The quince is a stone fruit like the apple or pear and is botanically classified as a rosaceous plant. It originated in Asia Minor. Already in ancient times, the Greeks made the jelly-like “quince honey,” from this fruit.
There are soft varieties of this fruit in southern areas but mostly the fruits are hard and woody, so that it cannot be eaten raw. Quinces are very popular in compote or made into jelly. Quinces last for several weeks in cool storage. When shopping, pay attention to the scent of quinces. Ripe fruit has an intense lemon and apple scent. Additionally, look at the skin and check its characteristic fuzz. Smaller quinces taste better than larger quinces.
Season: From September to October
Nutritional Value Tableper 100 g edible portion
|41 kcal||Protein 0.3 g||Sodium 3 mg||B1 0.02 mg|
|171 kJ||Fat 0.2 g||Potassium 200 mg||B2 0.02 mg|
|Carbohydrates 6.3 g||Calcium 14 mg||B6 0.04 mg|
|Dietary fibres 6.4 g||Phosphorus 19 mg||C 15 mg|
|Magnesium 6 mg||E 0.4 mg|
Energy: 41 kcal, 171 kJ
Nutrients: Protein 0.3 g, Fat 0.2 g, Carbohydrates 6.3 g, Dietary fibres 6.4 g
Minerals: Sodium 3 mg, Potassium 200 mg, Calcium 14 mg, Phosphorus 19 mg, Magnesium 6 mg
Vitamins: B1 0.02 mg, B2 0.02 mg, B6 0.04 mg, C 15 mg, E 0.4 mg
Did you know...?
Quinces are high in pectin and potassium.
1 portion a day corresponds to:
a medium-sized quince