Quince

The quince (; Cydonia oblonga) is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a tree fruit that bears a deciduous pome fruit, similar in appearance to a pear, and is bright golden-yellow when mature. The fruit can be eaten raw as a source for food. Landscape architects have grown the tree for its beautiful pale pink blossoms and other ornamental properties.

Description

The tree grows 5 to 8 metres (16 to 26 feet) high and 4 to 6 m (13 to 20 ft) wide. The fruit is

70 to 120 mm (3 to 4+1/2 in) long and 60 to 90 mm (2+1/2 to 3+1/2 in) across.

The mature fruit is green with fine grey-white hair. This leaves are most noticeable before the fruit turns yellow in autumn. The leaves are alternately arranged, simple, 60-110 mm (2+1/2–4+1/2 in) long, with an entire margin and densely pubescent with fine white hairs. The flowers, produced in spring after the leaves, are white or pink, 50 mm (2 in) across, with five petals.

The seeds contain nitriles, which are common in the seeds of the rose family. In the stomach, enzymes or stomach acid or both cause some of the nitriles to be hydrolysed and produce hydrogen cyanide, which is a volatile gas. If eaten in large amounts, the seeds are not toxic.

Cultivation

Quince is a hardy, drought-tolerant shrub which adapts to many soils of low to medium pH. Although it can tolerate both sun and shade, the plant needs sunlight to produce larger flowers and ensure fruit maturation. It is an extremely hardy plant that doesn’t require any maintenance and can withstand years of neglect without major insect or disease problems. It is favored by landscape architects, such as Frederick Law Olmsted in the early 20th century, for its attractive blossoms.

Quince can be grown on all continents in both warm-temperate or temperate climates. It requires a cooler period of the year, with temperatures under 7 degC (45 degF), to flower properly. Propagation is done by cuttings or layering; the former method produces better plants, but they take longer to mature than by the latter. Named cultivars are propagated by cuttings or layers grafted on quince rootstock. Propagation by seed is not used commercially. Quince can form thick bushes that must be cut and reduced to a single stem in order to produce fruit-bearing trees. The tree is self-pollinated, but it produces better yields when cross-pollinated.

Fruits are typically left on the tree to ripen fully. It may soften to the point that it is edible in warmer climates. However, it may need additional ripening in cooler areas. They are harvested in the late autumn before first frosts.

Quince can also be used as rootstock to certain pear cultivars. The resultant chimera is called + Pirocydonia danielii.

Quinces are most commonly grown in Europe’s central and southern regions, where they can ripen fully. They are not grown in large amounts; typically one or two quince trees are grown in a mixed orchard with several apples and other fruit trees. Ann Leighton, a New England colonial historian, notes that there was always a quince in the lower corner of the vegetable gardens. This is a common practice in the 18th century. Charlemagne ordered that quinces should be planted in well-stocked fruit orchards. Quinces in England are first recorded in about 1275, when Edward I had some planted at the Tower of London.

Uses

Quinces are appreciated for their intense aroma, flavour, and tartness. However, most varieties of quince are too hard and tart to be eaten raw; even ripe fruits should be subjected to bletting by frost or decay to be suitable for consumption. They can be roasted or cooked and used to make jams, jellies or other desserts.

As food

Some varieties of quince such as “Aromatnaya” and “Kuganskaya” can be eaten raw. However, most varieties of quince are too hard, astringent and sour to eat raw unless “bletted” (softened by frost and subsequent decay). High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed; pectin levels diminish as the fruit ripens. The flesh of the fruit turns red after a long cooking with sugar by formation of anthocyanins. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavor. The apple sauce can be enhanced by adding diced quinces to it. The term “marmalade”, originally meaning a quince jam, derives from marmelo, the Portuguese word for this fruit.

Quince cheese is firm, sticky, sweet reddish hard paste made from the quince fruit, and originating from the Iberian peninsula. It is known as marmelada across the Portuguese-speaking world and as carne de membrillo or dulce de membrillo across the Spanish-speaking world, where it is used in a variety of recipes, eaten in sandwiches and with cheese, traditionally manchego cheese, or accompanying fresh curds. In Chile, boiled quince is popular in desserts such as the murta con membrillo that combines Chilean guava with quince.

Nutrition

A raw quince is 84% water, 15% carbohydrates, and contains negligible fat and protein (table). In a 100-gram (3+1/2-ounce) reference amount, the fruit provides 238 kilojoules (57 kilocalories) of food energy and a moderate amount of vitamin C (18% of the Daily Value), but no other micronutrients of significant quantity.

Alcoholic drink

In the Balkans and elsewhere, quince eau-de-vie (rakija) is made. For a quince rakija, ripe fruits of sweeter varieties are washed and cleared from rot and seeds, then crushed or minced, mixed with cold or boiling sweetened water and yeast, and left for several weeks to ferment. The fermented mash is distilled once, obtaining a 20-30 ABV, or twice, producing an approximately 60% ABV liquor. The two distillates may be mixed or diluted with distilled water to obtain the final product, containing 42-43% ABV. Traditionally, it is not aged in wooden casks.

In the Alsace region of France and the Valais region of Switzerland, liqueur de coing made from quince is used as a digestif.

In Carolina in 1709, John Lawson allowed that he was “not a fair judge of the different sorts of Quinces, which they call Brunswick, Portugal and Barbary”, but he noted “of this fruit they make a wine or liquor which they call Quince-Drink, and which I approve of beyond any that their country affords, though a great deal of cider and perry is there made, The Quince-Drink most commonly purges.”

Ornamental

Quince is one of the most popular species for deciduous bonsai specimens, along with related Chinese quince and Japanese quince, native to Eastern Asia.

Taxonomy

Four other species previously included in the genus Cydonia are now treated in separate genera. These are Pseudocydonia sinensis and the three flowering quinces of eastern Asia in the genus Chaenomeles. The bael is also referred to as the “Bengal quince”, although it is not related.

The modern name originated in the 14th century as a plural of quoyn, via Old French cooin from Latin cotoneum malum / cydonium malum, ultimately from Greek kudonion melon, kydonion melon “Kydonian apple”.

Cydonia belongs to the subfamily Amygdaloideae.