Content
- Let the quinces ripen: Of course!
- Tips for the harvest
- Attention: very early harvest
- Late harvest
- Ideal conditions
- Important instructions
- Tips & Tricks
Let the quinces ripen: Of course!
This pome fruit has been harvested regularly in October since Grandma's time. Yellow quinces are ready for consumption. Green specimens are suitable for storage or ripen slowly.
Tips for the harvest
If quinces in mid-October are still not characterized by the color change from green to yellow, it is still time for the harvest. Make sure the stems stay with the quince.
Attention: very early harvest
If quinces are harvested too early, their flavorings may not develop properly. As a result, these fruits do not convince with their typical intense taste. Also missing her intense smell.
Late harvest
In contrast, too late harvested quinces quickly get brown spots in the pulp. This is a sign that the strength is already being phased out. In this case, the aroma leaves much to be desired.
Ideal conditions
For ripening, store the quinces airy and cool. Temperatures around 10 degrees Celsius are optimal. In the garden shed, however, the nights may already be too cold and may already be frosty. Accordingly, the cellar or the cool pantry offers.
When natural ripening, make sure that the individual quinces do not touch each other. You should also be away from other varieties.
Often brown spots can be found inside the fruit. These are not bad, but are part of the normal maturing process. During processing, simply remove them.
Important instructions
Tips & Tricks
Yellow quince must be stored for a further 2 to 3 weeks after harvest (room temperature) to develop their aroma. Then they go into processing.
FT