Richard

The true fruiting quinces are related to the apple and pear. In Greek and Roman times, the word for "apple" could refer to any of these 3 fruits. Many biblical and language scholars believe that the "apple" in Genesis was actually a quince and the name was mis-transliterated by Latin scribes. The leaves are softer in structure than apple or pear - somewhat velvety to the touch. The Smyrna Quince blossoms are about 3 centimeters (a little over an inch) across.

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Dean W.

Cool, is that your tree?

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Richard

Yes, I have nursery stock of about 20 in 15-gallon pots, one of which I'm going to put in the ground somewhere around here.

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Dean W.

What do they taste like? A pear or an apple? Something in between? Never remember tasting or seeing one before. I need to look at your website again, Richard, you always have odd fruits- that I'm unfamiliar w/.

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Richard

The texture is like a firm pear. There are three main cultivars: Smyrna, Orange, and Pineapple. They are all less sweet than a pear and more acidic. The Smyrna has overtones of a white wine. Eaten alone it is an acquired taste. Otherwise, it is a wonderful compliment to many prepared foods including salads, casseroles, cobblers and scones, and of course on vanilla ice cream.

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musaboru

What a beautiful flower. Reminds me of a Magnolia flower.
Do they do well in So. California? Any chilling requirement?

Richard

The main concern with quinces and pears and other Rosaceae is infection by fireblight. Some European pears are easily striken -- esp. when grown within a few hundred yards of an ornamental (non-fruiting) flowering pear tree - which are hosts for fireblight. Quince is less susceptible, and Asian Pears are rarely affected. Fireblight can be controlled on fruiting Quince in southern California with twice-year application of copper spray. I take the additional caution of using an antibiotic (Agri-Mycin) because of the large number of susceptible plants on my property.

In southern California, I would not try Smyrna Quince in a coastal situation with heavy marine layer. Otherwise, it does fruit where other moderately low chill Pome fruit trees produce; i.e., about 250 chill hours by the Utah method.

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