[SusieB]

I am trying to pick a variety of quince, to look ornamental, and for the fruit.  Keeper's Nursery have thrown a spanner in the works; I haven't heard of sweet quinces

Keeper's say:
'We divide our quinces two groups: the more familiar acid quinces and the sweet quinces. Acid quinces are very good for jelly making as they break up quickly when cooked. The sweet quinces are less well known. These are fine textured and sweet, and when cooked will keep their shape well. They have a much wider range of culinary uses.'

Does anybody know about the sweet quinces?   Isfahan, Shams and Iranian Quince are the sweet varieties that Keeper's sell. Is the flavour as good as the acid ones?  It says they hold their shape, would quince be nice baked?  Why might you need them to hold there shape?  Is the tree as pretty?

[compostqueen]

Interesting!  I've not heard of the sweet ones but they sound delish

The big, pear-like quinces seem to originate in around Serbia. A friend of mine has a tree and when full of fruit the whole tree smells quite delicious. 

I suppose, for culinary purposes, as with apples, it's handy to have a variety that goes mushy say for puree and apple sauce but then one which will hold its shape, say for the top of a cake or a tarte tartin

Before you choose, have a look at photos so you can see the size of the adult tree. They can get quite big I understand so you need to have room    I thought an ornamental quince was the Japananese chaenomeles rather than cydonia

[Rampant_Weasel]

i got hold of some vranja and it made good jam and jelly, i also put some quartered in an apple crumble and it tasted great.thats the only variety ive used - hopefully someone a little more experienced will be along soon!

[SusieB]

Thank you for the replies.  I'm not confusing with the ornamental quince, it's just that I think the fruiting quince is very pretty.
On  looking on the internet, I  have discovered that some are more fertile than others that fruit better if you have two.  From what you have said Compostqueen, it would be nice to have two, one for tarts, one for puree, but not sure I have room.

[gavinjconway]

Two large proper type trees don't really make much difference as they are all self fertile but may help very slightly to set a few more fruits. I have Vranga and Serbian gold together and had a first  crop of the SG this year. It makes the Rolls Royce of jellies..

[SusieB]

Gavin - Is there any differences between the Vranga and the Serbian Gold, either taste or the look of the trees?

[gavinjconway]

Gavin - Is there any differences between the Vranga and the Serbian Gold, either taste or the look of the trees?

Hi Suzie - the SG is the first crop i've had and the tree is more compact than the Vranga. Hopefully they will both fruit next season. They both had loads of flowers this year but being a year younger the V did not set any fruit. Taste-wise they are just for jam and jellies as they are really bitter - also a bit hard to eat as a fruit.

[mumofstig]

Baked in their skins like apples they are devine, or add some to apple pies.

I'm not sure of the variety but they were the yellow big pear-shaped ones 

[gavinjconway]

Hi Mum - those are the normal proper type that you describe...

[Mrs Bee]

Baked in their skins like apples they are devine, or add some to apple pies.

I'm not sure of the variety but they were the yellow big pear-shaped ones 

Now that is a good idea. I have just been given a large bag of quinces to turn into jelly, but I think I might try them with apples in a pie.

Or I may try to a make some into some mince meat too.