North American Fruit Explorers mailing list at ibiblio

[pete@cmpsource.com]

Hi Mr Lon
Thanks for the info. I stewed down some and it's good. A little sharp 
to the taste, but good with waffles and peanut butter...ha.
I have submitted another post about grafting European quince to P. 
Sinensis. Perhaps you can tell me if it's possible.
Thanks a lot
Pete in z 8b


--- In nafex@y..., "Lon J. Rombough" <lonrom@h...> wrote:
> Cooking is required, as you note.  Beyond that, add apples or other 
fruit to
> cut the sharpness.  Or try juicing the raw fruit in something like a
> Champion juicer - it's a pretty fair substitute for lemon juice in 
some
> recipes.  A little goes a long way, though.  Try it as a marinade 
on strong
> flavored meats like venison. 
> ----------
> >From: pete@c...
> >To: nafex@y...
> >Subject: [nafex] Pseudocydonia sinensis
> >Date: Mon, Oct 15, 2001, 6:42 PM
> >
> 
> >Hi 
> >I have a Chinese quince (Pseudocydonia sinensis)and the fruit is 
> >ripening now. I have peeled some and it is hard to do. It is even 
> >hard to cut the thing up. I cooked some with sugar and it was 
pretty 
> >good. (I am only one here that will eat it!)
> >Does anyone know a good way to cook these and also are these as 
good 
> >to eat as cydonia sinesis, the European quince?
> >
> >Thanks, Pete in 8b
> >
> >
> >
> >
> >
> >
> >
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