There seems to be little detail online about Havran quince, other than that it’s a Turkish quince which is large, and there are some claims that it’s sweet enough for fresh eating (maybe only when grown in warm climates?). Some other quinces have been mentioned here on this forum as being sweet and soft enough for fresh eating- in particular Krimskaya (aka Crimea) and maybe also Kuganskaya and Aromatnaya (see thread Who's growing Quince?)
So I’m wondering:
- Anyone have experience with Havran quince? And if so do you get hot summers?
- In your opinion which quince is the best for fresh eating?
- Do the quinces that are good for fresh eating sacrifice a lot of the aroma and flavor that makes them great for cooking and baking?