Knowing when to pick quince is the single most important step to enjoying this unique fruit. If you harvest too early, they’ll be inedible; too late, and you might lose them to frost or pests. This guide will walk you through the clear signs of ripeness so you can pick your quince at the perfect moment for storing, cooking, or making jelly.
Quince (Cydonia oblonga) are unlike apples or pears. They are almost always rock-hard and astringent when picked, requiring cooking to become soft and sweet. Your goal is to harvest them when they have reached full maturity on the tree, which allows their internal starches to convert to sugars during storage. Let’s look at the key indicators.
When To Pick Quince
This heading summarizes your main goal. The optimal harvest window for quince is typically late autumn, but it depends heavily on your climate and the specific variety. Unlike many fruits, color change is your primary visual clue.
The Primary Visual Sign: Color Change
For most quince varieties, the fruit starts out a fuzzy, pale green. As it matures, it undergoes a distinct color shift.
- From Green to Yellow: The most reliable sign. Your quince is ready or nearly ready when it turns a uniform, bright yellow color. The fuzzy coating may also rub off more easily.
- Variety Matters: Some varieties, like ‘Champion,’ may retain a greenish tinge even when ripe. Others turn a deep, golden yellow. Know your cultivar’s typical mature color.
- Avoid Green Fruit: Truly green quince were picked too soon. They will remain hard, sour, and often fail to develop their full aromatic flavor even after weeks in storage.
The Scent Test
A ripe quince will tell you it’s ready with its nose. The fragrance is strong, sweet, and floral.
- Gently cup a yellowing fruit in your hand and bring it close to your nose. If it emits a powerful, pleasant perfume, it’s a great sign of maturity.
- If there’s little to no scent, the fruit likely needs more time on the tree to develop its complex aromatics.
The Feel and the “Give”
While a ripe quince will still be firm, it may have a slight give under gentle pressure from your thumb. It should not feel like a rock. The skin may also loose some of its pronounced fuzziness and become slightly more glossy. Remember, you are not looking for softness like a ripe pear.
Natural Drop is a Clear Signal
Quince that detach cleanly from the tree with a gentle upward twist are usually mature. If you find a fruit has dropped naturally onto the ground (provided it’s not bruised or damaged), it is almost certainly ready for harvest. Check these first for the color and scent signs.
Timing and Frost Considerations
Quince are late-season fruit. In most temperate regions, harvest time falls from late September through October, sometimes into early November.
- Before a Hard Frost: It’s crucial to harvest all quince before the first hard frost (below -2°C or 28°F). Frost can damage the fruit, causing internal browning and spoilage during storage.
- A Light Frost Can Help: Interestingly, a very light frost can sometimes concentrate the sugars and improve flavor. But don’t push your luck—err on the side of caution.
Step-by-Step Harvesting Guide
- Check the Calendar: Note late September as your starting point for inspections.
- Observe Color: Look for that definitive shift from green to yellow across most of the fruit on your tree.
- Perform the Scent Test: Sample a few promising fruits for that distinctive floral aroma.
- Harvest Gently: Use a sharp pair of pruning shears or a twist-and-lift motion. Always leave the stem intact. A torn stem invites rot.
- Handle with Care: Place fruits gently into a basket or bucket. Bruising will lead to rapid decay.
- Sort Immediately: Separate any damaged, bruised, or bird-pecked fruit for immediate use. Only perfect, unblemished quince should be set aside for long storage.
What to Do With Imperfect Fruit
Don’t throw away slightly damaged quince. They are perfect for making immediate batches of jelly, poaching, or adding to apple sauce for flavor. Just cut away the bad parts.
The Importance of Curing and Storage
Harvest is only half the process. Most quince benefit from a period of curing or storage before use.
- Let Aromas Develop: After picking, place your unblemished quince in a single layer in a cool, dark, well-ventilated place (like a garage or cellar).
- The Waiting Period: Over 4-6 weeks, the fruit will become even more fragrant and its flesh will slowly soften slightly. This is the starch-to-sugar conversion at work.
- Check Regularly: Remove any fruit that starts to show signs of rotting to prevent it from spreading.
Common Mistakes to Avoid
- Picking Too Early (The #1 Error): Impatient harvesting results in fruit that never sweetens properly.
- Waiting for Softness: If you wait for the quince to feel soft on the tree, it will likely be overripe and grainy inside.
- Ignoring the Stem: Pulling the fruit off without the stem creates a wound. Always snip or twist carefully.
- Storing Damaged Fruit: One bad quince can spoil the whole box during the curing process.
Regional and Variety Differences
Your local climate is a big factor. Gardeners in warmer zones may harvest later, while those in cooler areas must race the frost. Popular varieties like ‘Pineapple’ or ‘Smyrna’ have subtle differences in their ideal harvest time and color. Consult with a local nursery for the best advice for your area.
Using Your Harvest
Once cured, your quince are ready. Their high pectin content makes them legendary for jelly and membrillo (quince paste). They can be roasted, poached, or added to pies and tarts for a beautiful pink color and unique flavor. The possibilities are vast and rewarding.
FAQ: Your Quince Harvest Questions Answered
Can you pick quince when they are green?
No, it is not recommended. Green quince have not reached physiological maturity. They lack sugar development and will remain sour and hard, even after extended storage. Always wait for the color change.
How do you know when quince are ripe for picking?
Look for the three main signs: a change from green to yellow, a strong floral fragrance at the stem end, and a clean, easy separation from the tree with a gentle lift. All three together indicate optimal ripeness.
What is the best month to pick quince?
In most Northern Hemisphere temperate climates, the prime harvest month is October. It can range from late September in cooler regions to early November in warmer ones, always aiming to finish before the first hard freeze.
Do quince continue to ripen after picking?
Yes, but in a specific way. They will not ripen further in the sense of becoming juicy and soft like a peach. Instead, they undergo a curing process where aromas intensify and internal chemistry improves for cooking. They do not get sweeter in the raw state.
What happens if you pick quince to early?
Early-picked quince often shrivel in storage instead of curing. They fail to develop their characteristic flavor and sweetness, remaining overly tart and astringent. They’re also more prone to internal browning.
Can I leave quince on the tree to long?
Yes, leaving them too long risks frost damage, which ruins storage potential. Overripe quince may also become mealy or grainy in texture and can start to rot on the tree, especially in wet autumn weather.
Patience is truly the key to a succesful quince harvest. By focusing on the color, the scent, and the timing relative to frost, you’ll be able to gather your fruit at its peak. Proper handling and a period of curing will then transform those hard, yellow gems into the star ingredient of your autumn kitchen. The unique flavor is well worth the wait.