Is quince high in salicylates?

Watch for

FODMAP data is missing entirely: fodmaps, fructans, excess fructose and polyols are all unrated, and so is the SIBO column. Given that apple and pear, its nearest botanical relatives, are FODMAP D and excess fructose D, treat quince as untested rather than as safe and start with a small portion of the cooked fruit if your symptoms are gut-based. / Almost nobody eats quince as fruit. It arrives as membrillo, jelly or jam, which is roughly equal parts fruit and sugar boiled down hard, so a reaction to a slab of quince paste may be about the sugar and the portion rather than about the fruit chemistry at all. / Four B grades (histamine liberator, salicylates, oxalates, nickel) rather than one high one. Each is unremarkable alone, but the classic serving context is quince paste on a cheese board next to aged cheese and cured meat, which brings a far heavier histamine load with it. / The seeds contain amygdalin, in the same way apple pips do, so quince is cored rather than blitzed whole. This is a preparation habit worth keeping if you are cooking the fruit down for the first time. / A few very ripe warm-climate cultivars are soft enough to eat raw, but the common European quince is not one of them, and its astringency is a tannin effect rather than a sign the fruit is unripe.