Cultivation of the quince began in Mesopotamia, this "golden
apple" was cultivated by the Greeks as it traveled into the
Eastern Mediterranean. It has a yellowish skin, white flesh, and
an acidic, pineapple flavor.
Quince, like the apple and guava, produces a natural pectin when cooked, making it ideal for jellies.
Quince, like the apple and guava, produces a natural pectin when cooked, making it ideal for jellies.
Quince
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