Quince ‘Portugal’

Description

The ‘Portugal’ quince is a large, yellow fruit with a fragrant aroma and a tough, fuzzy skin. It has a hard, acidic flesh that is typically not eaten raw but is prized for cooking and preserves.

Ripening

Ripens in late autumn (April to May ). Changes from green to bright yellow when mature.

General Information

 

• Climate Requirements:

Thrives in temperate climates, ideally between 15°C and 25°C.Requires moderate chill hours for optimal fruiting. Prefers well-draining, fertile soils rich in organic matter.

• Uses:
  • Used for making jams, jellies, and desserts.
  • Can be cooked in savory dishes or used in cider production.

Care Tips

Watering:

• Water regularly during dry spells, especially when the fruit is forming.

Fertilizing:

• Apply balanced fertilizer in early spring and after harvest to promote healthy growth.

Pruning:

• Prune in late winter to maintain shape and remove dead or damaged branches.

Pest Management:

• Monitor for pests like aphids and codling moths; use organic controls as needed.

Harvesting:

• Harvest when the fruit is fully yellow and fragrant; gently twist or cut to avoid damage.