Quince

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Quince

Some varieties of quince do not require cooking and can be eaten raw. However, most commercial varieties of quince are very hard, astringent and sour to eat raw. High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed; pectin levels diminish as the fruit ripens.

Product Specifications

Packaging Volume Guide only, packaging may vary between suppliers / Product Size Guide only, sizing descriptions may vary between suppliers

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