Quince!
http://bit.ly/1fGVP6P
What can you do with it?
‘ “the quintessential slow food," whose magic is only revealed through cooking. ’ Barbara Ghazarian
or eat it fresh
(usually the Russian varieties when thinly sliced)
I even think
the common
Pineapple variety tastes pretty good thinly sliced… a bit ‘starchy’ though so have to chew it a bit slow :).
Ornamental Tree
“They characteristically grow into bushy twisted and contorted shapes.”
“Few small trees rival the quince in becoming interestingly gnarled and twisted with age”
Bonnefont garden@ the Cloisters museum and gardens, a branch of The Metropolitan Museum of Art.
What is it?
Cydonia oblonga, is the sole member of the genus Cydonia in the family Rosaceae. Quince is a ‘pome’ fruit (apple, medlar, pear, quince, hawthorn, loquat, cotoneaster, pyracantha, toyon, rowan, and whitebeam)
Cydonia is named for the city of Cydon, in Crete, where it grew wild, as it did across the Caucasus, including modern-day Armenia, Azerbaijan, Georgia, Iran,and the current largest producer,Turkey.
One of the earliest known fruits.
Color: Yellow. Ripening: late October or early November Fruit: Fuzzy, Easy to bruise, Astringent (except some varieties), Aromatic fruit
Type and size: small tree, 10-15ft tall and wide (“left unattended a quince is like an Armenian chef - it grows as wide as it is tall.” Barbara Ghazarian)
Hardiness: zone 4-9
Exposure: tolerates full shade; fruits best in full-sun to partial-shade
Soil: adapts to a wide range, (but trees prefer soil with neutral pH and possibly lower… high pH may stunt growth and suffer iron chlorosis).
Drainage: moderate to well-drained (may prefer wetter/moist soil)
Years to harvest: 3+ years
Maintenance: medium, must exercise care not to spread fireblight … and quince-rust
Life of planting: 25+ years (if protected from fire blight)
Pollination: self-pollinating but more fruit-set with cross-pollination (by adding another tree)
Quince is resistant to frost (blooms late) and requires a cold period below 44 ?°F to flower properly.
The San Joaquin Valley of California is the only place in the U.S. that produces a commercial crop (0.2% of world crop, 300 acres) vs Turkey ( 106,000 acres; 25%).
Luther Burbank took credit for transforming this neglected fruit from a commodity that was “altogether inedible before cooking” into a crop he likened to the best apple.
Two Burbank cultivars, ‘Van Deman’ and ‘Pineapple’, are important commercially in California today.
The decline of home-orchards and home-preserving, and growth of powdered pectin made quince become a forgotton fruit in America, but a revival underway (CRFG/NAFEX named it ‘Year of the Quince’ at next Festival of Fruit).
Quince in stories and history
French: From the 15th century to the present, Cotignac d'Orleans, a clear gel made from boiled quince juice and sugar, is set into small wooden boxes to form confections. Joan of Arc presented when she broke the siege of Orleans.
Portugal: Although the most favored quince marmalade, called marmelada, originated Portugal during the 1500's, the British were preparing many versions of marmalade from quince well into 1600's
(Marmalade derives from the Portuguese word for Quince).
Britain: The English, during the 16th and 17th centuries, delighted in preparing many variations of quince preserves which they called quidoniac, quiddony, marmelade or paste of Genoa. The preserves formed a thick paste that could be shaped into animals or flower forms.
It also appeared in apple pies where it added a unique flavor and a hint of pink coloring. The British were filling quince cavities with sugar and baking them long before Americans were baking apples.
USA: Pectin and Aromatic flavor so treasured that it was brought to New England by Puritans in 1629. Quince cheese, an old New England specialty of the 1700's, required all-day boiling of quince preserves to achieve a solidified state, probably similar to the French specialty cotignac.
Spain: Though the quince paste is rarely found in England today, a coarse version, called membrillo, is a favorite treat presently served along with cheese in Spain.
Iran: Stews that combine sour fruits, such as quince, with meats are traditional foods in Iran and still remain popular today. Iranians also peel and core the quince and stuff the cavity with meat stew.
Moroccan: cuisine incorporates the quince in its highly seasoned tagines, stew-like combinations of meats and dried fruits often spiced with cinnamon and cloves.
Isaac Newton's favourite dish was Quince Pie.
The Afghans use the boiled seeds as a cure for pneumonia.
“Although it looks like some great Tudor seal, this beautiful stag is printed on to a delicious translucent quince paste, known in the seventeenth century as quiddany or cotoniack.”
“A quince paste mould carved with the arms of Phillip V of Spain - 18th century.” |
Quidoniac, quiddony, marmelade or paste of Genoa
“A selection of white and red quince marmalades as they were made in early Stuart England - both printed and knotted. These delicious pastes are totally unlike modern orange marmalades.”
