I transplanted a shoot from a van Deman quince and it appears that what I got is just a shoot from the rootstock, which is likely Provence quince.
Has anyone actually grown out a Provence quince and can talk about the fruit quality?
The tree is six years old and last year was the first time it set fruit, though it has flowered regularly. It only set one fruit but the fruit was quite tasty. I ate it raw and it was aromatic too.
Don’t know if it just doesn’t set much fruit or is more sensitive to late frost or needs a pollinator or just needs to get more mature. I do have a Crimea quince right next to that went in the previous year.
I’m hoping to hear from anyone who has had a quince grow out from the rootstock, as most rootstock is probably Provence.
Quince Province BA 29C, grows a nice tree. large fruit but lose all most all of them to rust and rot. I had a few keepers but did not get a chance to use them. I will spray them with something, but I am not sure what just yet.
Interesting thread! I’ve got some Provence rootstock coming this spring. I plan on growing one out to see what happens and also, if nothing else, have it for cuttings.
Update, Fall 2025. I had quite a big of fruit on it this year. Haven’t tried it yet. Most of them are still greenish even at the beginning of December. I did read the Google AI description that claims that the fruit of Provence can be tasty even raw.
Just continuing with this. It’s now January. None of the fruits have ever gotten yellow. Some of the ones I picked in early December are still very green. I’ve started tasting them and find that they are mostly not as crispy as I would like. Some have gotten a bit mushy. They do have big sections that someone described as rust or rot. Not sure if that’s just because I’ve kept them around too long. Last year they were much better so I will report again next year to see how they pan out. I didn’t have any fruits on my other quince so I can’t compare.
Also, they did get a lot of rotten spots but only after I picked them and they were sitting on the shelf for months. I cut out the bad spots and blended up the good parts raw with orange juice can some candied ginger. It’s delicious. I’d prefer to eat them plain. I left one that is still intact for that. We’ll see if the crop next year ripens a little bit better.
