Quinces, raw

Fruits and Fruit Juices Fruits

Raw quinces are the edible pome fruit of Cydonia oblonga with a low fat (0.1 g) and calorie profile (57 kcal/100 g) but rich in vitamin C (15 mg) and potassium (197 mg) per USDA data. Though quite tart and astringent raw, they’re traditionally cooked or processed into jams, jellies, and desserts to soften their firm flesh and unlock flavor. This underutilized fruit also contains polyphenolic antioxidants with emerging evidence for glycemic and cardiometabolic benefits. USDA nutrient values provided below are based on the standard raw food profile. [USDA FoodData Central]

⚡ Quick Facts

Calories
**57 kcal per 100 g** fresh raw quince (typical fruit weight ~92 g)
Key Nutrient
Carbohydrates: 15.3 g
Key Nutrient
Vitamin C: 15 mg
Key Nutrient
Potassium: 197 mg

💎 Key Nutrients

What Is Quinces, raw? Origin and Varieties

Quince (Cydonia oblonga) is a pome fruit in the Rosaceae family, the same botanical family that includes apples and pears. It is believed to have originated in the Caucasus region of Western Asia, particularly areas that today include Armenia, Iran, and Turkey, before spreading to Europe and beyond over millennia. Wild ancestors of the modern cultivated quince date back over 4,500 years, making this one of the older domesticated fruit crops known to human cultures. The Roman naturalist Pliny the Elder referred to quince as a noble fruit in his writings, and ancient Greek mythology even described golden quinces as gifts associated with the goddess Aphrodite. Quinces are most easily recognized by their golden yellow skin and pear-like shape, but unlike pears or apples, their flesh is extremely firm and astringent when raw. Many traditional culinary cultures value quince not as a fresh eating fruit, but for its high pectin content and aromatic qualities, which make it ideal for cooking, jelling, and preserves. Classic uses include quince paste (membrillo in Spanish cuisine), quince jam or jelly, and cooked compotes served alongside meats or cheeses. There are several cultivated varieties of quince that may differ slightly in size, aroma intensity, and flavor profile, though almost all are too tart and dry to be enjoyed fresh without processing. Varieties such as ‘Aromatnaya’ and ‘Kuganskaya’ are sometimes reported to be slightly less astringent, but the characteristic firm, golden fruit with floral perfume remains consistent across types. In terms of plant morphology, the quince tree is a deciduous shrub or small tree that flowers in spring with attractive white to pale pink blossoms, followed by fruits that gradually mature into a vibrant yellow in autumn. The tree’s hardy nature and adaptability to a range of climates have made it a scatter‑cultivated orchard fruit in temperate zones. Despite its long history and unique culinary uses, quince remains underappreciated today, especially in its raw form, partly because the flesh is extremely firm and acidic. However, this very astringency has inspired generations of cooks to develop preservation methods that exaggerate its aromatic character and sweetness while taking advantage of its natural pectin for setting preserves. Emerging research also highlights that beyond traditional uses, the fruit’s rich content of polyphenolic antioxidants and organic acids may confer health‑promoting properties that modern science is only beginning to document.

❤️ Health Benefits

Antioxidant support

Quinces are rich in **polyphenols, flavonoids and carotenoid compounds** that can neutralize free radicals in the body and reduce oxidative stress.

Evidence: moderate

Potential cardiometabolic benefits

Extracts from quince have been shown in preclinical studies to **improve lipid profiles, lower blood pressure, and modulate glucose metabolism**, mechanisms relevant to heart health and metabolic regulation.

Evidence: preliminary

⚖️ Comparisons

Vs. Apples

Both apples and quinces are pome fruits with similar carbohydrate contents, but apples generally have **more natural sugars and softer texture**, while quinces are **firmer and more astringent** raw with higher pectin.

🧊 Storage Guide

🏠
Counter
2–5 days until ripe
❄️
Fridge
2–3 weeks once ripe
🧊
Freezer
10–12 months (best quality)
⚠️ Signs of Spoilage:
  • smell: fermenting or sour odor
  • visual: browning skin, mold, soft dark spots
  • texture: excessively mushy flesh
  • when to discard: visible mold or foul smell

👥 Special Considerations

elderly

Why: Easier to digest and nutrient‑dense with antioxidants.

Recommendation: Stewed or baked quince beneficial

athletes

Why: Provides potassium and vitamin C replenishment.

Recommendation: Use in fruit compotes or jams as part of balanced diet

children

Why: Raw fruit is too astringent and may be hard to chew.

Recommendation: Cooked preparations preferred

pregnancy

Why: Provides vitamin C and fiber; avoid raw astringent fruit if digestive discomfort occurs.

Recommendation: Include cooked quince in moderation

breastfeeding

Why: Nutrient and antioxidant support without known risks.

Recommendation: Safe when cooked and eaten in balanced meals

🔬 Detailed Nutrition Profile (USDA)

Common Portions

1.00 fruit without refuse (92.00g)
Nutrient Amount Unit
Water 83.8000 g
Energy 57.0000 kcal
Energy 238.0000 kJ
Protein 0.4000 g
Total lipid (fat) 0.1000 g
Ash 0.4000 g
Carbohydrate, by difference 15.3000 g
Fiber, total dietary 1.9000 g
Calcium, Ca 11.0000 mg
Iron, Fe 0.7000 mg
Magnesium, Mg 8.0000 mg
Phosphorus, P 17.0000 mg
Potassium, K 197.0000 mg
Sodium, Na 4.0000 mg
Zinc, Zn 0.0400 mg
Copper, Cu 0.1300 mg
Selenium, Se 0.6000 µg
Vitamin C, total ascorbic acid 15.0000 mg
Thiamin 0.0200 mg
Riboflavin 0.0300 mg
Niacin 0.2000 mg
Pantothenic acid 0.0810 mg
Vitamin B-6 0.0400 mg
Folate, total 3.0000 µg
Folic acid 0.0000 µg
Folate, food 3.0000 µg
Folate, DFE 3.0000 µg
Vitamin B-12 0.0000 µg
Vitamin A, RAE 2.0000 µg
Retinol 0.0000 µg
Vitamin A, IU 40.0000 IU
Fatty acids, total saturated 0.0100 g
SFA 4:0 0.0000 g
SFA 6:0 0.0000 g
SFA 8:0 0.0000 g
SFA 10:0 0.0000 g
SFA 12:0 0.0000 g
SFA 14:0 0.0000 g
SFA 16:0 0.0070 g
SFA 18:0 0.0020 g
Fatty acids, total monounsaturated 0.0360 g
MUFA 16:1 0.0000 g
MUFA 18:1 0.0360 g
MUFA 20:1 0.0000 g
MUFA 22:1 0.0000 g
Fatty acids, total polyunsaturated 0.0500 g
PUFA 18:2 0.0490 g
PUFA 18:3 0.0000 g
PUFA 18:4 0.0000 g
PUFA 20:4 0.0000 g
PUFA 20:5 n-3 (EPA) 0.0000 g
PUFA 22:5 n-3 (DPA) 0.0000 g
PUFA 22:6 n-3 (DHA) 0.0000 g
Fatty acids, total trans 0.0000 g
Cholesterol 0.0000 mg
Alcohol, ethyl 0.0000 g

Source: USDA FoodData Central (FDC ID: 168163)

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