Grated quince infused in brandy for a couple of months makes a delicious cordial water called Ratafia of Quinces.
http://thefoodiebugle.com/article/cooks/quince-ratafia
http://www.historicfood.com/Quinces%20Recipe.htm
Health
Diseases + Insects
Quince Rust:
Caused by a fungal pathogen called Gymnosporangium clavipes. Needs a host plant, a member of the cedar/juniper family within miles.
Controlled most effectively if you prune affected branches in the late winter or early spring before the yellowish-orange galls start discharging fungal spores and the new aecia start forming.
Use a rake to keep the area around the infected tree free of debris. Always destroy pruned and collected plant tissue promptly.
Preventitive Fungicide: copper/sulfer
Myclobutanil (*Spectracide Immunox*, Green Light Fung-Away, Nova, Ferti-lome F-Stop) … or a fungal compost tea … Captan, Daconil seems less effective than Immunox. �@ScottSmith from GrowingFruit forums seems to say Myclobutanil is nothing for him now that he sprays. https://growingfruit.org/t/whos-growing-quince/5699/198?u=armyofda12mnkeys
Fireblight
A bacterium (erwinia amylovora) that thrives in hot, humid climates and leaves branches looking scorched-looking.
Overhead watering fosters fire blight, as does fertilizing, which encourages the growth of susceptible suckers.
But once established, the trees seem to do better…. Use Copper for dormant/delayed dormant and Agrimycin/Streptomycin.
Apply the first streptomycin spray anytime after first blossoms open
when daily temperatures are above 65°F or are expected within
24 hours. Repeat sprays at 5- to 7-day intervals through late bloom.
A minimum of two applications is necessary to provide control.
Controlling sucking insects like aphids/leafhoppers also good.
Use a low-nitrogen fertilizer and remove suckers
“Cougarblight model: three or more days of 75F+ highs and rain coming means its time to spray agrimycin/Streptomycin. Also I do a delayed dormant copper (before bud break).”
...The most important time to spray Agrimycin/Streptomycin (pic below) is at pre-blossom and petal fall, thats when you can nip it in the bud. This year I got more serious about fireblight control and with only one copper and one agrimycin spray timed to the Cougarblight model I have thus far seen nothing.
If infected, prune off all infected branches at least 10-12 inches behind the blighted area.
Diseases
Fruit Cracking
Powdery Mildew
Because of very rainy conditions
Caused by Podosphaera leucotrica … Raking up fallen leaves, placing plants in full sun with pruning that allows good airflow through the plant. 10% milk mixture also can be preventative. Also heard 1tbspn baking soda, 1tbspn vegetable oil, 1tbspn dishwashing liquid to 1 gallon of water
Caused by Sclerotinia fructigena/laxa.
Insects can makes holes which allow diseases like Brown Rot fungus in.
Prune out wither tip and spur blight as soon as it occurs. In winter, cut out cankers and brown lesions on stems and branches.
Do not spray fungicide on fruit or a fruiting tree. Only if on blossoms.
If fruiting/ripening fruit, disgard those fruit and prune off stems.
Possibly use Captan fungicide
Brown Rot
Plum Curculio???, Not Sure
Coddling Moth
It is not worthwhile spraying quince as the level of infestation in these fruits is rarely significant… but guess can spray some insecticide for other diseases where insects are culprits. plus others say its a problem in their areas:
“I found that spraying every 2 weeks starting after pollination w/ organic Spinosad keeps the codling moth invasion down. It’s the only thing that’s helped. I also spray my tree w/ copper 2 to 3 times while dormant (Jan-mid-March). That helps the disease/bug problem too.” Barbara Ghazarian, (aka The Queen of Quince)
Possibly Kaolin clay (Surround), and Neem as well.
Quince leaf blight aka Fleck aka Fabraea Leaf Spot is caused by the fungus Diplocarpon mespili (aka Fabraea maculata). In wet seasons it can cause severe leaf spotting and premature leaf fall, whilst fruit may also be spotted and distorted. Rake and burn infected leaves in fall, remove dead stems in winter. Do not water plants from above (getting leaves wet). Try Fungicides (Mancozeb)/Copper (rarely seen in orchards sprayed for mildew/scab?).
General Spraying Schedule/Info:
Dormant Season
*Dormant oil = Dormant oils control annoying overwintering pests like aphids/scale/mites/etc and are safe for use on fruit trees. Can make homemade version. Apply dormant sprays only when the temperature is above freezing and before buds show green tips.
*Copper spray (Kocide 3000 or cheaper liquid copper)=fungicide/bactericide ... bacterial spot, peach leaf curl, mildew. Mostly sprayed at dormant stage, some trees further (delayed dormant stage)... Don't spray it after shuck split.
