Quince

Quince (Cydonia oblonga) is a deciduous tree or shrub native to Southwest Asia, known for its fragrant, yellow fruits that are often used in cooking and preserves.

Growing Quince

Quince can be grown from seeds, but it is more commonly propagated through grafting or rooted cuttings. They prefer well-draining soil and full sun exposure. Quince trees can grow up to 15-20 feet tall and wide, while shrub varieties may be smaller. They are hardy in USDA zones 5-9, tolerating temperatures down to -15°F (-26°C).

Harvesting and Uses

Quince trees typically begin producing fruit 3-5 years after planting. Fruits are ready for harvest in the fall, usually from September to November, depending on the location and variety. Quinces should be harvested when they have turned from green to golden yellow and are highly fragrant. Trees can continue producing fruit for 20-30 years or more with proper care.

Some commonly grown quince varieties include:

Pineapple: A variety with large, pear-shaped fruits and a sweet, pineapple-like aroma.
Smyrna: A Turkish variety with large, round fruits and a mild flavor.
Champion: An American variety with large, pear-shaped fruits and a tender flesh.

Quinces are rarely eaten raw due to their hard, astringent flesh. Instead, they are usually cooked and used in various recipes such as jams, jellies, marmalades, pies, and stews. Quince is also used to make a traditional Spanish paste called membrillo, which is often served with cheese.