The fruit is produced on a small tree, known as quince or 'membrillero', which grows perfectly as a bush and reaches maximum heights of 3 to 4 meters; It belongs to the ROSACEAS family, genus CYDONIA and is native to Iran and Asia Minor, where its best specimens are found in the wild. Generally very similar in appearance to the apple, in some varieties it is considerably elongated towards the peduncle, thus acquiring a greater resemblance to the pear; but regardless of its variety, the quince is usually larger than those, its skin being greenish-yellow, very smooth and shiny in some cases and rough and hairy in certain cultivated races. The quince usually appears in the markets in the first days of October, and can be kept until the end of December or even beyond, since it is usually a fairly resistant fruit.  

The main producers in the world are found in the Balkan countries and in the Near East, where highly selected varieties are grown that can even be eaten like any other fruit. In Spain, quince cultivation is quite widespread in various regions, but more than as a basic crop, it is done as a complementary crop, thus its plantations have a certain commercial importance, with Valencia, Alicante, Murcia, Extremadura and Andalusia being the main producers.  

Consumed fresh, quince offers various properties with characteristics similar to those found in sour apple varieties, highlighting among them as the most important its astringent condition. It also has tonic and beneficial properties for the stomach.  

Although it is a very aromatic fruit and gives off an exciting and attractive perfume, there are very few fans of eating the fruit raw, as its flavor is extremely acidic and its meat is cottony and hard, needing to be cooked at least, to be able to accept it in the minimum edible conditions. Due to the special characteristics of the fruit, the quince finds its main application in the canning industry, in which sector it enjoys great appreciation, being used in countless preparations, both roasted, as well as jellies and jams, having reached its greatest prominence in the prepared from the very famous, in Spain, quince meat.  

Quince is quite resistant to ripening and is perfectly preserved in a cool place.