Orange

Orange, also known as Apple-shaped quince, is a long-established cultivar named for the deep orange-yellow color of its flesh when cooked. The round, apple-shaped fruit is golden yellow on the outside with tender flesh that turns an attractive orange-pink upon cooking, making it especially prized for jelly, jam, and membrillo (quince paste). It is one of the older, reliable American quince varieties and ripens relatively early. Trees are hardy and productive, and the variety is valued for both its cooking qualities and its dependable cropping. Orange remains a classic recommendation for preserving because of the rich color it develops.