Fruit can be eaten raw or cooked. Very fragrant and acidic. Best when cooked in jams/jellies or great in pies. Its fruit is not quite as desirable as some other quince species, but has a nice flavor, can be sustainably cultivated, and has ornamental value. Also known as Chinese quince, flowering quince, and Japanese quince. Synonyms include Chaenomeles lagenaria, Cydonia lagenaria, and Cydonia speciosa. Perennial in USDA zones 4-8.
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