North American Fruit Explorers mailing list at ibiblio

[Hilborn.E@epamail.epa.gov]

I just tried some Cydonia oblonga quince that I purchased at the grocery
store. They were very yellow, firm and aromatic.  I stewed them with a
small amount of sugar.  I was so disappointed in the stewed fruit. It
was firm, but insipid, and tasteless, much less flavor than either the
stewed pears or apples that I have tried.

In contrast, I had a bumper year for Chaenomeles, spp. quince years ago,
which I prepared in a similar manner.  They seemed harder and had a
stronger smell uncooked, but I remember the cooked product as delicious,
aromatic and flavorful.

Is my experience typical?

Betsy Hilborn
7a NC