Temperate Fruit & Orchards > Temperate Fruit Discussion

Karp's Sweet Quince, and other Quince for eating raw

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SoCal2warm:
Kuganskaya




The Crimea fruits on the tree are beginning to develop a more quince-like fragrance now.

SoCal2warm:
Crimea fruit





Texture not very much dissimilar to a Granny Smith apple.
Slightly astringent, but better than a bad Hachiya persimmon.

SoCal2warm:
Would I say these two are "edible"?
Well, sort of. Maybe on the border between "semi-edible" and "edible", definitely edible in a survival situation.
They're interesting, and quince has kind of an intriguing flavor, and I might feel like snacking on a little bit, but I don't think I'd feel inclined to eat a whole fruit in one sitting. Maybe about a fourth to a third of the fruit makes me feel like I've had enough (although the size is a little bigger than an apple).

SoCal2warm:
Kuganskaya, ripening up more now:



I bought a quince at the regular market and did a comparison between the Crimea and the market quince. It really made me realize how edible these special quinces were by comparison. For the market-bought quince, it was like biting into something very dense, and the first bite was like swallowing sawdust. For the Crimea, it was only a tad bit dry, and that was really more after the second slice. I'm not really sure you'd even notice any astringency if you only had one slice and it was thinly cut. The Crimea, you really have to eat two or three thick-cut slices before it really starts becoming unbearably astringent. The Crimea is absolutely edible in comparison.

I'm going to say the texture/flavor of Crimea leans a little more towards apple, and the texture/flavor of Kuganskaya leans a little more towards pear.

Keep in mind this is in the Pacific Northwest, and most of the ripening period is going into the cool season. I'm sure they'd probably ripen better somewhere much further South.

SoCal2warm:
Kuganskaya fruit

Now that it is more ripe, I can eat it (almost) just like an apple.
It is more acidic though.

But I will point out it's substantially less astringent than a Hachiya persimmon. In the two thick-cut slices I just tried I almost didn't notice any astringency at all! (Though I'm sure it might have started to become more noticeable if I had more)

Also to mention, the exterior of the fruit began developing a rich apple fragrance (not strong but slightly stronger than an heirloom apple from a tree).

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