Quince fresh from coastal Santa Cruz!

The function of this formerly popular fruit tree has changed significantly to adapt to modern horticulture. The big but hard fruit of quince, Cydonia oblonga, is less perishable than the firmest pears or apples. Without canning or freezing, it lasts through winter in cool cellars. It also provides pectin for jellies of fruits that lack it. However, quince fruit is too hard to eat fresh, so should be cooked.

As food storage became less important, quince became less popular than more flavorful apples and pears, which are edible while fresh. Pectin is obtainable from apple cores and skins, or from supermarkets. However, quince are not completely absent from home gardens. They are now the unseen but common dwarfing understocks that limit the size of pear trees for suburban gardens.

The big lemony yellow fruits that are ripening now may look like very lumpy pears or apples. The largest sorts get as big as small cantaloupes. Developing fruit and new foliage are distinctly fuzzy. Fuzz can be polished off of alluringly aromatic mature fruit. Delightfully pale pink flowers are mostly obscured by new foliage in spring. The deciduous rounded leaves are two or three inches long.

The biggest of quince trees, which are very different from ornamental flowering quince, might get as high and wide as twenty feet.

4 thoughts on “Quince

  1. I love quince and I find it can be used in any recipe that you can use apples. My problems is my quinces are always attacked by something and so I can only use half of the fruit. Any quince trees I’ve seen in the neighborhood have the same problem. Are your quinces difficult to keep good? Amelia

    Liked by 1 person

    1. One advantage of quince is that it is much less perishable than apples and pears. They can be stored for months like winter squash. Not much bothers them. They are rather rare, so there are probably not enough to sustain pathogens.


    1. Yes! However, some types are becoming popular here again. I still prefer the old types. ‘Fuyu’ was the most popular, and ‘Hachiya’ was a common pollinator (for those who insist that persimmons are best with pollinators). ‘Hachiya’ is my favorite, even without a pollinator.

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