Quince

Quince: Nutrition Facts and Health Benefits

The quince (Cydonia oblonga) is an ancient fruit with a history of cultivation spanning over 4,000 years across the Middle East, the Mediterranean, and Central Asia. It is closely related to apples and pears, belonging to the same subfamily (Maloideae) of the rose family. Unlike most other tree fruits, quince is almost always cooked before eating — raw quince is typically extremely hard, dry, and astringent due to its high tannin content, though some modern varieties bred specifically for eating fresh exist. When cooked with sugar, quince develops a rich, honeyed flavour and its flesh turns from pale yellow to a deep pink or ruby red due to anthocyanin formation.

Nutritional Value of Quince

Raw quince contains 57 kcal and 1.9 g of fibre per 100 g. Its primary nutrients are carbohydrates and fibre. Quince provides vitamin C (though much is lost on cooking), vitamin B6, copper, potassium, and iron. It is a notable source of pectin — a soluble fibre responsible for its gelling properties when cooked — which makes it particularly well-suited to jams, jellies, and preserves. Quince also contains tannins, chlorogenic acid, and various polyphenols with antioxidant activity.

Health Benefits of Quince

The high pectin content of quince has traditionally been associated with digestive benefits, including soothing the gastrointestinal tract. Pectin is a prebiotic soluble fibre that supports healthy gut bacteria. Quince has been used in traditional medicine across the Middle East and Mediterranean for gastrointestinal complaints, nausea, and as a general tonic. The polyphenols and tannins in quince have antioxidant and anti-inflammatory properties. It is worth noting that much of the vitamin C in quince is lost during cooking, but the fibre, minerals, and polyphenols are retained.

How to Select and Store Quince

Ripe quince should be firm, fragrant, and yellow (not green). Avoid fruits with extensive browning, bruising, or soft spots. Quince keeps well at room temperature for several weeks and can be refrigerated for up to two months. Its firm flesh and low sugar content give it excellent keeping qualities compared to most other fruits.

How to Use Quince

Quince is most commonly made into jams, jellies, membrillo (quince paste, traditionally served with cheese), and fruit cheeses. It can be poached in spiced syrup as a dessert, baked alongside roasted meats (it pairs particularly well with lamb and pork), or added to slow-cooked tagines and stews. The pectin-rich flesh means it sets firmly without additional gelling agents, making it ideal for homemade preserves.