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Wondering what to do with quince? You’re not alone – but trust us, this unique autumn/winter fruit is worth getting to know.

At Fruitezy, customers often say, “I always see quinces in the store but never know how to cook them!” It’s true – quinces can seem a little mysterious. But you'll be hooked once you discover how delicious and versatile they are. Quince is in peak season, and the quality and value are exceptional.

Here’s your simple guide to understanding, choosing and using quince – plus a slow-roast recipe that will fill your kitchen with the warm scent of cinnamon and citrus.

WHAT DOES QUINCE TASTE LIKE?

Quinces look like knobbly pear or apple, but they’re firm and inedible when raw. The magic happens when they’re cooked – their pale flesh turns a beautiful rosy hue, and they develop a soft, grainy texture with a deep, floral flavour. Think of a cross between apple, pear and rosewater with hints of honey and spice.

HOW TO USE QUINCE

• Cooking brings out the best in quince, and there are so many ways to enjoy them:
• Slow-roasted or poached – serve with yoghurt, cream or ice cream for an elegant dessert.
• Quince paste (membrillo) – perfect on a cheese board, especially with manchego or blue cheese.
• In baking – add to crumbles, tarts or cakes alongside apples or pears.
• With savoury dishes – quince pairs beautifully with slow-cooked lamb, pork, or duck for a Middle Eastern-style twist.
• In jams or chutneys – great for gifting or spreading on toast.

Try our recipe: [Cinnamon and Lemon Slow Roast Quinces] – it’s simple, flavour-packed, and a great place to start if you’re new to quince

FLAVOUR PAIRINGS

Quince shines when paired with warm spices, herbs and both sweet and savoury elements:

• Cinnamon, star anise, vanilla and clove
• Citrus (especially lemon and orange)
• Honey, brown sugar or maple syrup
• Cheese (manchego, goat cheese, blue cheese)
• Lamb, pork, duck or game meats
• Apples, pears and stone fruit

HOW TO CHOOSE THE BEST QUINCE

• Look for large, firm fruit with smooth, golden-yellow skin.
• A slight fuzz is normal – just rub it off before cooking.
• Avoid any with soft spots or strong bruising.

STORING QUINCE

Keep quinces at room temperature until ripe – they’ll become fragrant and slightly more golden.

Once ripe, store in the fridge and use within a week.

You can also poach or roast them and store them in their syrup in the fridge for up to a week, or freeze them for longer.

QUINCE MADE EASY

Quince may feel unfamiliar at first, but they’re easier to cook with than you think – and the results are richly rewarding. With their stunning colour, fragrant aroma and flavour that transforms with heat, they’re one of autumn’s hidden treasures.

Next time you’re shopping at Fruitezy, pick up a few – and don’t forget to check out our Cinnamon and Lemon Slow Roast Quinces recipe to get started. You’ll wonder why you waited so long to give them a try!