North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

Regular quinces are genus Cydonia species oblonga. They are usually small
trees. Flowering quinces are Chaenomeles, usually species japonica, but
there are others.  There is also genus Pseudocydonia. These are all bushes
or shrubs. Flowering quinces have fruit which is extremely tart, aromatic in
a sort of perfumey way, rock hard fleshed, usually with MANY seeds (I've
seen up to 100 seeds in some individual fruits).  Regular quinces are also
hard, less tart, but still not really sweet, somewhat astringent, and
aromatic in a more fruity way.  There are some regular quinces that have low
enough acid and sufficiently tender flesh that some people enjoy eating them
out of hand.  Freshness is important to flavor.  Ones in the stores are not
picked fully ripe, so they don't develop the full flavor, and they have been
sitting long enough to lose what flavor they do have.  A fully ripe quince
bakes up beautifully, with juice like pink syrup.
    -Lon Rombough
----------
>From: lostman_amiga@yahoo.com
>To: nafex@yahoogroups.com
>Subject: [nafex] Re: an good idea.....maybe
>Date: Tue, Feb 20, 2001, 8:17 AM
>

>--- In nafex@y..., Thomas Olenio <tolenio@s...> wrote:
>
>I see in places offer Quince trees and Flowering Quince.  These seem 
>to be different family of plants.  Do you know what the differences 
>are in the fruit?
>
>Also, I recently tryed a quince from the grocery store. I was mildly 
>disappointed.  Raw- It seem to be hard very dry apple (kind of Granny 
>smithish in taste) I didnt seem to have the fragrance or the lemony or 
>spicy flavor I read it should have.  I tryed one baked with some nuts 
>and honey.  It was good, but It didnt seem to be any different than an 
>apple...a pretty good apple, but an apple all the same. I read that ti 
>was also supposed to turn pink and the favor differance enhanced.
>
>What are they like you?
>
>
>
>> Hi,
>> 
>> Quince is an undertated fruit.  Not really accepted as it is not 
>eaten off
>> the tree, you need to cook it first.  In our fast food world you can 
>see
>> how it would be overlooked.
>> 
>> They are very popular in Europe, same as currants.
>> 
>> The quice is a low care tree too.
>> 
>> --
>> Thomas Olenio
>> Ontario, Hardiness Zone 6a
>> 
>> On Mon, 19 Feb 2001, Debby Williams wrote:
>> 
>> > 
>> > I want to put in a good word for the quince - my mother makes a 
>crabapple quince jelly that is
>> > very good.  I had one quince tree in my yard at a rental house and 
>that was all that was needed
>> > to supply plenty of them for the jelly. The tree just grew - I 
>didn't do anything to help it
>> > along and got very large fruit.
>> > 
>> > --
>> > Debby Williams
>> > Author of Fruit and Urban Kitchen Gardening e-zines at:
>> > http://wz.com/homegarden/GardensPlants.html
>> > Regional Advisor at http://www.thevegetablepatch.com/
>> > Oakland County, Michigan USA;USDA Hardiness Zones 5b/6a
>> > 
>> > >
>> > >    Date: Sat, 17 Feb 2001 23:39:37 -0000
>> > >    From: lostman_amiga@y...
>> > > Subject: Re: an good idea.....maybe
>> > >
>> > > --- In nafex@y..., Ginda Fisher <ginda@c...> wrote:
>> > > > I'd recommend fig over quince.  Everyone I know who's grown 
>fig, or
>> > > > lived near fig has raved about fresh fig, which is otherwise
>> > > > unavailable.  The only person I know who grew quince dug it 
>out because
>> > > > he decided it wasn't worth eating.  I'm sure there are some 
>quince fans
>> > > > on this list, and the trees can be very pretty, but still. . 
>.I'd give
>> > > > the fig a try.
>> > >
>> > > Im leaning toward a fig too. They are worry free and tasty.  I 
>havent
>> > > tasted a quince yet.  They are supposed to be like hard apples? 
>I might
>> > > contact the quince expert and ask a few questions before I 
>plant.
>> > > > Ginda
>> > > > eastern Mass., zone 6
>> > 
>> > 
>> > 
>> > 
>> > 
>> >
>
>
>
>
>
>

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