Comments on: Fleeting Beauties: The Flowering Quinces

By: Andrew Bunting

Andrew Bunting — Tue, 04 Oct 2011 15:21:38 +0000

More insight from local plantsman Charles Cresson:

“The classic fruiting quince of Europe, and the best tasting with a delicate pear-like flavour, is Cydonia oblonga. Chinese quince, Pseudocydonia (or
whatever it is now) sinensis is less delicate and more pungent, but is also good for some things. Chaenomeles is really sour and kind of bitter, so not much eaten. All are hard and sour and require lots of sugar. The
popularity of European quince, declined with the development of pears. Same with the medlar and apples. Quince jelly is quite delicious.

By: Chris Balducci

Chris Balducci — Thu, 29 Sep 2011 22:30:49 +0000

The flowering quince is Chaenomeles. The fruiting quince is Cydonia. God bless.

By: Carla D'Anna

Carla D'Anna — Thu, 30 Apr 2009 04:03:03 +0000

What quince is best for fruit and flowers? Is there a significant difference in the flowering quinces and the trees grown for fruit?

By: Jeff Jabco

Jeff Jabco — Wed, 15 Apr 2009 12:50:56 +0000

And try “quince paste”. These are quince fruits cooked down with sugar to a condensed fruit candy. Traditionally called membrillo, it is eaten with Spanish manchego cheese.

By: kathy watts

kathy watts — Tue, 14 Apr 2009 15:08:25 +0000

This shrub is one of my favorites. Thanks for featuring it, Jeff. To me it is not a “one season charmer” as I now have a great recipe for quince butter made from the fruit this shrub bears in the fall. The seeds and skin contain pectin so water and sugar is all you need. Of course, straining it is a bit labor intensive but the fruit of two bushes last year yielded 13 quarts of butter. Not only do I love eating it on bread for breakfast, I simmer a cup of it with rosemary and garlic for a sauce for pork roast. A jar of quince butter and roast pork recipe made for great holiday giving in 2008!