Quince Fruit Backyard Farming | Aplus Farms

Like figs or plums, quinces conjure up images of warm, sunny days and good old-fashioned autumn fare. Quite unflatteringly referred to as the fatter, uglier sister of the pear. 

Quince is experiencing a revival in kitchens and homes all over the country, appreciated for its timeless qualities in the garden and on the table. The common quince (Cydonia oblongs) is thought to have originated in Asia Minor and spread to Turkey and the Mediterranean. 

In fact, in ancient Greece the quince was a symbol of love and fertility. Quinces have been grown for centuries for their unique, tart-flavoured fruit and beautiful scent - a bowl of quinces can perfume a room. The flesh of some varieties also turns a beautiful pink or red colour when cooked. Quince trees also display pretty spring blossoms and attractive golden autumn foliage, and given that most varieties don't grow taller than four metres, they can make a lovely addition to a small garden or courtyard.

However, when they are stewed, simmered or poached they really come into their own. Of course, they also make delicious jams, pastes and desserts, but personally I think they are best poached with sugar, cinnamon, vanilla and cloves. 'Smyrna' is the quince most people can put a name to. It's a Turkish variety with lovely big leaves and wonderfully fragrant pear-shaped golden-yellow fruit that turns a beautiful shade of pink when cooked. 

The fruit ripens earlier than many varieties and the quinces are nice and firm, so it's a good choice for poaching or making into paste.The tree also features attractive, soft-pink spring blossoms. If you're after a milder flavour, you might like to try growing 'Champion' quinces from the US. The fruit is golden-yellow when ripe and the tender flesh turns ruby-red when cooked, so it makes pretty desserts.

Or you could try the 'Fuller' quince, another old variety from America, dating back to the 1860s with large yellow quinces that have a wonderful aromatic flavour, borne early in the season.At just 2.5 metres tall, the 'Angers' quince is a delightful choice for a small garden and produces a bumper crop. Originating in France, this variety is smaller and firmer than other quinces, but stores well. 

Or consider 'De Bourgeaut' with large pear-shaped fruit late in the season that has a wonderful, rich, tart flavour. Among the late-maturing types, also look out for Quince 'Pineapple', so named because the fruit has a lovely tropical scent. This heirloom favourite makes delicious jelly and jam or can be used to create the most delectable baked quinces with brown sugar butter. 

Growing

Quinces are deciduous trees that thrive in places with cold winters. They are closely related to apples and pears. In fact, they have similar growing requirements, except that quinces seem to tolerate heavier soils. 

Quinces are also self-fertile so they don't require a pollinating partner, although trees can set a heavier crop with other quinces nearby. The only downside is that trees can look a little straggly, but this can easily be alleviated with a bit of strategic pruning. 

To get the best from your quince tree, grow it in a sunny spot with fertile, well-drained soil. It will benefit from a dose of complete organic plant food in spring, along with a top-dressing of compost. Water trees deeply and regularly through summer to encourage good-sized fruit. 

Harvesting & Storage

• Quinces can take a while to ripen, but the fragrant fruit is worth the wait. 
• Most varieties are ready to harvest sometime between mid-February and late April. 
• Quinces are ready to harvest when the fruit changes colour from green to gold and you can smell the ripeness when you wander past the tree. 
• Ripe fruit often drops from the tree, so you can easily collect it from the ground. 
• If you're making jam or jelly, harvest the fruit before it's fully ripe, when the pectin content is high.

Quince Recipe

Known as membrillo, quince paste is enjoyed with a cheese plate. It goes particularly well with manchego, a Spanish cheese. Although it seems like a shocking amount of sugar, it's only eaten in tiny quantities. 

• Ingredients 

• 1.5kg quinces, peeled, cored & chopped 
• 2 strips lemon peel 
• Split vanilla pod 
• Water 
• lkg sugar 

• Method

• Place the chopped quince, lemon peel and vanilla pod in saucepan and add water to cover. 
• Boil, covered for about 30 mins or until very soft. 
• Discard vanilla pod and process the quince mixture until very smooth. 
• Measure (in cups) the cooked quince and return to the saucepan. Add an equal amount of sugar.
• Cook over a low heat until the sugar has dissolved. 
• Continue to cook on very low for 1.5-2 hours, stirring often, until very thick and a deep ruby colour. 
• It's thick enough when it comes away from the sides of the saucepan when stirred.
• Transfer to a greased and lined tin or individual ramekins. 
• Place in the oven with only the fan working for several hours to dry out. 
• Alternatively, dry it in a  very low oven (90°C) for several hours or in a gas oven with only the pilot light on.
• Once set, place in an air-tight container and keep refrigerated. 

Scientific

• Common name: Quince 
• Botanical name: Cydonia oblonga 
• Family: Rosaceae 
• Aspect and soil: Full sun; fertile, well-drained soil 
• Best climate: Cool to temperate 
• Habit: Deciduous fruit tree 
• Difficulty: Moderate