This pome fruit has been harvested regularly in October since grandmother's times. Yellow quinces are ready to be eaten immediately. Green specimens are suitable for storage or mature slowly.
Harvest tips
If quinces are still not marked by the color change from green to yellow by mid-October, it is still time for harvest. Make sure the stalks stay attached to the quince.
Attention: Very early harvest
If quinces are harvested too early, their aromas cannot develop properly. As a result, these fruits do not convince with their typical intense taste. Their intense smell is also missing.
Late Harvest
In contrast, quinces that are harvested too late quickly develop brown spots in the flesh. This is a sign that the starch is already gradually degrading. In this case, the aroma also leaves a lot to be desired.
Ideal framework conditions
Store the quinces in an airy and cool place for later ripening. Temperatures around 10 degrees Celsius are optimal. In the garden shed, however, the nights could already be too cold and possibly already frosty. Accordingly, the cellar or the cool pantry are ideal.
When ripening naturally, make sure that the individual quinces do not touch each other. They should also be located far away from other strains.
Brown areas can often be discovered inside the fruit. These are not bad, but are part of the normal ripening process. Simply remove them during processing.
Important instructions
- only let 100% undamaged quinces ripen
- the longer the period, the more intense the typical aroma
- be sure to process immediately afterwards
tips and tricks
Yellow quinces must be stored (room temperature) for a further 2 to 3 weeks after harvest so that their aroma can develop. Then they go into processing.
FT