Quince Trees
Quince
(Cydonia oblonga)
While quince trees originated in Asia, they can also grow well in many areas of Australia, mostly ranging from the cooler subtropical to cold temperate regions. The trees are quite hardy and tend to grow pretty vigorously as well. This, along with their lovely big leaves and pretty pinkish white blossoms, is part of why they’re a popular ornamental choice even aside from bearing fruit.
As with most fruiting trees, they do require well-draining and nutrient rich soil to really thrive and produce a decent crop. Cooler winters will definitely help with fruit set and, luckily, they do not require a partner tree for cross pollination.
The quince fruit is rarely eaten raw, as it can be quite hard and tart. It’s more often used for making marmalade, jam, or paste which is rather popular.
For more information about growing quince trees in Australia, have a look at the Department of Primary Industries for great details.
Fullsize Varieties
$59.50
sold out
Max Height: 4 – 5m
- Champion (sold out)
- Smyrna (sold out)
Quince Variety Information
Click on the names below for more details about our quince range, as well as pollination information.
Champion Quince Information
The Champion quince tree produces a large fruit that ripens from green to a golden yellow colour. The inner flesh is rather hard and can be quite acidic if eaten raw, even when left to fully ripen on the tree. Quince fruit is usually cooked or stewed, which will turn the flesh a lovely deep pink. It’s used in jam and preserve making, with quince paste being a popular choice for cheese platters around the world.
Fruit ripens: From April
Cross Pollinators: Self-pollinating
Smyrna Quince Information
The Smyrna quince is a Turkish variety, producing very large fruit that ripens to a golden yellow colour. The fruit can also be quite aromatic with a scent that’s often described as ‘honey sweet’. However, don’t let the lovely smell fool you, as with most quince, the inner flesh is hard and incredibly tart if eaten raw. Quince fruit is best when cooked or stewed, which turns the flesh a deep pink. It’s well-oved for jam and preserve making, with quince paste being a popular choice for cheese platters around the world.
Fruit ripens: From April
Cross Pollinators: Self-pollinating