Before And After ~ Just Look What Became Of The Quince Blossom

Back in May I posted photos of the allotment quince tree in its final flowering and pondered on the fruit to come, the delicate scent of it when ripe and ready for the making of quince jelly and quince ‘cheese’ – the dulce de membrillo of Spain’s Iberian peninsula that is eaten with Manchego cheese. I have never made either, but this year may well be the year, that’s if I speak nicely to Phoebe, Ian and Siegfried who have taken over the care of the allotment’s small orchard where the quince tree (Cydonia oblonga) is growing.

The other day I noticed that the tree is now fruiting magnificently, doubtless a response to our heatwave, its native lands being a good deal warmer than the UK – i.e. Georgia, Armenia and Turkey. Although, according to what I have read, it is an amenable plant and will do well in cooler climates. It is drought tolerant too, so another candidate for nurturing here in the UK with our increasingly hot and rainless summers. I think I would grow it for the beauty of its blossom alone. The fruit is a bonus, even if one only wants to look at it. But no picking it yet, no matter how fat and golden it looks. That pleasure must wait till autumn’s end, after the first frosts.

IMG_1673

IMG_1678

In the Pink #14

15 thoughts on “Before And After ~ Just Look What Became Of The Quince Blossom

    1. They are hefty fruits, much bigger than your average pear. And the cold – touch wood – seems to have retreated. I gave it so many ‘alternative’ medications in a short space of time, plus your good advice, it surrendered. Thanks for asking, dear Jo.

  1. The flower is a stunning shade of pink . . . . looking forward to the third instalment of what you do with the quinces. Hope they survive the storms.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.