www.foodreference.com has this to say: QUINCE FRUIT ~ In the raw form, the rind is rough and woolly, and the flesh is hard and unpalatable, with an astringent, acidulous taste. How the heck was I supposed to know this?? It looked cool at the farmer's market, all label-less, sitting there so knobbly and golden-yellow (and I love experimenting with foreign fruit, much safer than meat or cheese, or so I thought....) but let me tell you, the taste and texture are most definitely NOT friends to mankind. Blech. The fragrance is muy bien though.
On another far less irksome note I continue experiencing the generosity of the Greek island people. While on a walk along the shorefront I passed a couple of adorable old men selling oranges out of their truck. One of them waved me over and started putting oranges in my hands while chattering in Greek. I said that they were beautiful (and believe me, they were! yummay!) and asked how much, and he just shook his head. I asked again and he said "no monies, no monies," -- they were just a nice gift to a passing stranger! I *heart* Greece.
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What if you cook it somehow? Any quince fruit recipies?
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