North American Fruit Explorers mailing list at ibiblio

["Kieran or Donna" <redherring@tnaccess.com>]

Lon, what I was trying to ask, and finally had to look up the names, is, are
these quinces Cydonia or Chaenomeles?  The only Cydonia I have ever
encountered were at Major Collins place in S Georgia.  That kind of
contradicts the rumors I hear that they are disease prone, because Georgia's
got to be even worse for heat and humidity than here.  I picked some of
those quinces, and they did not soften even when cooked, were full of grit.
I could have picked them too late, or should they be picked early to soften,
like a pear?  Are the Cydonias as fragrant as Chaenomeles?  I like the idea
you have, you might found a whole line of truly edible quinces.  Wasn't it
Van Mons who did that with pears?   I kept wanting to bring that up in the
"Big 4 Pears" discussion, that those 4 date nearly back to the very
beginning of butter pears.  Did Van Mons actually produce those 4 himself,
or were they the next generation?
Donna   TN z6


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