They’re edible and when ripe they can be used to make a quince jelly or paste, and I use them to give a lovely flavour and fragrance to pot roasted pheasant and guinea fowl.
However they’re not suitable for eating like an apple as they don’t soften until cooked.
Bluebelltime
Posts: 196
Posts
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.