Cydonia Oblonga is used to prepare a variety of recipes. It is used to make jam, jelly and quince pudding.
The fruit can be eaten in the raw as well as cooked form.
If the fruit smells very strong, it can added in small quantities to apple pies and jams to enhance their flavor.
The popular jam called marmalade is made using quince and its name has been derived from ‘marmelo’, the Portuguese word for the fruit.
Cydonia Oblonga is also used in making a type of wine.
In the Balkans, the fruit is used to prepare brandy.
The dried pits of quince are used in treating sore throat and relieving cough.
A teaspoon of quince jam, when dissolved in a cup of boiling water, helps in relieving intestinal discomfort.
It is used for treating digestive disorders and gastrointestinal inflammation.
Cydonia Oblonga is used as an infusion to treat diarrhea and hemorrhage of the bowel.
In the form of a topical lotion, quince is used to soothe eyes.
It is also used as a compress or poultice for injuries, inflammation of the joints, injuries of the nipples and gashed or deeply cut fingers.
In Iran, quince seeds are used as a remedy for pneumonia and lung disease.
Quince is eaten in sandwiches, with cheese (traditionally manchego cheese) or fresh curd.
In Argentina, Chile, Mexico, Spain, Uruguay and Venezuela, a dish known as dulce de membrillo is prepared by cooking the quince into a reddish jello-like block or firm reddish paste.
In Syria, a dish called kibbeh safarjalieh is prepared by cooking quince in pomegranate paste with shank meat and kibbeh (a Middle Eastern meat pie with burghul and mince meat).
The seeds of Cydonia Oblonga are used in the cosmetic industry and for medicinal cosmetics.