Quince
Cydonia oblonga
Perfumed fruit for jelly and membrillo paste.
Hardiness: zones 5 to 9
Light: full sun
Size: about 15 ft tall, 12 ft wide
Harvest: September to October
From: Caucasus and Persia
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food, pollinators.
Native to: Caucasus. Hardy in zones 5 to 9.
The story
Quince was the golden apple of Greek myth and the original marmalade, from the Portuguese marmelo; it perfumed rooms and jam pots from Persia to Spain for 4,000 years. Membrillo paste with cheese is the oldest way to eat it.
Planting
Plant in full sun in moist but drained soil; quince is self-fertile and stays small, 12 to 15 feet. It takes wetter ground than apple or pear.
Growing
Little pruning beyond shaping; it fruits on the tips of last year's growth, so do not shear. Mulch and water through dry summers.
Harvest and use
Pick in autumn when the fruit turns from green to yellow and smells like a flower shop; the flesh stays hard and must be cooked, turning pink as it simmers.
What to watch for
Fire blight, quince leaf blight spotting the leaves in wet years, and codling moth.
See if Quince fits your yard
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General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home