Available only from October to December.

Its flesh is hard and it is too astringent to eat raw.

It can be used in cooking as well as in baking.

In cooking it balances fatty meats and poultry.

When cooked it does not turn to mush so it complements stews and roasts.

Naturally occurring pectin in the fruit lets preserves, set without added thickeners.
A product of South America and Southeast Europe.

To core a Quince, first peel  then  cut in wedges, remove the core and drop in
 lemon water to prevent oxidation.

Quince in Portuguese is Marmelo and from this came the word marmalade

Litsa