Copper formulations in general tend to be phytotoxic and carry all kinds of warnings when used during the growing season (don't mix with oil, don't mix with captan, don't use with acidified water, etc.)
Growing Season:
***Spectracide Immunox (Myclobutanil)=fungicide, is compatible with dormant oil, and besides controlling Scab, also controls Powdery Mildew and very good at Rusts. Systemic and will not wash off.
*Fertilome (Agrimycin/Streptomycin)= Fireblight spray
*Bonide Fruit Spray (Captan) = fungicide, for scab, blossom blight, black knot, fruit rots (brown rots) (incompatible with the dormant oil spray... dont use within 10-14days of using oil mixture)... Get spray on before the blossoms open, else you'll murder the pollinating insects.
*Daconil =same as above... They are both broad spectrum fungicides with multi-site activity.
*Spectracide Malathion=insect spray, Others listed below ...
While Carbaryl (Seven) is effective against a wide range of insect pests, it has a very short half life on the fruit only giving you control for about 3 days. Good for insects with moving mouth-parts (beetles/caterpillers).
Carbaryl is generally considered too weak for commercial use although it is used occasionally because of it's short pre-harvest interval.
Pyrethroids like Triazicide (Triazicide by Ortho ("Once and Done").) are also effective against a wide range of pests and have lethal residues on the fruit for 7 days or more (assuming no rain) based on university trials. It will also kill any nice honeybees that happen by, so the timing of this one particularly is fairly critical.
Malathion is the other insecticide sometimes used in general purpose sprays. It also has a very short half-life and is generally not even as effective as carbaryl. Good for insects with sucking mouthparts (aphids).
Spinsosad-organic
http://www.oakgov.com/msu/Documents/publications/oc0512_spray_schedule_apples.pdf
http://www.schaefergreenhouses.com/gardening-tips/tree-spray-schedule.html
Stages of blossoms (useful when sprays say ‘apply only at this XXX stage’): http://ecommons.library.cornell.edu/bitstream/1813/5062/1/FLS-058.pdf
General Info about sprays (some apple spaying info can apply to quince):
http://www2.ca.uky.edu/agcollege/plantpathology/ext_files/PPFShtml/PPFS-FR-T-18.pdf
http://www.caf.wvu.edu/kearneysville/vadisbul.pdf
http://www.extension.purdue.edu/extmedia/ID/ID-146-W.pdf
Grafting, Budding, cuttings, and seeds
Growing with seeds: Unlike apples and pears, quince trees grown from seed can be fairly true to the parent plant.
Growing by rooting cuttings: Quinces will usually propagate readily from hardwood cuttings of selected varieties, although cuttings from some varieties will not root easily (e.g. Champion).
Grafting a quince cutting onto a rootstock: Only graft quince onto quince rootstock. Quince A, can be used as a rootstock for the various quince varieties. By budding the selected varieties onto this rootstock, the trees will bear a little earlier after planting out and, when fully grown, will be smaller than those established on their own roots or seedling rootstocks.
Quince seedlings are satisfactory as rootstocks for budding and have the advantage that such trees produced do not sucker. Where seedlings are to be used, the quince seed is extracted from mature fruit, cleaned, stratified in sand and stored in a cool place or held moist in a plastic bag in the refrigerator until planting out in late winter - early spring. If the seedlings are well grown, they will be large enough to bud with the desired varieties during the following late summer–autumn.
Trees on seedling rootstock should produce some fruit by about the fifth year. Those from cuttings will fruit sooner (but may sucker).
What can I graft onto a quince?: Of course quince is most compatible on itself. Possibly medlars and loquats too.
There are several varieties of Euro pears which can be directly grafted onto quince.
Anjou, Comice, Flemish Beauty and Swiss Bartlett are varieties which are compatible with Quince rootstock … and more below:
http://www.ars-grin.gov/cor/catalogs/pyrcompatible.html
Quinces tend to be smaller trees than pears, and quince rootstocks also encourage precocity, in other words the resulting tree bears fruit at an earlier stage in its life than a pear tree on its own roots, usually within 3-5 years.
One side-effect of the more distant relationship between pear species and quince rootstocks is that not every pear variety is compatible. Where this happens an "inter-stock" or "interstem" varity has to be used (like Doyenne du Comice as an interstem; similar to how Winter Banana interstem used between pears grafted onto apples).
Apples and quince are generally not compatible. While the grafts will take, they are not compatible long term. Sugars don't transport properly past the graft, hence the irregular and dwarfed growth. You need an interstem such as Winter Banana, which is compatible with quince and pears. Then you can graft any variety of apple onto the interstem.
Provence, QuinceA, and QuinceC are common Quince rootstocks to keep Euro Pears small and come into bearing earlier.
Quince C
Pears grafted on to the Quince C rootstock produce the smallest pear trees. The height after 5-10 years will be about 2.5m to 3m or so.
