Toyo Nishiki in bloom right now. The fruit get such bad rust that they’re not really usable, but I grow it as an ornamental
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i have seen the fruit for sale on FB Marketplace from multiple local sellers (more than regular Quince on the east coast).
I would like to try it and make a jam with it, but understand if the flavor is much different than regular quince.
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On my old flowering quince I have Jet Trail and Toyo Nishiki and added Tanechka this weekend. The old parts of the plant had some fruitset this year, a little more than previous years. I might have tossed it some supplements. Often it’s less than a dozen, not really enough to call it much of a fruiting plant. I would like to see it actually have a lot of fruit so I’m hopeful Tanechka will be the heaviest fruiting version of this plant. That seems to be what people say on the internet but there really isn’t good info out there. I love quince paste and syrup. I think the regular quince is best for paste and preserves being a little more meaty but the flowering quince makes a great candied fruit and syrup. I guess it used to be a popular soda flavor and I can see why, it’s fantastic. Sweet, tart, intoxicating perfume.
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