Sicilian Quince Apples

Description Sicilian Quince Apples

Origin, terroir and harvest

Grown on Sicilian hillsides caressed by sun and breeze, the fruit develops golden skin and a floral–citrus bouquet. Harvesting is fully manual, with careful calibre selection and gentle handling. Each crate reflects craftsmanship and respect for the fruit’s integrity, so you open a box of aroma and possibility.

Seasonality and guaranteed freshness

The window is short and precious—from late September to November. We move small lots quickly to keep freshness high. In our shop you’ll find them under Fruits and Vegetables and Sicilian Fruits, making it easy to navigate seasonal picks. A light rub releases notes of honey, blossom and lemon zest.

Sensory profile and benefits

Raw quince is firm and austere; cooking unlocks elegant sweetness and spice. The high natural pectin gives glossy, stable preserves with clean pieces in chunkier recipes. In chutneys and mostarda, its aromatic backbone pairs beautifully with vinegar, citrus and warm spices.

In the kitchen: sweet meets savoury

Make membrillo-style quince paste for cheese, shine tarts with quince jelly, or roast wedges with orange peel and cinnamon to serve with pork, duck or poultry. In crumbles and rustic bakes, quince adds moisture and a lingering perfume that feels unmistakably Sicilian.

Storage, ripening and best use

Store in a cool, dry, ventilated place away from other fruit. For faster ripening, use a paper bag with an apple or pear. Sterilise jars for preserves and keep them away from heat and light. Work fruit soon after delivery for peak pectin and performance.

Our supply chain: family, roots, craftsmanship

We partner with growers who live our values—family, roots, Sicily. Small, traceable lots and human checks come before numbers. What reaches your table is more than fruit; it’s a story of land, hands and season.