QUINCE (Cydonia oblonga)
Quinces are indispensable for most large distillers or jam producers due to their particularly elegant, unmistakable aroma and they are becoming increasingly popular as nectar base-fruit. A quince fruit, placed in the wardrobe after harvesting, allows the laundry to smell of its natural aroma for a few weeks; quinces are also used for drying, as jelly or for compotes.
The quince needs warm, not too dry and soils that are deficient in lime. We mainly use the following varieties:
is a new variety by Dr. Jacob from Geisenheim and particularly climatically robust, highly tolerant to fire blight and mildew, resistant to Grey leaf spot, does not turn its flesh brown and is resistant to slopes. The medium-sized, lemon to pear-shaped fruits of Cydora Robusta® turn bright yellow with a particularly intense apple-quince aroma in mid-October. The tree grows medium strong and bushy, its fertility starts early, is above average and regular.
Fire blight is the biggest risk factor for profitable and yield-safe quince cultivation in Europe. That is why fire blight field-resistant varieties are of the greatest importance.
Cydora Robusta can be used for distilled fruit, jelly, compote, jam, paste, preserves, liqueur, nectar and wine.
The pear quince Vranja has large fruits with high sugar content and is therefore often grown for schnapps production.
The giant quince Mammut is a very large fruity, bright yellow selection of the Portuguese pear quince. The tree grows upright and the yields begin early and plentifully. Popular variety of processing.
is an apple quince with firm, dry flesh and typical quince aroma. The fruits are medium in size, strongly felted and show strong bulges and ribs. The tree is medium vigorous, frost hardy and produces medium yields.