Quince has previously been classified as Pyrus cydonia and Cydonia vulgaris . The native region of the quince is not precisely known, but it is probably wild only in parts of Asia including Armenia, Azerbaijan, Georgia, Turkestan, Iran and Saudi Arabia. Young branchlets are covered with a pale greyish wool. They turn a rich yellow in autumn. The fruit pulp is firm, aromatic and always contains gritty cells.
Fruits contain seeds which are poisonous.
Although this is less than pears, they flower later in the spring than pears, because some vegetative growth must occur before the flowers appear. Uses Quinces have long been grown for flavouring apple pies, ices and confections. Here, raw quince fruits are hard, gritty, harsh and astringent, but after a few weeks of storage the flesh softens and astringency decreases to a point where some people find them edible. Most people prefer to eat quinces after cooking, though. A single slice added to an apple pie is enough to add a subtle flavour.