How to Grow Quince Smyrna

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Quince Smyrna

Cydonia oblonga 'Smyrna'

fruit

Smyrna is a highly regarded quince cultivar known for its large, golden-yellow fruits and excellent flavor when cooked. This deciduous tree produces fragrant spring blossoms and abundant fruit suitable for jams, jellies, pastes, and cooking. It's a vigorous grower that matures into a medium-sized ornamental fruit tree.

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Example Quince Smyrna timeline · Pittsburgh, PA (Zone 6b)

Plant Quince Smyrna
Around Apr 17

Near Pittsburgh's average last spring frost.
Tend & protect
Late spring–summer

Watering, feeding, and pest-watch reminders.
Harvest Quince Smyrna
Late summer into fall

Before the first fall frost (≈ Nov 8)

Sample dates for Pittsburgh, PA. Sign up to get exact Quince Smyrna dates for your own zip code.

Growing Conditions

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Sun: Full sun, 6-8 hours daily (8+ hours preferred for best fruiting)

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Water: Deep watering 1-2 times weekly during growing season; requires consistent moisture but not waterlogged soil. Reduce watering after fruit set. Young trees need more frequent watering; established trees are moderately drought-tolerant.

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Spacing: 240 inches

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Days to maturity: First fruits in 2-3 years; full production by 4-5 years

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Planting depth: Plant bare-root or balled-and-burlapped trees at same depth as nursery container; graft union should be 2-4 inches above soil line

Soil

Type: Well-draining loamy soil

pH: 6.0-7.0

Amendments:

Compost Aged manure Perlite or sand if soil is heavy clay

Growing Zones

Find your zone →

Thrives in zones 5b-9a, with best production in zones 6-8

5b 6a 6b 7a 7b 8a 8b 9a

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Growth Stages

Dormancy & Planting

Winter to early spring

Bare-root or container-grown trees ready for planting in late winter to early spring; deciduous branches are bare with visible buds

Plant in early spring before bud break. Dig hole twice the width of root ball. Water thoroughly after planting. Apply 3-4 inches of mulch around base, keeping it 6 inches from trunk.

Spring Growth & Flowering

4-6 weeks

Leaves emerge as heart-shaped, dark green foliage. Fragrant pale pink to white flowers bloom in clusters, appearing singly or in groups before other fruit trees

Prune to establish central leader or open vase shape. Remove crossing or inward-facing branches. Thin flower clusters to 1 flower every 6 inches if heavy bloom to ensure larger fruit. Protect blossoms from late frosts.

Fruit Development

6-8 weeks

Small hard green fruits develop after pollination. Fruits grow rapidly and begin to enlarge; foliage is full and dense. Tree may set heavy crop needing support.

Thin developing fruit to 1 every 6-8 inches for larger, higher-quality fruit. Provide stake or branch support if needed to prevent breakage. Continue consistent watering. Fertilize if needed based on soil test.

Maturation & Ripening

4-6 weeks

Fruits transform from green to golden-yellow, becoming highly fragrant. They firm up and develop characteristic shape (large, bumpy or somewhat irregular). Fruits reach 3-5 inches diameter.

Reduce watering slightly to concentrate sugars. Do not harvest early; allow fruits to fully ripen on tree for best flavor and color. Monitor for pests and diseases as fruits near maturity.

Harvest & Post-Harvest

October-November (varies by region)

Fruits are fully golden-yellow, highly fragrant, and yield slightly to pressure. After harvest, fruits continue to soften and can be stored for several weeks

Pick fruit by hand or with pruning shears, leaving short stem attached. Handle carefully to avoid bruising. Store in cool conditions (50-60°F) for several weeks. Prune out dead wood or diseased branches after harvest.

Companion Planting

Plan your garden →

Plant with:

Honeybee Champion Orange quince Hawthorn Serviceberry Lavender Rosemary Chives

Avoid planting near:

Black walnut (produces juglone toxin) Other Cydonia species at too-close spacing Poorly drained areas

Common Pests

Remove and destroy fallen fruit promptly. Apply spinosad or neem oil at petal fall. Use trunk bands to trap larvae. Ensure good sanitation.
Thin fruit to reduce habitat. Use pheromone traps to monitor. Apply spinosad or permethrin at petal fall and 10-14 days later. Remove fallen fruit.
Spray with horticultural oil in early spring before bud break. Remove heavily infested leaves. Usually doesn't require treatment if damage is cosmetic.
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Remove infected leaves and branches. Apply sulfur spray or copper fungicide in spring and early summer. Improve air circulation by pruning. Avoid overhead watering.
Prune out infected branches at least 12 inches below visible canker, sterilizing tools between cuts. Avoid high-nitrogen fertilizer. Spray with copper during bloom in wet conditions.

Uses

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Jams, Jellies & Preserves

Culinary

Quince is prized for making fragrant jams, jellies, and membrillo (quince paste) due to its high pectin content and distinctive floral aroma. The fruits develop a pink-red color when cooked. Seeds and skins can be used to make homemade pectin. [source]

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Cooking & Desserts

Culinary

Raw quince is inedible and too hard to peel, but cooking transforms it into tender, sweet fruit perfect for poaching, baking, or stewing. Use in tarts, cakes, compotes, and traditional pies. [source]

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Traditional & Folk Medicine

Medicinal

Quince has been used in traditional medicine for digestive support and throat health. Quince seed tea has mild mucilage properties traditionally used to soothe coughs and digestive upset. [source]

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Natural Fragrance & Aromatics

Household

Fresh quinces naturally perfume a room with their distinctive sweet, floral fragrance. Whole fruits or quince paste can be stored alongside clothing or linens for scenting. [source]

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Ornamental & Landscape Value

Craft

Smyrna quince is attractive as an ornamental landscape tree, with delicate spring blossoms, fine-textured foliage, and architectural branching structure. Excellent specimen tree or espalier subject. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest when fruits are fully golden-yellow and highly fragrant, typically October-November depending on region. Fruits should yield slightly to gentle pressure. Pick by hand or with pruning shears, leaving 1-2 inches of stem. Harvest before first hard freeze. Fruits continue to soften during storage (50-60°F) and flavor improves over several weeks. Smyrna produces excellent large fruit suitable for all culinary preparations.

Fun Facts

🌱 The quince is believed to be the 'golden apple' of Greek mythology, sacred to Aphrodite. It's one of the oldest cultivated fruits, dating back to ancient Mesopotamia and Mediterranean civilizations.
🌱 Smyrna quince is named after the ancient city of Smyrna (modern-day Izmir, Turkey), a historic center of quince cultivation in the Mediterranean region.
🌱 Unlike most fruits, quince cannot be eaten raw due to its extreme hardness and astringency—cooking breaks down cell walls, softens the fruit, and transforms it from pale yellow to a beautiful rose-pink color.

Gardening Terms

New to gardening? Learn about terms used in this guide:

Cultivar Full Sun Mulch Pollination

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