable substances such as 5-ocaffeoylquinic acid, which can protect the heart through its ability to neutralize harmful reactive oxygen species (ROS). Other cardioprotective substances include flavonoids such as quercetin and kaempferol-3-O-glucoside. ²

Quercetin also shows potential to positively influence the composition of the gut microbiome and prevent colon cancer, especially in combination with coumarin. It can inhibit the development of colon polyps and, thanks to its antioxidant properties, positively influence cholesterol levels. However, caution is advised with high doses, as quercetin may then have toxic effects. ^9,10

Another interesting ingredient is the tannins found in quince. These tannins influence the growth and development of pests such as T. confusum, an insect that can infest mills and storage facilities. Studies show that higher concentrations of quince tannins increase the mortality of these pests, making quince a natural and environmentally friendly alternative to chemical pesticides. ¹¹

Dangers - Intolerances - Side Effects

The fruit contains many seeds, often up to 50. The seeds are brown, flattened, and surrounded by a white mucilage. After consumption, the cyanogenic glycosides (mainly amygdalin) in the seeds decompose through enzymatic or acidic reactions in the stomach, producing toxic hydrogen cyanide (HCN), also known as prussic acid, as is also found in the seeds of apricots andblack elderberries . Due to this toxic effect, the seeds should not be consumed in large quantities. ^5,9

Folk Medicine - Naturopathy

In Asia, Europe, the Middle East, and South Africa, the quince ( Cydonia oblonga ) is considered an important medicinal and food plant and is widely used. ²

Traditional medicine has long used it to treat diabetes, hemolysis, urinary tract problems, ulcers—especially in the intestines—as well as uterine and hemorrhoidal bleeding and respiratory diseases. ^2,12 Quince seeds (Sem. Cydoniorum) are most important in folk medicine because of their mucilage. Soaking the seeds in warm water produces a viscous solution that is effective against coughs, sore throats, and bad breath.

Insomnia and restlessness can be counteracted with a tea made from quince seeds. Digestive problems can also be relieved with a tea made from the seeds. A tea made from quince peel is said to have cleansing, detoxifying, and antioxidant properties. ¹⁹

When coca is scarce, the inhabitants of the oases in the Atacama Desert (Chile) chew the leaves of the quince, which was imported from Europe. Coca is considered the "Aspirin of the Andes." The Indians used it to treat all kinds of pain, including neuralgia, rheumatism, colds, and weakness. The indigenous people also say that coca, when used correctly and respectfully, absorbs grief and pain. Perhaps this is where the assumption that quinces can also combat depression comes from. ¹⁴

Quince jelly is a remedy for diarrhea. It's the first solid food you can eat after severe diarrhea. ¹⁰

Ecological Footprint - Animal Welfare

The ecological footprint of a food is the most important indicator for assessing its climate friendliness. This depends on various factors, such as the cultivation method (conventional or organic), seasonality, country of origin, processing, transport, and, if applicable, packaging. According to Carboncloud, quinces have a _CO2 footprint of 0.16 kg _CO2 eq/kg. This value is comparable to the _CO2 footprint of fresh radishes in Great Britain, which is 0.17 kg _CO2 eq/kg. ⁴

Since no specific information is available on the water consumption of quinces, we base our calculations on the values forapples, which have a water footprint of 822 l/kg. This value is comparable to the water consumption of artichokes, which is 818 l/kg. ¹⁵

For detailed explanations of various sustainability indicators (such as ecological footprint, _CO2 footprint, water footprint), please see our article: What does the ecological footprint mean?

Animal Welfare - Species Conservation

Quinces depend on bees to produce fruit. Studies show that bees frequently visit the blossoms, primarily to collect pollen. If bee pollination is completely lacking, the harvest fails completely. If pollination is only partially restricted, the yield can drop by up to 70%. To achieve a good fruit harvest, the quince blossoms require about 4-10 bee visits daily. This shows how important it is to protect bees, as they play a key role in pollination and thus ensure the success of the quince harvest. ¹⁸

Worldwide Distribution - Cultivation

The quince originates from the Caucasus. The first evidence of quinces being cultivated in the Caucasus dates back 4,000 years. It has been cultivated in Greece since 600 BC. Quinces have only been cultivated in Central Europe since the 9th century. They thrive easily in subtropical winter and summer rainfall regions. The fruit is considered undemanding, but it loves sun. ⁷

Worldwide, there are approximately 43,000 hectares of quince cultivation, yielding an annual harvest of 335,000 tons. Turkey is the largest producer, accounting for about 25% of global production. Countries such as China, Iran, Argentina, and Morocco each contribute less than 10% of global production. In the United States, cultivation is insignificant, with only around 100 hectares, primarily in California's San Joaquin Valley. ¹

