We picked the quince fruit yesterday at the orchard. They are still as hard as rocks, but the pips are mature when you cut the fruit open and they pick easily from the tree. This is the first year we've had a good crop on this young tree, which we planted 5 years ago. The tree name is Serbian Gold which is one that can survive north of the Watford Gap.
They need to be cooked to soften the fruit, and they have a wonderful perfume which scents out any room where you store them. We're making quince jelly this year, ready for Christmas. It's excellent on toast or as an accompaniment to meats and cheese.
|Quince from our Serbian Gold|
We found one of the fruit on the ground beneath the tree with teeth marks in the surface. Someone must have had quite a surprise when they tried to bite into it thinking it was an apple.
Within a few days we've converted half the crop in to delicious quince jelly (no, there's no gelatine in there, just natural pectin). It is beautifully clear and fragrant with a delicate pink colour. I guess some people might get a jar of this in their Xmas hamper.
|Quince jelly made from Turnditch Orchard fruit.|