Quince is similar in appearance to a large, lumpy yellow pear. Its flesh requires cooking to be edible. Perhaps that’s why it has lost its status as a staple and now is more of a specialty item. Used mainly in preserving and canning, the quince remains popular in Latin America. Rich in fiber, this fruit has an intense aroma and when slowly cooked, develops a pale apricot color and a delicious rich flavor. Quince fruits are very fragrant at room temperature and were actually used in ancient times as a room air freshener. Their naturally pleasing aroma makes it an ideal base for pomanders studded with cloves and hung as decorations during the Christmas season.