Apple quince varieties »An overview of the tastiest types

How do I recognize an apple quince?

This quince has a rounded, mostly heavily furrowed shape. The flesh is rather hard and dry, but more aromatic than that of the Pear quince varieties.

The most common varieties

• Constantinople: Very old quince variety, which presumably comes from the Caucasus region and which has been cultivated in Germany for centuries. It grows medium and upright. The sparsely branched crown is broad and expansive, which benefits the ripening of the fruit. The pulp is white to yellowish in color.
• Giant quince from Leskovac: This variety bears particularly large fruits. The golden yellow skin is covered with a very fine down. The aromatic, white pulp retains its beautiful color even when cooked. This apple quince is extremely insensitive to frost. The tree grows upright and should be cut regularly. The giant quince from Leskovac bears a little earlier than other varieties, its fruits are already ripe in mid-October.
• Cydonia apple quince: It bears medium-sized to large fruits, which are very interesting due to their irregular shape. Even though it is an apple quince, it sometimes looks like pear quince. They have a strong felting. The pulp is yellowish-white and has a very aromatic, slightly sour taste when cooked.
• Champion Apple Quince: This variety was bred in New York around 1875. Even though it is an apple quince with the typical firm pulp, the fruits are pear-shaped. The shell is thin and only lightly felted. The aroma is very fine and exquisite.

A culinary delight

The extremely hard pulp of the apple quince is unsuitable for consumption raw. Only after cooking and processing into jelly, juice, puree or spirits does the unique aroma unfold.