They are large, furry golden autumn fruit and is seldom eaten raw, unless it’s grated. A member of the apple and pear family, they are usually cooked. When ripe, it’s yellow with a strong perfumed smell. It has a tart, slightly acidic flavour but is delicious when cooked in sugar for certain desserts.
Use: Fruit salads, sambals, preserves, desserts, jellies. The addition of quince, peeled and grated, to the apples for a pie gives a pleasant flavour; quinces that are added to a dish of cooked and spicy pears create an excellent variation of taste. They are also delicious with sweet potatoes and orange juice for serving with pork or venison and tasty in casseroles. It’s particularly good with game as stuffing as for chicken, in sauces or include them or substitute them in any apple or pear dish.