Temperate Fruit & Orchards > Temperate Fruit Discussion
Karp's Sweet Quince, and other Quince for eating raw
SoCal2warm:
Karp's Sweet
SoCal2warm:
Crimea (I believe this is the same cultivar as 'Krimskaya')
Kuganskaya
SoCal2warm:
Kuganskaya blooming
I may be completely wrong about this, but I believe the fragrange of the blossoms smells a little different from those of Orange quince. It smells just a little bit in the direction of how pear blossoms smell (which don't really smell the best but it's a distinctive smell). This is complete conjecture here but this observation would support a theory that some of these Russian quinces may have been brought about through interspecies hybridization (maybe not the immediate prior generation but a few generations back).
SoCal2warm:
Fruits forming on Crimea
Kuganskaya has fruits too.
SoCal2warm:
Crimea fruit
Before cutting it open the outside has a faint fragrance of pear and vanilla. Aftering cutting it open there's an apple aroma. The texture inside of this quince is like a Granny Smith apple (that's very tender for an uncooked quince fruit). Just in terms of texture, I had absolutely no problem eating a slice of this quince. It didn't have to be thin sliced. There was some slight to moderate level of astringency though. Slightly less than half as astringent as a regular quince. I would say that overall, this rises to a level close to edibility raw.
After being cooked, it wasn't really all that amazing. Almost kind of potato-like.
It didn't turn pink during cooking at all, probably because of the lower level of tannins in this variety. Has a slightly lemon-like aspect to the flavor.
Kuganskaya fruit
I tasted an unripe Kuganskaya (still mostly green). This has surprisingly tender texture. If Crimea was like an underripe Granny Smith Apple, Kuganskaya is like a ripe Granny Smith that you would find in a supermarket.
The texture is not just tender it's also very smooth, almost "buttery". No fibrousness. If someone handed a slice of this to me and I closed my eyes, I almost wouldn't know it was a quince. Unfortunately it does have some astringency like a Hachiya persimmon.
I give this a 10 out of 10 for texture.
Before cutting open, the fruit exuded a slight caramel pear fragrance with vanilla. Kuganskaya definitely leans closer in the direction of pear flavor than Crimea. The cut fruits almost had a "cooling" pear smell to them (something I did not notice in cut Crimea fruit), although it was kind of subtle.
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