Pineapple is one of the most popular quince cultivars in North America, introduced by the famed plant breeder Luther Burbank in 1899. It earned its name from a flavor and aroma reminiscent of pineapple when the fruit is cooked. The round, golden-yellow fruit is large and highly aromatic, and the flesh cooks up tender and flavorful, making it a favorite for jelly, preserves, and baking. Trees are self-fertile, productive, and adapted to a range of climates. Because of its reliable cropping and distinctive fragrant, tangy flavor, Pineapple remains a standard home-orchard quince and one of the varieties most often recommended for cooking and preserving.
Flavor Profile
Tart and aromatic with a pineapple-like flavor that develops fully when cooked; not eaten raw.
Visual Characteristics
Large, round, golden-yellow fruit with a smooth skin and pale, firm flesh.
Growing Tips
Self-fertile and productive; harvest when fully yellow and fragrant, then cook to bring out the flavor.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.