About this crop
A hard, intensely fragrant golden pome fruit, too astringent to eat raw but transformed by cooking into rose-pink, honeyed flesh. Growability: a hardy tree fruit well adapted to the Northeast, long grown across the Caucasus and Central Asia.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
Traditionally cooked with meat in festive stews.
How to prepare
Slow-cooked with lamb and onions in plov and stews, or poached and preserved into jams, pastes, and compotes.
Recipe ideas
Share how you use QuinceQuince and lamb plov; poached quince; quince preserve.