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Quince
CautionQuitte · (Cydonia oblonga)
Rose family (Rosaceae)
Description
Raw, quince is barely edible — hard, tart and covered in fine down — but once cooked it releases an intense, honeyed fragrance that has earned it a reputation as one of the most aromatic autumn fruits. The fruit ripens on this pome tree in September and October and is rich in pectin, fruit acids and polyphenols such as rutin. Traditionally the flesh is turned into jelly, purée or syrup, and folk medicine valued it for digestive complaints; a decoction of the mucilage-rich seeds was traditionally used for throat irritation and mild coughs, and applied externally to irritated skin. The seeds themselves contain the cyanogenic glycoside amygdalin, which is only released on chewing or grinding. Whole, intact seeds in normal amounts are therefore considered safe — but they should never be chewed or ground.
Quince seeds (unbroken) soaked or briefly simmered in water yield a mucilage-rich decoction. The mucilage coats irritated mucous membranes, providing relief in cough, hoarseness, and mild digestive upset. Seeds must not be chewed.
Preparation & dosage
Soak 2–5 g whole, unbroken seeds in 200 ml cold water for 30 minutes. Bring briefly to a boil, strain, and drink warm.
- Dry amount
- 2–5 g
- Doses per day
- 3×
Raw quince fruit is rich in pectin, tannins, and malic acid. Prepared as jelly, compote, or juice, it supports mild diarrhea and digestive weakness. The high pectin content binds fluid in the intestine.
Preparation & dosage
Fresh quince juice or a decoction of the fruit is used as a gargle for mild inflammation of the oral and pharyngeal mucosa. The tannins act as astringents with mild anti-inflammatory effect.
Preparation & dosage
Quince seed mucilage is incorporated into salves and creams for external use on cracked skin, sore nipples, and minor burns. The mucilage forms a protective film over the skin.
Preparation & dosage
Syrup made from unripe quince fruit was a traditional remedy for diarrhea, especially in children. Anthimus (6th century) specifically recommended quinces for severe diarrheal conditions.
Preparation & dosage
In the kitchen, quinces are primarily processed into jellies, jams, and preserves. Their high pectin content promotes gelling without added gelling agents. Dried and crushed seeds can be used as a spice in hot beverages.
Preparation & dosage
Quince seeds contain amygdalin and other cyanogenic glycosides. Whole seeds in usual amounts are safe, as the glycosides are only released upon chewing or grinding. Therefore never chew or grind the seeds. Large quantities of ground seeds can be toxic.
The fruit is considered safe in culinary amounts. Medicinal use of seeds (mucilage decoction in large quantities) during pregnancy should be avoided due to lack of safety data.
No known risks for external application of quince mucilage (salve). Medicinal large-dose seed intake during lactation should be avoided due to lack of safety data.
Quince fruits and jellies are suitable for children. Seed preparations should only be used under supervision and in recommended amounts.
Contraindications
- No known contraindications for the fruit with normal use.
Harvested part: ripe fruits (autumn), seeds
- Time of day:
- Harvest in the morning in dry weather, after the dew has dried.
- Drying:
- Do not dry fruits — use fresh or process into jelly/jam. Can be stored for about 4–8 weeks in a cool, dry place.
- Storage:
- 2 months — Cool (5–10 °C), dry, stored separately as the intense aroma transfers to other fruits.
- Time of day:
- Remove seeds when processing the fruits; use immediately or dry and store.
- Drying:
- Spread seeds and dry at room temperature in a well-ventilated, shaded place (1–2 weeks). Store fully dry in airtight containers.
- Storage:
- 24 months — Dark, dry, airtight, at room temperature. Shelf life up to 2 years.
- Pektin (Pectin)PolysaccharideContent: 1.8 %Fruit
Soluble dietary fibre polysaccharide responsible for the fruit's gelling capacity and astringent action in the gut.
- Quittenschleim / Cydonin (Mucilage, Glucuronoxylan)MucilageContent: ~20 % (Samen / seed coat)Seed
Primary mucilage from the seed coat; swells strongly in water and forms a protective gel layer on irritated mucous membranes.
- AmygdalinGlycosideContent: bis 1.5 % (Samen / seed)Seed
Cyanogenic glycoside; only converted enzymatically to hydrocyanic acid when seeds are chewed or ground. Whole seeds are safe.
- 5-O-Caffeoylchinasäure (5-O-Caffeoylquinic acid)Phenolic acidContent: 36–57 % der Polyphenole (Fruchtschale)Fruit
Dominant polyphenol in the quince peel; antioxidant and anti-inflammatory properties.
- RutinFlavonoidContent: 5.5–36 % der Polyphenole (Frucht)Fruit
Flavonoid glycoside; antioxidant, supports vascular walls.
- Äpfelsäure (Malic acid)OtherContent: 1.2 %Fruit
Organic acid responsible for the characteristic sour taste of the raw fruit.
- α-Farnesen (α-Farnesene)SesquiterpeneFruit
Dominant sesquiterpene in quince aroma; responsible for the intense, floral-fruity scent of ripe fruits.
- Gerbstoffe / Tannine (Tannins)TanninContent: ~11 % (Blätter), ~0.8 % (Frucht)Leaf
Hydrolysable tannins in leaves and fruit; astringent effect on mucous membranes.
- [1]MonographPFAF — Cydonia oblonga Plant Database Entry(accessed: 2026-05-22)
- [2]MonographHenriette's Herbal — King's American Dispensatory: Cydonia(accessed: 2026-05-22)
- [3]MonographCydonia oblonga M., A Medicinal Plant Rich in Phytonutrients for Pharmaceuticals — Frontiers in Pharmacology 2016(accessed: 2026-05-22)
- [4]WikipediaQuitte — Wikipedia DE(accessed: 2026-05-22)
- [5]WikipediaQuince — Wikipedia EN(accessed: 2026-05-22)