How to Grow White Quince (Rea's Mammoth)
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White Quince (Rea's Mammoth)
Cydonia oblonga 'Rea's Mammoth'
fruitRea's Mammoth is a premium quince cultivar known for producing exceptionally large, golden-yellow fruits with a distinctive apple-like shape. This vigorous tree is highly productive and prized for its superior fruit quality, making it ideal for culinary use, particularly for jellies, preserves, and poaching. The white blossoms in spring are ornamentally attractive, and the tree develops beautiful autumn foliage.
When should you plant White Quince (Rea's Mammoth) in your zone?
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Example White Quince (Rea's Mammoth) timeline · Pittsburgh, PA (Zone 6b)
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Plant White Quince (Rea's Mammoth)
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest White Quince (Rea's Mammoth)
Around Oct 14≈ 180 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Zones 5-9; performs best in temperate climates with mild winters and warm summers
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Get my White Quince (Rea's Mammoth) timeline →Growth Stages
Establishment (Year 1-2)
2 yearsTree focuses on root and branch development. Minimal flowering. Young tree is leafy with upright growth habit.
Stake if necessary for wind protection. Remove early flowers to redirect energy to branch formation. Water regularly during dry spells. Prune to establish strong scaffold framework.
Flowering
3-4 weeksIn spring (April-May in Northern Hemisphere), the tree produces abundant white to pale pink blossoms in clusters. Flowers are hermaphroditic and self-fertile but benefit from cross-pollination.
Protect flowers from late frosts if possible. Ensure adequate pollinator access. Thin crowded flower clusters if excessive fruit set is anticipated.
Fruit Development
8-12 weeksSmall green fruitlets develop rapidly after successful pollination. Fruits grow noticeably larger each week. Tree becomes dense with foliage and developing fruit.
Thin fruits to 1 every 4-6 inches on branches to promote larger, higher-quality fruit. Water regularly and deeply. Mulch to retain moisture and regulate soil temperature. Monitor for pests and diseases.
Maturation & Ripening
4-8 weeksFruits transition from green to bright golden-yellow. Skin becomes smooth and waxy. Fruits soften slightly and develop intense fragrance. Tree foliage begins autumn coloration.
Reduce watering slightly as ripeness approaches, but don't allow severe drought. Support heavy fruit branches with props or ties to prevent breakage. Monitor ripeness by gentle pressure and aroma.
Harvest & Post-Harvest
Harvest 2-4 weeks; dormancy 4-5 monthsFully mature fruits are harvested when golden-yellow and fragrant. Tree enters dormancy in autumn/winter with leaf drop. Wood hardens for next season.
Harvest carefully by hand-picking or allowing fruit to drop (can be bruised). Store in cool location (55-60°F) for extended shelf life (weeks to months). Prune in winter during dormancy to shape tree and remove dead/diseased wood.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use pheromone traps for monitoring. Apply spinosad or kaolin clay spray in early season. Remove and destroy fallen/damaged fruit. Encourage beneficial insects.
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Hand-pick early morning (shake tree and collect). Use neem oil or pyrethrins. Limit nitrogen fertilizer which increases attractiveness.
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Spray with water to dislodge. Apply sulfur dust or horticultural oil, especially during dry periods. Increase humidity if possible.
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Prune and destroy affected leaves. Maintain good sanitation. Apply copper fungicide in early season if history of infection.
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Apply dormant oil spray in late winter. Prune heavily infested branches. Monitor with sticky traps.
Uses
Jellies, Jams & Preserves
CulinaryRea's Mammoth quinces are exceptionally high in natural pectin and produce deep-red, jewel-toned jelly and jam without added pectin. The distinctive floral-fruity flavor is complex and elegant, making premium preserves and quince paste (membrillo). [source]
Poached & Baked Desserts
CulinaryThe large, firm flesh poaches beautifully, turning pink as it cooks and developing a tender, fragrant texture. Use in pies, tarts, and as a companion to cheese or in wine-based preparations. The superior size makes preparation easier. [source]
Traditional Digestive & Respiratory Support
MedicinalQuince has been used in traditional medicine for digestive complaints, sore throats, and respiratory health. The fruit contains tannins and mucilage compounds that may have astringent and soothing properties. [source]
Natural Fragrance & Pomander
HouseholdWhole quinces naturally emit a powerful, sweet floral fragrance that fills rooms. Cut or dried quince is used as a natural air freshener and pomander. A single fruit can perfume a home for weeks. [source]
Ornamental & Decorative Use
CraftThe exceptionally large, golden fruits are beautiful in autumn displays, fruit bowls, and harvest arrangements. The attractive spring blossoms and autumn foliage make the tree itself ornamental. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Rea's Mammoth fruit is ready in October-November in most zones. Harvest when skin is fully golden-yellow and fruit yields slightly to gentle pressure. Use hand pruners or twist gently to avoid bruising. Fruits can be picked slightly early (greenish-yellow) and ripened at room temperature for 1-2 weeks if needed. Do not harvest in wet conditions as bruising increases. Mature fruits store extremely well in cool (55-60°F), humid conditions for 2-3 months or more. Wear gloves—the fuzzy skin can irritate sensitive skin.
Fun Facts
- 🌱 Rea's Mammoth is one of the largest quince cultivars, with fruits often weighing 12-16 oz or more—significantly larger than typical quince fruits.
- 🌱 Quinces are technically one of the oldest cultivated fruits, dating back to ancient times in the Caucasus region. They inspired the legend of the golden apple.
- 🌱 The flavor of quince transforms dramatically when cooked, developing floral, honey-like, and rosy notes not present in the raw fruit. This is due to breakdown and modification of volatile compounds.
Gardening Terms
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