The older generations remember the scent of their childhood – the scent of quince fruits on their bedroom wardrobe tops. Related to apple, quince has been unjustly neglected today. Its large, yellow, pear or apple-shaped fruits are beneficial – in treating anaemia, in soothing a diarrhoea, quince juice treats the mucous membrane in oesophagus, tonsils and air ways, a viscous product of its pits can treat bed sores. Quince has an astringent taste and is better when processed than raw. Juice, compote, jelly, the “quince cheese” and brandy are made of the fruit.
The best known varieties are the Vranje and Leskovac quince. The Vrаnje variety has large, pear-shaped fruit and the Leskovac one is somewhat smaller and round.