| Type | Quince |
| Variety | 'Konstantinopler Apfelquitte' Historic apple quince cultivar; exact origin uncertain, but generally believed to have originated in the eastern Mediterranean region, particularly present-day Türkiye. |
| Harvest maturity | Early to mid-October |
| Optimal ripeness | October to December (after a short period of postharvest ripening) |
| Fruit | Medium to large; apple-shaped to nearly round; densely covered with fine tomentose hairs, becoming almost glabrous at maturity; firm, creamy-white to yellowish-white, fine-textured flesh; highly aromatic |
| Skin Color | Ground color: greenish-yellow, turning bright golden yellow at full maturity |
| Flavor | Astringent and tart when raw; after cooking or processing, pleasantly sweet-tart with an intense, characteristic quince aroma |
| Uses | Jelly; jam; compote; quince paste (quince cheese); juice; syrup; liqueurs; distilled spirits; excellent for cooking and baking |
| Susceptibility | Fire blight (Erwinia amylovora): low to moderate susceptibility Quince leaf blight (Diplocarpon mespili): low to moderate susceptibility Brown rot (Monilinia fructigena): low to moderate susceptibility No known specific genetic resistance |
| Growth | Moderate growth Upright to broadly spreading, well-branched canopy Early fruiting; high and regular yields Medium-green, deciduous foliage Large white to pale pink flowers; April to May |
Site requirements Hardiness | Full sun to partial shade; prefers warm, sheltered locations; deep, humus-rich, nutrient-rich, well-drained soils with consistent moisture availability; deep-rooted; sensitive to waterlogging Winter hardy; suitable for most Central European growing regions; flowers are moderately susceptible to late spring frosts. |