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You prompted me to do a bit of research into whether you can eat quince raw, as I'd always been told it must be cooked. Turns out a couple varieties can be eaten raw. So kudos to you.
I also found this:
"In the Balkans and elsewhere, quince eau-de-vie (rakija) is made. For a quince rakija, ripe fruits of sweeter varieties are washed and cleared from rot and seeds, then crushed or minced, mixed with cold or boiling sweetened water and winemaking yeast, and left for several weeks to ferment. Fermented mash is distilled twice to obtain an approximately 60% alcohol-by-volume(ABV) liquor."
120 proof! Yikes!
OK, one of my favorite subjects ……
not too good with different trees, but at least I knew this one.