Japanese quince

Chaenomeles japonica, C. speciosa

fruit

A small, very hard and very sour fruit, inedible raw, that makes fragrant jellies and syrups thanks to its pectin.

Origin

China and Japan

Where to find it

In the garden, where it is planted for its red late-winter flowers; in China, dried “mugua” is sold in herbal shops.

Season (United States)

September to November

Preparation

The fruit is washed, cut into quarters with its skin, and cooked for half an hour before being strained; the seeds are removed.

Molecules

PectinsIn small amounts, not counted Vitamin C · Insoluble fibers

Did you know?

A single fruit scents a whole room: they used to be placed in linen closets.