Common Name: Quince

The word “quince” is derived from the plural of the Old French “cooin” (modern coing), which further stems from the Latin name “cydonium malum”, meaning “apple of Cydonia.”

Scientific Name: Cydonia oblonga

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Quince is believed to have originated in the ancient Near East, particularly Iran. It predated the apple in many regions. The Romans later adopted the fruit and named it after the city of Cydonia, renowned for its extensive quince orchards.

During the Middle Ages, quince was a prized ingredient. Although quince is basically inedible in its raw form, it can be cooked down to form a sweet paste or jelly. This paste spread throughout Europe and eventually evolved into the precursor of modern marmalade.

Interesting Facts: In classical Greece, the fruit was considered sacred to Aphrodite, the goddess of love and beauty.

Uses: Quince is great when made into jams and jellies, due to its high pectin content. The paste is an excellent addition to cheese boards.

Selection & Storage: Fresh quince should be golden-yellow with firm, unblemished skin. It should be firm, heavy for its size, and very fragrant with a scent reminiscent of apples.

Fresh quince may have a soft fuzz on the outer skin that should be gently wiped away before storage. It should be stored in a cool, dry place like the crisper drawer. However, its strong perfume may lend its scent to other produce, so try to keep it separate when possible.

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