1 serving = 92 g (1 fruit)
- Source of Vitamin C (23% Recommended Daily Intake per serving)
- Source of copper (6% Recommended Daily Intake per serving)
- Sodium-free (4 mg per serving)
- Fat-free (0.1 g per serving)
Large, firm and yellow fruit with little or no green.
Wrap quinces in a plastic bag and refrigerate them for up to 2 months.
Quinces must first be cooked to eradicate the astringency of the raw version. To prepare the fruit, remove the peel, then use a sharp knife to remove the core. Slice into even pieces. If you are making jam or jelly, leave the peel on as the pectin it contains will help the jam to set. A cooked and ready quince is a lovely deep rose colour. Quince flesh can discolour quickly. Placing the quince pieces in water with a squeeze of lemon will help to slow the browning process. Quinces require long, slow boiling process.