Quince are the weirdo brilliant cousin to more commonly known apples and pears. They must be cooked to be eaten, and they are so well worth it, with a unique flavor of pineapple, lemons and spices. Quince can be turned into jam, quince butter, membrillo quince paste, pies and more, but my favorite way to eat them is roasted with sweet potatoes, red onion, rosemary, olive oil, salt and pepper.
Traditionally, almost every rural family had a fruiting quince tree they relied on for medicine, pectin, and fragrant, long-lasting fruits that keep for 3-4 months in cold storage or a refrigerator, and are delightfully fragrant when left on the counter to soften.
The Aromatanaya variety is among the best of thousands of varieties from the Black Sea region of Russia and Turkey.
Three pounds for $10