Tell Shoppers to Give Quince a Chance

There was a time when quince was a staple in American kitchens. Before commercial pectin was invented, quince helped all kinds of jams and jellies to thicken up. By the early 20th century, though, quince all but disappeared.  

Luckily, for fans of fruit that requires a little work and lovers of quince’s floral flavor, it’s been making a comeback. Usually somewhat pear shaped, quince is bright yellow, very hard and a little fuzzy. Give one a sniff, and you’ll pick up notes of rose, citrus and guava. But bite into one and chances are you’ll be very disappointed. Raw quince is so astringent it's nearly inedible. But once it’s cooked, its lovely flavor comes through, and the fruit becomes a beautiful rosy pink. 

Most people first discover quince by way of a thick paste called membrillo that’s popular in Spain and Latin America and has become a staple of cheese boards. Membrillo is delicious, but there are so many other things that shoppers and chefs can use quince for. Poaching quince is probably the easiest way to prepare the fruit, and it can even be done completely hands off in a slow cooker. Poached quince is a major upgrade for bowls of granola or oatmeal and is terrific in desserts. Quince is also perfect for baked goods, makes a delicious pickle and is a great companion for pork and other rich meats.  

Quince’s bright yellow makes a great color break next to apples, pears and persimmons, and an enticing recipe card or simple shelf signage are all you need to convince quince novices to take a few home. Don’t let shoppers miss out on this super special fall fruit and download OGC’s shelf sign to add to your display.