Quinces

Store in a cool, dark place. The aroma can transfer to other produce, so consider storing them separately.

Quinces must be cooked before eating. Boiling, baking, or stewing are common methods.

Expect the flesh to turn a beautiful pink or ruby color as it cooks.

The fuzzy skin can be removed by peeling or rubbing with a towel.

Great for making jams, jellies, pastes (like membrillo), and compotes.

Spices: Cinnamon, cloves, star anise, cardamom

Sweeteners: Sugar, honey

Citrus: Lemon

Other: Wine, brandy, vanilla

Trying to eat quinces raw; they are very hard and astringent.

Not cooking quinces long enough; they need significant cooking time to become tender and sweeten.

Forgetting to peel or rub off the fuzzy coating before cooking.