The quince pear is a large yellow fruit, intensely fragrant, with a light fuzzy-grey down on its skin. Their shape resembles an apple or pear and their hard, dry flesh is creamy yellow with seeds and core that are very large and coarse.

The quince pear belongs to the same family as the apple and pear - Rosaceae.

QUINCE PEAR are classed as a fruit.


Unlike many fruits, quince pears should be cooked for best eating quality. Although not necessary, some people recommend peeling quinces before cooking them. Because they tend to hold their shape, they are ideal for poaching, stewing, or baking as a dessert. They also contain a high pectin content, which is ideal for making preserves.

Nutritional Information

100g fruit, raw, provides: energy 62 kcal, 259 kJ protein 0.4g carbohydrate 16.6g fat 0.1g.


Quince pears must be peeled, cored and cooked. They are not for eating raw.


Store in a refrigerator. Quince pears continue to ripen after harvest.


Look for quinces that are large and smooth. Minor bruising should not affect eating quality since quinces are cooked.

Fun Fact

Medieval herbalists used preparations from quinces as eye lotions. It is said that the grateful citizens of Orleans presented Joan of Arc with quince preserves (a local delicacy) when she broke their siege in 1429.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.