Quince

Origin/History

Origin uncertain; first described by Coxe, and later by Downing. The variety has been grown at least since the early nineteenth century. Downing notes that in appearance this apple is much like a large yellow Newtown Pippin, and that grown at the West it is larger than in New England, of a rich high flavor, and by some esteemed very highly. The variety has also been known under the name "Seneca Spice" and "Pear Apple" in historical usage.

A second closely related strain, Cole's Quince, is claimed to have originated in Cornish, Maine. Warder notes that Cole's Quince does not appear to be exactly the same as the variety described by Coxe and later by Downing, and that the fruit of the two is very similar, with the two having at times been questioned as to their identity. The specimens of Cole's Quince described by Warder were supplied by T. T. Lyon, of Michigan, described by Warder as "that precise pomologist." Cole's Quince is not very extensively cultivated. The young wood of Cole's Quince is distinguished from the original Quince by its shade of color, being a clear rich reddish brown, with buds short, abrupt, and prominent, whereas the original Quince has young shoots of dull reddish brown with small, reddish, pointed buds. Both forms are treated here; where details differ between them, both are noted with attribution.

Tree

Tree hardy, vigorous, upright spreading, and productive. Young shoots dull reddish brown. Buds small, reddish, pointed.

These shoot and bud characteristics pertain to the original Quince as described by Downing. Cole's Quince (Warder) differs in having young wood of a clear rich reddish brown, with buds short, abrupt, and prominent.

Fruit

Size and Form

Original Quince (Downing): Fruit medium to large, roundish oblate, somewhat broadly ribbed.

Cole's Quince (Warder): Fruit full medium, globular, angular, ribbed. The two forms are described as very similar in fruit character.

Stem

Original Quince (Downing): Stalk short.

Cole's Quince (Warder): Stem medium, yellow.

Cavity

Original Quince (Downing): Cavity broad, open, deep.

Cole's Quince (Warder): Cavity acute, wavy.

Calyx

Original Quince (Downing): Calyx closed.

Cole's Quince (Warder): Eye small, closed.

Basin

Original Quince (Downing): Basin large, rather deep, furrowed or uneven.

Cole's Quince (Warder): Basin narrow, folded, plaited.

Skin

Original Quince (Downing): Yellow, rarely with a flush.

Cole's Quince (Warder): Surface smooth, greenish-yellow, pale.

Flesh and Flavor

Original Quince (Downing): Flesh yellowish white, crisp, tender, a little coarse, with a brisk, pleasant subacid quince aroma. Core rather large. Quality rated Very good.

Cole's Quince (Warder): Flesh yellowish-white, tender, fine-grained, juicy. Flavor sub-acid, aromatic. Quality good for cooking.

Core and Seeds

Original Quince (Downing): Core rather large.

Cole's Quince (Warder): Core oval, closed, meeting the eye. Seeds numerous, angular, plump, brown.

Season

Original Quince (Downing): October to December.

Cole's Quince (Warder): November to January.

Uses

Original Quince (Downing): Rated Very good as a dessert or table fruit; esteemed very highly by some, particularly when grown at the West where it develops richer, higher flavor.

Cole's Quince (Warder): Quality good for cooking.

Subtypes/Variants

Two distinct strains are recognized within Quince:

1. The original Quince, first described by Coxe and subsequently by Downing, of uncertain origin. Young shoots dull reddish brown; buds small, reddish, pointed. Fruit medium to large, roundish oblate. Basin large, rather deep, furrowed or uneven. Cavity broad, open, deep. Stalk short. Season October to December.

2. Cole's Quince, claimed to have originated in Cornish, Maine. Not very extensively cultivated. Young wood clear rich reddish brown; buds short, abrupt, prominent — this difference in young wood color and bud form is the principal distinguishing character between the two strains. Fruit full medium, globular, angular. Basin narrow, folded, plaited. Cavity acute, wavy. Stem medium, yellow. Seeds numerous, angular, plump, brown. Season November to January; quality good for cooking.

Downing notes that the fruit of the two is very similar, and that their identity has at times been questioned, while affirming that they are distinguishable by the young wood.

Other

Not described in source.