Yes, they look like unripe Japanese Quince to me too ... Chaenomales japonica ... I used them to flavour apple dishes and also with dishes like roast pheasant or guinea fowl. The cut up fruit remain pretty tough even when cooked, but they impart a wonderful flavour to the meat and a sauce made with the juices.
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Bil
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Japanese quince?
You can make jelly with the fruits if you leave them to ripen some more.
Thanks for the reply, couldn't find anything in Google.
Yes, they look like unripe Japanese Quince to me too ... Chaenomales japonica ... I used them to flavour apple dishes and also with dishes like roast pheasant or guinea fowl. The cut up fruit remain pretty tough even when cooked, but they impart a wonderful flavour to the meat and a sauce made with the juices.