Rare Quince Fruit Making A Comeback
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If you are looking for something unusual to grow in your orchard, consider quince, says Tremaine Arkley. He and his wife Gail have grown the ancient fruit from Turkey and Central Asia for about nine years in their Independence, Ore., orchard. With about 220 trees, they are the largest growers in the area, and market mostly to chefs and distilleries.
“It does well here because we don’t need to irrigate, and they are sweeter because it grows in a favorable climate,” Arkley says. “You can pretty much grow quince in any temperate climate. If you can grow apple trees and they don’t freeze, you may be able to grow quince.”
There are only about 200 acres of quince trees in the U.S., most of them in California’s irrigated Central Valley. Quince arrived in the U.S. around 1720 and was once common on many farmsteads into the 19th century because of its high pectin content used for making jams and jellies, before pectin was sold commercially. Because the fruit must be cooked to eat, quince became less common, but has attracted interest in recent years.
“Many chefs cook and mash it up and use it as a thickening agent. They also make a quince paste (membrillo) served with cheese as an appetizer and bake quince halves and stuff them with lamb,” Arkley explains. Distillers who make brandy distilled with fruit (eau de vie) are also interested in quince, as are apple cider makers.
Growing quince trees is much like growing other fruit trees. In the Northwest, nurseries offer about eight varieties. The Arkleys grow Portugal Quince from bareroot stock, and Arkley also grafts trees. Trees start bearing fruit in the third or fourth year. When in full production each tree can produce 200 to 300 lbs. of fruit a year.
“We sell it to wholesalers or restaurants just before it is dead ripe,” Arkley says. “The problem with selling it retail is that it always looks bruised, and it turns people off – unless customers are aware that’s what quince does.”
Because it bruises so easily, the Arkleys carefully handpick the fruit for 4 to 6 weeks starting in early September and sell it for $1.50/lb. wholesale and $2/lb. retail. If harvested before it is totally ripe, quince can be stored.
Besides the labor-intensive harvesting, marketing can be a challenge.
“It’s an unappreciated fruit and not very well known,” he says, though it has nutritional benefits and makes tasty jams and jellies.
Still, it’s an interesting fruit for hobby orchardists to grow, and there may be marketing opportunities locally.
Arkley notes that there are also pink flowering quince trees that don’t produce an edible fruit. Edible quince trees have big white blossoms in the spring. For more information on varieties, he suggests checking out the catalog at www.onegreenworld.com.
Contact: FARM SHOW Followup, Tremaine and Gail Arkley, Oregon Quinces, 9775 Hultman Rd., Independence, Ore. 97351 (ph 503 838-4886; www.oregonquinces.com).
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Rare Quince Fruit Making A Comeback FARM HOME Food If you are looking for something unusual to grow in your orchard consider quince says Tremaine Arkley He and his wife Gail have grown the ancient fruit from Turkey and Central Asia for about nine years in their Independence Ore orchard With about 220 trees they are the largest growers in the area and market mostly to chefs and distilleries
“It does well here because we don’t need to irrigate and they are sweeter because it grows in a favorable climate ” Arkley says “You can pretty much grow quince in any temperate climate If you can grow apple trees and they don’t freeze you may be able to grow quince ”
There are only about 200 acres of quince trees in the U S most of them in California’s irrigated Central Valley Quince arrived in the U S around 1720 and was once common on many farmsteads into the 19th century because of its high pectin content used for making jams and jellies before pectin was sold commercially Because the fruit must be cooked to eat quince became less common but has attracted interest in recent years
“Many chefs cook and mash it up and use it as a thickening agent They also make a quince paste membrillo served with cheese as an appetizer and bake quince halves and stuff them with lamb ” Arkley explains Distillers who make brandy distilled with fruit eau de vie are also interested in quince as are apple cider makers
Growing quince trees is much like growing other fruit trees In the Northwest nurseries offer about eight varieties The Arkleys grow Portugal Quince from bareroot stock and Arkley also grafts trees Trees start bearing fruit in the third or fourth year When in full production each tree can produce 200 to 300 lbs of fruit a year
“We sell it to wholesalers or restaurants just before it is dead ripe ” Arkley says “The problem with selling it retail is that it always looks bruised and it turns people off – unless customers are aware that’s what quince does ”
Because it bruises so easily the Arkleys carefully handpick the fruit for 4 to 6 weeks starting in early September and sell it for $1 50/lb wholesale and $2/lb retail If harvested before it is totally ripe quince can be stored
Besides the labor-intensive harvesting marketing can be a challenge
“It’s an unappreciated fruit and not very well known ” he says though it has nutritional benefits and makes tasty jams and jellies
Still it’s an interesting fruit for hobby orchardists to grow and there may be marketing opportunities locally
Arkley notes that there are also pink flowering quince trees that don’t produce an edible fruit Edible quince trees have big white blossoms in the spring For more information on varieties he suggests checking out the catalog at www onegreenworld com
Contact: FARM SHOW Followup Tremaine and Gail Arkley Oregon Quinces 9775 Hultman Rd Independence Ore 97351 ph 503 838-4886; www oregonquinces com
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