We in Hungary often have huge quince trees in our vineyards. When peeled to remove that slight bitter taste, it is made into a heavy paste or 'cheese'. We do eat it raw. Love that tartness same as people spending $ to buy sour/tart candy, wormies etc with all that chemical content. Eat quince instead. Oh, and always add a few thick slices to bean dishes to neutralize the gassiness of such foods. Like adding potato to over-salted soup...you discard it before serving. Learn to make our (dry) bean soup which has smoked pork hocks or sausage/bacon & a rhoo tht incorporates sourcream at the end of cooking period & you will use all the quince that you don't use for fruit compote, red cabbage dishes etc. Try Somogyi Babfo"zele'k (pronounced as Shomoji Bubfeazelake....the ea as in 'earth') The Hungary Daily e-paper always has lots of our best loved foods & culture info available online.
Quince, Elderberry and blackberry tart is a beautiful combination. The smell of fresh quinces is one of the most beautiful perfumes I have ever known. Also, sitting under a quince tree in bloom, with the buzz of bees humming in the air, is a blissful Spring experience. 🥰
Ooh - you're talking my language! The aromatics from this year's fresh quince were stunning. One of the most beautiful smells I've ever encountered. If you baked those tarts, i'd be at the front of the line.
We had a quince orchard, when I was growing up in Iran. We ate them raw as well as using them to make quince jam or quince stew. I love this tree and I have more than 20 of them in my yard, in Illinois.
@@bluedemon79 When not competing for sunlight with other trees, they can grow to about 10 to 15 feet tall. A quince orchard in full bloom is truly breathtaking, with its huge, pinkish blossoms. Even as a kid, when the beauty of nature wasn't a primary concern, I remember thinking it was one of the most beautiful sights in the world. Here in Illinois, I try to keep them no taller than 7 feet so I can easily reach the fruits-if I can win the battle against the squirrels.
Great video and what a beautiful tree! I have a small quince tree that we planted 6 years ago and last year I harvested 30+ lbs. I make what Spaniards call "dulce de membrillo" or "carne de membrillo". It is a thick jam, with just 3 ingredients: quince, sugar and lemon juice. You can slice and serve with a good cheese, or thin it a bit and use it in tarts. Our specialty food stores sell it and it is quite expensive for a small container. I've also made a jelly from the cores and peels. Look up Quince Cheese in Wikipedia. The flavor concentrates and the sugar caramelizes and it's just amazing.
the flowers are magnificent, the aroma is ritzy and top drower. the preserve is the fanciest preserve there is. the seeds, dried and simmer into a tea, cure coughing and so5re throat immediately. also, they are beautiful decoration, lasting weeks on table top indoors, instead of apples that last only a few days. i love them
You didn't mention it, and perhaps your variety isn't, but I bought a quince from a Persian grocer in Vancouver and was absolutely enthralled by the *aroma* of the fruit. In fact... I didn't even cook it. I kept it for 2 weeks, it was as hard the day I disposed it as it was the day I bought it... and enjoyed it for the aroma. It was an absolutely incredible fruity/floral smell, very refreshing and unique.
It's so true. This past year the fruit were more aromatic than ever before. intoxicating smell and completely unique. I cannot think of anything else growing on our property or that i've encountered in tropical climates which matches it for beautiful aroma!
An elderly lady in our neighborhood used to make quince jelly. Great taste and a unique texture for a fruit spread. Unfortunately, all of that family has passed and the recipe with them.
Good memories! I bet it would be quite easy for you to revive that Kevin. Jelly is simply the juice of boiled fruit with sugar added. If you choose to, it would be great to get an update. wishing you well :)
Great video! I had never heard of quinces until 5 years ago. Now I totally love them and have discovered how wonderful and versatile they are. I live in southern Oregon and quinces grow well here.
Quince is native to Turkish culture and people enjoy it as raw there besides making desert. The best quince varieties are in there and so sweet. They also burry it in extinguished fire from natural wood with flavors and eat when it's softens. It's kind of smoked quince and so great tasting!!!
