Quince
Cydonia oblonga · quince · coing
Quince: what every chef needs to know
Quince is one of the few fruits that is virtually inedible raw because of its high tannin content and hard, unyielding flesh. Heat transforms the quince: under the influence of heat and oxidation of polyphenols, the flesh turns a deep pink to orange-red. Quince has the highest pectin content of any fruit (3–5%), allowing quince jelly to set effortlessly without additional pectin. This makes quince ideal for conserves, pastes (membrillo, cotignac) and jellies without thickeners. Quince has a season from September to December and is closely related to pear and apple. Membrillo (quince paste) is the classic Spanish accompaniment to manchego cheese.
Quince: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Quince: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Quince: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Cook quince to a pulp, add sugar (equal weight), cook stirring until the paste pulls away from the pan; pour into a mould and allow to set for 24 hours.
The high pectin content of quince makes setting straightforward; gel test: a drop on a cold plate sets at 104°C; no additional pectin needed.
Poach quince cut into quarters in sugar syrup + vanilla; the colour transforms from white to pink: this is normal and characteristic.
Cook quince + onions + raisins + vinegar + sugar + spice mix (cinnamon, cloves, ginger) down to a thick chutney; excellent with game or a cheeseboard.
Quince: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Quince: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Seasonal autumn fruit: harvest September to November in Northern Europe. Available through December as a storage fruit. Sourced from domestic cultivation and imports from Spain and Portugal.
Quince: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Quince: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The intense raisin and dried saute notes of PX sherry mirror the concentrated flavour of membrillo; a classic pairing with manchego and quince paste.
Botrytis notes and vibrant acidity of Sauternes balance the sweetness of quince preparations in desserts and cheese boards.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Quince
Can I eat quince raw?
Not recommended: raw quince is extremely tough, hard and unpleasantly bitter due to high tannin concentration. Cooking is always necessary for pleasant use. Unlike some suggestions, raw quince is not toxic — but it is virtually unpalatable.
Why does quince turn pink when cooked?
The white quince flesh turns deep pink to orange-red when heated, due to oxidation of polyphenols (particularly chlorogenic acid and leucoanthocyanins) combined with heat and sugar. This is completely normal and characteristic of quince. The longer the cooking time, the more intense the pink colour.
Why does quince jam always set without extra pectin?
Quince has the highest pectin content of any fruit: 3–5% pectin in the flesh. This is always sufficient for gelling without additional pectin. Check the setting point at 104°C (219°F) or using the cold plate test.
At what temperature should you store Quince?
Store Quince at 10-15°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Quince professionally?
The primary professional technique for Quince is Membrillo (kweepeer-pasta) at 100°C (koken) for 45-60 min. Always verify core temperature with a calibrated probe thermometer.
Does Quince contain allergens?
Quince is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
