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nafex - [nafex] Re: Pseudocydonia sinensis

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  • From: pete@cmpsource.com
  • To: nafex@yahoogroups.com
  • Subject: [nafex] Re: Pseudocydonia sinensis
  • Date: Sat, 20 Oct 2001 00:20:09 -0000


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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