Great video. In Peru quince is membrillo. Our two trees are loaded this year but the fruits are round. You make juuce, boiling it with cinnamon and cloves and blend the fruit, passing it through a sieve. We also add amaranth. We make chicha morada with it. Delicious! Quince preserves, quince jam, quince pie, machacado de membrillo, etc. It is an awsome fruit. Spices that go welk with it are cardamom, cinnamon, star anise and cloves.
Yes, this tree is so low-maintenance. I bought a Double Peach variety last year, potted it with Miracle-Gro container mix, which is basically an aged compost. I water it once or twice a week. In the fall, I mulched it with crushed Maple & Oak leaves from the garden. It overwintered outside in the container (zone 7a) & it's got buds now. Thank you very much for the recipe tips, too. I'm excited to try them.
In Iran they make the best marmalade with quince. You have to simmer pieces of cut quince in sugar and water for several hours till it turns red , then ad black caraway seeds, rose water, a spoon full of lemon juice and half spoon cardamom powder and cook it for half hour over low heat and it will be ready to go to in a jar for brakefast.
It sounds to me like Iran is THE place where Quince gets treated with the special attention it deserves. When I sold quince this year, everyone who was interested in purchasing was Iranian :)
My mother used to make the best Quince preserves. I went yesterday and got some cuttings off the tree where my grandparents lived. I don't know how old it is, but it has been there all of my life. Enjoyed the video.
Make quince jam/jelly, it is yummy, and peel and slice into thin slices and stew them for 20-30 minutes, they are yummy like this too, with a custard or ice-cream.
I am in zone 3a in Minnesota and I have two beautiful quince bushes. One has red flowers and one has pink flowers. The bush with red flowers had 3 fruits a couple of years ago and last year I got 5 fruits. They are absolutely beautiful! I am still learning a lot about them.
Nice video! I appreciate how you show the tree and the fruit. It helps with my anticipation--I have a quince tree that is only a few years old that I planted in front of my wrap-around porch, where I spend a lot of time, after reading about the fragrance and blossoms...say nothing of the beautiful golden fruit. I am eagerly awaiting my first quince; maybe next year?! In anticipation, I ordered a book called, Simply Quince, which has over 70 recipes. They look really good and don't call for any hard to get ingredients. There are savory and sweet recipes along with recipes for membrillo, or quince "cheese" that sounds easy enough.
Oh Barbara - buckle up - this will be so exciting for you. This year our tree had 80-90 pieces of fruit. I simply peeled and quartered them and the simmered them in water with a bit of sugar + honey. for 45 minutes. The pieces kept their shape and didn't get mushy, just soft and beautiful. The smell and taste is exotic!
In Moldova we eat it raw no problems. But the most popular way to use it is making compôte (juice). Quince from compote is one of the most delicious thing ever. Also it jams really nice.
I planted a bare root quince smyrna and pruned it back to 4ft. It grew to over 3m tall in less than a year and survived a 160km/h hail storm. Now it is winter, I am trying to work out if I am supposed to prune it back much or not. It has a main leader, a second leader which I think I have to get rid of as it's growing too straight next to the central leader, but then two other long branches going up then drooping down
@@SustainableStace some recipes say to cook the quince, but some say you just need to add enzymes to break down the pectin. Then it is just a matter of fermenting and distilling. I don't know more details as I have never done it myself, but sure I have tasted and it is awsome! :)
Ah - ha, I'm glad you agree! Yes, i recently did a video focused on apple drying but also referenced that we juiced 300 lbs: studio.th-cam.com/users/videoxgd6CU3xpyY/edit
I saw one of these in a neighborhood yard and didn't know what they were. I thought they were some kind of weird fuzzy pear. Nice shirt. Look like wool. Is it Filson?
Add a picture of my property from 15 years ago that has this 10ft hedge looks like a giant ball. Whatever it was they cut it down in 2020 when they redid the concrete walkway. I've had these little sticks popping up out of the ground every year and I shared them to a plant site and some people were adamant that it was Quince but I'm not sure.
