Cydonia oblonga 'Portugal'
5 years to reach maturity
Portugal quinces are harvested in March and April. Pick the fruit before they drop to the ground. Fruits need careful handling to avoid bruising.
Quince 'Portugal' Overview
Portugal Quince is a hard-working, fruit-bearing tree with plenty of character that requires little care in exchange for beautiful blossom, scent and tasty jams. Quince produce large, showy soft-pink flowers and beautiful perfumed golden fruits. They are often used in Middle-Eastern dishes as well as being delicious added to fruit pies and crumbles. The fruit is also used to make jelly. The fragrant pear-shaped fruit turn pale pink when cooked. Quince are usually grown as free-standing 'bush' trees. Choose a sunny, sheltered location.
Common problems with Quince 'Portugal'
The Quince 'Portugal' is occasionally susceptible to fire blight, leaf blight and the false coddling moth.
Quince 'Portugal' Companion Plants
How to propagate Quince 'Portugal'
Sowing time - Winter; Spacing - 4-6cm apart; Sowing depth - double the seed size. Graft the desired cultivar onto the growing quince sapling when about 1-2cm thick.
Take hardwood cuttings 15 to 30 cm in length in winter or early spring, dip into rooting hormone powder and plant in moistened horticultural sand, 8 to 10 cm into the sand. Because the cuttings take months to root and need to be kept moist, this soilless medium helps prevent rot and encourage drainage. Keep cuttings in a warm area with bright light until spring, when you can plant them out into trenches 15 cm apart. Cuttings should be rooted and well established in year.
Layering is done in spring and left for a full year before being removed from the mother plant.
Special features of Quince 'Portugal'
Attracts useful insects
Quince is used as a food plant by the larvae of some Lepidoptera (moth) species including brown-tail, green pug and winter moth.
Other uses of Quince 'Portugal'
Fruits are almost never eaten raw, but stewed, preserved and made into jellies and jams with pink colour developing when cooked.