The fruit of most quince rootstocks is fine for cooking. Some of the named fruiting varieties are a little more aromatic, and some are more tender, but the rootstock fruits are perfectly decent for general culinary use. My personal favorite for all-round use is Smyrna. It's also a healthier tree than some like Orange or Pineapple. Never fails to have a crop, even when frosted. If it's nipped it just puts up new shoots and blooms on those.
Welcome to the HOS Jan,
I will be bringing scions of my favorite quince to the scion exchange. It is a Russian variety, great for fresh eating. Most quince are not. It does get rust, like most quinces, but I have recently found that I can kill the rust with fungal compost tea. You might read the descriptions in the One Green World online url. By the way, I have finally successfully grafted quince. In my experience, if I graft it after the scion exchange, it won't take. I grafted mine about 2-3 weeks ago. However, quince grows from a cutting, so you can plant the cutting after the scion exchange and graft it next year. I got the rootstock from sprouts from my pear tree, and now I've grafted onto them.
John S
PDX OR
It had a name, then One Green World changed their marketing and created a new name. It is like aromatnaya. I think it's a bit tangier/more flavorful than some of the other varieties they sell, but similar. It was called Krygysnwastan or something like that. I'm not sure, but it may be called Crimea now.
John S
PDX OR
Idyllwild
simplepress
jafar
Marsha H
Viron
John S
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