Can You Eat Quince Raw? You Have To Pay Attention To That | Dennispoint Campground MD

Quinces are healthy, bright yellow fruits and are among the oldest types of fruit. Most of us probably know them as porridge, jam or compote. But can we eat quinces raw?


Eat quinces raw?

In principle, raw quinces are not dangerous. However, the quince, which is grown in Central Europe, has a rather bitter taste and is therefore not edible for us. The hard, woody texture also discourages most from consuming it raw. But you have to be careful with the included cores. These contain hydrocyanic acid, which is dangerous to humans. If the cores are damaged, the acid is released and poses a great danger to humans. As little as 1-2 mg per kilogram of body weight can be fatal.

Raw quinces also contain tannins, which can interfere with the absorption of vitamins and minerals in the intestine. This is of particular concern for children, as they are particularly dependent on these nutrients for their growth.

What varieties are edible?

Quinces are basically divided into two types: pear quinces and apple quinces. As the name suggests, pear quinces are pear-shaped. Apple quinces, on the other hand, have a more rounded shape. To do this, they are divided into several subcategories, which have different flavors.


Shirin quinces, grown primarily in Turkey, are safe to eat raw. Unlike most European varieties, they have a sweet and sour flavor and a light citrus aroma. You can even eat the skin of this variety of quince, but you should always remove the fluff from the surface, as it can affect the flavor. Other types of quince that you can eat raw include: raw quince, honey and orange.

Should I peel the quinces?

The yellow skin with the soft down is inedible on most varieties and is often not easily removed. For most preparation methods, you have to peel the quinces and dare to peel them. This is the best way to do it:

  1. Remove the skin with a peeler or knife.
  2. Cut the base of the flowers and the seeds with a knife.

If you’re making quince, you don’t have to peel the quince. But first, carefully rub the fluff to remove the bitter substances. The shell contains a lot of pectin, which gives the gelatin even more of a binder.

Tip: It’s even easier to core if you cut the quince into quarters and cook for 45 minutes until tender. Then you can pierce the core with a fork and easily remove it.

Treat the quinces

Instead of eating quince raw, there are many delicious ways to process quince. How about quince juice, quince jelly, baked quince, quince chutney, or quince liqueur?



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