Chinese quince

Pseudocydonia sinensis

fruit

A very hard, fragrant yellow fruit, too astringent to bite into: sliced and steeped in honey or sugar as a syrup, liqueur or tea (mogwa-cha in Korea).

Origin

China, grown in Japan and Korea

Season (United States)

October to November

Preparation

The fruit is washed and cut into thin slices, skin on, without the core or seeds; it steeps for weeks in honey or sugar.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In Japan, the fruits are placed around the house for their scent, like potpourri.