Quince A
Quince A is the most widely-planted semi-vigorous rootstock for pears in the UK, and is also quite popular in the USA, even though it lacks the cold hardiness and blight resistance that is really needed in some of the colder zones of the USA. Pears grafted on to the Quince A rootstock produce trees with a height after 5-10 years of 3m-4m / 10ft-14ft or so.
Interesting Note: Quince root stock is very popular in Europe… In North America, the most popular rootstock for pears is based on a cross between two pear varieties, Old Home and Farmingdale (OHxF). Different forms have different vigours, but all these OHxF pear rootstocks have good cold-hardiness and fireblight resistance, which are important characteristics in the US climate (so thats why dont see Quince rootstock as much here). http://www.orangepippintrees.com/articles/rootstocks-for-pears
Arian’s Note: whip and tongue grafts onto RainTree rootstock was successful. Grafted on when rootstock was budding out. Looks like 10 out of 10 rootstocks were successful.
Chip Budding was also successful. So far many of my Chip-Buds worked out as per Cliff England Nursery’s instructions to bud on when there is a ‘squirrel ears’ worth of green growth on the tree.
I cut a chip out, kept it moist in my mouth for a few minutes while Im working on cutting a chip in the rootstock (Ewwww! haha, but Im thinking it doesnt seem to hurt and may help keep moist as I read many nurserymen still store many chips in their mouths while working … Guess you could try putting in glass of water too hehe.).
Then budded onto the tree I cut a chip out of. Then tightly wrapped rubber budding strips as close as possibly to the bud, like the outer parts of the bud that were cut out (be careful not to wrap over the bud itself). Spit in the bud then quickly wrapped Parafilm around the bud (many layers around the outer portions of the bud and then only one layer around the main bud itself so it can break free).
General Pics of Budding
General pics of Grafting
Just used regular Whip and Tongue graft for most cutting-to-rootstock grafting. Pic on right.
Learn my friend Bassam’s famous ‘Z-graft’ for mismatched rootstock (when cutting is different size than rootstock and whip and tongue is harder in that case): http://www.youtube.com/watch?v=jhDUpwgCnJM
Before
After
Pruning to an Open Vase Center
What wood do quinces fruit on?
Got different info…
Quinces fruit mostly on the tips of the shoots made the previous year. They do not form many fruiting spurs.
Unlike most deciduous fruits, produces its flowers and fruit on fairly short shoots which are produced during the same season. It is important to have plenty of new young wood each year, which should not be pruned back hard.
“I think it is true that Quince tolerates hard pruning. I like to keep the center of the tree very open, to promote air circulation and light penetration... In general they will fruit on young wood. Unlike apples and pears, the vegetative shoots emerge first before the flowers, and sometimes even the new shoots will produce some fruit. There are also older spurs on some varieties that continue to fruit from year to year” - Joseph Postman
* Picking a ripe fruit (color: yellow or mostly yellow). Don’t mishandle, bruise easily
Recipes: Jams and Food Dishes
Poached Quince + Butter/Marmalade/Jams/Compotes: Cinnamon, Cardamom, Rose Water, Saffron. dont use too much to lose that quince flavor…
“poach w/ a cinnamon bark or a few cardamom pods or a star anise only.” Barbara Ghazarian
Baked Quince: “Suggest a baked quince drizzled with Crème Anglais or topped with vanilla ice cream.” Barbara Ghazarian
Membrillo: A paste often served on cheese plates paired with a sharp cheese like Manchego.
Quince Tart or throw 1 quince into an ApplePie recipe:
Middle Eastern Lamb Dishes: “adds sweetness, astringency, and texture” to lamb dishes…
Quince, cloves, cinnamon, to a lamb
Quince Salsa: “is easy and a big hit. You can substitute water for the white wine which makes the recipe even easier.” Simply Quince
Poached quince drizzled over Vanilla Ice Cream
Quince Tarte Tatin
Crumble
Peeling and Coring a Quince
Might dull knife if go straight into core...
Can use a Broad-bladed potato peeler (if peeling skin off), Melon Baller/Peach Pitter/Quince Corer type tool (available here: http://queenofquince.com/store.html) and a Paring Knife.
Why color change?
Quince pulp contains phenolic compounds(antioxidants). When heated, break down to anthocyanins (reponsible for red/purple/blue colors in berries, pomegranates). Cooking with Sugar/Lemon makes for red-pigmented anthocyanins. summarized from Simple Quince
Another version, using the cores and skins…
Vegetarian chef Deborah Madison features several quince recipes in her Local Flavorscookbook (Broadway Books 2002), including this brew. Make up a batch just in time for cold season. The medicinal, emollient-coated quince seeds are used to soothe sore throats the world over, so why waste the cores?
