Quince is the perfect Autumnal fruit and it’s here early this season.
It can be stored in a cool place for a good few weeks, which means we can enjoy its wonderful sweet floral aroma while we think of all the versatile ways to cook with it.

As a close relative to popular fruit like apples and pears, this ancient fruit is native to various parts of Asia and the Mediterranean. It is rich in nutrients, containing fibre and several essential vitamins and minerals, including a high dose of vitamin C, making it a nutritious addition to your daily diet.
This fragrant fruit can be stewed, pureed, baked or even turned into a jam, chutney or paste as a highlight on your next cheeseboard! It has a tart, apple-like flavour but it’s not too sour, you just might need to add a little extra sugar to sweeten it.
Most methods of cooking quince still involve cooking them first. Try simmering the fruit with water and a touch of sugar for an hour until soft before adding some nutmeg. The nutmeg will give you something quite delicious.

To help get you started, we have highlighted below our tips on how you can store, eat, cook with quince and shared a Quince Crumble recipe to try when you shop your next Foodbox.


Keep quince at a cool room temperature or store in the fridge. They can last a good few weeks but if they start to show any signs of brown on the skin, use them quickly or you’ll lose them.


Quince can be stewed, pureed, baked. One way is to try cutting the fruit in half, slicing it into quarters and cutting away the core and seeds. Place in a pot with water, add some sugar and simmer for about an hour until they are soft.


Even when ripe, raw quinces have very tough flesh and are sour in taste. The fruit is best eaten cooked and then used in pies, tarts, cakes, even blended into a sauce or turned into a  jam, chutney or paste.

Our Favourite Recipe

Quince Crumble

A classic crumble with a twist. A great family treat that you can whip up and make the most out of the Autumnal fruit.