Akofruits
Quince
Golden-yellow, intensely aromatic and firm — early and late-ripening varieties.
We grow quince on BA 29 and Sydo rootstocks in super-intensive orchards, with every canopy shaped to catch as much light as possible. That light gives the fruit its brilliant golden colour and its intense, floral fragrance.
We time the late-season harvest by the ground colour of the skin and penetrometer firmness readings. Straight after picking, the quince goes into ULO (ultra-low oxygen) storage, where the controlled atmosphere slows its respiration and keeps the fruit firm and fragrant until December.
- Calibre
- 75–95 mm
- Fruit weight
- 250–450 g
- Harvest
- Sep – Oct
- Supply
- Sep – Dec
- Jan
- Feb
- Mar
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov
- Dec
HarvestFrom storageGraded and packed to your specification
Good to know
Vitamin C and pectin
Quince is a source of vitamin C and is famously rich in pectin, a soluble fibre that is good for digestion. It also contains phenolic antioxidants.
Transformed by heat
Raw quince is firm and slightly astringent; cooking reveals its true character. Slow-roasted or poached in spiced syrup, the pale flesh turns a deep ruby red and gains a complex sweet-tart flavour.
Perfect pairings
Rich in natural pectin, quince sets easily into jams and membrillo paste. It pairs beautifully with aged manchego, roasted game and autumn stews, and in Azerbaijani cuisine it is a classic of plov and quince dolma.
More of our fruit
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