Makes 4 cups
Skins, cores and pips (seeds) of 4 quinces
2 quarts water
Honey
Put the skins, cores and pips in a saucepan with water. Bring to a boil, then simmer until the liquid is syrupy and reduced to about 1 quart. While still warm, strain and sweeten to taste with honey.
Refrigerate in a clean jar. Sip warm or cold when you feel the need for something soothing on your throat. The tea keeps in the refrigerator for several months.
Quince Seed Medicinal Tea:
Save the dried seeds and make a sore-throat/cold tea whenever needed… Mix 1tbspn seeds to 1cup water. Bring to boil in small saucepan… then simmer for 5m/6m till the mixture becomes gooey. then mix 1tbspn honey and 1tbspn lemon and drink warm.
-Summarized from book ‘Simply Quince’
There is so much pectin in the seeds, that the water will become slightly gel-like.
Membrillo
Where to buy trees and cuttings
I prefer these nurseries (for their diversity and reputation)
https://raintreenursery.com/collections/quince-trees
https://onegreenworld.com/product-category/fruiting-trees-shrubs/quince-fruiting/
https://plantingjustice.org/product-category/fruit-trees/quince-cydonia-oblonga/ (formerly Rolling River Nursery)
Here are some others as well that are good:
https://www.albemarleciderworks.com/orchard/fruit/quince
http://www.boyernurseries.com/fruit_quince_list.html (PA Nursery, Boyer = Champion quince)
http://www.justfruitsandexotics.com/JFE/product-category/fruit-trees/quince/
http://www.treesofantiquity.com/index.php?main_page=index&cPath=25
https://baylaurelnursery.com/quince.html
http://www.starkbros.com/products/fruit-trees/quince-trees
http://www.hiddenspringsnursery.com/plants.html#Quince
https://www.burntridgenursery.com/Quince-Trees/products/105/
or cuttings from the USDA ...
http://www.ars.usda.gov/Main/docs.htm?docid=11309
Also have Hazelnut, Strawberries, Hops, Butternut, Medlar, Pears, Currants, Gooseberries, Blackberries, Rasberries, Blueberries, Cranberries, etc at these sites:
http://www.ars.usda.gov/Main/docs.htm?docid=23587
http://www.ars.usda.gov/Main/docs.htm?docid=23586
… and more like Pomegranates,etc at other locations like UC Davis
Many varieties at USDA Corvalis orchard
Good if you
sign up for a
MyUPS account
and sign up on MyUPS
a credit card, then try to add a UPS account,
then give your
UPS account #
to the USDA in your
submission form. Contact UPS if you don’t have a 5/6 digit account # to give out. UPS may need to create one manually for you.
USDA will charge your UPS account automatically
when they ship.
Also may be able to use a FexEx account. Contact USDA for more info on ways to pay.
As Luther Burbank concluded a hundred years ago, “The quince of today is, indeed, a half wild product that has waited long for its opportunity. It remains for the fruit growers of tomorrow ... to see that the possibilities of this unique fruit are realized”
Quinces have been studied in the United States largely for their
importance as dwarfing rootstock for pears, although, Postman [at the USDA] said, in the last ten to 15 years there has been increasing interest in the fruit for its own merits. He focuses his research on disease resistance, cold hardiness, blossoming and ripening times, and overall genetic diversity, not much on flavor.
Said [quince grow David] Karp with regret, “There's a world of quince bounty in Corvallis waiting to be evaluated by those with interest, but nobody here is paying much attention to commercial production...You could have the best quince in the world, but it's just not a big enough market.”
Things to buy, liqours + Sweets + Books
Fruits themselves: Ethnic markets, esp those catering to Middle Eastern or Russians
Books:
Simply Quince: by Barbara-Ghazarian (highly rated book with many tested recipes)
The Realm of Fig and Quince: An Anthology of Recipes by Ria Loohuizen (no reviews)
Quince Culture (1888) by William Witler Meech (historical: “the definitive - and possibly the only - guide to cultivating the fruit.”)
Jams:
June Taylors Jams: http://www.junetaylorjams.com/butters/butters.htm
Liquor:
Quince Cider: http://eaglemountwinery.com/products/quince-cider
Laurent Cazottes Wild Quince Liqour: http://www.astorwines.com/SearchResultsSingle.aspx?p=0&search=28237
Bonny Doon "Querry," Sparkling Cider (apple/pear/quince): http://www.astorwines.com/SearchResultsSingle.aspx?p=1&search=29196
Others (many Quince Brandy options): https://www.tastebrandy.com/quince-c-30.html
Other ‘Quinces’
Chinese Quince (Pseudocydonia sinensis): interesting exfoliating bark
Japanese quince (Chaenomeles japonica):
Pretty flowers
Articles
Varieties
There are many varieties available…
Google the variety you want and most likely you will find it at some nursery.