Unlike Germany, there are a few quince plantations in Switzerland. They are mainly located in Valais, Vaud, Basel, and Bern. In 1989, the highly contagious fire blight disease raged in Switzerland. The numerous quince trees that were uprooted were not replaced because quinces are particularly susceptible to fire blight and there are no resistant varieties. ¹⁶

There is only one species of quince worldwide, but around 200 varieties are known. Only a few varieties, such as Ronda, Vranja, Bereczki, and Champion, are cultivated in Switzerland. ¹⁶ Commercial quince cultivation is only profitable in places where the infrastructure for processing the fruit exists. ⁷

Potential for confusion:

Quince ( Cydonia oblonga ), Chinese quince ( Pseudocydonia sinensis ), and flowering quince ( Chaenomeles sp.) are often difficult for consumers to distinguish because their fruits have similar characteristics: they are yellow, hard, fragrant, and sour. Some languages do not have specific names for the fruits of Cydonia, Pseudocydonia, or Chaenomeles. In English, adjectives such as Turkish, Chinese, Japanese, or Persian are sometimes used, which can lead to confusion—even in scientific publications. Hybridization among Chaenomeles species, in particular, further complicates differentiation. ⁵

Cultivation - Harvest

The quince tree is grown at an altitude of between 100 and 200 m above sea level. ¹¹ Although the plant has been cultivated for a long time, little has been done to breed the fruit, largely preserving its wild fruit character. Soil quality and location are important for the quality of the quince. The quince tree needs good, deep soil and a warm climate. It does not tolerate excessive moisture, ⁶ and in regions with a lot of rain during the ripening period, fruit cracking can occur. It thrives particularly well in hot, dry climates and on acidic soils. If the soil pH is too high, the tree can become stunted and suffer from iron deficiency. ¹ The tree grows optimally at an average temperature of around 15 °C. ¹¹ Under ideal conditions, the fruit develops into a juicy, aromatic, and flavorful harvest. ¹

The quince grows as a shrub or, more commonly, as a dense, small to medium-sized tree, reaching a height of 5 to 8 meters and a crown width of 4 to 6 meters. ^5,9 However, it can also grow as a shrub. The leaves of the quince tree are ovate to broadly elliptical and glossy green. The young leaves and young branches are slightly hairy (indument). From May to June, the quince opens its beautiful blossoms. These are up to 5 cm in size and form reddish-white stars with 5 petals. ⁷ There are self-pollinating and self-sterile varieties. With self-sterile varieties, you must plant two bushes to obtain fruit. If fruit set is too heavy, it is best to remove excess fruit in a timely manner to ensure healthy and well-formed fruit. ⁷

How big is a quince and how much does a quince weigh? The average weight of a quince is about 386 g, with 90.6% of the weight being the flesh (approx. 350 g), 4.4% being the skin (approx. 17 g), and 5% being the pit (approx. 19 g). ¹¹

When is the quince ripe? Depending on the fruit shape, a distinction is made between apple quince ( Cydonia oblonga var. maliformis ) and pear quince ( Cydonia oblonga var. oblonga ). Their shape varies from round to pear-shaped, while the flesh is bright yellow. ¹ As early as September, the earliest quinces shimmer lemon-yellow through the foliage. The fruit is a fragrant, multi-seeded kernel with a diameter of about 8-12 cm. ⁵

When can you harvest quinces? The peak harvest season is from October to November, when the fruits turn from green to yellow. Because quinces have a delicate skin despite their hardness, the fruits must be removed from the branch by hand using a twisting motion. ⁶

Further information:

The quince has a long history in the Middle East and may even have been the forbidden fruit in the Garden of Eden. The ancient biblical name for the quince meant "golden apple." Quince cultivation began there earlier than that of the apple (Malus). This region, known as Mesopotamia (now Iraq), was well-suited to growing quinces and pomegranates, but the high heat and dryness made apple cultivation difficult, except for newer varieties with low chilling requirements. ¹

In ancient Greece, people revered the quince, giving it to newlyweds as a symbol of fertility. In Homer's Odyssey, it is considered an important garden plant, and Pliny the Elder praised its medicinal properties. ¹

Alternative names

The quince ( Cydonia oblonga ) gets its name from Middle High German "quiten", via Old High German "qitina" and Vulgar Latin "quidonea", which is derived from Latin "cydonia (mala)", meaning "quinces (apples)", and goes back to Greek "kydṓnia (mẽla)", named after the ancient city of Kydōnía on Crete.

The quince is also the origin of the name for jam, derived from the Portuguese word "marmelo" for quince.

The English name for quince is "quince".

Other uses:

The mucilage is extracted from quince seeds mechanically and used primarily in medicinal and cosmetic products. ⁷