Quince Fest 2025 is just around the corner, set to take place on Sunday, November 2, from 1 PM to 5 PM at Bauman’s on Oak. This annual event, now in its second year, is produced by Sauvette, with support from the Culinary Breeding Network and the festival host, Bauman’s. After missing the inaugural fest last year, many local food enthusiasts are buzzing with excitement to celebrate this unique fruit.
Tickets for the event are priced at $20 for general admission, while children aged 12 and under can get in for $10. Given the diversity of activities and tastings planned, it promises to be a delightful experience for both the young and the young at heart.
Quinces, often less recognized than other fruits in the U.S., have a fascinating culinary profile. My first introduction to the quince was through membrillo, a delicious fruit paste created with quinces, sugar, and lemon. This traditional Spanish delicacy pairs beautifully with Manchego cheese, showcasing the versatility of the quince in gourmet cooking.
Originating from northern Iran, the quince belongs to the Rosaceae family and bears a striking resemblance to both apples and pears. However, these fruits come with a protective fuzz on their skin and are cultivated globally, with unique flavors based on their growing conditions.
It’s important to note that most quince varieties are not palatable when raw. Even when ripe, they tend to be hard, sour, and have an astringent quality due to tannins. Cooking the quince is essential to bring out its flavor and soft texture, transforming it into a tender, aromatic delight.
The transformation that takes place during cooking is remarkable. Heat breaks down the tannins and releases anthocyanins, pigments responsible for the fruit’s beautiful red color. This process not only enhances the flavor but also elevates the aesthetic appeal of the fruit, marking it as a unique ingredient in culinary practices.
One of the most delightful aspects of quinces is their unforgettable aroma. When ripe, quinces perfume the air with a floral, sweet scent that is truly enchanting. A past experience of mine involved ordering quinces from a local farmstand, which filled my home with an incredible fragrance, making it a most cherished memory.
Quince Fest 2025 is designed to welcome everyone—from longtime fans to those new to the fruit and those merely curious about its culinary possibilities. The organizers characterize the festival as a gathering point for farmers, cider makers, bakers, cooks, arborists, artists, and fruit enthusiasts, creating a vibrant community atmosphere centered around the quince.
While membrillo takes center stage, attendees can look forward to a variety of quince-based offerings. Quince ciders, fresh juices, and innovative dishes crafted by Bauman’s culinary team will all be available for sampling. Additionally, there will be an opportunity to taste different varieties of quince in their raw form, with Aromatnaya being one that can be consumed without cooking.
The festival will also feature cooking demonstrations, small culinary bites from participants, and engaging activities that appeal to all ages—rumor has it that quince temporary tattoos might also be available!
Each ticket includes not only entry to the festival but also a branded Quince Fest tasting glass, providing guests with the chance to enjoy various culinary delights and cider tastings. Tickets can be purchased for $20 and $10 for kids, ensuring an affordable experience for families and individuals alike.
It’s gratifying to have discovered Quince Fest 2025 ahead of time, and the anticipation is building for this charming celebration of the glorious quince! Whether you’re a seasoned quince lover or someone who has yet to experience this ancient fruit, mark your calendars and consider joining in the festivities next month.
image source from：bridgetownbites
