Ekmek Quince is a Turkish heirloom that's making its American garden debut, prized for producing abundant crops of large, pear-shaped fruit with creamy yellow flesh that ripens in late summer. Hardy in zones 5 through 9, this self-fertile cultivar thrives in full sun and delivers the juicy, culinary-quality quinces that have made it the most popular variety in Western Turkey for generations. Unlike many quince varieties, Ekmek can occasionally be eaten fresh off the tree, though it truly shines when cooked into preserves, pastes, and traditional preparations.
Full Sun
Moderate
5-9
?in H x ?in W
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Moderate
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Ekmek quinces are notably large and juicy with a pear shape that stands apart from rounder quince varieties, and the creamy yellow flesh signals a cultivar bred for superior culinary results. The self-fertility means you need only one tree to get consistent harvests, while its proven disease resistance and cold hardiness make it reliable across diverse climates. Its name, meaning 'bread' in Turkish, hints at the fruit's cultural importance in Turkish kitchens, where it's been the standard choice for generations.
Ekmek quinces excel in culinary applications where their juicy, aromatic flesh transforms into exceptional preserves, jams, and the dense fruit pastes favored in Turkish cooking. The fruit's superior size and flesh quality make it particularly suited to cooked desserts, poaching, and preparations where the quince's floral complexity can fully develop. While some sources suggest the fruit can be eaten fresh, Ekmek truly demonstrates its potential through cooking, where the creamy yellow flesh breaks down into silky preparations.
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Transplant dormant quince trees in early spring before growth begins or in fall after leaves drop. Space trees to allow for their mature canopy spread, planting in a location with full sun exposure and well-draining soil.
Harvest Ekmek quinces in late summer when the fruit develops a full yellow color and releases its characteristic fragrant aroma. The fruit should feel slightly soft when gently squeezed but still firm enough to hold its shape. Pick fruit before the first hard frost, as the tree will continue ripening later-forming fruit into early autumn. Handle carefully as the fruit bruises easily.
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“Ekmek comes from the quince-growing regions of Western Turkey, where it earned its status as the most popular variety through generations of careful cultivation and selection. The name itself reflects the fruit's deep role in Turkish food culture, where it has long been transformed into dense pastes and preserves that sustain households through winter. Its arrival to American gardeners represents a relatively recent expansion, as Raintree Nursery and other forward-thinking growers began introducing proven international heirloom varieties to expand options beyond the limited quince selections traditionally available in North America.”