Quince is an unusual fruit to many people. There are two distinctive type of quince tree. The one that bears large fruit and the ornamental one that is more of a shrub and has beautiful dark pink blossoms in spring. Quince is one of the first fruit trees to bloom in the year. The Chinese consider quince blossom as a symbol of good fortune.  So you may see the blossoms used in celebration bouquet for Chinese New Year.

A healthy quince shrub in bloom, usually in the winter months.  This bright pink color makes me feel happy just looking at it.  Photo from flickr by neeloj.

Johnny Bowden included quince in his book, “150 Healthiest Foods on Earth“. It contains potassium and Vitamin C.   The quince is a relative of the apple and pear and belongs to the pome fruit family. Bodwen adds that quinces grown in western Asia is much sweeter and softer. I would love to try that version!

The quince I get at the market (in California) doesn’t taste sweet at all, but not as tart either. Quince contains tannin and leaves your mouth puckering with it’s astringent taste. It reminds me of bad Granny Smith apple. But I still like them and put it in my salad. Most people in Europe and the U.S. don’t eat them raw. Due to the high pectin (a kind of soluble fiber) content, they are mainly used to make jams and jellies. And also popular baked into desserts, adding to stew, and made into sauces.

Photo from Victoriana Nursery Gardens. This ripe quince looks like a golden apple mix with a pear but fuzzy like a peach. The smell of fresh quince is really nice. I like to scratch it a bit and sniff it. In ancient days they were used as room freshener. I don’t think I resist not biting into one first.