Quince basically look like squatty pears with an uneven skin surface and subtle bumps. Some have fuzzy skin; others are smooth with colors ranging from yellow to chartreuse. Inside the flesh is whitish-yellow with a texture similar to hard, under ripe pears. Uncooked they taste dry and stringent. Cooked, they become soft and flavorful, most varieties turning an appealing pink or red color with an alluring fragrance of pear and pineapple.
Quince can be baked, sauted, braised or poached. My favorite is to make jams and jellies with them! Quince paste is a popular dish in both Mediterranean and Mexican cuisines and often paired with salty cheeses. The are a good source of vitamin C.
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