Autumn has finally arrived, which means it’s quince season once again! I’ve been busy making Persian quince stew, jam, and membrillo.

Every year, I look forward to fall and its seasonal produce, from a fantastic variety of squashes—especially sweet, tender butternut squash—to fruits like persimmons, pomegranates, and quince.

Quince is an ancient fruit originating in the Mediterranean and West Asia, which provide the ideal climate for the trees to flourish. Coincidentally, quince also grows well locally here in Seattle and the Pacific Northwest. More on that later.

This almost-forgotten fruit is now making a comeback, and there are quite a few varieties! Some are round, much like apples; some are orange-colored with a citrusy scent; others are pear-shaped with a delicate yellow hue. Most quince found in grocery stores is pear-shaped, with a mild, lemony flavor and fuzzy golden skin.

While some quince can be eaten raw when fully ripened, their true beauty is unlocked when cooked, bringing out a delicious fragrance and transforming them into a rosy-red treat.

Typically, quince is harvested in mid to late autumn before the first frost. Iranians particularly love quince for its delicate citrus and rose scent paired with its tart flavor. As with most tart ingredients in Persian cuisine, quince is celebrated and balanced with a touch of sweetness.

Quince-full in Seattle

For as long as I’ve been teaching cooking classes in Seattle, I’ve made a point of introducing something with quince every fall. So, it’s fair to say that I have a bit of a reputation in my community as the “quince guy”!

Every year around this time, I receive calls from a friend or two inviting me over to pick quince from their tree or surprising me with bagfuls of this beautiful fruit that they’ve already picked. This year, I truly hit the jackpot, with good friends gifting me pounds and pounds of this golden treasure.

I’ve been peeling, coring, seeding, and dicing nightly, cooking quince to blanch and freeze, turning it into jam and spreads, sautéing it for Persian stews, and cooking it down to make membrillo.

I store the fruit in my cool, dark pantry to prevent it from over-ripening. If only you could imagine the heavenly scent wafting from the pantry every time I reach for something! It’s a blissful aroma that brings ear-to-ear smiles to my face and warms my heart with gratitude and memories of my childhood.

Lastly, if you follow me on Instagram, you’ll notice how frequently I post pictures of my homemade sourdough bread. Every week, I make two loaves: one to keep and one to give away to a friend. Giving a loaf of bread has been my way of connecting and staying in touch with my Seattle friends during the pandemic.

Each loaf is accompanied by the previous year’s quince jam!