Frank P Matthews
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The flavour of quince is rather austere in its raw state but is very tasty as a stewed fruit (often added to that of apple), or as a jelly or marmalade – in fact it is the first fruit that was made into marmalade, before the use of citrus. Quince trees produce fruit that are high in nutritional benefits for fatigue and debility. In addition to the showy fruit are lovely soft, pink flowers and large leaves, making this tree worth its place in the garden.
Most varieties of quince trees are self-fertile. Crops are ready for harvest in October and can be stored until December. Ideal in a sunny spot and easy to grow. We supply a wide selection for all sizes of garden, and quinces can also be grown in large containers if space is limited. The fruits can also be made into vodka and cheese!
The quince is an ancient fruit known to the Greeks and Romans who dedicated it to Venus and Aphrodite. To them, it was a symbol of love, happiness and fertility often used in marriage ceremonies. After the Romans left, quinces were found to be growing wild in Sussex.
Smooth round shaped fruit. One of the few that have claims of fresh eating qualities. Heavy cropping.
Large subtle pink flowers and very large, pear-shaped fruit. Yellow when they’re fully ripe. Sweet and strong scent.
Highly productive variety from Serbia used for all culinary proposes. Healthy tree with good resistance to leaf blight.
Large pale green-yellow fruit. Delicious flavours; bitter to taste. An incredible strong fragrance to the fruit.
Pear shaped fruit that are big, juicy and nicely acidic. Yellow flesh turns reddish when cooked.
Excellent crop of high quality, large fruits. Can be eaten fresh when properly ripe or used in cooking.
Early, regular crops of large yellow-green pear shaped fruits. One of the more reliable varieties.
Early ripening variety with high quality for cooking and preserving. Turns pink when cooked.