Late Autumn Early Winter Fruits Trees

As the days of early autumn begin to mellow and the orchards are harvested of the more traditional apples and pears, there are several trees which can continue to provide perfume, colour and fruit later in the year.

How to Grow Quince (Cydonia Oblonga)

Although out of fashion today the quince has an exotic history and undisputed longevity; it was even thought to be the ‘forbidden fruit’ that so tempted Adam and Eve. Its pale cream flesh softens and turns pink once cooked, hence the luminous colour of quince jam or jelly (delicious with both strong hard cheeses and game dishes). It also makes wonderful desserts when mixed with other fruits, like apples or pears which reduce its sometimes tart and gritty texture, whilst it in turn perfumes and colours them.

Even if you have no use for the fruit, the tree is still worth growing for its own sake; the grey bark on the gnarled trunk and branches, the soft leathery leaves, and pale blossoms giving it an almost oriental look. Resistant and rustic the quince tree can present a fine specimen character in the garden. It is one of the first signs of spring; the young leaves appearing early in the hedgerows and orchards, and it assures a beautiful flowering.

Cultivation: Resistant and Rustic. Fine Specimen tree for the garden or orchard.Quinces are happy in most soils. Light or chalky soils should have plenty of organic matter added prior to planting and be well mulched afterwards. Avoid frost pockets for this early flowerer.

Flowering: Early May. White blossom delicately veined with rose. Up to 3 inches in diametre. Discreet perfume.

Fruiting: First forms in June. Ripens to maturity mid -october,

Recommended Variety: Vranga or Champion

How to Grow Pomegranates (Punica Granatum)

The glowing ruby fruit of the pomegranate makes a splendid sight cascading against a mellow stone wall. Sheltered and sun soaked, its shiny green leaves are the perfect backdrop for the trumpeted orange flowers and the vibrantly studded jewel of the fruit itself. This fruit is one of the oldest known fruits in history. Native to Iran where it still grows wild, it spread to Indian and China at least 2000years ago and was brought to Europe by the Moors. It was popular in the UK right up until the second world war but has declined in popularity in recent years. The orange sized fruit has a burnished red leather skin. Neither the glossy skin, nor the inner pith are edible, but it is the juice we’re after – packed tightly in little red sacks around each seed (apparently 840 per fruit, but who’s counting?). For the feast of kings cut off the top and eat with a spoon, sucking the juicy flesh and spitting out the seed. Alternatively extract the juice as a base for vodka cocktails.

Cultivation: Fully fost to half hardy, it can be grown in cooler climes, although the fruit needs a long hot summer to truly ripen and does best against a sheltered sunsoaked wall.

Flowering: Bright orange tubular flowers smother the tree in April and May.

Fruiting: Fruits will first form in mid summer and grow rapidly, reaching full size in September. The fruit then slowly turns a burnished red and ripens by early November.

Recommended Variety: Punica Granatum ‘Soveh’

How to Grow Kaki (Diospyros kaki)

The Kaki ,or Sharon Fruit, is a truly beautiful fruit, all the more so if left on the tree; after the leaves have dropped the fruit can cling on well into January and the effect is a self-adorned Christmas tree. The vibrant ‘Kaki’ or Christmas orange is a variety of persimmon bred in Israel and Japan. The fruit has been out of Western favour for decades due to its original and rather astringent taste. The latest cultivars however have successfully eliminated the acidity. The fruit is often best left for several weeks after harvesting to reduce the tanin levels. Both the warm orange flesh and skin are edible, so after bletting it’s just a matter of wash, slice and eat. The flavour is a delicious blend of melon and peach.

Cultivation: Frost hardy although it prefers a sheltered spot. A long hot summer is needed followed by a sharp frost to truly ripen the fruit. But a sheltered corner will result in a worthwhile festive ornamental treat if not a culinary one.

Flowering: May to June. Creamy female flowers. Male flowers carry a thread of pink.

Fruiting: Ripens in October or November, but can be left on the tree all winter as decoration.

Recommended Variety: Japanese cultivar ‘Hachiya’ or ‘Fuju’