Edible quince trees produce fruits that can be used mostly for cooking, pies, jelly or some can even be eaten fresh. The fruit looks like an irregularly shaped pear or apple with a very tough flesh. But after being cut, quince has a lingering wonderful fragrance and becomes sweeter and softer after cooking. Quince trees are naturally small with very showy blossoms. Quinces are self-fruitful.
While some quince can be eaten raw, its true beauty is in the delicious fragrance and rosy-red color unlocked by poaching or cooking them. Quince jelly is a natural, because of the natural supplies of pectin in quinces. Quince is also delicious added to apple or pear tarts and pastries and quince paste is an elegant accompanient to cheeses such as manchego.
The fruit ripens in mid-fall and contain high levels of pectin, so are ideal for using in jams and preserves. The trees are attractive while in bloom and grow to about 15' tall at maturity. Hardy in USDA zones 4-9.