The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called kweeperen, kwee.
In the Netherlands, quince is in season October to November, at its best in October. Quince is in season now, in November.
Quinces ripen in October and November on a few Dutch farms and in old gardens. They are hard and must be cooked.
Yellow, fragrant and covered in a grey down that rubs off.
Fibre and pectin in large amounts, vitamin C and potassium; too hard and astringent to eat raw.
To get the most: Quince has to be cooked, and the pectin and fibre survive it. Poached slices keep more than a long-boiled paste.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Poach in slices for an hour until pink, or cook down with sugar into membrillo.
Cores and peelings are full of pectin: simmer them separately for the setting liquid of a jelly.
2 producers in The Field Guide sell quince, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 176 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
guideWhy choose local and seasonal food?Food picked ripe in its own season carries more vitamins, travels days instead of weeks and keeps good farms in business. Twelve reasons, with the evidence.Read the guide →
A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.