This large bright-yellow fuzzy cousin of pears and apples is getting a boost from the Agricultural Research Service and making a come back. In Colonial times, many American orchards boasted at least one quince and vendors sold them along with pears and apples. Quince fruits are hard and sour when raw. When heated their flesh turns rosy, soft and sweet. An excellent variety for making tarts, pies, butters, marmalades and jellies. The fragrant aroma from the fruit of the jumbo quince has an appealing drawing to large wildlife. The fruit typically ripens in October through December. The quince is disease tolerant and cold hardy growing in zones 5-9.