Can you eat raw quince ?

What is a quince? 

This bright yellow fruit (Cydonia oblonga) belongs to the same family as apples and pears.
It has its origins in South-West Asia, Turkey and Iran but grows on trees all over the world these days.

Quince in tropical countries and Asia is soft and juicy and can easily be eaten raw just like apples.
In colder climates, such as Europe and North America, quince has a tougher rind and astringent flesh which does not make it toxic but too acidic and bitter to be enjoyed in its raw version.

Quince is laden with vitamin A and antioxidant vitamin C which boosts immunity, reduces inflammatory conditions and viral episodes. The fruit is also a great source of copper, potassium, iron and magnesium as well as B vitamins such as riboflavin, thiamin and vitamin B6 (pyridoxine).

It boasts a long history of health benefits and medicinal effects which can mostly be attributed to the seeds of the quince.

When soaked in water, these seeds form a kind of mucus which can be used to soothe both topical as well as internal inflammation such as atopic dermatitis, skin rashes and allergies as well as digestive discomfort, throat and vocal cord inflammation.



To prepare, wash the fruit in cold water.
Rub it with a kitchen towel to remove the hairy parts off its skin.
Cut into halves and remove the core and seeds using a paring knife.
Cut into small chunks or wedges and add to the recipe.



2 quinces
1 TBSP honey or agave syrup
1-2 TBSP walnuts or hazelnuts or other nuts


Get the quince ready as described above.
Grate quince finely.
Add honey and stir together.
Chop nuts and stir into quince-honey mix.
Let it marinate for a few hours before enjoying on crackers or as a topping for yoghurt.


6 quinces
1/2 cup of water
1/2 cup of fresh lemon juice
1/4 cup honey or agave syrup
optional: cinnamon
Get the quince ready as described above.
Slice the quince halves as thinly as possible.
Using a mandoline slicer can be very helpful.
Spread those slices in a deep dish and cover them with sweetener.
If you spread out several layers, drizzle each layer with sweetener.
Blend water and lemon juice. Add cinnamon if you wish.
Cover quince slices with this blend.
Refrigerate for at least 12 hours or over night.
Discard the juice or keep it to make jelly with it (using irish moss).
Enjoy as is or cut into stripes and stir into yoghurt or grawnola.
Another option is to dehydrate marinated quince slices at 42 degrees until crisp.


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