per 100 grams
Carbohydrates 15.3 g
Proteins 0.4 g
Fats 0.1 g
Water 83.8 g
Fiber 1.9 grams
Trans Fats 0 ug
Ash 0.4 grams


57 Calories per 100g

Quinces are an old-world fruit that have been around for centuries and have had various uses throughout history. The quince, also known as Cydonia oblonga, is a deciduous bush or small tree of the rose family and originates from Iran, Afghanistan and Turkey. They are firm and slightly fuzzy with a yellow or orange-red colour when ripe. Quince has a sour but pleasantly aromatic flavour, and its pulp turns to a soft, fragrant jelly when cooked.

Quinces have been part of the human diet since ancient times and were highly regarded by the Greeks, who added it to their festivals and religious ceremonies. The Greeks associated the quince with love and fertility because of its heart-like shape. In Rome, it came to represent marital virtue, making them popular wedding gifts. Quinces were also enjoyed by the Chinese and Spanish in the Middle Ages, and their popularity spread throughout Europe.

In modern times, the quince is widely grown in Europe, North Africa and the Middle East, but it can also be found in California and the Southern US states. Quinces can be eaten fresh, cooked or used to make jams, jellies, marmalades and other preserves. The tart flavour of quince is best when cooked with sugar, honey or spices to mellow the tartness and enhance the flavour. When cooked with apples or pears, the flesh of a quince turns a deep pink and the aromas are intense and sweet.

Though quince is most often cooked or used in preserves, it can also be used in savoury dishes. As a layer in classic Spanish quince paste (membrillo), it's used to accompany cheese and crackers as an appetiser. Another way to enjoy quince is as part of a savoury relish, which can be served alongside roasts and grilled meats. Quinces can also be used in baking and desserts, such as tarts and cakes, or in savoury pies and stews.

Quinces possess strong anti-inflammatory and antiviral properties thanks to their high levels of vitamin C and quercetin, and their antimicrobial properties explain their use in poultices. These days, quinces are preferred for their versatility with food, their fragrant aroma when cooked and their eye-catching colour.

Though the quince is often overlooked, it is packed with essential vitamins, minerals, antioxidants and dietary fibre, making it an excellent addition to any diet. Quinces contain vitamins A, B1, B2 and C, beta-carotene, iron, magnesium, potassium, manganese and phosphorus. They are also high in dietary fibre, which can help to regulate digestion and improve the body's absorption of other nutrients.

Quinces are ripe and ready to pick when their skin changes from green to yellow or orange. When buying a quince, avoid any that are discoloured or bruised. Quinces can be stored for two to three weeks in the refrigerator, though they will keep the longest when stored in a cool, dark place with good air circulation.

In summary, quinces are an ancient and versatile fruit that offers many health benefits. With their unique flavour and striking colour, they are excellent as a snack or included in both sweet and savoury dishes. Get creative and discover what these interesting fruits can do for you!