Quince

Golden yellow rounded fruits. Related to apples and pears, quince is unique in that it must be cooked to be enjoyed. When raw, it is extremely tannic. Cut up just like you would an apple and cook on the stove with a bit of sugar. Or, cut into quarters, remove the core and seeds and bake slowly in the oven for a delicious caramelized treat. Great for chutneys, jams (high in pectin) and other preserves or baked into desserts.

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