The edible quince (Cydonia oblonga) is a small deciduous thornless tree with an irregular shape, growing up to 12ft in height and width. It is a distant relative of the ornamental quince (Chaenomeles sp.), commonly known as Japonica, which is a thorny wall shrub with small apple blossom like flowers, followed by hard irregular green inedible fruits. It is more closely related to the pear to which the fruit bears some ressemblance, and is often used as a rootstock for pears to control their vigour and reduce their ultimate height. Quince trees are valuable as ornamental trees, with attractive white or pale pink flowers, similar to the native dog rose, set against dark green oval leaves with downy white undersides and pale grey bark.
The fruits are apple or pear shaped and when fully ripe are golden yellow. The flavour is quite sharp and acidic and the texture rather gritty which is why they are not normally used as a dessert fruit.
However, when cooked, quinces can be transformed into a beautiful clear orange jelly or marmalade, delicious with cheese, pates and cold meats, and they can also be added to apple pies, providing a subtle aromatic complimentary flavour.
Quinces are perfectly hardy in the UK but, as with grape vines, a warm sheltered site is preferred to give the fruits the best chance of ripening fully. Their are two varieties in common cultivation; “Meech’s Prolific” has pear shaped fruits 5-7 inches long with a bright golden colour and excellent flavour. “Vranja” was introduced from Serbia where it was widely cultivated and has very fragrant clear golden fruits with fine flavour. Fruiting occurs mainly on short spurs which develop along the length of the branches and to encourage the formation of these spurs quinces should be pruned in Winter by pruning back the main branches by half the previous summer’s growth. Cut back any other side shoots which are overcrowding and competing with the main branches to 2 or 3 buds. After 4 years little pruning is required apart from the removal of any excess growth which is overcrowding the main framework which should develop into a goblet shape. Leave the fruits to ripen on the tree for as long as possible, usually mid October or November. Once harvested store in a cool dark place on a tray without touching each other for about a month before they are ready for use.