Quince’s roots are lost in the depths of Asia. According to written sources, quince was known to the Akkadians and as far as we know its cultivation was developed in Mesopotamia since due to the heat and climatic conditions of the area, no other fruits such as apples, could be grown.
Quince is a fruit rich in pectin and with an extremely woody flesh. Its flesh, also contains large amounts of tannin, and vitamin C. For this reason, it is usually cooked before consumption. The combination of pork with quinces is well known in Greek cuisine as is quince paste and dessert in combination with yogurt. However, quince can have uses beyond these traditional recipes.
Raw quince is used as an herb against diarrhea. Its seeds also have expectorant and emollient properties.
Quince is a winter fruit. They are harvested from September to October and in some areas even in November, depending on the climatic conditions.
How we buy
When we buy (or even cut quinces from our own trees), we make sure they are properly ripened. The quinces are ready to be harvested and eaten when their skin has taken on a nice golden-yellow colour and their flesh is still firm. Any dark spots on the skin mean that the fruit has been beaten or not handled properly and the rotting process has begun.