Green quinces are underripe and less aromatic. A fine, natural layer of fuzz may cover the fruit, slowly sloughing off as the ...

Pick up a fruit, and breathe it in ... Above: Pale yellow or light green, quinces resemble bumpy apples, and are sometimes ...

A quince is a tree fruit that resembles a pear (or bulbous apple). And from the looks of it, it'd be the kind of thing you could snag right off the branch and bite into at your leisure.

For roast quince, wash 2 quinces then smooth your fingers over their skin to remove the fluff. Bring the fruit to the boil in deep boiling water then turn down to a simmer and leave to soften for ...

A little green is fine as long as the skin isn't still too fuzzy. The fruit will ripen in a few days if left at room temperature. Cooking will bring out its floral notes. Quinces bruise easily but ...

Its appearance, however, may remain a mystery. The pink hue and uniform slices of quince paste look nothing like the golden, lumpy fruit as it hangs on a tree during the autumn harvest season.

Add quinces to a large saucepan with apple juice, water, sugar and the lemon zest and juice. Bring to the boil, then simmer for 2 hours or until fruit is completely soft. Cool and chill.

You can’t really eat this ancient fruit without cooking it ... Steamed, then sautéed in butter and honey, the quince has a flavor that is mild, pleasantly sour, and, like its aroma, a little ...