In addition to the popular types of fruit such as pears, apples and bananas, the quince is unjustifiably unknown. The sweet fruit offers so much potential for the preparation of numerous dishes. In addition, it visually enriches the garden with its bright yellow berries. Anyone who has long recognized the benefits of the plant and would like to cultivate it on their own property should fall back on robust, high-yielding varieties. This guide introduces both old and new quince varieties.
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Alte Quittensorten
Older quince varieties are usually characterized by a spicier and more aromatic taste. But this is not the only reason why many fruit tree companies have made it their task to preserve the old varieties. The Quittenhof MUSTEA in Franconia, which is known for its preservation, for example, pursues the goal of preserving biodiversity.
cotton quince
- Origin: Franconia
- Taste: nutty
- Use: liqueur
- Form: Apfelquitte
- Colour: yellow-green
Typical of the cotton quince is its pronounced fur, which protects the fruit from the weather. The cotton quince in particular is dependent on this feature, as it only matures late in the year. On the other hand, it owes this property to an optimal shelf life.
Bereczki
- Origin: Hungary
- Taste: aromatic, sweet and sour
- Use: compote, jelly or cheese
- Shape: pear quince
- Colour: lemon yellow, partly with red speckles
Although the Bereczki variety develops its bright, pink flowers, which sometimes have red veins, late, the fruits appear on the tree as early as September and are ready for harvest in October at the latest. A protected location is a prerequisite for this. The flesh of the pear quince is very firm, but changes its structure to a delicate puree when it is boiled down. Although the flesh is basically white-yellow, it has a pink layer just below the dull yellow skin. Thus, the cooked mush also takes on a delicate reddish tone. Even the stony core can be eaten. It imparts a tart taste to the fruit, which many people don’t necessarily find to be a negative. The fruits of the Bereczki variety can be stored well, but continue to ripen.
Chinese quince / wood quince (Pseudocydonia sinensis)
- Origin: China
- Taste: milder than ordinary quinces
- Use: Mush or jelly
- Form: Apfelquitte
- Color yellow
The Chinese quince, also known as wood quince, impresses less with its aroma than with its external appearance. In Japan, the old plant has long been a popular bonsai plant. In this country, Pseudocydonia sinensis inspires with a striking pink flower in May. Later in the year, the golden-yellow fall foliage, sometimes with a scarlet tinge, draws attention. Unfortunately, the Chinese quince is still a rarity in Europe. It makes hardly any demands on its location, as long as it gets enough hours of sunshine.
Franconian house quince (Cydonia oblonga Mill.)
- Origin: Franconia
- Taste: very intense, aromatic
- Usage: liqueur, quince bread, jelly
- Shape: pear quince
- Colour: yellow-green
The old variety from Lower Franconia not only impresses with its exceptionally good shelf life, to which it owes its very firm flesh, but is probably the most aromatic variety in terms of fragrance. Gardeners can smell their aromatic scent from afar.
Constantinople Apple Quitte
- Origin: Caucasus
- Taste: aromatic
- Use: jam. puree jelly, juice or liquor
- Form Apfelquitte
- Color yellow
The Constantinople apple quince is the most commonly cultivated variety in Germany. No wonder, given that its robustness and bountiful harvest make it worthwhile to grow. The fruits ripen optimally in a sunny or semi-shady location and have developed their full flavor in October or November at the latest. The firm fruits smell seductively of apple and have a very balanced sugar-acid ratio. In spring, white flowers adorn the tree.
Giant quince from Leskovac
- Origin: Serbia
- Taste: juicy, mild, aromatic, spicy
- Use: compote or jelly
- Form: Apfelquitte
- Colour: yellow, partly with red speckles
With its large, light pink flowers, the Leskovac variety from Serbia is a worthwhile purchase for the home garden all year round. On deep soil in a warm location, it also produces huge quinces with an aromatic scent in October or November. Unfortunately, the consistently white flesh under the golden-yellow skin is very sensitive to pressure. In terms of taste, this variety scores with a remarkable juiciness.
New quince varieties
New cultivars have the advantage of diversity and pest resistance over the old trees. But that doesn’t mean they’re automatically the better choice. Which variety the gardener chooses depends on his individual preferences.
Cydonia Robusta
- Origin: Caucasus
- Taste: sweet and aromatic, mild and slightly acidic
- Use: jam, compote, cake topping, juice or syrup
- Shape: pear quince
- Color yellow
Although Cydonia Robusta is a new breed from 1989, its fruits with the creamy-white flesh are only suitable for consumption after processing. Compared to other quince varieties, however, it has other advantages. These include, for example, the high crop yield that the gardener can regularly bring in from the end of September to October. The quinces develop an appreciable weight and feel heavy in the hand. In addition, the plant is very robust against diseases. In a sunny, optionally partially shaded location, a white blossom adorns the little tree. Cydonia Robusta develops its full charm in autumn, when the yellow fruits shine between the dark green foliage.
Honigquitte
- Origin: Franconia
- Taste: very sweet
- Use: pure, compote
- Shape: pear quince
- Color yellow
The honey quince impresses with its unique sweetness. In addition, it has the advantage that the gardener can eat it freshly picked from the tree. On the other hand, its soft flesh is very sensitive to pressure, which is why the honey quince is not suitable for long storage.
Portuguese pear quince
- Origin: Portugal
- Taste: juicy, aromatic
- Use: pure, in jam or as a cake topping
- Shape: pear quince
- Colour: yellow with a light felt
The Portuguese pear quince is an upright tree with large leaves and high growth potential. From May to June, large light pink flowers appear on the branches, from which juicy, tasty fruits with a whitish-yellow flesh develop until October. The harvest time lasts until the end of November and brings a very high yield. However, the pear quince places high demands on its location and is only suitable for warm places. She prefers a sunny spot, although she will tolerate partial shade if necessary. However, Cydonia is very disease resistant. Furthermore, the large quinces are characterized by a high vitamin A and fructose content.
Turkish Quince (Cydonia oblonga)
- Origin: Turkey
- Taste: very sweet and aromatic
- Use: pure or in desserts
- Shape: pear quince
- Color yellow
The Turkish sweet quince is a real specialty among the quince varieties. Just because the gardener can eat it straight from the tree sets it apart from the other varieties. Although it has a firm flesh, it invites you to eat it immediately. After a short period of storage, their skin becomes even softer. The harvest takes place in September or October. At this time, the fruit has developed its full sweetness, the aroma of which is vaguely reminiscent of grapefruit and lemon. In order to fully exploit this, however, a sunny to partially shaded location is recommended. Once planted, the tree produces vitamin C-rich fruit every year. Thanks to self-pollination among themselves, it even facilitates reproduction for the gardener. For this reason, it is advisable to cultivate two Turkish sweet quinces at the same time. In its homeland, Turkey, the fruit is considered a delicacy when combined with syrup or jam. Others prefer to eat it with a lemon and a pinch of salt.