Aromatnaya: The medium size, round yellow aromatic fruit is from southern Russia. It is among the best of thousands of varieties from the Black Sea region of Russia and Turkey. It ripens in October. It is excellent for cooking. Like other quinces, the texture uncooked is dense but it's nice when thinly sliced. The trees are much more disease resistant than other quinces.
"Aromatnaya tastes good, but it is milder in flavor than Crimea, Kaunching or Kuganskaya, all of which are absolutely delicious, like your most extreme heirloom apple. Think Karmijn da Sonnaville, or Gold rush."
Crimea (aka Krimskaya [aka Krymskaya in Raintree]): Large, round and bright yellow, Crimea™ fruit is a striking sight covering this attractive small tree.
This crisp, juicy and tender fruit Has a delicious pineapple-like flavor and citrus-like fragrance.
Kaunching: A popular variety in orchards throughout Central Asia.
Kaunching produces abundant crops of lemon yellow, Grapefruit-size fruit, sweet enough to be eaten fresh and good for making attractive and delicious preserves and baked goods.
Kuganskaya: From the southern Caucasus, north of Turkey and Armenia, this exceptional variety bears bountiful crops of large, round, bright yellow fruit. Kuganskaya is sweet and mild, good for fresh eating and for making delicious preserves and baked goods.
Note: Not sure, but also saw this quince on Raintree: “Kyzyl Kurganskaya” Quince (might be the same): Sam Benowitz’s trip exploring fruits developed in Russia yielded many interesting cultivars, including this sweet, non-astringent quince he collected from the Vavilov Institute in Uzbekistan. It may have originated in West Central Russia in Kurgan. The early ripening fruit is medium sized, somewhat pear shaped, and can be used for fresh eating or cooking. Trees show some resistance to Fabraea leaf spot, rust, and powdery mildew.
‘Mellow’ (Myagkoplodnaya): his unique Ukrainian variety bears abundant, bright yellow, crisp and juicy fruit. Mellow™ fruit is very tender with a pleasant lemony flavor and fragrance. A more dwarfing tree than most Quince, it should grow to only 8-10 ft. in height.
Pineapple: One of the leading cultivars in California. Developed by Luther Burbank in Santa Rosa, California, and released in 1899. Fruit: large, roundish, resembles Orange, but smoother, more globular, lighter in color, and slightly larger; skin light golden, smooth; flesh white, pineapple-like flavor, slightly aromatic, tender when cooked. Tree: ornamental, 3-8 m tall, cold hardy, tolerates wet soil, blooms late, flowers tinted pink, self-fertile, needs 200-300 hours chilling, as productive as Orange. - Brooks and Olmo Register of Fruit and Nut Varieties.
'Pineapple' is a comparatively new variety originated by Luther Burbank and sent out by him in 1899. The originator says that the variety is the result of an effort to secure a quince which upon cooking would become tender as does the flesh of the apple. The flavor, Burbank says, is suggestive of the pineapple, hence the name. In appearance the quince resembles the Orange, but is smoother and more globular, lighter in color, and a little larger. The tree is described as a strong grower and as productive as that of the Orange. -- U.P. Hedrick, Cyclopedia of Hardy Fruits, 1922.
Orange (aka Apple): This classic variety is prized for its good crops of very large, bright yellow fruit. Weighing a pound or more, this aromatic and flavorful fruit has light orange flesh and makes delicious and attractive preserves and baked goods.
Van Deman's: Selected from among 700 crosses of Orange x Portugal. Tree vigorous, hardy, prolific, coming in bearing early. Fruit ripens just before Orange; very large, pear-shaped with a short, obtuse neck, making the shape obtuse-pyriform; surface smooth; basin of medium width and depth; stem set obliquely in a shallow calyx, sometimes surrounded by a short, neck-like protuberance; calyx open, with leaf-like lobes; color pale orange; without much pubescence; flesh pale yellow, rather coarse, slightly astringent, aromatic, pleasant, subacid, juicy, becomes deep red when cooked; quality very good; core large, wide open. -- U.P. Hedrick, Cyclopedia of Hardy Fruits, 1922.
Selected by Luther Burbank, America's most famous plant breeder, Van Deman bears good crops of large and delicious, bright yellow fruit. This spicy flavored Quince makes tasty preserves and baked goods.
Cooke's Jumbo: One tree in his orchard of Van Deman Quince consistently bore larger fruit than the other trees. Introduced by L.E. Cooke Nursery, Visalia, California in 1972. Fruit: pyriform, large to very large, 12-15 cm diam.; skin yellowish-green; flesh white; ripens in September and October.
