Quinces

Quinces are the fruits of the quince tree (Cydonia oblonga), a plant of Asian origin that has been traditionally cultivated in Mediterranean and temperate regions. These fruits are characterized by their rounded shape and yellow skin, which, although rough, encloses a hard and aromatic pulp with a sour and astringent taste when raw.

Quince is especially valued in cooking for its high pectin content, making it an excellent ingredient for preparing jams, sweets, and jellies, such as the famous quince paste or ate in various Latin American countries. Furthermore, its firm texture allows it to soften when cooked and acquire a sweet and fragrant flavor, ideal for accompanying cheeses or savory dishes.

From a nutritional point of view, quinces are a good source of dietary fiber, antioxidants, vitamin C, and minerals such as potassium. These properties aid digestion, strengthen the immune system, and promote cardiovascular health.

In the Hispanic world, quince is also known as ayaco in parts of Venezuela and Colombia, and Peruvian medlar—though the latter may refer to another fruit—and in some places, it is simply called quince. It is important not to confuse it with the medlar, which is a different fruit.