Fontenay quince (Cydonia oblonga) grown in Jalisco, Mexico, selected for its excellent firmness, intense aroma and premium-quality flesh. This variety is highly valued for its naturally high pectin content, making it one of the finest choices for quince paste, jams, jellies, preserves and traditional confectionery, as well as a wide range of culinary applications.
Organoleptic Properties
Round to slightly pear-shaped fruit. Golden-yellow skin at maturity. Cream-colored, firm and dense flesh. Intense floral and fruity aroma. Sweet-tart flavor with slight astringency when fresh, developing rich sweetness and complex aromas after cooking.
Suggested Uses
Ideal for quince paste, jams, jellies, compotes, preserves, pastry, fillings, sauces, chutneys, distilled products, gourmet cuisine and industrial food applications.
Format
Bulk (BLK) per kilogram. Fruit selected for uniformity, firmness, color and excellent processing and fresh-market quality.
Storage and Handling
Store between 0 and 4 °C with 90–95% relative humidity. Keep in a cool, well-ventilated environment. Separate from ethylene-sensitive products when extended storage is required.
Freshness Criteria
Firm fruit with uniform golden-yellow skin, free from bruising, dark spots, mechanical damage or dehydration. Characteristic intense aroma and firm flesh.
Origin
Jalisco, Mexico.
The Fontenay quince is one of the most highly regarded processing varieties due to its naturally high pectin content, which provides exceptional gel formation during cooking. Although the fresh fruit is firm and slightly astringent, cooking transforms the flesh into a rich orange-red color with a smooth texture and intensely floral aroma, making quince a traditional ingredient in Mediterranean and Latin American cuisine for centuries.
