In article ,
Andy Mabbett wrote:
I have just collected a couple of dozen fruits from my Japanese Quince.
Though they're as hard as bullets, most had fallen to the ground.

Will they ripen, or is that it?

How might I use such a relatively small quantity?

If they are yellowish, scented and have hard, dark brown pips, they
ARE ripe. No, they don't soften and they remain acid, though not as
acid as they were a few months back.

You can pickle them. It is a pain peeling them and separating the
flesh from the core, but they make quite a nice pickle using a pickled
pear recipe. I used bay leaves, chillis, a little salt and white wine
vinegar, simmered until soft (a couple of minutes) and then potted
them. Very good if you like a sharp pickle, or you could add sugar.

You can also bake (or microwave) them whole and serve them with roast
pork. There isn't much on them, but the core goes hard and they make
a very pleasant sharp "apple sauce".


Regards,
Nick Maclaren.