Meeches Prolific: De Bourgeat' or 'Borgeat' - Little is known of this quince except that for a quarter of a century it has been listed in the catalogs of several nurserymen. It seems to have been introduced from France about 1885 by J.W. Adams & Co., Springfield, Massachusetts. This following brief description of the variety is recorded at the New York Agricultural Experiment Station: Tree large, vigorous, healthy. Leaves large. Fruit late, medium in size, round with a short neck, ribbed, regular in outline; stem set obliquely in a very shallow, russeted cavity; basin very broad, abrupt, furrowed, deep; calyx small, open; color greenish-yellow; slesh yellow,juicy, mild subacid; quality good. -- U.P. Hedrick, Cyclopedia of Hardy Fruits, 1922.
Champion: A standard quince cultivar since the late 1800 s. Originated in the United States about 1870. Fruit: intermediate shape between apple and pear; large, up to 720 g (24 oz.); skin yellowish green; flesh white to yellow, almost as tender as apple; slightly astringent; ripens in midseason, generally October in Northern latitudes; later than Orange; keeps very well. Tree: vigorous, larger and taller than Orange, cold hardy, precocious, very productive; may not mature in regions with short season. - Brooks and Olmo Register of Fruit and Nut Varieties
The tree is large, very vigorous, and comes early into bearing. The fruit is larger than the Orange. It ripens later than any other quince, and has been grown to weigh twenty-four ounces. It is especially difficult to propagate from its own cuttings. The growing shoots have a very dark color, which is peculiarly its own, and distinguishes it from others. - W.W. Meech, 1888
'Champion' is one of the three or four standard varieties of American quinces, having to recommend it the following notable characters: The fruits are very large and handsome, with flesh almost as tender as that of an apple, delicate in taste and odor, which are imparted to any other fruit with which the quinces are cooked… flesh pale yellow, juicy, but firm, not spongy like that of 'Orange', slightly astringent, aromatic, mild subacid; quality good. -- U.P. Hedrick, Cyclopedia of Hardy Fruits, 1922.
Smyrna: Brought from Turkey over a century ago, this large yellow pear shaped fruit has a delicious mild flavor. It is very productive and reliable and favored for desserts, preserves and jellies. It is great for cooking. Self fertile. Smyrna makes tasty preserves and baked goods and can be stored until early spring in a cool room or under refrigeration.
Portugal ('Portugiesische Birnquitta'):
A large pear-shaped old European variety (the apple-shaped variety lost?) that is largest in the middle and tapers at both ends. It stews well and becomes a deep crimson when cooked. Mix one Portugal Quince with a dozen apples and you can make a pink sauce with a delicious pineapple like quince flavor.
Note: Gamboa maybe same as Portugal (and Early Bruck) based on recent notes I saw
Gamboa:
Fruit pear-shaped, bright yellow; flesh yellowish-white, turning purple-red on cooking, flavour sweeter than most. Tree small, very dense, originated in Portugal.
The fruit is a long pointed pear shape. It ripens to a bright lemon yellow colour in October when it is ready for picking. The flesh is pale yellow, quite hard and acid. It breaks up quickly when cooked and makes a good pink coloured jelly.
Note: Gamboa maybe same as Portugal (and Early Bruck) based on recent notes I saw
Limon: A desirable lemon-shaped cultivar with lemon fragrance in the markets of Turkey. Also from the germplasm repository in Corvallis. The medium size tart fruit ripens early for a quince, in late September and keeps until December.
Brought to the US in 1986 and released from quarantine in 1991. Fruit: somewhat elongated; skin yellow, thick and hairy; flesh yellowish, crisp, hard and juicy, mild flavor; matures late September in Turkey and can be stored until December. Tree: moderate vigor, upright when young becoming pendulous. - Brooks and Olmo Register of Fruit and Nut Varieties
'Limon' (lemon) or 'Augustos' (august): the main cultivar name refers to the lemon fragrance of mature fruit but, this characteristic was not noted in all fruits samples from this rather variable cultivar. Fruit small or medium, very variable; globular-oblate or obovate-obtuse-pyriform with a thick neck; greenish to pale yellow with heavy pubescence; very deep or medium-shallow cavity usually furrowed; basin of variable depth; pale cream flesh, gritty at core, coarse grained and astringent. Early to midseason.
Havran: A traditional Turkish variety from Izmir research station. It has very large, pear shaped fruit. The white flesh is sweeter than American cultivars. Fruit ripens late September.
The cultivar name 'Havran' comes from the name of a town in western Turkey. Fruits are very large, ovate-pyriform, with large oblong neck; surface pubescent, yellowish green to deep yellow with few small dots; stem set obliquely in obtuse, shallow, slightly furrowed cavity; basin deep to very deep, wide, furrowed; flesh pale creamish white, coarse grained, subacid and a very characteristic flavor; core median, open, wide and cordate; calyx-tube open, short; seeds numerous, large, brown and acute.
USDA: “And the Turkish cultivar Havran produces much larger fruit than the other trees.”
Elmrek: A great choice for culinary uses, medium-size Ekmek is the most popular quince in Western Turkey and new to American gardeners. It has regularly produced large crops of juicy, yellow, pear-shaped fruit with creamy, yellow flesh at Raintree, and ripening in September.
