Quince Tree (Smyrna)
$ 31.49
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- Description Smyrna Quince is a traditional culinary quince linked to Turkey and valued for large, fragrant fruit and dependable fall ripening. It produces yellow, pear-shaped quinces with a strong aroma and the classic transformation quince is known for when cooked. The fruit ripens in mid to late fall and is best used cooked, where it softens, deepens in flavor, and develops the characteristic rosy color prized in desserts, preserves, and jellies. Smyrna is not grown for fresh eating; it’s grown for reliable, old-world performance in the kitchen. Productive and consistent, Smyrna remains a benchmark quince for growers who want classic results—strong fragrance, large fruit, and dependable yields—without novelty traits. Overview Traditional culinary quince associated with Turkey Large, yellow, pear-shaped fruit with strong aroma Excellent for baking, preserves, jellies, and quince paste Mid to late fall ripening Self-fertile and dependable once established Growing Details Latin Name: Cydonia oblonga ’Smyrna’Site and Soil: 1/2 day to full day of sun; well-drained soilChill Requirement: Low chill; approximately 200–300 hoursHardiness: USDA Zone 5–9Rootstock: QuinceBearing Age: 1–3 yearsSize at Maturity: Typically maintained at 10–15 ft tall and wide with pruningBloom Time: Mid-springRipening Time: Mid to late fall; typically October (varies by region)Pollination: Self-fertile; additional quince may improve yieldPests & Diseases: Standard quince considerations; monitor for fire blight where presentYield: Consistent and productive once established Additional Notes Grower’s Insight: Smyrna was brought from Turkey more than a century ago and became one of the reference quinces for aroma and cooking quality. Its fruit is known for developing a pink to rosy hue when cooked, a hallmark trait that keeps Smyrna popular for traditional desserts and preserves. Regional Insight: Performs well in temperate regions with warm summers and cool fall ripening, including the Pacific Northwest and much of the Northeast. Cooler fall conditions help preserve aroma and encourage full color development during cooking. Storage note: some growers report Smyrna stores well under cool conditions; best results come from harvesting fully mature fruit. Harvest when fruit is fully colored and strongly aromatic for best culinary quality.