The ancient quince has become a bit of a forgotten fruit in recent times. It's a great source of dietary fiber, antioxidants, vitamins, and minerals. Although this golden, aromatic fall fruit is closely related to apples and pears, you have to cook it to make it more palatable.
Choose large, firm quinces with little or no green coloring. If kept in cool and dry conditions, you can store quinces for a month or two.
Fresh off the tree, quinces tend to be covered in a fuzzy coating that should be rubbed off with a paper towel. You can also use a vegetable peeler to remove their skin.
Since quince has a high pectin content, it's very popular in jams and jellies. You can also poach or bake quinces and serve them over ice cream or use it for a delicious cake.