Karp's Sweet: Finally available to American gardeners, this Quince is uniquely sweet, juicy and non-astringent, especially when grown in warm climates. Obtained via fruit connoisseur and writer David Karp, it comes to us through Edgar Valdivia whose family grew it at lower elevations in Peru. We tasted uncooked fruit Valdivia had grown in California, and it was sweeter and less woody than other quinces. Grown in the Pacific NW, though, it was less sweet. It is unique and worth trying in your climate.
Valdivia Yellow: Discovered by Edgar Valdivia in his orchard in Simi Valley, California. David Karp says that this is a seedling of the quince cultivar that we have called 'Karps Sweet Quince' which also originated with Valdivia from germplasm brought from Peru. This fruit is easy to chew (very soft) and has good flavor similar to the white apple quince (= Karps Sweet); the only difference is that the skin is green in color.'
Seker Gevrek: A sweet quince from Turkey which is Turkish means sweet and crispy. The large bright yellow fruit matures in early October and keeps until February. The flesh is lemon colored and sweeter than most quinces. A great new quince for the American fruit grower from the USDA germplasm repository in Corvallis Oregon.
Seker Gevrek - A non-astringent quince cultivar. Brought to the US in 1986 and released from quarantine in 1991. The cultivar name means Sweet and Crispy in Turkish. - Brooks and Olmo Register of Fruit and Nut Varieties.
The cultivar name 'Seker' means 'Sweet' in English, 'Sekergevrek' means 'crackly sweet' (crispy?). -- J.T. Sykes, Economic Botany, 1972.
Tekes: An attractive non-astringent Turkish cultivar with skin that is hairy like a camel. Brought to the US in 1986 and released from quarantine in 1991. Fruit: large, attractive; skin bright yellow, thick and very hairy; flesh crisp, juicy, sweet, non-astringent; matures late September and can be stored for two months. Tree: moderately vigorous and productive. -- Brooks and Olmo Register of Fruit and Nut Varieties.
'Tekes' fruit is large to very large, tapering towards both ends and often truncate; skin deep yellow; cavity very shallow or absent; basin shallow-medium; flesh pale, creamy-yellow, often juicy and good quality. Late season. -- J.T. Sykes, Economic Botany, 1972.
Tashkent: Uzbekistan, good flavor
Bereczki (=Vrajna): Bereczki (Bereczcki, Beretzki)- A very old Serbian cultivar named after an eminent Hungarian pomologist, Professor Bereczki. Fruit: very large, pear shaped, golden yellow. Quality very good, tender when cooked. Tree: very vigorous, heavy yielding, precocious. - Brooks and Olmo Register of Fruit and Nut Varieties
Shams:
The fruit on this cultivar from Iran is particularly sweet and less gritty than many others
Claribel:
Open Pollinated seed from the Russian quince cultivar Maslenka Rannaya was received from the Vavilov Research Institute in Volgograd, Russia in 1990 and assigned accession number PI 559902. Three seedlings were established at NCGR in Oct. 2001, and one of the seedlings (CPYR 69.001) has stood out as superior, with larger fruit, greater production, good resistance to fungal diseases, and resistance to cracking following autumn rains. The name 'Claribel' has been proposed for this seedling.
"Kirmizi Ayva" red quince
“Red quince sapling is a quince formed as a result of natural selection in our country. Although it looks like an apple on the outside, it is a quince on the inside. It is a variety where you can get all three of the flavors of apple, poverty?, and quince at the same time, and it is recommended to be grown at 300 meters above sea level. Red quince sapling is produced by grafting on the rootstock used in the production of classical rootstock quince saplings.”
Some other ones I’ve seen lately, may need more info:
Rich’s Fruiting Quince Tree: The mature height of Rich’s Fruiting Quince Tree may be dwarf but the fruit is huge! Skin is lemon-yellow and as fragrant as the best quince varieties. Rich’s is highly adaptable to most climates and has natural dwarf growth habit.
@dour on Growing Fruit forums:�https://growingfruit.org/t/whos-growing-quince/5699/199��Bulgaria’s best FB resistant varieties are ‘Hemus’ and ‘Triumph’.
�Greece’s best FB resistant varieties are named 'PI 26’, ‘PI 37’, ‘PI 41’ and ‘PI 49’, breeds from pomology institute of Naoussa, Greece.
�Iran’s best FB resistant variety are ‘Viduja’ (ويدوجا) and ‘Behta’ (بهتا) (but not as widely sold by nurseries as Viduja).
Other interesting links:
Note this presentation was made by me for the BYFG (Backyard Fruit Growers association http://byfg.org)
If you would like to use info from this presentation, you may of course do so.
Thanks,
Arian Hojat
arian.philly@gmail.com