Page 34 - ALG Issue 4 2018

Feature On
Quince –
Cydonia
Oblonga
The edible Quince, Cydonia Oblonga, originated in the Middle East and is likely to be the fruit that tempted Eve. It is believed that they spread to the UK with the Romans, but the first known record dates back to about 1275 when King Edward I had 4 trees planted at the Tower of London. The fruit makes excellent preserves, is used in traditional Turkish delight recipes, can be used to make a liqueur, and cooked with meats such as pork and pheasant. The Genus name is derived from the town of Cydon (now Khania) in Crete. In Greece, quince was sacred to Aphrodite, the goddess of love and fertility. The semi- dwarfing and dwarfing Malling Quince A and Quince C rootstocks developed at
East Malling Research Station in Kent in 1920 are still by far the most widely used rootstocks for pear trees.
Quince is normally a large tree unsuitable for allotment sites but the dwarfing self- fertile variety Leskovacz from Serbia will form an attractive 1.75m high bush with pale pink blossom in spring; reminiscent of a magnolia. The fruit is medium sized and apple shaped; other varieties have pear shaped fruit. This variety ripens to a bright yellow colour in October when it is ready for picking. The flesh is pale yellow, hard and acidic. It breaks up quickly when cooked
and is good for making jelly. It also has some resistance to quince leaf blight. The only pruning required is to reduce any strongly growing verticals by half their season’s growth, whilst dormant. Quince also need a long growing season and a sheltered spot, so are more suitable for the south of the country; this variety can also be grown in a pot in soil-based compost.
Planting - containerised trees can be planted in all but the worst conditions. Bare root trees are available between November and March and can be planted if the ground is not frozen or sodden. A free draining
and reasonably fertile soil is best; no fruit
tree likes to be waterlogged at the roots. A south or west facing aspect is required for most dessert fruits. Quinces need an open and airy site. The planting site should be
free from the competition of overhanging trees/buildings and there must be the free movement of air to prevent diseases such
as canker establishing itself. Under damp conditions the branch work must be able to dry quickly. Avoid frost pockets and positions that are exposed to high winds. These will cause damage to developing fruits and flowers at critical times in their development.
Dig a wide hole no deeper than the roots, breaking up the sides and base with a fork. Place the tree in the centre and the stake
to the side if one is required. Refill with soil, firming as you go to remove air pockets then water and mulch; ensure that the area is kept free of weeds. Keep your quince well- watered during dry periods and mulch thickly in spring. Feed with a balanced fertiliser in spring - pot grown plants will need fortnightly liquid feeds during winter. The yellow pear
or apple shaped fruit are ready in October when very fragrant and can be stored for up to 3 months in a dark, dry, cool place.
There are a variety of pests and diseases such as brown rot, quince leaf blight, aphids, codling moth and mildew that can affect your quince tree. You can limit their effects by practicing good hygiene, pruning appropriately, using physical barriers such as traps or grease bands to deter codling moth and encouraging natural predators such as ladybirds and lacewings.
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Ayva Tatlisi
Turkish quince dessert
• 2 medium size quinces
• 150g / 3⁄4 cup sugar (or 20 – 30g
more, if you prefer sweeter) • 6 cloves
• 16oz/2 cups water
• 30ml / 2 tbsp juice of lemon
• 30ml / 2 tbsp ground cinnamon • Turkish thick cream, Kaymak, or
clotted cream to serve
• Crushed pistachio nuts or
walnuts to serve
Wash, core, peel and halve the
quinces. Keep the seeds and peel
to one side. Rub the peeled quince halves with the lemon juice. Put the peel in a layer in a heavy pan and lay the quince halves on top, hollow side up. Spread the sugar on the top and add the seeds, cloves and water. Bring to the boil, cover and then simmer gently for about 40 minutes turning halfway through. Stir in the ground cinnamon, cover and cook on low heat for about another 40 minutes. You will now get a richer dark rosy pink colour and some caramelisation. Leave the fruit in the pan to cool and thicken. Serve with clotted cream sprinkled with walnuts or pistachios.
Quince Marmalade
Taken from Eliza Acton’s 1845 book Modern Cookery
• 2kg (4 1/2 lbs) quinces
• Water
• Granulated sugar
Wash and scrub any fluff off the
quinces, then peel and core them. Place them in a large pan and pour over enough water to almost cover. Turn up the heat and when it begins to boil, turn heat down to a simmer and stew for 35-45 minutes until the fruit
is soft. Strain and pass fruit through a food mill. Put the pulp back in the pan with the strained juice and add 280g sugar for every 500ml juice or 11⁄2 lbs sugar for every pint of juice. Stir and dissolve under low heat then simmer until it resembles ‘thick porridge’ and begins to leave the side of the pan when you stir it. Pour the marmalade into sterilised pots. It is very good as a jam on toast, with cheese or as an accompaniment to hot or cold meats.