Quince, recipes Quince fruits ripen in the Caucasusin September-October and by November they reach our markets. Perhaps due to the fact that the quince belongs to the Rosaceae family, its fruits are distinguished by a delicate, exquisite aroma. However, raw quince is hardly edible, it is very hard and sour. Most often it is used for the preparation of desserts, compotes, jelly, candied fruits, marmalade and preserves. 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 the quince itself, being saturated with meat juice, becomes very tender.In Uzbekistan, with quince, and cut into slices of quince and meat are laid equally. And if you bake quince fruits with honey and butter, you get a very tasty cough medicine.
