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.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Bil
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Japanese quince?
You can make jelly with the fruits if you leave them to ripen some more.
"We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
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.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.