The quince we have is more shrubby and suckering. It looks nothing like a tree, but the fruit is large and yellow. One time people stopped and wanted to pick the big "yellow apples". I told them they were quince and that was end of story. I don't think they really knew what they were. I don't think they are very common here.
Agreed - where we live most people have never seen or tasted a quince. I've noticed that people from Iran speak very fondly of and are familiar with Quince !
Hello Hector - great questions! re: the invasive root system, I'm confident that ours is NOT showing that. Have you come across concerns that some varieties of Quince are invasive? re: rate of annual growth - there are obviously so many factors: soil quality, nutrition provided, sun exposure, pruning/care, growing zone/climate. Ours has grown a thicker trunk and stronger structure than adjacent fruit trees planted at the same time but has NOT grown considerably taller (just sturdier). We're about 5 years in since planting our Quince and it's about 3 meters/9-10 feet tall.
hmm - our quince has been no fuss and highly productive from the outset. This seems strange. I'm very curious. Lotsa questions! how healthy does your tree appear otherwise? full sun exposure? any nearby competing trees ? how much have you pruned it?
Got something special.. history.. started tree was Bartlett. Black rot killed top.. came bask to life as Quince.. took 8 years for fruit.. black rot got it again . Came back and I let it start again as a Bush. Now been 6 years..time for fruit. Should I prune it back.. squirrel got all fruit last year...it has a interesting life . What should I do with it.? It's a 1 of a kind in Aurora. Ont. Tim?
Great question - i'm not far away (just outside Victoria!). Check with garden centres near you - esp. ones which specialize in fruit trees. I bet you'll find one. It's getting a bit late in the season to be planting a new tree - go go go !
Hi can you please reply to me?I picked the quince the 21st of September. DO i still hsve hope to make a jam,while they are green?Thank you for your responce.
Hello Debbie - my quince are ripe when they are orange/yellow in color. I don't know of any variety of quince (I'm no expert) which is green when it is ripe. You'll need to try to see if you can boil it down and get flavourful liquid to make jelly. That'll be the ultimate test!
Cheers from Australia! Wonderful to hear your enthusiastic support for the often maligned and misunderstood Quince!
We in Hungary often have huge quince trees in our vineyards. When peeled to remove that slight bitter taste, it is made into a heavy paste or 'cheese'. We do eat it raw. Love that tartness same as people spending $ to buy sour/tart candy, wormies etc with all that chemical content. Eat quince instead. Oh, and always add a few thick slices to bean dishes to neutralize the gassiness of such foods. Like adding potato to over-salted soup...you discard it before serving. Learn to make our (dry) bean soup which has smoked pork hocks or sausage/bacon & a rhoo tht incorporates sourcream at the end of cooking period & you will use all the quince that you don't use for fruit compote, red cabbage dishes etc. Try Somogyi Babfo"zele'k (pronounced as Shomoji Bubfeazelake....the ea as in 'earth') The Hungary Daily e-paper always has lots of our best loved foods & culture info available online.
Thanks for your great comment and ideas!
Quince, Elderberry and blackberry tart is a beautiful combination. The smell of fresh quinces is one of the most beautiful perfumes I have ever known. Also, sitting under a quince tree in bloom, with the buzz of bees humming in the air, is a blissful Spring experience. 🥰
Ooh - you're talking my language!
The aromatics from this year's fresh quince were stunning. One of the most beautiful smells I've ever encountered.
If you baked those tarts, i'd be at the front of the line.
We had a quince orchard, when I was growing up in Iran. We ate them raw as well as using them to make quince jam or quince stew.
I love this tree and I have more than 20 of them in my yard, in Illinois.
wow - 20 quince trees! that's amazing I don't think I'm able to eat them raw, but I sure love them cooked.
How tall do they get in Iran?
@@bluedemon79 When not competing for sunlight with other trees, they can grow to about 10 to 15 feet tall. A quince orchard in full bloom is truly breathtaking, with its huge, pinkish blossoms. Even as a kid, when the beauty of nature wasn't a primary concern, I remember thinking it was one of the most beautiful sights in the world.
