Hard, astringent fruit that cannot be eaten raw — must be cooked, at which point it transforms into a deep rose-orange, fragrant, and complex fruit. High in pectin (the highest pectin content of any fruit — used as the natural gelatin for jams). One quince provides 25% DV vitamin C, 8% DV copper, and extremely high pectin and tannin content. The tannins (cydoniol) have documented antimicrobial and anti-ulcer activity.
Available at Middle Eastern, Mediterranean, Turkish, and North African markets in fall. Growing mainstream availability at specialty grocery stores. Available at many farmers markets.
Quince pectin has the most documented prebiotic effect of any fruit pectin. Pectin fermentation in the colon produces propionate and butyrate — anti-inflammatory short-chain fatty acids that fuel colonocytes and reduce colon cancer risk. For H. pylori: quince extract has demonstrated in vitro inhibition of H. pylori growth — the bacterium responsible for most stomach ulcers and a significant driver of gastric cancer. Given the higher rates of H. pylori infection in Black and immigrant communities (connected to crowded living conditions historically), quince's anti-H. pylori activity is clinically relevant. Traditional use as an anti-emetic (for nausea in pregnancy and illness) is well-documented across Middle Eastern and North African folk medicine.
Must be cooked. Quince jelly: the classic preparation (high pectin sets without commercial gelatin). Quince paste (membrillo): cooked with sugar into a firm paste — served with cheese. In Moroccan tagines: sliced quince added to lamb or chicken tagine in the last 20 minutes. Poached quince: simmer in water + honey + spices until tender.
Free, no account needed to ask.