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Quince Tree - Smyrna
The quince tree has been cultivated by people for thousands of years.
Originating from Turkey and Iran this is a fruit with a fascinating history, it features strongly in the history and mythology of both Greece and Rome. Trees are very long lived and have a beautiful, gnarly twisted appearance, they are exceptionally hardy and can withstand both periods of dry and severe cold. The quince is valued for its high pectin content and is used frequently in jams, jellies and cosmetics. This fruit is one of the few that must be cooked as it is too tart, hard and unpalatable to eat raw.
Smyrna - A Turkish variety with extremely large fruit, light yellow flesh and bright yellow skin. It can be grown as an attractive tree (or multi-stemmed shrub) and has dark green foliage and a very showy bloom
Bare Root L | $29.00 AU | 
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| Height | Frost tol. | Pollination req'd | Evergreen/Deciduous | Harvest period |
| 8 | Hardy | No | Deciduous | February - April |
We welcome your Tips on Quince Tree - Smyrna. Share Your Tip.
I have a friend who grew up near Mudgee, in an old hut, during the depression, with Dad away on the road a lot of the time. Food was what you could find [thank God for rabbits] and she found that quinces were delicious raw if you were really hungry. | Fay Carey - Tacoma, NSW 07-Dec-2005
Quinces are really just giant rose hips. Feed heavily with rose food when actively growing. Add potassium for extra flowers. Pulp can be cooked with sugar to make a fabulous black paste or with less sugar and cinnamon as a dessert fruit. | David White - Newcastle, NSW 04-Feb-2006
My first quince suffered from unknown leaf disease fungi's. (high rainfall and humidity). Replanting where drying air can circulate did the trick. | Arnold Thomas Garnsey - Elands, NSW 21-Mar-2008
Smyrna is a good variety but not the only one. NSW DPI is a good place to start. Fullers and Van Deman are great tasting so are the old colonial ones. Avoid some of the pumped up Americans such as Missouri Mammoth. There are new Asian varieties on the way | Lachlann - South Coast, NSW 09-Apr-2008
Quinces can be cooked to perfection in a slow cooker. Peel, cut into eighths. Cover with a light sugar syrup and leave on low overnight. In the morning the house is filled with a wonderful scent and the fruit segments are ruby red. | Sylvia Tolhurst - Gosford, NSW 23-Sep-2009
If you are impatient, grate the fruit and then cook in a sauce pan with sugar, stirring very frequently, and it'll be ready in 20 minutes... | Susan Bryant - Preston, VIC 29-Aug-2010
Lazy-day recipe: I grate the quince, add lemon juice as it oxidises really quickly. I have sugar/water syrup always made up (for cocktails, etc)Cook on low 20mins in small amount of syrup, stir occasionally. Serve with custard or icecream. | Kerri Paine - Gosford, NSW 29-Feb-2012
Updated: 16th of April, 2012 at 3:21pm © Disclaimer/Privacy/Copyright