🌳
Quince
🗓 Season: October · November
🔍 When is it ripe?
Yellow, fragrant, and very hard when ripe — not soft like apples. Look for a deep golden-yellow colour and a strong quince aroma. Inedible raw (very astringent); excellent for jam, paste, and jelly after cooking.
Rather old, scraggly tree. Likely a remnant of the gardens that the former inhabitants of this property planted. Not in the best of health, but produces between 1 and 2 dozen fruits per year. Quince fruit must be cooked before being eaten and is generally best when harvested after a few frosts or from the ground. Rich in pectin. Excellent baked or mashed with apples and/or pears.
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