Spherical, heavy, crispy, yellow-ish green and often covered in bits of moldy cobweb.
That’s how I’d describe quince to someone who needed to buy some for a recipe.
Thankfully, here’s a picture which is probably a bit more appetizing to guide you in the market so you can cook up some holiday dishes… emphasis on cook since raw quince can be toxic.
I need to work on my sales pitch.
A great recipe to convince you how, once cooked, quince doesn’t make you wince and in fact makes you, finally, very happy: Cranberry, Quince and Pearl Onion Compote, a seasonal complement to turkey, mashed potatoes and stuffing. I also tried some over vanilla ice cream which was delicious as a sweet-but-not-too-sweet treat.