Quince is the last fruit to be harvested in the season and withstands low temperatures well in early spring, as it is one of the last fruit species to begin vegetation. It ripens from late September to the end of November.
The fragrant fruits of quince (Cydonia oblonga) have been used in traditional medicine for centuries. This humble fruit belongs to the Rosaceae family and originates from Eurasia. In 100 grams of quince, there are 26 calories, 92% of which are carbohydrates, with the remainder consisting of proteins and fats. It is rich in vitamins, particularly vitamin A, B6, and C, as well as numerous minerals such as calcium, iron, magnesium, phosphorus, and others.
In addition to its highly nutritious, healthy, and flavorful juice, quince is used to prepare a variety of sweet products, including jams, marmalades, compotes, the famous quince “cheese” (kitnikez), and the highly popular quince brandy (dunjevača).
Only fresh quince is available in season; it is not offered in frozen form.
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