Looking at raw quince you might wonder why humans ever thought to eat one in the first place. Quince is so hard and astringent uncooked that it’s just not something one would immediately think of chowing down on. The hard, grainy, white flesh of the quince can only be transformed into a comestible by cooking the hell out of it. I mean really cooking the hell out of it.
I have a small quince tree in my yard. I can tell you that quince trees are about as hardy as the skin on the fruit itself is. I don’t know how the tree has survived this long. It’s bent over with its roots partly out of the ground. I feel guilty when I don’t use it but that tough skin is really hard to work with. When I do manage to get it peeled and cubed, I cook it with apples and raisins in brown sugar and water. Sometimes I make something resembling applesauce with it in the food processor. It’s tasty but I hate the work I have to go to to make it. I would willingly give the quince away if I could find someone who wanted them.