Pineapple Quince is a Luther Burbank selection developed over decades to solve a problem that plagued earlier quince varieties: woody internal patches and slow cooking times. This cold-hardy cultivar thrives in hardiness zones 5 through 9 and produces heavy crops of large, intensely fragrant fruit with a sweet-tart balance that shines in baking and jellies. The tree also delivers ornamental value through profuse blooms of single white flowers tinged with dusky rose, appearing in October. What truly sets Pineapple Quince apart is its low chilling requirement of just 300 hours, making it an exceptional choice for gardeners in warm climates who want reliable quince production without waiting for harsh winters.
Full Sun
Moderate
5-9
?in H x ?in W
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Moderate
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This is Burbank's answer to quince frustration. The fruit cooks quickly without the woody internal streaks that plagued older varieties, and the tree produces abundantly even with minimal winter chill. Large, fragrant quinces hang on branches adorned with romantic rose-tinged white blossoms. The low 300-hour chilling requirement means even gardeners in warmer zones can grow quince successfully, something that felt impossible before this variety arrived.
Pineapple Quince is grown specifically for preserves, jellies, and baking. The firm, sweet-tart flesh excels in these applications because it cooks down readily without the woody texture problems that plagued earlier quince varieties. The intense fragrance means even small amounts contribute aromatic flavor to jams and pastes.
No timeline data available yet for this variety.
Harvest when the fruit reaches full size and the skin color shifts to a golden-yellow. The fruit should feel firm but yield slightly to gentle pressure. Quinces are typically harvested in fall, as the fruit requires time on the tree to develop full fragrance and flavor complexity. Handle carefully to avoid bruising.
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“Pineapple Quince carries the fingerprints of Luther Burbank, the legendary plant breeder who spent decades refining quince genetics in the early 20th century. Burbank recognized a critical flaw in traditional quince varieties: they often contained woody patches inside the fruit that resisted softening, making them frustrating to cook with. His systematic work produced a variety that not only cooked quickly and cleanly but also required far less winter chill than its predecessors. At the turn of the 20th century, almost every rural family kept a quince tree, yet most struggled with these temperamental fruits. Burbank's selection transformed quince from a luxury for patient cooks into something accessible to home gardeners across a wider range of climates.”