Remove the core and seeds. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Don't be shy with the sugar, as quince is pretty bitter. QUINCE – THE FRUIT THAT CAN BE EATEN HUNDREDS OF WAYS! After slicing a quince, place it in a pot with water and a small amount of sugar, letting it simmer until the flesh softens. Include your email address to get a message when this question is answered. Nibble the end of the kumquat to taste the rind first. Though raw fruits are safe to eat, they generally don't taste good until they're cooked. Quince is considered native to the Caucasus region and Western Asia, but has made its way all over the world, winning particularly ardent fans in Spain, France and Portugal with its jellies and jams. This article has been viewed 26,429 times. Ripe quince is yellow and resembles its more well-known relatives, the apple and the pear. Another delightful surprise about quince? Pair with mild cheese or put the quince in a salad with almonds to further enhance the flavor! Quince is its own fruit and trying to use it exactly how you'd use anything else—even the apples and pears it resembles—will get you nowhere fast. The firm, sticky, sweet paste is also a wonderful addition to your cheese or charcuterie boards. Last Updated: March 22, 2020 Here’s how to poach a quince: Cut the fruit into quarters. Spread the workpiece on heat-resistant form. Speaking of tasty dishes, poached quince are delectable spooned over vanilla ice cream or tossed with some apples and cranberries for a terrific fruit crisp, capped with polenta crisp topping.If you don’t feel like poaching your quince, grate the raw flesh right into a bowl of apple or pear slices destined for a pie or crumble. One of the healthiest preparations is poaching, which involves simmering the fruit for an hour or more with some sugar or honey and optional additional spices, such as fresh ginger or a vanilla bean. First mix 1 cup of lemon juice with 1/2 cup of sugar and 1/2 teaspoon salt. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/71\/Eat-Quince-Step-1.jpg\/v4-460px-Eat-Quince-Step-1.jpg","bigUrl":"\/images\/thumb\/7\/71\/Eat-Quince-Step-1.jpg\/aid9862549-v4-728px-Eat-Quince-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"