• Traditional central European delicacy
  • Fragrant but often unusual shapes
  • A pear relation
  • Rich, thick yellow skin
  • Not generally eaten raw—a bit woody
  • Cut in half lengthwise,  and fill with brown sugar or honey
  • Roast slowly, or cover and microwave
  • Serve with yoghurt, whipped or ice cream
  • Makes wonderful jelly or jam
  • Great bottled
  • Quince paste (Membrillo) is a traditional cheese accompaniment
  • Keep well in a fruit bowl,  or the fridge or a cool place for longer
  • Available from Late March

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