Last reviewed: August 2026
Cooked quince in small amounts is generally tolerated, but raw quince is very hard, astringent, and difficult to digest, and the seeds carry the same cyanogenic compound concern as apple and pear seeds.
Raw quince is notably tough and fibrous even compared to other raw fruit, making it a poor choice to offer uncooked. The seeds contain amygdalin, the same compound of concern in apple and pear seeds, though in the small amounts from a single fruit's seeds this is a minor rather than acute risk.
General veterinary toxicology consensus, cross-referenced against the Merck Veterinary Manual and ASPCA Animal Poison Control Center food hazard references. See How We Source This for our methodology.
This page is general educational information, not a substitute for veterinary advice.