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Re: [nafex] Re: Pseudocydonia sinensis
I've never tried it, but it's worth an attempt. The biggest problem would
be suckering of the rootstock.
-Lon
----------
>From: pete@cmpsource.com
>To: nafex@yahoogroups.com
>Subject: [nafex] Re: Pseudocydonia sinensis
>Date: Fri, Oct 19, 2001, 5:20 PM
>
>
>Hi Mr Lon
>Thanks for the info. I stewed down some and it's good. A little sharp
>to the taste, but good with waffles and peanut butter...ha.
>I have submitted another post about grafting European quince to P.
>Sinensis. Perhaps you can tell me if it's possible.
>Thanks a lot
>Pete in z 8b
>
>
>--- In nafex@y..., "Lon J. Rombough" <lonrom@h...> wrote:
>> Cooking is required, as you note. Beyond that, add apples or other
>fruit to
>> cut the sharpness. Or try juicing the raw fruit in something like a
>> Champion juicer - it's a pretty fair substitute for lemon juice in
>some
>> recipes. A little goes a long way, though. Try it as a marinade
>on strong
>> flavored meats like venison.
>> ----------
>> >From: pete@c...
>> >To: nafex@y...
>> >Subject: [nafex] Pseudocydonia sinensis
>> >Date: Mon, Oct 15, 2001, 6:42 PM
>> >
>>
>> >Hi
>> >I have a Chinese quince (Pseudocydonia sinensis)and the fruit is
>> >ripening now. I have peeled some and it is hard to do. It is even
>> >hard to cut the thing up. I cooked some with sugar and it was
>pretty
>> >good. (I am only one here that will eat it!)
>> >Does anyone know a good way to cook these and also are these as
>good
>> >to eat as cydonia sinesis, the European quince?
>> >
>> >Thanks, Pete in 8b
>> >
>> >
>> >
>> >
>> >
>> >
>> >
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