As an old fruit variety, the quince is slowly gaining popularity again. We have summarized the best old and proven quince varieties for you and explain the difference between apple and pear quinces.
Quinces (Cydonia oblonga) enjoyed great popularity for centuries. But in the meantime, many old types of quince have become a thing of the past and some cannot recognize a quince as such. But the fruits are not only spicy and aromatic, they also have a lot to offer in terms of health.
Old varieties of quince
The variety of quinces is great. On closer inspection, many old regional varieties can be found. The Quittenhof MUSTEA In Franconia, for example, it has set itself the task of finding, preserving and selling old types of quince. This not only promotes the variety of varieties, but also the taste buds, because old varieties are often spicier and more aromatic than new varieties. Among the suggested varieties, you will therefore also discover some old varieties, such as the ‘Cotton Quince’ and the Franconian House Quince ’. Many regions have their own varieties. Have a look around, maybe you also have one or the other local quince variety in the region?
Raw Quince Varieties
In contrast to the other domestic fruits, quinces are not suitable for consumption raw. A fluff of white hair covers the skin and tastes extremely bitter. In addition, the flesh of the fruit is far too hard to bite into. But exceptions prove the rule, and so there are still one or the other variety that can be consumed directly from the tree.
- ‘Turkish sweet quince’: The variety from Turkey is also known under the name Shirin quince and tastes extremely sweet and aromatic. In Turkey it is often used to prepare a wide variety of desserts.
- ‘Honey quince’: The ‘honey quince’ is an originally Franconian variety. As the name suggests, it is extremely sweet and its flesh is pleasantly soft. Unfortunately, the fruits are therefore quite sensitive to pressure and can only be stored for a few days.
Apple quince: the best varieties
The number of types of quince is huge and so they are often divided into apple and pear quinces. In principle, the division is no longer profound, but is based purely on the shape of the fruit. Apple quinces have a rounded shape that is reminiscent of an apple. However, conclusions cannot be drawn about the taste.
- ‘Constantinople apple quince’: The most widely grown apple quince in Germany is the ‘Constantinople apple quince’. It has a high yield and is not sensitive to frost. The fruits are aromatic and only lightly felted with bitter fur.
- ‘Leskovac’: This variety is also known as the ‘Giant Quince from Leskovac’. No wonder, because the fruits of this Serbian variety from the century before last are truly huge. They are extremely juicy and mildly aromatic, but unfortunately also a bit sensitive to pressure. It is important with this variety that a second quince tree of another variety grows in the area. The ‘Leskovac’ variety is self-sterile and only bears fruit when it is fertilized by foreign pollen.
- ‘Cotton quince’: Like so many old German quince varieties, the ‘cotton quince’ also comes from Franconia. It is characterized by the nutty aroma of its fruits. These ripen late, but are extremely storable.
Pear quince: the best varieties
In contrast to apple quinces, the representatives of the pear varieties are rather elongated and pear-shaped. However, this is a purely external criterion. The taste intensity and hardness of the pulp depends solely on the variety itself.
- ‘Portuguese pear quince’: The ‘Portuguese pear quince’ is widely known and cultivated. It is vigorous and has a rich yield. The large fruits are soft and juicy, but therefore also quite sensitive to pressure.
- ‘Bereczki’:The Bereczki ’variety once came from Hungary to German-speaking countries. Their fruits begin to ripen as early as September and are sweet-sour and aromatic.
- "Franconian house quince": Those who particularly love the scent of quinces should go for the ‘Franconian house quince’. Their scent is exceptionally spicy and the quinces can be stored for a very long time. The taste also leaves nothing to be desired and so the hard fruits develop an extremely intense quince aroma.
The most important thing too Harvesting and storage of the quinces learn from this article.
