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quince

    25 responses

yrt starts with ...
How can you tell whether a quince is ripe?
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yrt
sydney
30th January 2014 9:15am
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MaryT says...
This was taken on 24th February last year; still unripe at that stage.
Pictures - Click to enlarge

Picture: 1
  
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MaryT
Sydney
31st January 2014 9:40am
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Original Post was last edited: 31st January 2014 9:40am
TMary says...
They come off into your hand at the gentlest tug when they are ripe; yrt. That would be at the end of summer. They would have lost the brown coat and be all yellow. Mine still have months to go. Pics were taken a minute ago..
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Picture: 2
 
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TMary
Neutral Bay NSW
31st January 2014 9:41am
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Original Post was last edited: 31st January 2014 9:41am
VF says...
Thanks for the information and pictures MaryT, I had been wondering the same as yrt myself. Are yours growing in a pot? Looks very good.
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VF
Wongawallan
31st January 2014 9:56am
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TMary says...
Thanks VF, yes the tree is in a pot; one that enjoys full sun. It has only eight fruit on it but they get very big.
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TMary
Neutral Bay NSW
31st January 2014 10:12am
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VF says...
Great results for pot-growing, healthy and productive. What variety is it?
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VF
Wongawallan
31st January 2014 10:17am
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MaryT says...
It's a Smyrna from Daleys. It has beautiful pale pink old fashion rose like flowers (related) and giant fruit that makes delicious quince paste.
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MaryT
Sydney
31st January 2014 12:55pm
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Original Post was last edited: 31st January 2014 12:55pm
e-harris says...
But they ripen off the tree as long as they are a little bit yellow to start with?

I've recently come into possession of about 12kg of quince fruit which are still a little green, so I'm sure hoping they ripen off the tree! We looked up some information and apparently if we keep them in a well ventilated, cool, dark spot then they should be ok in a few weeks.
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e-harris
Blacktown
3rd February 2014 11:50am
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MaryT says...
Yes, e-harris; you would find that most quinces you buy in the shops have been harvested early (hard and green) and held in storage to prevent bruising in transit.
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MaryT
Sydney
4th February 2014 11:50am
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Chris says...
Peter Cundall always said a good sniff and you could tell. Far too early for Sydney.
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Chris
Sydney
4th February 2014 3:09pm
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MaryT says...
Good tip, Chris. I adore Peter Cundall. Yes, the fragrance is powerful. That would let you know that it's ready!
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MaryT
Sydney
4th February 2014 4:24pm
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VF says...
Ok, thanks for answers. Another question - I have 1x fruit I allowed on my young tree , that because of weather (big downpour after extended hot & dry), has developed a big split. Should I pick it early, or see if it sort of heals itself? It doesn't appear to be spoiling at this stage. Is there something I could use to keep the wound from rotting?
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VF
Wongawallan
5th February 2014 4:05pm
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MaryT says...
Sometimes split fruit scars over and grows to maturity; it's hard to say in your particular case. I have split figs right now and have taken them off but perhaps quinces are more hardy. Sorry, I don't know.
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MaryT
Sydney
5th February 2014 4:38pm
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VF says...
Thanks anyway MaryT. I guess I'll leave alone and see what happens.
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VF
Wongawallan
6th February 2014 10:49am
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VF says...
Hi MaryT. Well, I think the split sped up the ripening process. The fruit fell from the tree yesterday. Surprisingly, my daughter and I found it pleasant tasting raw, with only mild astringency but also very sweet and tart. It's a De Vranja variety. Can't wait for next year. :)
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VF
Wongawallan
9th February 2014 7:28am
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MaryT says...
That's good news, VF. My theory is that the fruit that split are close to maturity and therefor the skin is thinner. I never knew you can eat them raw; that is a bonus.
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MaryT
Sydney
9th February 2014 7:41am
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Original Post was last edited: 9th February 2014 7:40am
VF says...
From what I've read, most are too astringent for raw eating,(and fruit I've bought confirmed this :P), but the DV is apparently one of the exceptions. I still wasn't expecting much, so it was a nice surprise.
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VF
Wongawallan
9th February 2014 8:49am
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MaryT says...
Thanks, VF; it seems DV is one to look for then.
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MaryT
Sydney
10th February 2014 5:10am
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JohnMc1 says...
There's an abandoned farm not far from me that has a very old quince and pear tree loaded to the gunnels with fruit atm. Fruit fly numbers are, so far and as far as I can tell, very low this year around these parts anyway.
The quinces I tried last year from this tree, were no doubt an old astringent variety only good for stewing.
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John Mc
Warnervale NSW
10th February 2014 9:11am
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MaryT says...
Lucky you, John; I wish I have access to a tree laden with quince, not to mention the pears.
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MaryT
Sydney
10th February 2014 10:06am
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JohnMc1 says...
It's only an hour on the train, Mary. I could have them picked and ready, and you can jump on the next train back home.
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John Mc
Warnervale NSW
10th February 2014 11:27am
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MaryT says...
That's funny, John and don't think I'm not tempted to do that just to see you holding a bag of fruit at the railway station. :)
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MaryT
Sydney
10th February 2014 2:24pm
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JohnMc1 says...
You won't notice ME Mary, I'll have a large trench-coat on with a broad rimmed Akubra pulled down over the Tom Cruise sunglasses. (and a bag of quinces).
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John Mc
Warnervale NSW
10th February 2014 5:53pm
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sternus1 says...
What does one actually do with quinces? I've seen them for sale at fruit markets before but was told you can't eat them out of hand. The ones I fondled felt very hard, harder than apples.
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sternus1
Australia
10th February 2014 6:13pm
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denise1 says...
Real quinces were traditionally stewed and bottled with apples. A little goes a long way as the quince has a strong flavour. Japonica quinces are not quite as good but make a jelly for on bread or scones. They should be handled carefully as they bruise easily. Especially when they fall and hit the ground. There are probably other ways of using quinces. A useful deciduous tree that doesnt take up too much space.
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denise1
auckland NZ
10th February 2014 6:51pm
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MaryT says...
Quinces are magical when they're cooked (google recipe quince) - they turn red so they're a visual delight as well. Substitute quince for apple, pears, plums etc in cakes and pastry. Use the stewing liquid for cordial. Bake them with your roast. Their uses are endless, sternus1 - get some and try it.

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MaryT
Sydney
11th February 2014 6:33am
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