I think they are the same; one is the retail name, but came to that conclusion after I had already brought home trees with both labels. I am open to correction.
There are a bunch of Triumph seedlings. Triumph and Hemus were used in an attempt to breed resistant varieties that were as good as the accepted best Bulgarian cultivar at the time, “Azenitza.” You might find this paper interesting:
is that one hardy for you? I had two grafts of it and they both winterkilled for me. My Turkish friend tells me the name translates as “sugar roasted” or something similar
It was planted in fall 2022 (and not well; I had a friend helping because I was ill and let’s just say it was a little abused during the process), but it made it through that winter without any damage. It was not our coldest; if I remember correctly our low was -4°F. It’s on a south facing slope with only a little wind protection. I’m hoping it will take off this year. That’s pretty interesting info about the name!
he actually must have misheard my (probably cruddy) pronunciation, because google gives a different meaning thats more in keeping with it being a fresh eating variety:
My ‘Seker Gevrek’ produced its first fruit last year, but my sheep jumped up and snagged it when it was about ripe so I wasn’t able to try it. I had no idea it was supposed to be a sweeter variety. I had gotten it because it could supposedly be stored longer than many other varieties. I was impressed by how large the fruit was and will be looking forward to hopefully trying it this year.
Thanks for the link to that study. My seedlings came from that study. There are a bunch of others in the ARS system that were grown out by Postman, those would also be good to trial if they are still available.
That does make sense now, and I pulled the Cricket Hill listing I purchased from and it describes it as “sweet and crispy.”
@scottfsmith You’re welcome! I would love to see a superior, disease-resistant quince variety become readily available. I’m hoping at least V-7 or Triumph OP will thrive, but who knows how the fruit will perform in typical applications. There is definitely potential for experimentation.
I went to the CRFG scion exchange yesterday. Of course a massive table for apples and only one quince available - Pineapple. So I got a piece and grafted to my small Aromatnaya
Pineapple I guess is the main/only variety really grown in America i heard (well commercially on a large scale), on 300 acres in CA. I do think it gets a bad rap as I think its still delicious and aromatic when ripe, but why not graft something a bit more rare that you won’t see common in the Supermarket in California? like another variety you can eat more tender similar to the Aromatnaya you have or a Jumbo one like Cooke’s Jumbo
Krimskaya still available here:
a few here:
I have to check but prob have Claribel+Sekergeverik+Limon+and either Havran or Ekmek still around and not taken by disease here on the east coast if you want a scionwood or 2.
Nice to meet you all. I like gardening, but I am here for an etymological study. I have read in a old book that “… a particular kind of honey-apple was grafted upon a quince tree …”. (Past at the outdoors, W.W. Skeat). Then I read on Financial Times that honey-apple is the translation from latin (meli melis) of quince. So I can’t understand if honey-apple and quince are the same fruit. Can someone, probably from UK, help me?
Welcome ivancalabria. I looked up Quince to find its scientific name: Cydonia oblonga (whereas seeking Melis melis I find badger! The English would call that a grey, I believe.)
I live in Washington state, on the dry side of the mountains which run north-south just inland from Seattle. My country is dry because those mountains intercept most rainfall from the Pacific.
Someone living along my way when walking to the grocery store & back has a quince tree in need of corrective pruning. Hearing the couple talking to each other, they sound to me to speak a Slavic tongue. I hope to introduce myself, offer to prune it this June & swap some of my apples for some of their quinces. If this works out, I will use - and taste - quince for the first time.
Was anyone other than Edward Valdivia able to grow and fruit “Valdivia Yellow” quince? Very curious if anyone able to get same bright yellow results… or see and taste the fruit at a tasting. Almost looks photoshopped.
I’m interested in doing what @tbg9b and @scottfsmith did on a larger/long term scale- growing a lot of quince from seed in search of disease resistance. I have the space and hopefully the time for this project, but I don’t have the seeds. Outside of rooting cuttings from the NGCR, can anyone recommend a source for seeds and/or cuttings? I’m in Arkansas, zone 7a/7b border.
@mud I’ve been running through that same idea in my head as well. 14 years ago I bumped into an awesome quince tree in Central Asia. I had no idea what it was at the time, but Quince has captivated me ever since. I’ve cooked it múltiple times, and I now have a non-fruiting tree I grew from seed in Central North Carolina.
My tree is free from rust (which is why I kept it growing), but sadly now it has signs of fireblight.
I’m going to slowly scale up my efforts now though. I just bought some Chinese Quince seeds from Wanderlust Nursery as a step into this, but I plan on doing the same with much more Cydonia oblonga.
Goal: a “no-spray” Quince tree that can grow in the Southeast US.
