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Quince

The quince ( Cydonia oblonga) is the only variety of the Cydonia species, a sub-category of the Rosaceae and Drupaceous families. Although quince probably originated east of the Caucasus Mountains, it has been one of the oldest fruits in Southern Europe for thousands of years, and is grown today primarily in Southwest Asia and Central and Southern Europe. Quince is divided into apple and par varieties. Very hard and unpleasant to the taste due to their tannin content, these fruits are never eaten raw. Harvesting begins shortly after the first frost between September and November. Quince contains good levels of Vitamin C, potassium, sodium, zinc, iron, copper, manganese and fluorine, tannin, and high levels of pectin that make it an excellent jellying agent.