Germans don't commonly eat quinces because they are not as popular or widely available in Germany as they are in other countries. Quinces have a strong, unique flavor that may not appeal to everyone's taste preferences. Additionally, quinces require special preparation due to their hard and astringent nature, which may deter people from incorporating them into their diets. **

Quinces can be eaten raw, but they are quite hard and tart, so they are often cooked before being consumed. One popular way to eat quinces is by poaching them in a sugar syrup until they are soft and sweet. They can also be used to make jams, jellies, and chutneys. Additionally, quinces can be baked into pies or tarts, or added to savory dishes like stews or tagines for a unique flavor. **

Yes, quinces are toxic to dogs. The seeds and core of the quince contain cyanogenic glycosides, which can release cyanide when ingested. Cyanide is extremely toxic to dogs and can lead to symptoms such as difficulty breathing, seizures, and even death. It is important to keep quinces and any other foods containing cyanogenic glycosides away from dogs to prevent poisoning. **

Quinces can typically be found in the produce section of well-stocked grocery stores, particularly in the fall when they are in season. They may also be available at farmers' markets or specialty food stores. If fresh quinces are not available, they can sometimes be found in the form of quince paste or jam in the international or gourmet foods section of the store. **

Yes, quinces can be toxic to dogs if consumed in large quantities. The seeds and core of the quince contain small amounts of cyanide, which can be harmful to dogs if ingested. Symptoms of cyanide poisoning in dogs include difficulty breathing, dilated pupils, and seizures. It's best to keep quinces and their seeds out of reach of dogs to prevent any potential poisoning. If you suspect your dog has ingested quince or its seeds, it's important to contact your veterinarian immediately. **

Besides jelly, you can make quince paste, also known as membrillo, which is a sweet and thick paste that pairs well with cheese. You can also make quince chutney, which is a delicious condiment that goes well with meats and cheeses. Additionally, you can use quinces to make a flavorful quince sauce to accompany roasted meats or as a topping for desserts like ice cream or yogurt. **

Quinces are ripe when they turn from green to yellow and have a strong, sweet fragrance. The fruit should also give slightly when gently pressed. Quinces are typically ripe in the fall, usually around late September to early November, depending on the variety and growing conditions. It's important to wait until they are fully ripe before harvesting, as they do not continue to ripen once picked. **

It is best to cut quinces with a sharp chef's knife. The tough and dense texture of quinces requires a sturdy and sharp blade to easily slice through the fruit. A chef's knife provides the control and strength needed to cut through the tough skin and flesh of a quince effectively. It is important to use a knife that is sharp to avoid any accidents or difficulty in cutting through the fruit. **