But the answer to "Is it edible" is the same :-)

is this true of all Chaenomeles (in partucular speciosa) - I can only find
information about superba.


--
Hayley
(gardening on well drained, alkaline clay in Somerset).

In article ,
"H Ryder" writes:
|
| But the answer to "Is it edible" is the same :-)
|
| is this true of all Chaenomeles (in partucular speciosa) - I can only find
| information about superba.

Yes.


Regards,
Nick Maclaren.

I was not aware of the differences. I've had real quince(non-ornamental in
pies) as a child, and in later life we we used the fruit from a deep
crimson cydonia in Chester. I have tasted the fruit from what seems to be
Chaenomeles which seems to be about the same.
Memory can play tricks, the but real quince seemed to be less astringent and
acid when raw.
Regards
David T
"Nick Maclaren" wrote in message
...

In article ,
"H Ryder" writes:
|
| But the answer to "Is it edible" is the same :-)
|
| is this true of all Chaenomeles (in partucular speciosa) - I can only
find
| information about superba.

Yes.


Regards,
Nick Maclaren.

In article , "david taylor" writes:
| I was not aware of the differences. I've had real quince(non-ornamental in
| pies) as a child, and in later life we we used the fruit from a deep
| crimson cydonia in Chester. I have tasted the fruit from what seems to be
| Chaenomeles which seems to be about the same.
| Memory can play tricks, the but real quince seemed to be less astringent and
| acid when raw.

It is. And less hard.


Regards,
Nick Maclaren.