Demystifying quince in world cuisine,

Welcome to “Queen of Quince,” a site dedicated to growing and cooking fruiting quince (Cydonia oblonga).

Quince trees grow wild in the rich, Caucasus mountain soil of Georgia, Armenia, and Northern Iran. The Caucasus boasts the origin, or at least early cultivation, of grapes, pomegranates, and apricot. However, heirloom quince is the region’s quintessential ancient fruit.

Today, quince trees are cultivated on every continent, and every fall, quince lovers the world over profess their adoration for the aromatic, apple-or-pear shaped golden, fuzz-coated globes that hang heavy on tree branches in the garden.

From earliest times, cooks made quince preserves—ruby-colored jams, jellies, and marmalades brimming with the distinctive apple-honey-rose flavor of quince. Then in 2009, Simply Quince, the first cookbook dedicated solely to quince in culinary history, showed professional chefs and home cooks that quince is more than just jams and jellies.

The “new taste of quince” emerged with an array of savory-sweet stews, exotic mains, unique condiments, trendsetting salads, and spectacular pastries. The quince revolution has begun! Quince is appearing on the menus of cutting edge chefs everywhere across the country. Simply Quince was just the beginning! The work continues and it continues with your participation. It’s time to join together to demystify the quince and return it to its rightful place on the table and in the garden.