🍐 Quince: Harvest, Store & Cook
🌳 Picking Quinces
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Harvest: late autumn (Sept–Oct).
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Ripe when: golden yellow, fragrant, firm.
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Pick: twist fruit gently upward; avoid bruising.
🏠 Storage
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Room temp: 1–2 weeks (they perfume the room!).
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Cool dark place / fridge drawer: 2–3 months.
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Best long-term: cook & freeze.
❄️ Freezing Steps
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Peel, core, slice.
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Dip in lemon water.
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Blanch (2–3 min) or poach (5–10 min).
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Freeze on tray → pack in bags/containers.
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Keeps 8–12 months.
🍯 Recipes
Quince Compote
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Quinces (4–5), sugar (150–200 g), lemon juice + zest, cinnamon, cloves, 500 ml water.
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Simmer 40–60 min until soft and pink.
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Store in fridge (2 weeks) or freeze.
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Serve with yoghurt, porridge, cheese, or roast meat.
Other Ideas
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Membrillo (quince paste) → firm, sweet, perfect with cheese.
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Quince jelly → spread for toast.
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Poached quinces → elegant dessert with cream or custard.
👉 Tip: Quinces are never eaten raw — always cook them to bring out their unique floral, honey-like flavour.
