Quinces keep for a long time if you know how to store them properly. We show when and how to harvest the fruit correctly and present various storage and preservation options.
When the golden yellow fruits weigh down the branches and the year is advanced, then slowly but surely the time of the quince harvest comes. You can find out everything you need to know about the correct procedure and what needs to be considered here.
Harvest Quinces
An average quince tree produces a harvest of up to 50 kilograms a year. This is a rich harvest, even if the first fruits can only be seen after 4-8 years. But once the tree is old enough, there is no stopping it. It is all the more important that you deal with the right harvest and storage in more detail.
The perfect time to harvest quince
The perfect time for harvesting quince is quite variable. Depending on the variety, it's somewhere between September and November. But the best time to harvest not only depends on the variety, but also on what you intend to do with the quince. If you want to process them directly, it is best to harvest the quinces when they are ripe, because then they are at their most aromatic. You can recognize ripe quinces by their uniformly golden-yellow skin and the intense, spicy scent that emanates from the fruit. In addition, the quinces can then be easily twisted off the tree. If you are still not quite sure whether the quinces are ripe, you can open a fruit and check the color of the stone. When these are brown, the fruit is ripe. However, harvest the fruits in good time before brown spots appear on the fruits or before the first longer frosts appear.
If the quinces are to be stored after the harvest, they must not be harvested until they are ripe. The optimal harvest condition is reached when the color of the quince changes from green to yellow. Then the fruits begin to lose their fluff. Quinces harvested at this point can be stored in a cool place for two to three months. Earlier should the fruitnot be harvested, otherwise the aroma will suffer too much.
Time of harvesting of quinces for direct processing:
- Golden Shell
- Spicy Scent
- Fruits can easily be twisted off the tree
- Nuts colored brown
Time of harvesting quinces for storage:
- Color change from green to yellow
- Quinces starting to lose fluff
How do you harvest quince correctly?
Regardless of whether you harvest the quinces when they change color from green to golden yellow, or only when they are fully ripe, harvesting quinces is extremely easy. Just twist the fruit off the branch. So they break exactly at the predetermined breaking point planned by the tree. When harvesting, make sure that there are no pressure points. These can begin to rot when stored later. After the harvest, the quinces harvested when the color changes continue to ripen.
Storing and preserving quinces
Quinces that are not yet fully ripe can also be stored over long periods of time. Two to three months is quite normal. Some quince varieties are better suited for storage than others. While the 'Franconian house quince' can remain in storage for a few months, the 'Portuguese pear quince' should be processed quickly. The warehouse should always be cool. A temperature between 0 and 2° C is optimal for this, but the main thing is that the storage room is frost-free. Old cellars are usually best suited for storage. Quinces can also be temporarily stored in the refrigerator, but they take up too much space there. If stored for a long time, the flesh of the quince may turn brown on the inside. That doesn't necessarily mean the fruit has gone bad. It's definitely a sign that the time has come for processing.
Tip: Since quinces have a very strong scent, it makes sense to store quinces alone. Otherwise there is a risk that the aroma of the quince will affect other nearby fruits.
Can you freeze quinces?
If there is not enough time during the harvest season to process all the quinces, quinces can also be frozen. To do this, you should first peel and core the quinces. Like many other seeds, quince seeds also contain small amounts of hydrocyanic acid, which is toxic to us. For this reason, you should better refrain from eating the seeds. After pitting, you can cut the quince into pieces of any size. In order to preserve the aroma, you should cut the quince pieces nowBlanch, i.e. briefly throw in hot water. You can dry the resulting peel and use it as a tea.
Can you dry or dehydrate quince?
Dried quinces are particularly tasty and a he althy snack between meals. First, clean the quinces, making sure to remove any remnant of the soft down. Now cut the quince into wedges and remove the stones. The optimal thickness of the columns is about 8 millimeters. Now dip all the slices in lemon water. Then it's time for drying. The quickest way is drying in the oven. The quince wedges need about 8-10 hours at 60° C to get the desired soft and leathery consistency. Don't forget to let the moisture out of the oven from time to time though.
Tip: You can save energy if you have a tiled stove or similar on which you can lay out the quince columns. Alternatively, you can thread the pieces and hang them over the heater.
Using quinces in the kitchen
Although quinces have been somewhat forgotten these days, countless recipes have survived and are now enjoying renewed popularity. The classic is probably the coveted quince jelly. This is much finer than jam and is made from the juice of the quince. Since quinces are rich in the gelling agent pectin, you need far less gelling sugar for quince jelly than for jellies and jams made from other fruits. The juice of the quince is another speciality. The spicy aroma is a special kind of taste experience and can also refine apple or pear juices. But the uses of quinces go far beyond the well-known. There is not only quince schnapps and quince liqueur, but also delicious recipes for quince compote, quince sauce or quince cake. Some also serve baked quince as an accompaniment to meat or canned the fruit with white wine. So there are no limits to your creativity.
Before processing, however, you should remove the bitter down around the quince. To do this, use a coarse tea towel or a brass brush and remove every little residue, as the fluff contains bitter substances. Also cores should be due to the includedHydrocyanic acid to be removed. This not only tastes bitter, but is also toxic to humans and humans in higher doses. Cooked foods such as compote, quince bread or quince jelly can be kept for up to a year if you pay attention to sufficient hygiene when filling or preparing them. These products therefore do not need to be frozen.
The type of quince affects how well quinces store. In our special article we introduce you to the best quince varieties.