Cooke's Jumbo Quince

Cooke's Jumbo Quince

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History: Cooke's Jumbo originated as a random mutation of an existing quince variety in an orchard in Dinuba, California. It was brought to the attention of the L.E. Cooke Company, for which it was later named, and introduced commercially in 1972.

Why We Grow It: The fruit produced by Cooke’s Jumbo are exceptionally large with greenish-yellow skin and firm white flesh. They are not generally eaten raw, but rather used for baking, jellies, or candied. This is one of the hardiest varieties of quince available.

Canadian Hardiness Zone: 5b

Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions with well-drained soils, avoid planting anywhere that floods for more than two weeks in the spring. 

Growth Habits and Disease Resistance: Hardy and produces good crops. Somewhat susceptible to fireblight, leaf blight, and coddling moth.

Sun/Shade: Full sun (approx. 8-10 hours of sun daily)

Pollination: Self-pollinating, this variety will produce fruit without a quince of a different variety but will produce more and better fruit if one is present      

Ripens: Mid to Late September

Storage: Keeps for a couple months when stored in cool, humid conditions

Recommended Use: Baking, cooking

Size including roots:

  • 1m+ Whip: 100cm+
  • 1m+ Branched: 100 cm+ with 3 or more branches, 30 cm or more
  • <1m Whip: less than 100 cm