Forum home Fruit & veg

Help with identification

Does anyone know what these are that we have found growing in our garden?  They look like apples and when sliced they have a core and pips too...

Many thanks image




  • Lupin 1Lupin 1 Posts: 8,916

    I'm useless at ID'ing things but also look like apples to me, even branch looks like apple. Crab apples ? Bet I'm wrong so don't eat them.  

  • DovefromaboveDovefromabove Central Norfolk UKPosts: 71,768

    They look like the fruit of the Japanese quince aka Chaenomoles.  Did it have flowers like this early last spring? There are different colours.

    Although they're not the Cydonia quince which is traditionally used for cooking, the Chaenomoles can also be used.  I use them when pot-roasting a pheasant or guinea fowl, and you can also make quince jelly and use them in other recipes - there are lots online.

    “I am not lost, for I know where I am. But however, where I am may be lost.” Winnie the Pooh

  • nutcutletnutcutlet PeterboroughPosts: 26,160

    I think chaenomelesimage 

  • Lily PillyLily Pilly Central southern Scotland Posts: 3,845

    I think its a Quince, wee look at the leaves makes me think not an apple

    Weeds are flowers, too, once you get to know them.”
    A A Milne
  • Thank you so much for such a speedy and informed reply! Yes it did have those exact flowers!  So pleased that we can use them and now that I know what they are I'll have a look online for some recipes.

    So grateful to you image

  • DovefromaboveDovefromabove Central Norfolk UKPosts: 71,768

    They're hard and tough, even when ripe - I find they're usually best used to add a delicious tart flavour to apple and pear recipes, rather than eating the flesh.

    “I am not lost, for I know where I am. But however, where I am may be lost.” Winnie the Pooh

  • 4thPanda4thPanda Posts: 4,145

    I have these too. Were I not too late I would have agreed re Jap quince image Good to see I could make jelly with them as I wasn't sure image Not how many more I have left as was doing some lopping of tree yest image

  • TopbirdTopbird Posts: 6,359

    Bit of a late posting I know but -

    if you're making jelly with quinces there is no need to go to the bother (& it IS a bother because they are soooo hard) of peeling & coring them. Just wash & chop them up before cooking. All the pips and skin etc goes into the muslin / jelly bag for straining overnight. Crab apple jelly is really scrummy with all sorts of meats (hot & cold) & cheeses & a spoonful added to gravy / casseroles and even apple pie makes them taste great. Usually well received as a Ch*******s stocking filler too. image

    Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
Sign In or Register to comment.