You can use the fruit of the Japanese Quince for cooking - I cut one into quarters (with a large sharp knife - they are very hard) and put them inside a pot-roasting pheasant with some apples around it and some cider. They give the potroast a delicious tart flavour.
Of course, and you probably know this, fresh pheasant are only obtainable between 1st October and 1st February - serendipitously coinciding with autumn and winter when the Japanese quince has ripened
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
You can make "quince" jelly and cheese from the Japanese flowering quince (Chaenomeles japonica). I have a slightly different variety (Chaenomeles cathayensis) which produces similar fruit to the Japanese variety but has a very different habit - 3 to 4 metre tall trunk which is extremely spiny. I have also made jelly and cheese from this variety.
Ahmadmirza: I really don't know about pruning the branches. I think you'd ned to cut off quite a lot to make the branch stronger, and you might just cut off the bits that were supposed to flower, and leave the bits that weren't. This is just a guess, I don't know. I don't think this year's crop is going to put much strain on the branches!
ahaa, now I knew there was something missing from the cooking cutlery drawer - it's maybe with all the other items that seem to live in the garage - while the car sits on the drive! Now, where did I leave that runcible spoon .............
Green Magpie, you are absolutely correct, I'll have no problem with the weight of the quince breaking the branches this year! I am going to take the bull by the horn and prune some of the branches in October and hope for the best. In the mean time I am going to have to find some quince to make jam with.
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Sounds fab. thanks Dovefromabove.
Now to track down a pheasant.
Of course, and you probably know this, fresh pheasant are only obtainable between 1st October and 1st February - serendipitously coinciding with autumn and winter when the Japanese quince has ripened
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
You can make "quince" jelly and cheese from the Japanese flowering quince (Chaenomeles japonica). I have a slightly different variety (Chaenomeles cathayensis) which produces similar fruit to the Japanese variety but has a very different habit - 3 to 4 metre tall trunk which is extremely spiny. I have also made jelly and cheese from this variety.
No, Dove, I didn't know that as I've only ever had pheasant once, for Christmas Dinner.
Thanks, Steephill (great name!) I might give it a go.
I did not know you could use the fruit from the chaenomeles japonicaa, thank you for that information, will certainly give that a go.
Off now to pick the redcurrants before the rain batters them off before I get to them..
Ahmadmirza: I really don't know about pruning the branches. I think you'd ned to cut off quite a lot to make the branch stronger, and you might just cut off the bits that were supposed to flower, and leave the bits that weren't. This is just a guess, I don't know. I don't think this year's crop is going to put much strain on the branches!
Bookertoo, don't forget you'll need a runcible spoon for your slices of quince. Now where did I leave mine...
;- )
ahaa, now I knew there was something missing from the cooking cutlery drawer - it's maybe with all the other items that seem to live in the garage - while the car sits on the drive! Now, where did I leave that runcible spoon .............
Green Magpie, you are absolutely correct, I'll have no problem with the weight of the quince breaking the branches this year! I am going to take the bull by the horn and prune some of the branches in October and hope for the best. In the mean time I am going to have to find some quince to make jam with.