Giant of Zagreb Quince

Giant of Zagreb Quince

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History: Little is known about the history of Giant of Zagreb aside from the fact that it originated in the former country of Yugoslavia. Its country of origin suggests it was developed some time in the 20th century since the nation only lasted from 1918-1992. It was named for Zagreb, a major Yugoslavian city that is now the capital of Croatia.

Why We Grow It: The fruit of Giant of Zagreb are large with greenish-yellow skin and firm white flesh. The flavour is mild for a quince, although this isn't saying much. For those who have never tasted quince, it is a sour-raspberry flavoured experience not soon forgotten. As the flavour profile suggests, it is best used in baking, jellies, sauces (quince sauce or added to apple sauce), 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. 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:

  • 100-200 cm whip, 1 year grade
  • 100 cm+ with 3 or more branches, 30 cm or more, 2 year grade
  • 50-80 cm, B-grade
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