Quince are native of Persia, now modern day Iran, and have been cultivated for more than 4,000 years. The scent of Quince is unmistakable and it’s exquisite perfume fills a whole room if left out on a table. Quince is inedible raw and requires cooking to bring out its hidden sweet properties and rosy hue. Quince paste, so thick you can cut it with a knife, is a traditional food of the Mediterranean. The Portuguese call it marmalade, the Spanish membrillo, and in Sicily they make cotognata. We like baking slices of quince with chicken, pork or lamb.
Quince are in season Mid-October until the end of November.