Low-stem quince 'Vranja' – 5-litre pot

Quince 'Vranja' is a traditional variety that originally comes from Serbia. This tree is known for its gigantic, pear-shaped, golden-yellow fruits that give off an intense, fresh citrus and honey scent. The flesh is firm and turns a beautiful deep pink hue when stewed. In addition to the delicious harvest, 'Vranja' is also an absolute decorative asset to the garden thanks to its strikingly large, soft pink blossoms in the spring and its large, softly hairy leaves.

Excellent for making quince jelly, fragrant compote, stewing with meat dishes, or traditional membrillo. Self-pollinating, bears well on its own, but a second tree ensures an even richer harvest.

What is a low-stem tree?

Low-stem means that the tree is grafted onto a slow-growing rootstock, which makes the small trees bear fruit sooner and grow less tall. The advantages of this are that they are suitable for smaller (vegetable) gardens, meaning you can grow more varieties in the same space. It is also convenient that you can harvest easily, safely, and without a long ladder

Main features:

• Harvest period: October – November
• Taste: intensely aromatic, fresh-sweet and sour after preparation
• Fruit colour: golden yellow
• Use: quince jelly, jam, stewing, compote, liqueur
• Location: full sun, sheltered and warm
• Height: 2-3.5 m
• Planting distance: 2.5-4 m
• Self-pollinating: yes (higher yield with 'Leskovackz')
• Flowering time: May
• Height upon delivery: 70-80 cm (excluding pot)

Tips and care:

• Planting: because the organic trees are delivered in pots, they can be planted all year round. Choose a sunny, warm, and wind-sheltered spot in well-drained, nutritious soil.
• Pruning: prune sparingly in the spring. Only remove dead, crossing, or overcrowded wood to keep the centre of the tree light.
• Feeding: fertilise organically in the spring with organic fertiliser pellets or compost.
• Open ground or pots: they will always grow better and produce more fruit in open ground.
• Support: provide support with a stake and tree tie during the first year.

TIP: Organically grown quinces often have a downy layer on the skin. Simply rub this down off with a dry cloth before processing; peeling is often not even necessary when stewing.