Quince, recipesAiva Quince fruits ripen in the Caucasusin September-October and by November they come to our markets. Perhaps, due to the fact that the quince belongs to the Rosaceae family, its fruits have a delicate, exquisite aroma. However, in its raw form, quince is not very edible, it is very hard and sour. Most often it is used for making desserts, compotes, jellies, candies, marmalade and jam. In the Caucasus and Central Asia, quince is used as a seasoning for meat, especially lamb: the acid of the fruit neutralizes the fat content of the dish, and quince itself, soaked in meat juice, In Uzbekistan, with a quince, and chopped quiches and meat are laid equally. And if you bake the fruits of quince with honey and butter, you will get a very tasty cough medicine.
