Availability Dates: October

Picking Information:
Quinces are the old fashioned fruit that only Grandmother remembers. Quince are the fuzzy bright yellow fruit that looks like a lumpy peach. They typically ripen the first week of October when we will have them for sale in the market as pick-your-own is not available. Quinces have a very fragrant smell and unlike apples, the fruit grows directly on the branch with no stem. In the raw state they are very, very tart, but can be cooked up into some very unique and tasty dishes. Most people have heard of quince jelly, because it used to be very popular many, many years ago.

Above all have fun with your family on the farm and enjoy eating good fruit all year long.

Description:
Shrub or small tree of the Asian genera Chaenomeles and Cydonia of the family Rosaceae (rose family). The common quince ( Cydonia oblonga ) is a spineless tree with edible fruits cultivated from ancient times in Asia and in the Mediterranean area, where it was early naturalized. Its pome fruit is similar to that of the related apple and pear but is very astringent, and hence it is used chiefly cooked in preserves; marmalade is said to have first been made from quince.

Source: Encyclopedia.com

Nutritional Facts:

1 Quince = 92 grams
Energy	kcal	52
Water	g	77.10
Fiber	g	1.7
Fat	g	0.09
Protein	g	0.37
Calcium	mg	10
Potassium	mg	181
Vitamin A, IU	IU	37
Vitamin C	mg	13.8

Source: USDA National Nutrient Database

Recipe Corner:

Find this recipe along with numerous others that use quince in our Fruits of the Farm cookbook. Click here for more cookbook information!

Preserved Quince
	Brown Family
4 lbs. quince	water
4 lbs. sugar
Pare, quarter, and core fruit. Cover quince with cold water and let come slowly to a boil. Skim and when nearly soft put one quarter of sugar on top, but do not stir. When this boils add another part of the sugar and continue until all the sugar is used. Let them boil slowly until the color your desire, either light or dark. Quince will turn a beautiful deep orange to brick red the longer you cook them. These can be served as a relish or garnish for any meal.