Choose quinces that are firm with a pale yellow skin. Sometimes quinces are mottled with brown spots, but such markings do not affect their flavor or quality. Quinces that are shriveled, soft, or brown all over are no longer fresh. Since they bruise easily, quinces must be handled carefully.
With a flavor that resembles its tropical namesake, the pineapple quince from California is the most common variety available in the United States. Like most varieties of quince, it is hard and tart, so it is primarily used for cooking.
A sweeter variety of quince, called the apple quince, was developed in the 1990s. Unlike most quinces, this variety can be enjoyed raw.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.