The original quince — a deciduous, often multi-stemmed small tree or large shrub of the rose family from the Caucasus and western Asia, grown for its aromatic golden-yellow fruit rather than as an ornamental. Solitary, five-petaled pale-pink-to-white flowers open on the current season’s growth in mid to late spring, followed by showy round-to-pear-shaped fruit that ripens from gray-green to bright yellow in fall. Raw the fruit is hard, bitter, and astringent, but it sweetens and perfumes a kitchen once cooked into jellies, tarts, and cider. Not to be confused with the ornamental flowering quince (Chaenomeles).

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