Quince
(Cydonia oblonga)
in October

The large, golden, pear-shaped fruits of 'Vranja' looked particularly decorative during the first two weeks of October as they hung like lanterns from our quince tree. This autumnal display is, in itself, worth waiting for, but Cydonia also produces a stunning show of spring blossom. Large, cup-shaped, white flowers, gently tinged with pink, are displayed in May long after the blossom from other fruit trees has faded. Young foliage, pale green and slightly downy in appearance, has an attractive, mounding habit on established trees, so that blossom appears to float above the slightly pendulous branches.

For a tree that has such beauty in both autumn and spring, it is strange that it has never become more popular. Perhaps it remains out of fashion because of its unsymmetrical growth; although remaining fairly compact, it can be straggly and wayward, as if not really sure what shape to assume or direction to take. But it is best left to go its own way. There is little point in pruning and shaping it to our preconceived ideas of perfection – therein lies yet another aspect of this tree’s beauty.

When checking up on the recommended cultivation requirements for Cydonia, I notice that moist, well-drained soil is almost always mentioned. I have found, however, that moist is much more of a need than well-drained when it comes to achieving good results. To flower and fruit well, a sunny, sheltered position is best. Protection from wind is most important as ‘wind rock’ is one problem that seems to cause Cydonia extreme problems. When young, it needs a good, strong support to allow the roots to become well established – a sturdy stake and strong tree tie should remain in place for a few years.

Unlike many fruit trees that require pollinating cultivars to be planted close by, Cydonia is self-fertile, so one tree planted on its own should produce fruit. The more hours of summer sunshine, the better the crop. But even after a sunny, warm September, large, well formed fruits can remain rock hard. This should not preclude them from being put to good use.

Peeled, cored and quartered, they should be boiled until soft – resembling thick apple sauce in texture. Mix in honey, yoghurt and some ground almonds to produce a delicious spread or purée, flavoured with the unmistakable aroma of quinces. Without the yoghurt, the same recipe, sometimes referred to as quince cheese, can be used for storing in jars and will keep for many months.