North American Fruit Explorers mailing list at ibiblio

["Mark Lee" <markl@nytec.com>]

I picked some Aromatnaya quince for the first time this year (on a farm,
not my own trees).  The quince had a mostly yellow color with patches of
golden yellow and a little light green.  We were told that they were
ripe.  After sitting at room temp for 2 weeks, I cut them up for
preserves.  They were very tough.  Quite a workout getting them peeled
and cut-up.  I can't imagine trying to eat a whole one of these fresh.
I know my jaw would get worn out.  They had the dense texture of raw
winter squash.  After canning and sitting on the shelf for a couple
months, the quince preserves are soft and fragrant... a big improvement
over the fresh fruit.  The juice left in the jars after removing the
preserves is an outstanding addition to smoothies.

Maybe the fresh-eating quality of Aromatnaya improves the longer the
fruit stays on the tree.  Any comments from those more experienced?
-Mark Lee, Seattle zone 8a

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Bruce Wittchen
Sent: Sunday, December 12, 2004 9:47 AM
To: nafex@lists.ibiblio.org
Subject: Re: [NAFEX] Quince for fresh eating?

I gnaw on Aromatnaya quinces as I cut them up for better things, but
wouldn't eat one otherwise.  They're palatable, but so is a frozen
apple.  I haven't seen the variety available from a commercial nursery,
but NAFEXer and writer David Karp collected something now called Karp's
Sweet Quince.  The national germplasm repository -
http://www.ars-grin.gov/cor/catalogs/cydacc.html - has it.  I have an
order in for scionwood from it and some others.
Bruce Wittchen
1/2 mile outside Hartford, CT, Zone 6
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