Ingredient: Quince

Quince looks like a cross between an apple and a pear, with yellow skin and hard flesh, but don’t let the look of it put you off, because when you cook it, quince transforms into a fragrant, almost rose-coloured fruit which tastes slightly citrusy, but it is gentler and without the sharpness of a lime or lemon.

You might even be lucky enough to have a quince tree in your garden! Quince is ready to pick from September to November in the UK and is also widely available in North Africa, Middle East and the US.

Thanks to its high pectin content, it is commonly used in jams or jellies to accompany a roast and in Membrillo ‘quince cheese’ which is a jelly made up of the pulp of the fruit, and served with cheese such as Manchego. It is yummy added to a lamb tagine as well as crumbles and tarts.

Quince is high in dietary fibre, which aids digestion, prevents constipation, and promotes regular bowel movements. Equally it can help with diarrhoea and gastritis. Studies have found that quince settles the stomach and can be very helpful to help reduce painful acid and the regurgitation of food. It is safe to eat whilst pregnant and to give to babies from weaning age onwards. Quince has been used traditionally to help alleviate nausea and vomiting, especially in pregnancy-related morning sickness.

It’s also very nutritious; full of antioxidants such as quercetin, which helps to reduce histamine and inflammation in the body. The pectin in quince also helps to bind heavy metals and other pollutants we are exposed to everyday and escorts them out the body safely. It is packed with vitamin C, copper, iron, potassium, and magnesium, so is highly nutritious as well as being therapeutic.

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Some Quince recipes…