Can I eat a quince raw?

Yes, you can eat quinces raw. In Turkey, and in some other cultures, quinces are eaten raw just like other fruits. Due to their hard texture, it's advisable to slice them beforehand. Raw quinces have a unique tart flavor that some people enjoy.

Do you need to peel quinces?

When eating quinces raw, peeling is a matter of personal preference. Some people enjoy them with the skin on, while others prefer them peeled. However, if you are planning to cook quinces, such as for Ayva Tatlısı or other recipes, it’s better to peel them. The skin can be tough and may impart a slightly bitter taste when cooked.

How do you prepare quince for eating?

To prepare a quince for eating or cooking, start by washing it thoroughly. If you prefer, peel off the skin using a sharp knife. Cut the quince in half and remove the core, which is hard and inedible. If you're not using the quince immediately, you might want to place the cut pieces in water with a bit of lemon juice to prevent them from browning. Once prepped, the quince can be cooked in various ways, such as baking, poaching, or simmering.

Ayva Tatlisi (Quince Dessert)

Turkish quince dessert garnished with clotted cream and ground pistachio in a white oval bowl.

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Simple poached quince dessert recipe with spices. A super light fruit dessert flavored with served with clotted cream and pistachios.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 6 1x
Category: Dessert
Method: Cooking
Cuisine: Turkish
Diet: Gluten Free

Ingredients

Scale

1 cup sugar
4 cup water
3 quince fruit
2 tablespoon hibiscus, for coloring only
Zest of one orange
2 cinnamon sticks
3 star anise
1 rosemary sprig

For garnish:

clotted cream
pistachios

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Instructions

Boil water and sugar in a pot until sugar dissolves.
Halve the quinces, don’t remove the seeds, they will help the color and give a consistency to the syrup inside as well because they have a natural pectin (thickener).
Place the halved quinces in the pot.
Put the hibiscus leaves, orange zest, cinnamon sticks, star anise and rosemary on the quinces.
Bring it to a boil, reduce the heat and let the quinces simmer over low heat for about 1 hour with the lid on. Cook them until they are tender, but not mushy.
Transfer the poached quinces in a serving dish and let them cool completely. Then chill them in the fridge for at least 1 hour before serving.
Top them with clotted cream and pistachios to serve.

Notes

Selecting the Right Quinces: Look for firm, unblemished quinces. They should have a lovely fragrance. The perfect quinces are neither too hard nor too soft.
Peeling and Coring: Peel the quinces carefully to avoid waste. When coring, ensure to remove the hard parts without cutting through the bottom, as they will be cooked and served as halves.
Low and Slow Cooking: Cook the quinces on a low heat to ensure they become tender without falling apart. This slow cooking process allows the flavors to develop better.
Using Quince Seeds: Don’t discard the seeds. They contain natural pectin, which helps thicken the syrup. Place them in the cooking pot with the quinces.
Checking for Doneness: The quinces are done when they are tender and the syrup has thickened. This can take around 1 to 1.5 hours. Be patient, as the magic happens during this slow simmer.
Turn the quinces a few times: While they are simmering, turn the quinces a few times so that all sides of them are covered with the syrup.
Resting Time: After cooking, let the quince dessert rest. It tastes better once it has had time to sit, allowing the flavors to meld together.
For a more caramelized quince dessert: Bake them in a preheated oven for about 5 minutes after cooking them in the pot.
Storage: If not serving immediately, store it in the refrigerator. It can last for several days and often tastes better the next day.

Nutrition

Serving Size:
Calories: 164
Sugar: 33.3 g
Sodium: 9.2 mg
Fat: 0.3 g
Carbohydrates: 42.2 g
Protein: 0.5 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/quince-dessert/