Pronunciation: [kwˈɪns] (IPA) 
The word "quince" is spelled with a "q" followed by a "u," pronounced as "k" and "w" respectively. It is then followed by the letters "i," "n," "c," and "e," pronounced as "ɪ," "n," "s," and "ɛ" respectively. The IPA phonetic transcription for this word is /kwɪns/. A quince is a fruit with a similar taste to an apple, although it's harder and more sour. It also has many culinary uses, including as a flavoring in jams and jellies.
Quince refers to a fruit-bearing tree (Cydonia oblonga) native to southwestern Asia, characterized by its small to medium-sized deciduous tree, broad oval-shaped leaves, and attractive five-petaled white or pink flowers. The tree produces a round to pear-shaped fruit, also known as quince, typically yellow when ripe. The fruit is firm, acidic, and fragrant, with a tart taste and a distinct floral aroma. It is often too hard and sour to eat raw, but can be transformed into various culinary preparations, such as preserves, jellies, pies, and liqueurs.
In addition to its culinary uses, quince has a long history of medicinal and cosmetic applications. The fruit has high levels of vitamins C and E, as well as dietary fiber and various antioxidants. Due to its astringent properties, it has been used traditionally to aid digestion, reduce inflammation, and treat mouth or throat infections. Quince has also been incorporated into cosmetics, particularly in skincare products, for its potential to soothe and nourish the skin.
The term "quince" can also refer to the fruit itself. Quinces are often used as a flavoring agent or ingredient in cooking and baking, imparting their unique taste and fragrance to dishes. They are renowned for their ability to blend well with other fruits, spices, and ingredients, adding depth and complexity to recipes. Despite being lesser-known compared to other fruits, quince is cherished for its distinctive flavor profile and versatility in culinary endeavors.
A tree, Cydonia vulgaris, of the order Rosaceoe, yielding a fruit from the seed of which a mucilage is prepared; see cydonium.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The fruit of the Cydonia vulgaris or quince-tree, much used in making preserves and tarts.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
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The word "quince" derives from the Old French word "cooin", which came from the Latin word "cydonium". The Latin term "cydonium" referred to the fruit of the quince tree. This, in turn, came from the Greek word "kydonion", indicating the quince fruit or the quince tree. The Greek term might have originated from "Kydonia", an ancient city located on the island of Crete, known for its cultivation of quince trees.
