Quince Aromatnaya - Cydonia oblonga

The Quince 'Aromatnaya' stands out from other varieties with its softer fruits that can be enjoyed raw. Known by its Latin name Cydonia oblonga, this highly productive cultivar with rapid fruiting produces large non-astringent fruits, with a fruity flavour reminiscent of apple and Japanese medlar. They are best consumed raw in thin slices, as they can be slightly astringent. Self-fertile and disease-resistant, this variety ripens in early October. Hardy, fairly vigorous and resistant to diseases, the quince tree is easy to grow and requires almost no maintenance.

The quince tree, also sometimes called "Quince Tree", in Latin Cydonia oblonga, belongs to the Rosaceae family, just like the apple tree and the pear tree. This shrub is native to the temperate regions of the Caucasus and Iran, from the Caspian Sea to the Black Sea: Iran, Armenia, Azerbaijan, Turkey, Caucasian Russia, Turkmenistan. It has become naturalized in France, mainly in the South.

The variety 'Aromatnaya', also known as 'Krymsk', was obtained in Russia. This quince tree forms a small bushy tree, with an upright habit and a rounded crown, reaching 4 metres in height, with a diameter of 2 to 3 metres approximately. It is recognizable by its twisted branches, with a bark of a grayish-brown colour covered with lenticels. Its deciduous foliage consists of oblong, alternate leaves measuring 6 to 10 cm in length and 4 to 6 cm in width, with a wavy edge, almond green with a silvery white underside, turning yellow-orange in autumn before falling. In April-May, the solitary flowers appear as pink buds, then bloom into a large corolla with 5 petals, 3 to 5 cm in diameter, white, tinged with pale pink. It is a remarkably decorative flowering tree in spring, fragrant and particularly melliferous and nectariferous. This hardy tree can withstand temperatures around -25°C, but dislikes summer humidity which promotes the appearance of spots on leaves and fruits, such as entomosporiosis. Its late flowering is not greatly affected by spring frosts. A self-fertile variety, not requiring other quince trees nearby for pollination, but the presence of another quince tree will enhance fertility. Fruit harvesting begins around mid-October and extends until November, as they ripen.

'Aromatnaya' produces fruits with a diameter of 7 to 10 cm, weighing up to 600 grams, round in shape, ribbed, and slightly flattened at the base. Its thick skin is of a golden yellow colour, with greenish hues on the shaded side, covered with a light fuzzy film that more or less disappears at full ripeness. Its light yellow flesh is firm, fine, highly aromatic, moderately sweet, with a slightly astringent taste, containing brownish pips. More astringent when raw, the flesh of quince 'Aromatnaya' with pineapple and lemon aromas and almond notes, intensifies in flavour and aroma when cooked, in countless sweet or savoury recipes.

Quinces are harvested by hand before they fall from the tree to prevent damage. The fruits are consumed immediately after harvesting. The flesh oxidizes quickly once the skin is removed, but without altering the taste. Slightly sweet, quince is particularly rich in fibre, especially pectin, a naturally gelling carbohydrate. It is also rich in antioxidants, vitamin C, and minerals (copper and potassium). This natural pectin richness facilitates the transformation of fruits into jams, quince pastes, or jellies. Paired with apples, quince is delicious in compotes. It also enhances the flavours in sweet recipes (crumble, tart, cake, ...) but also as an accompaniment to savoury dishes with poultry (guinea fowl, duck...), pork, game, or fish (salmon, sea bream...) or in harmony with a cheese platter. Quinces affect the ripening of other pome fruits, so it is advisable not to store them together.

Easy to grow and undemanding, the quince tree prefers a sunny exposure, ordinary soil, rich, deep, without excess limestone. The 'Aromatnaya' Quince offers an abundant harvest and rapid fruiting, around 3 to 4 years, the production of fruits becomes optimal after 5 to 6 years. It is suitable for cultivation in all regions of France, but requires warmth in autumn for good fruit ripening. With a wide range of quince tree varieties, it is easy to find the one that best suits your needs.