Temperate Fruit & Orchards > Temperate Fruit Discussion
Karp's Sweet Quince, and other Quince for eating raw
SoCal2warm:
I just picked my Kuganskaya.
The outside of the fruit has an aroma of mandarins and Granny Smith apple. When I say mandarins, I mean half like Satsuma mandarin and half a more "tropical" aroma mandarin like Dancy. It shares a kind of "musky" aspect in common with the peel of mandarins, and like mandarins has a tiny hint of sweet vanillin in the smell.
The inside of the fruit smells like a Fuji apple, mixed with aromas of orange-color cantaloupe, honeydew melon, green watermelon rind, and maybe a small hint of unripe green mango.
I think these smell descriptions are very accurate. The strength of the smell is only about 20 percent stronger than a typical aromatic fresh apple. (Other quince varieties that need to be cooked seem to have a stronger smell intensity)
The fruits on the Krymskaya seem to be all heavily misshapen, affected by a disease that looks like some sort of scab, covered in pit shapes in the fruit. All the leaves look unaffected.
It looks similar to stony pit virus, though I'm not an expert. Though I'm wondering if it could be caused by some sort of insect. It's in a shadier spot, so maybe that means it dries out slower making it more vulnerable to disease.
I will try propagating it from seed. From what I've read, the virus transmission rate through seed is very low, less than 7%, and possibly less than 0.5%. (May make a good rootstock for some Comice pear seedlings I'm growing)
After trying the quince again, I've come to the conclusion that it isn't really fit for eating raw. Not because of the texture or astringency, but rather (unexpectedly) because it is too acidic. It's hard on my teeth because of the acid. But I cut up some small slices and boiled them in water for 5 minutes and they were good, almost had the consistency of a peach (maybe a crisper slightly underripe peach, or apricot just before it is juicy ripe). It only takes just a little bit of boiling water, and I think the water carries off most of the acid. (And this is discussing special quince. A regular quince would take much longer than 5 minutes)
BP:
--- Quote from: SoCal2warm on September 24, 2025, 11:52:12 AM ---I just picked my Kuganskaya.
The outside of the fruit has an aroma of mandarins and Granny Smith apple. When I say mandarins, I mean half like Satsuma mandarin and half a more "tropical" aroma mandarin like Dancy. It shares a kind of "musky" aspect in common with the peel of mandarins, and like mandarins has a tiny hint of sweet vanillin in the smell.
The inside of the fruit smells like a Fuji apple, mixed with aromas of orange-color cantaloupe, honeydew melon, green watermelon rind, and maybe a small hint of unripe green mango.
I think these smell descriptions are very accurate. The strength of the smell is only about 20 percent stronger than a typical aromatic fresh apple. (Other quince varieties that need to be cooked seem to have a stronger smell intensity)
The fruits on the Krymskaya seem to be all heavily misshapen, affected by a disease that looks like some sort of scab, covered in pit shapes in the fruit. All the leaves look unaffected.
It looks similar to stony pit virus, though I'm not an expert. Though I'm wondering if it could be caused by some sort of insect. It's in a shadier spot, so maybe that means it dries out slower making it more vulnerable to disease.
I will try propagating it from seed. From what I've read, the virus transmission rate through seed is very low, less than 7%, and possibly less than 0.5%. (May make a good rootstock for some Comice pear seedlings I'm growing)
After trying the quince again, I've come to the conclusion that it isn't really fit for eating raw. Not because of the texture or astringency, but rather (unexpectedly) because it is too acidic. It's hard on my teeth because of the acid. But I cut up some small slices and boiled them in water for 5 minutes and they were good, almost had the consistency of a peach (maybe a crisper slightly underripe peach, or apricot just before it is juicy ripe). It only takes just a little bit of boiling water, and I think the water carries off most of the acid. (And this is discussing special quince. A regular quince would take much longer than 5 minutes)
--- End quote ---
Dang I really need to try some quince, I never have. They sound so interesting. Thanks for the writeup
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