Here in Illinois, I try to keep them no taller than 7 feet so I can easily reach the fruits-if I can win the battle against the squirrels.
Great video and what a beautiful tree! I have a small quince tree that we planted 6 years ago and last year I harvested 30+ lbs. I make what Spaniards call "dulce de membrillo" or "carne de membrillo". It is a thick jam, with just 3 ingredients: quince, sugar and lemon juice. You can slice and serve with a good cheese, or thin it a bit and use it in tarts. Our specialty food stores sell it and it is quite expensive for a small container. I've also made a jelly from the cores and peels. Look up Quince Cheese in Wikipedia. The flavor concentrates and the sugar caramelizes and it's just amazing.
Lily - you made my day! Thanks for this info :)
the flowers are magnificent, the aroma is ritzy and top drower. the preserve is the fanciest preserve there is. the seeds, dried and simmer into a tea, cure coughing and so5re throat immediately. also, they are beautiful decoration, lasting weeks on table top indoors, instead of apples that last only a few days. i love them
ON top of list for next fruit tree. Love hearing your practical tips and the love for this species internationally on your channel.
You didn't mention it, and perhaps your variety isn't, but I bought a quince from a Persian grocer in Vancouver and was absolutely enthralled by the *aroma* of the fruit. In fact... I didn't even cook it. I kept it for 2 weeks, it was as hard the day I disposed it as it was the day I bought it... and enjoyed it for the aroma. It was an absolutely incredible fruity/floral smell, very refreshing and unique.
It's so true. This past year the fruit were more aromatic than ever before.
intoxicating smell and completely unique. I cannot think of anything else growing on our property or that i've encountered in tropical climates which matches it for beautiful aroma!
An elderly lady in our neighborhood used to make quince jelly. Great taste and a unique texture for a fruit spread. Unfortunately, all of that family has passed and the recipe with them.
Good memories! I bet it would be quite easy for you to revive that Kevin.
Jelly is simply the juice of boiled fruit with sugar added. If you choose to, it would be great to get an update.
wishing you well :)
Great video! I had never heard of quinces until 5 years ago. Now I totally love them and have discovered how wonderful and versatile they are. I live in southern Oregon and quinces grow well here.
Awesome ! Do you have any quince recipes you can share that you enjoy ?
Quince is native to Turkish culture and people enjoy it as raw there besides making desert.
The best quince varieties are in there and so sweet. They also burry it in extinguished fire from natural wood with flavors and eat when it's softens. It's kind of smoked quince and so great tasting!!!
I would love to try those varieties of Quince in Turkey!
Smoked Quince sounds like a great idea.
Thanks for the input Andy!
It’s great when you dry it and add it to tea, better than a lemon.
Great video.
In Peru quince is membrillo.
Our two trees are loaded this year but the fruits are round.
You make juuce, boiling it with cinnamon and cloves and blend the fruit, passing it through a sieve. We also add amaranth.
We make chicha morada with it. Delicious!
Quince preserves, quince jam, quince pie, machacado de membrillo, etc.
It is an awsome fruit.
Spices that go welk with it are cardamom, cinnamon, star anise and cloves.
Sounds great and tasty !
Yes, this tree is so low-maintenance. I bought a Double Peach variety last year, potted it with Miracle-Gro container mix, which is basically an aged compost. I water it once or twice a week. In the fall, I mulched it with crushed Maple & Oak leaves from the garden. It overwintered outside in the container (zone 7a) & it's got buds now. Thank you very much for the recipe tips, too. I'm excited to try them.
Another quince tree lover - hurray. You're welcome for the recipes !
In Iran they make the best marmalade with quince. You have to simmer pieces of cut quince in sugar and water for several hours till it turns red , then ad black caraway seeds, rose water, a spoon full of lemon juice and half spoon cardamom powder and cook it for half hour over low heat and it will be ready to go to in a jar for brakefast.
