A remarkable variety of varieties
After the turn of the millennium, the German quince population was recorded. Records at that time documented 56 different types of quince throughout Germany.
- Eating quinces raw: worth knowing
- Practical tips on when to harvest the versatile quince
- Quince as a healthy miracle: what grandmothers already knew
In addition, experts observed that particularly sensitive quince varieties are gradually being replaced by more resistant varieties. The oldest varieties were produced by selection. Even today, new breeding grades are constantly expanding the excellent stock.
System: Apple and pear quinces
All types of quince can be assigned to the following categories.
- Shape: round
- Taste: strong in aroma
- Pulp: hard, very dry
- Shape: somewhat elongated towards the fruit stalk
- Taste: less intense
- Pulp: soft
Ideal varieties for making fruit spreads
The Franconian house quince, cotton quince or nutmeg quince are suitable for this purpose. Other varieties are also available depending on the growing area.
Although the original quince cannot be eaten raw, new breeds are very suitable. These include the honey quince as well as the raw food variety.
Other varieties in alphabetical order:
- Bereczki apple quince
- Bereczki pear quince
- BQ 7-27
- Cydora EQ6-35
- De Mosna
- Ekmek Ayvasi
- EQ 3-34
- Gutui de Husui
- Ingenheimer Bomb Quince (Ingenheimer Giant Quince)
- Jablowidna Plovdivska
- Krymska - rannjaja
- Le Bourgeaut
- Maliform aurii
- Meech's Prolific
- Multiforma Frankonia
- Cider quince
- Pear Shaped
- Quebec apple quince
- Rea's Mamuth
- Seker Gevrek
- Toronto pear quince
- Turkey # 4
- Vogelsburger apple quince
- Würzburg gold quince
Cydonia sinensis is the wood quince. Occasionally it bears the name Pseudocydonis. The cross between quince and pear is known as Pyronia veitchii.
Tips & Tricks
Find out about regional features before you buy. This way you play it safe and the quince variety will thrive in your garden.