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How to Peel, Core and Cut Quince
How do you cut a quince? Rub off the fuzz, set the quince on a stable board, and cut it into quarters from top to bottom with a sturdy chef knife. Cut the hard core out of each quarter with a paring knife, then peel and slice or dice. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Quince is extremely hard when raw, and a tough German-steel chef knife has the strength to cut through it without chipping.
Quince looks like a lumpy pear, but it is hard, sour and astringent raw. Cooked, it turns fragrant, sweet and often rosy pink, perfect for poaching, tarts and membrillo (quince paste).
Cuts and uses
| Cut | Best for |
|---|---|
| Quarters or eighths | Poaching, roasting |
| Thin slices | Tarts and cakes |
| Chunks | Membrillo, jam, compote |
Step by step
1. Remove the fuzz. Rub the skin with a towel under running water.
2. Stabilize. Set the board on a damp towel.
3. Quarter. Cut down beside the core, using your palm flat on the spine to press if needed. Rotate and repeat.
4. Core. Lay each quarter flat and cut out the hard core with the {a(GP,'Gladiator paring knife')} ({pr(GP)}), angling the blade around the seeds.
5. Peel. Peel with a sturdy peeler or knife. Save peels and cores for poaching liquid; they add flavor and pectin.
6. Slice or dice. Drop pieces into acidulated water (water with lemon juice) to prevent browning.
Why quince is so hard
Quince is very dense raw, harder than most apples. Take your time and never force a knife that's stuck; wiggle it free and cut from another angle.
Cooking quince
Poach slices in sugar syrup with lemon and spices until tender and blushing pink. Long, slow cooking deepens the color. Puree cooked quince with sugar and cook down for membrillo to serve with Manchego.
Choosing quince
Ripe quince is mostly yellow and very fragrant. Green quince is underripe; let it sit at room temperature. Once ripe, store quince in the fridge and use within a couple of weeks. For another fall fruit, see how to cut a persimmon.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for cutting quince?
A sturdy chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) cuts through very hard raw quince without chipping.
Can you eat quince raw?
It's very hard, sour and astringent raw; it's almost always cooked.
Do you peel quince?
Usually yes; save the peels for poaching liquid.
How do you stop quince browning?
Put cut pieces in water with lemon juice.
How do you know when quince is ripe?
It's yellow and very fragrant.
