I found one lone Crimea/Krymskaya fruit hanging in what I thought was a mislabeled failed graft. Turns out it was a successful graft that grew fast enough I couldn’t see the union. Anyway, couldn’t believe how juicy and tasty the fruit was fresh. Itd been through ~21 degrees F a couple of times and had only slight frost damage to boot. Pretty impressive. I knew they were good but Id eat those all day! Glad to see they ripened fine in my climate.
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I am happy with my little Aromatnaya tree so far. Under 5 feet tall and held 7 fruit. Doesn’t seem to need anything and is happy with heavy clay soil. One of the least needy fruit trees I have. The aroma of the first round of fruit was lacking. I wanted to make quince paste so I supplemented with some free quince from FB which isn’t too hard to find at a certain time in the year. The aroma was intoxicating. Hoping my tree has better aroma next batch. But I’m mostly making membrillo / quince paste which doesn’t really need it.
The Pineapple graft took, and got blighted to death, the rest of the tree untouched. So I’m appreciating the Aromatnaya low maintenance and disease free but want to try more types.
In January I would like to graft some other types onto the tree. Maybe one of those fresh eating types I’ve heard about like Crimea. I love the idea of a thinly sliced pear type thing to add to salads. If that doesn’t work I can always boil it down into membrillo
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I agree. It’s hard for me to get excited about the ones you can barely keep down when there are good tasting ones like these.
John S
PDX OR
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Down the street an un-named quince has been growing for years. Yesterday, while walking with the Better Half to the post office we encountered the couple who live there. I asked if I may scrounge any leftover fruit. With permission I got 6 fruits, two smaller still hanging on the tree.
Here we have had several freezes, none lower than 28°F. All those from the ground had fallen overnight since the owners had tossed all the other fruit the day before, were turning brown inside & smelled overripe. The 2 from branches were pristine within. I scrubbed the fuzz off, cut 'em up, cooked 'em slowly and added lemon slices & sugar to make my first ever marmalade. It set really stiff & the flavor was mild, nearly overpowered by lemon. Perfectly good for a first try. I’ll do several things differently next season, if the owners agree to me stripping the tree & sharing. (My 9 foot orchard ladder gets used this way regularly.)
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Anyone have experience or info on:
Turkish Gold?
Kuyucu Red?
Ivan Michurin?
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curious if you grow 100 quince seeds, and want a good test for fireblight resistance… Is a good test to apply a grinded-up fireblighted branch/bark (and put it into a spray with water pretend), then spray of all those fresh seedlings, and see how many die of fireblight? Whats the shortest timetable to determine that? Find someone with a tree with fireblight, ask them to ship you a blighted branch that they didn’t prune yet in early spring, spray then on 2"+ seedlings in May pretend, and see if any die off immediately (i assume it kills seedlings immediately, is that wrong?)?
I’ve grown Kuyucu Red for 5 years. Very slow to produce fruit. Mine is now 12’, covered with blossoms every year (since year 1)but still no fruit. This cultivar requires several years to mature. I have almost 20 cultivars, so there’s no lack of pollen available, if needed. Almost all other quince I have produced fruit by year 3, so this one’s interesting. Z5 NH.
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Did you find a source for Valdivia’s Yellow?
How does it do with fire blight? (Not sure if you have it up there like we do down south?)
I originally got from Edgar Valdivia in 2017. I have his email. But my rootstock i think had disease and my grafts died immediately. I tried to get again last year and this year but he didn’t answer the emails…
USDA Corvalis has it, if you place an order during the time you can place an order (Sept-Nov30?). They lost my order i placed, but i asked this week if they sending to me and they said they would take a cutting and send it over.
Think they say its a sport of the peru apple quince but other link i read said its a seedling of it.
PS USDA said its not as yellow as the pic i posted.
“[All of] Our quince is a bit yellow inside in general and the Valdivia Yellow is not strikingly different. It’s not like the picture you sent.”
I might graft and send to my uncle in CA as prob not disease resistant…
Some old info from gardenweb (not sure if its about the parent apple one or yellow one, but if its seedling/sport i assume its applicable):
I’ve got FB in my orchard. No signs of it on my Kuyuru.
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Is this one actually red, red skinned, red blush on yellow?
I saw Tencara Pink from USDA, i wonder if that has a blush on the skin.
Kuyuru is red skinned and reportedly the flesh turns red and has a hint of cinnamon when cooked. Tenjara is supposedly similar with the difference being color. My Tenjara wont fruit for a few years so nothing more to report there.
Red skinned seems interesting…
I would think all quince’s flesh turn red when cooked. I helped make the marmalade/jam my mom makes with regular store-bought variety (prob Pineapple variety), and its def on the darker red spectrum. Just have to let it slow-cook until it gets syrup-y and red.
Do you think Van Deman has the spicy notes i have read. I cooked with it this year and couldn’t detect (but maybe i dont have strong enough tastebuds to detect it 
).
Not sure on Van Deman. Im in Z5 NH and have lost this one several times incl a 3 yo old tree. It may not be hardy enough for my area.
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What would you say is the best varieties you have for zone 5? productive and/or good taste/flavor.
My good friend is in zone 5b, NY and i wanted to try to grow especially the tender fresh-eating russian varieties (like Aromatnaya, Crimea/Krimskaya, Kuganskaya, Kaunching) there. or would you stick to only disease-resistant ones like Claribel, Triumph/Hemus (forget the names of the other Bulgarian? disease-resistant ones).
My ‘Aromatnaya’ planted about 1996 in eastern KS, gets mild quince rust sometimes. Curculio if not sprayed, mostly trouble free. Has went through -25° with no dieback. Fruits every year.
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Pineapple, Smyrna and Bourgeault are all doing very well here. At -15F, they have no tip die back but at -22F they had some but recovered quickly. I am trialing another 15 cultivars now. So far I am very happy with these three.
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Posting this here since there’s an interest in quince with resistance to fireblight.
Pictured are bulgarian hybrid v-7 (I have two and both are affected), bobev’ triumph. Similar on claribel and I think triumph op, but it started raining so I scurried inside. I will double check again later and update as needed.
Both specimens of PY98-1, Tashkent, and Tekkes are not exhibiting any symptoms yet. PY-98 is on the same leaf as the earlier named and they’re all planted in the same quadrant. No blooms are open yet.
These trees are totally unsprayed this year other than dormant oil.
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According to the “science”, 15% FB is considered resistant for quince. Everyone on here that has resistant varieties has had FB. I’ve got two supposed resistant varieties that are still somewhat small, so I’m hoping for good luck…
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