Quinces (Cydonia oblonga) are not a hugely popular fruit in the U.S., though the trees were once common on farms and in colonial home gardens. Sadly, they have long since fallen out of favor, with the category of pome fruits now firmly dominated by their cousins, applesand pears. If you need quinces, you may have to hunt for them — but the hunt is certainly worth it for their sweet, complex fragrance. Oh, and they taste pretty good, too.
Quinces grow on small, often-gnarled trees with attractive white, pink or red blossoms. While the fruit of some varieties grown in Iran and other warm areas can be eaten right off the tree, the quinces we get in the U.S. cannot be eaten raw — they are much too astringent and sour. Instead, they must be baked, poached or simmered, usually with copious amounts of sugar, honey or other sweeteners.
What to look for when buying quinces
Quinces resemble a bumpy, rounded pear, and can range quite a bit in size — sometimes topping out around two pounds.
Quinces should be firm when squeezed and super fragrant. They are frequently covered with downy white fuzz that must be rubbed off before cooking. The skin is thin and easily bruised and blemished, so it is normal (and totally fine) to see nicks and scratches. But steer clear of large dark-brown or black mushy spots or fruits that feel spongy when gently squeezed.
The skin of an underripe quince tends to be a greenish-yellow, turning golden yellow when ripe. Note that many recipes call for barely ripe quince (more green than yellow) rather than fully ripe (more yellow than green).
Sustainability of quinces
Pesticides
Because they are grown in such limited quantities, quinces’ environmental impact in the U.S. is fairly light. However, part of the reason they have fallen out of favor is that they are highly susceptible to a devastating bacterial infection called fire blight, which can destroy orchards. Controlling the disease sometimes involves spraying antibiotics like streptomycin, once allowable even for organic fruit (as the blossoms, not the fruit, are sprayed). As of 2014, organic farmers are no longer allowed to spray antibiotics on organic-designated fruit trees.
Geography
World leaders in quince production include Turkey, China, Uzbekistan and Iran.
According to 2009 USDA data, only about 250 acres of trees were grown commercially in the U.S., mostly in California. The primary commercial importance here is not for fruit, but as a source of dwarfing rootstock for pears: Pear plants are grafted onto quince rootstock to produce a tree that is smaller in stature, and thus more easily harvested and maintained.
Seasonality
Quinces begin to make their appearance in the market around late September, ending in early November.
Top photo by Vladyslav Siaber/Adobe Stock.