It sounds to me like Iran is THE place where Quince gets treated with the special attention it deserves. When I sold quince this year, everyone who was interested in purchasing was Iranian :)
Thank you for your sharing, I live in Toronto, I am planning to get one plant this spring, your video helped me a lot, thank you.
Glad it was helpful!
My mother used to make the best Quince preserves. I went yesterday and got some cuttings off the tree where my grandparents lived. I don't know how old it is, but it has been there all of my life. Enjoyed the video.
That is awesome to have cuttings from the an old, memorable tree!
Wishing you success on the growing.
Make quince jam/jelly, it is yummy, and peel and slice into thin slices and stew them for 20-30 minutes, they are yummy like this too, with a custard or ice-cream.
Beautiful tasty ideas - thanks for sharing!
I am in zone 3a in Minnesota and I have two beautiful quince bushes. One has red flowers and one has pink flowers. The bush with red flowers had 3 fruits a couple of years ago and last year I got 5 fruits. They are absolutely beautiful! I am still learning a lot about them.
Thanks for stopping by and sharing !
I think you have flowering quince
I made quice jam and quince chutney, both were coveted by my neighbours, delicious.
they are very easy to propagate, like fig,grapes,etc
Yes, truly amazing and generous!
Quince jelly is the best. It's pink in color.
Cook with fresh cranberries for a mellowed cranberry sauce that goes well with roast turkey or roast pork ❤
I love that tip - thank you !
Nice video! I appreciate how you show the tree and the fruit. It helps with my anticipation--I have a quince tree that is only a few years old that I planted in front of my wrap-around porch, where I spend a lot of time, after reading about the fragrance and blossoms...say nothing of the beautiful golden fruit. I am eagerly awaiting my first quince; maybe next year?! In anticipation, I ordered a book called, Simply Quince, which has over 70 recipes. They look really good and don't call for any hard to get ingredients. There are savory and sweet recipes along with recipes for membrillo, or quince "cheese" that sounds easy enough.
Oh Barbara - buckle up - this will be so exciting for you.
This year our tree had 80-90 pieces of fruit.
I simply peeled and quartered them and the simmered them in water with a bit of sugar + honey. for 45 minutes. The pieces kept their shape and didn't get mushy, just soft and beautiful.
The smell and taste is exotic!
I love quince. I have 4 baby tree from seeds Feb. this year. EMBRO Ontario. I love your dedication.
Quince lovers unite! Have 4 baby trees sounds amazing.
Thanks for your encouragement.
Try making, Quince Membrillo. It is great paired with a goat cheese and spread on toast.
In Moldova we eat it raw no problems. But the most popular way to use it is making compôte (juice). Quince from compote is one of the most delicious thing ever. Also it jams really nice.
Quince jam. Look for Romanian recipes either on TH-cam or google. That’s my childhood go to jam.
I love it - thanks for the suggestion !
I very much enjoyed your video and got inspired. Any recommendations to where to buy a quince tree?
I discovered mine at a local garden centre. A place that sells fruit trees in your area will, hopefully, be able to direct you!
I planted a bare root quince smyrna and pruned it back to 4ft. It grew to over 3m tall in less than a year and survived a 160km/h hail storm. Now it is winter, I am trying to work out if I am supposed to prune it back much or not. It has a main leader, a second leader which I think I have to get rid of as it's growing too straight next to the central leader, but then two other long branches going up then drooping down
you can make the world's best moonshine from quince!
Well Korky - i'm listening !
@@SustainableStace some recipes say to cook the quince, but some say you just need to add enzymes to break down the pectin. Then it is just a matter of fermenting and distilling. I don't know more details as I have never done it myself, but sure I have tasted and it is awsome! :)
I knew I needed a quince tree :D
Iry apple-quince juice. (I think, I saw video of yours about making apple juice??? And yelly.
Ah - ha, I'm glad you agree!
Yes, i recently did a video focused on apple drying but also referenced that we juiced 300 lbs: studio.th-cam.com/users/videoxgd6CU3xpyY/edit
I saw one of these in a neighborhood yard and didn't know what they were. I thought they were some kind of weird fuzzy pear. Nice shirt. Look like wool. Is it Filson?
