Quince
Usually introduced around 6 months
Choking notes
Raw quince is hard, firm, and astringent, which makes it a choking risk and unpleasant to eat. Always peel, core, and cook it until fork-tender before serving; do not offer raw chunks.
How to serve by age
6-9 months
Quince is hard and sour when raw, so it is almost always cooked. Peel it, remove the core and seeds, then simmer or roast until completely fork-tender. Blend the cooked flesh into a smooth puree; you can mix it with apple or pear to soften the tart flavor.
Cooked fork-tender, smooth puree.
9-12 months
Continue cooking quince until very soft, since it stays firm and astringent raw. Peel, core, and cook it fork-tender, then mash it or cut the soft cooked flesh into small soft pieces as your baby picks up finger foods.
Cooked soft, mashed or small soft pieces.
12-18 months
Quince still needs to be cooked soft because raw it is firm and hard to chew. Peel, core, and cook it fork-tender, then offer it mashed or in small bite-size pieces. Cooked quince and quince paste can be quite sweet, so offer modest amounts.
Cooked soft, mashed or small bite-size pieces.
Key nutrients
Common questions
When can my baby eat Quince?
Most babies can try Quince from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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