A good quince can be hard to find. And for many, they're also hard to define.
Tammy Donroe Inman, who wrote the dessert cookbook Wintersweet and blogs at Food on the Food, says the tough yellow fruits are rock hard straight off the bush, and have a strong fragrance when raw – kind of like a green apple Jolly Rancher.
"But when you cook them, the flavor is different," says . "It's more like a cross between an apple and a pear, with a little hint of an exotic flower fragrance."