It's always encouraging to figure out what you're looking at !
Thanks for the wardrobe appreciation. Looks like wool but isn't.
Add a picture of my property from 15 years ago that has this 10ft hedge looks like a giant ball. Whatever it was they cut it down in 2020 when they redid the concrete walkway. I've had these little sticks popping up out of the ground every year and I shared them to a plant site and some people were adamant that it was Quince but I'm not sure.
Fascinating - thanks for sharing Nate!
jam and u can eat raw when ripe u can leave it in side a room and u will have nice natural smell fruity room
Sir , thanks for the beneficial information. I do have a ❓
Can we graft acydonia pgrafting Cydonia oblonga over an apple ber tree ?
It's a great question but I don't have the answer. I hope you can find helpful info.
@@SustainableStace
Could you please help me if you have contacts who are experts in grafting trees ??
I asked many people and no answer 🌾
The quince we have is more shrubby and suckering. It looks nothing like a tree, but the fruit is large and yellow. One time people stopped and wanted to pick the big "yellow apples". I told them they were quince and that was end of story. I don't think they really knew what they were. I don't think they are very common here.
Agreed - where we live most people have never seen or tasted a quince.
I've noticed that people from Iran speak very fondly of and are familiar with Quince !
my wife and we love eating quince raw, it has lot's of vitamin and iron. May be one day I buy my own.
That's fantastic. Maybe one day :)
Hi ... I have two questions. How fast does a tree grows in a year?? And does it has invasive root system??
Hello Hector - great questions!
re: the invasive root system, I'm confident that ours is NOT showing that. Have you come across concerns that some varieties of Quince are invasive?
re: rate of annual growth - there are obviously so many factors: soil quality, nutrition provided, sun exposure, pruning/care, growing zone/climate.
Ours has grown a thicker trunk and stronger structure than adjacent fruit trees planted at the same time but has NOT grown considerably taller (just sturdier).
We're about 5 years in since planting our Quince and it's about 3 meters/9-10 feet tall.
We have a quince plant approximately 15 years and it's giving fruit two years. What do you suggest we do.
hmm - our quince has been no fuss and highly productive from the outset.
This seems strange. I'm very curious. Lotsa questions!
how healthy does your tree appear otherwise?
full sun exposure?
any nearby competing trees ?
how much have you pruned it?
@@SustainableStace Full sun all day! No competing plants. And it hasn't been pruned in ten years .
Got something special.. history.. started tree was Bartlett. Black rot killed top.. came bask to life as Quince.. took 8 years for fruit.. black rot got it again . Came back and I let it start again as a Bush. Now been 6 years..time for fruit. Should I prune it back.. squirrel got all fruit last year...it has a interesting life . What should I do with it.? It's a 1 of a kind in Aurora. Ont. Tim?
Hi Tim - now that's a story!
Yes, I'd prune. But the amount would depend on how much growth there was last year.
Where cna I get quince? I am in Coquitlam. They are quite common where I come from but in Canada I dont see them much.
Great question - i'm not far away (just outside Victoria!).
Check with garden centres near you - esp. ones which specialize in fruit trees. I bet you'll find one.
It's getting a bit late in the season to be planting a new tree - go go go !
My quinces are struggling with C.A.R. and bag worms.
I'm sorry - that sounds brutal. You definitely need to find a solution.
Have you tried a dormant spray: th-cam.com/video/Dpfro7djQKM/w-d-xo.html
👍👌
Hi can you please reply to me?I picked the quince the 21st of September. DO i still hsve hope to make a jam,while they are green?Thank you for your responce.
Hello Debbie - my quince are ripe when they are orange/yellow in color.
I don't know of any variety of quince (I'm no expert) which is green when it is ripe.
You'll need to try to see if you can boil it down and get flavourful liquid to make jelly. That'll be the ultimate test!
I'm about to turn 43, kind of creeped out that there is a number of fruits and vegetables I've never heard of.
Hey Rob - yes, it's humbling to know how much we don't know - right ?