Although many today aren’t familiar with Cydonia obologna, (sole member of its genus), it’s beginning to show up again in home gardens
and is truly a “quincessential” fruit for consideration.
Fruiting quince, (not to be confused with the flowering chaenomoles), also called “true” quince, has a long and interesting history. Considered native to Iran, Turkey, the Crimean Peninsula, northern Persia, and possibly Greece, its name, Cydonia oblonga, comes from an area of Crete. Familiar in Palestine around 1000 BC, cultivation spread (long before the apple) to southeast Europe and the Levant. Eventually, it found its way around the world to Africa, Australia, South America, Mexico, the Eastern Mediterranean and, eventually, the US.
Taking advantage of its naturally high pectin content, American colonists made quince jam and jelly. The cooked pulp also jelled other fruit jams when added to the mix. It’s possible that its popularity fell off when commercial pectin made the process way more convenient. Unfortunately, high pectin content renders most quince flesh astringent, perhaps another reason for not cultivating what one cannot consume raw. However, some varieties have a sweet, slightly tart taste, with a hint of pineapple and lemon, making them quite edible off the tree.
Astringent or not, quince has the most wonderful aromatic fragrance, perfuming any room in which they are placed. While lovely, their velvety surfaces need to be removed (gently rub off beneath a faucet) before using. They’re also rich in fiber and have moderate amounts of vitamin C and potassium. Quince’s flesh is denser than an apple’s. Their exterior shape also varies from oblong and lumpy to pear-shaped. Their skin turns a vibrant yellow when mature and some can weigh nearly 16 oz.
They’re delicious cooked in both savory and sweet dishes. Cooking longer with an acid not only enhances flavor but also intensifies the flesh’s rosy color. You can stew, bake, and spice quince like apples, cook alongside meats, make into pudding, pie, crisp, compote or create quince paste. It’s also said they make very good wine!
Quince can be maintained as small 10-12’ trees or left unpruned, as shrubby plants. Stippled leaves become a platform for delicate, pirouetting pink solitary buds opening like miniature water lilies. Quince is self-fertile but another will increase fruiting. They’re hardy to zones 4-9, and prefer areas with partial shade or late afternoon sun since they burn in hotter, direct sunlight. They also tolerate a wide range of soil types, (except growing in a pot that they’ll soon outgrow), as long as they’re well-drained and moderately rich in plant-based organic matter. Use a well-balanced fertilizer once annually, then top with organic mulch. Once established, quince will still need regular watering which is best provided with drip irrigation. Water deeply (1” or about 10 gallons) once weekly or twice when very hot.
Although generally not bothered by pests, being in the Rosaceae family, they’re subject to fire blight. However, spraying with copper soap shield will keep that in check and your harvest basket full of fragrant-delicious fruit.
Whether you perceive them as curious or peculiar, the “quincessential” quince deserves your cultivating consideration.
Resources:
Quince Sources:
They have many varieties of quince including several that are edible off the tree.
Note: The author has the Aromatnaya variety, which is delicious fresh.
Recipe:
Quince Chutney
3 quinces, fuzz removed, cored, quartered, then sliced crosswise
12 oz fresh (or frozen) organic cranberries, sorted and washed
1 small organic red onion, peeled and chopped
¼ cup organic raisins (flame are tastiest)
6 dates, pitted and chopped
1 good sized knob of fresh ginger root, peeled and finely minced
2 cups organic apple juice
½ cup port wine (or more apple juice)
½ cup balsamic vinegar
½ cup agave syrup (or honey or brown rice syrup)
1 tablespoon organic orange zest
1 teaspoon ground cinnamon
¼ teaspoon each ground ginger, cloves and allspice
⅛ teaspoon sea salt
Put all ingredients in a good-sized heavy pot and stir to mix. Bring to a slow boil, stirring occasionally and watching to keep from boiling over. Once boiling, turn heat down to low and simmer for about 35-45 minutes until thickened and quince is soft. Cool and refrigerate. Can be used hot or cold for topping salads, in sandwiches, relish for poultry, or on burgers instead of ketchup.
Keep in the fridge for about 2 weeks or freeze for longer storage.
Makes about 4 cups.
Oregon State University Extension
