Fruits where the flesh covers an inedible central part, the core, comprising a certain number of seeds called pips.
Has thin skin, sometimes covered in fine hairs, that envelops juicy, somewhat sour flesh; whether raw or cooked, it tastes somewhat like cherries or plums.
Fruit of the quince tree, native to warm climates; inedible raw, it is traditionally made into jams and jellies.
Among its many and varied uses, it forms the basis for a fruit brandy; it is picked before fully ripe to prevent the flesh from acquiring a granular texture.
There are 7,500 known varieties; it is used to make cider and is also eaten raw or made into juice, jelly, compote or desserts, such as pie or strudel.