Edible only when cooked, this native Southwest Asian fruit of the pear family features a hard, tart and strongly perfumed flesh and is commonly used in Arabian and Mediterranean countries to make jams, jellies and puddings.
Over the past few years, quince has become a very popular ingredient among modern pastry chefs for use in tarte tatin and fruit compote.
About the author
- Writer: Vanniya Sriangura
Position: News Reporter