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With a flavor that resembles its tropical namesake, the pineapple quince from California is the most common variety available in the United States. Like most varieties of quince, it is hard and tart, so it is primarily used for cooking.
A sweeter variety of quince, called the apple quince, was developed in the 1990s. Unlike most quinces, this variety can be enjoyed raw.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.