
He mostly got it right. He doesn't really know much about quince, but it's a good article anyway.
Unfortunately he refers to the dreaded TyTy nursery of Georgia. Don't buy anything from them.
He did talk to Joseph Postman from the Corvallis NGR, which was a good idea.
John S
PDX OR, aka the Prince of Quince

http://www.nytimes.com/2012/05/03/garde ... .html?_r=1
Sorry. For the 9,000 time in my life, I referred to the article while failing to include the link. Maybe I'll learn on the 9,008 time.
A lot of foodies would go completely wild over many types of quince if they actually tasted a good one.
John S
PDX OR

A little late to the party here on this one, but I just tried a quince for the first time yesterday and I can't believe how delicious it was! It astounds me that they are so unknown to the general public. I loved how sour it was. It seemed about as tart as a lemon, so I was pleasantly surprised.
The quince I had was from the flowering, bush variety. I know they don't produce as much fruit as the fruiting, tree varieties. But is there much difference in taste between the fruiting and the flowering varieties? I'm more interested in the fruiting varieties though since I grow plants for fruit, not flowers. What cultivars produce the largest harvests and also have good disease resistance? I'm in south-central Ohio, so it's typically zone 6a...especially this year.

I've been eating both types for years. My best recommendation for the fruiting tree quince (cydonia oblonga) is Pineapple. It is a cooking only version.
I eat the fruit from the flowering quince by turning it into lemonade. Use one that has been selected for fruit. I cut it up and leave it in water andmake lemonade several times. Then I can start to mix it into other foods. I don't really like the texture. If you want, Jafar, I can try to bring you one if you're going to the meeting tomorrow night. Email me if you want one.
Jim Gilbert cooks the flowering quince into a kind of a mush, then adds it to foods. I don't cook it because it kills flavor, anti-oxidants, and vitamin C.
John S
PDX OR

I like to say that quince has a very strong flavor. It is very tart, very specific, but also sweet. I think Crimea has a stronger flavor than Aromatnaya, for example, among the fresh eating varieties. I think that all types are tart, only some are sweet without cooking. In general, cooking makes the color more pink and the flavor more mild. PIneapple is a cooking variety.

From my limited experience, one of the things that would make a quince more suited for the "cooking" category is the raw texture and degree of astringency.
Pineapple raw is dense and relatively gritty when compared to a quince like Aromatnaya. It is also considerably more astringent.

It's starting to get too cold here in Ohio While I probably could do more planting I don't want to risk it. And just a question for next year, is One Green World a pretty good site to order high quality plants from? I'm really more than impressed with their selection but what's your take?

Good to know. Their entire selection is impressive, but their sea berry cultivars are the best-looking I've ever seen and they actually have certified males, so I don't have to dedicate the rest of my already crowded yard to 5 or 6 bushes, hoping for the best. They don't have any Pineapple quince, though
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