Quince Harvest Guide
Quince resemble knobbly, yellow apples, and they’re known for their lovely floral scent. They’re a rare fruit in Toronto, so they’re quite a treasure!
Unripe, they’re green, with a white coating. As they ripen, they’ll turn yellow and lose their coating. They might also develop an orange ‘blush’ on their skin.
When they’re ready:
In Toronto, they’re ripe in September through October.
When to contact Not Far From The Tree to schedule a pick:
We’ll need 3-5 days notice to organize a pick so contact us when the fruit is almost ripe at firstname.lastname@example.org or 647-769-7425. A good time to call is when the quince are a very pale green, almost yellow.
You’ll know they’re ready to harvest when…
They turn yellow and come easily off the tree (or start falling). Up close, they’ll smell sweet and floral. Quince will ripen off the tree, so don’t worry if you’re a little bit early.
When picking, lift the fruit slightly and gently twist. If it’s ripe, the stem will gently snap off. If you have to tug at the fruit, it’s not ripe. If you need to harvest early due to frost, cut the stems with clippers.
Most varieties of quince are too hard and tart to eat raw. Peeling and chopping raw quince can be difficult, so be careful. Cooking turns them into a beautiful pink colour, and develops the flavour into a sweeter, more apple-like taste. In Spain, a jelly-like paste called membrillo is made of quince and traditionally eaten with Manchego cheese. Quince makes great jelly, sauce, and pie. It’s also used in Middle Eastern and North African savoury dishes.
Quince bruise surprisingly easily, so handle gently and store in a single layer. Store in a cool, dark place, away from other fruits or wrapped in paper towel to keep the aroma from infiltrating other foods.