Planted in the orchard in 1995 this quince was donated by Christine Kennedy. It is a smaller and more regular shaped variety than its neighbour, the Vranja quince.
Quinces have a tart aromatic flavour that goes well with apple puddings or making them into jelly and when cooked its cream flesh turns a lovely peach pink colour. It’s best known for its Membrillo or quince cheese which is a great accompaniment for cheese. The fruit ripens in October when it turns a bright yellow and as its name suggests it produces an abundant crop.
Quinces are fruits of folk lore and mythology – ancient Greeks believed they grew wherever Aphrodite stepped and the Jewish lore suggests that the serpent tempted Eve with a quince and not an apple.
Like the apple, the quince originated from central Asia but has long since naturalized in Europe and was first recorded in Britain in the 13th century.