Quince

The quince (Turkish: Ayva) is a member of the Rosa family and a close relative of apples and pears. The wild fruit is thought to have originated in the regions of Anatolia, Greece and the Crimea. The most common varieties of quince in Turkey are the bardak, demir, ekmek, limon and esme. The bardak quince is most widely cultivated in the province of Kocaeli, and characterized by a downy peel, crisp juicy flesh and tangy flavor. Quinces are harvested in late September, tied in bunches, and stored in cellars for the winter. The demir (‘iron’) quince that ripens in October is aptly named on account of its hard dense texture. The ekmek or ‘bread’ quince that is gathered in September is a good keeper and preferred by many people because it does not have the astringent flavor of many quinces. The ‘lemon’ quince is another popular variety so called because of its bright yellow skin, and the esme is an eating variety widely cultivated in the Marmara region which keeps well until the end of March.

Variety

Bread, Lemons

Packaging

300x400x110mm Carton Box Gripping Viol Gross Net 3 kg

300x500x130mm Wooden Box Net 4 kg

Period Table

Variety	January	February	March	April	May	June	July	August	September	October	November	December
Quince

Packing Table

300x400x110mm Carton Box Gripping Viol Gross Net 3 kg

300x500x130mm Wooden Box Net 4 kg