id yellow fruiting hedge shrub please

[thifasmom]

what is this shrub that i see from time to time in hedges? and are the edible?

forgot to add that is has thorns which are visible in the third shot, if you closely.

[Lance Morgan]

looks like Quince

[thifasmom]

thanks for confirming this hunch for me. i thought so but was told different and my other searches kept providing info on the more cultivated variety. your lead led me to this webpage Paghat's Garden: Chaenomeles japonica 'Moned' which allowed me to confirm the flowers as the cultivated types are creamy white to light pink in colour.

now time to go foraging, will try to make a jam/ jelly with the fruits.

[davidbr]

From the looks of it, this one's Chinese Quince (Chaenomeles speciosa) - the fruits are edible (albeit very sour) but be aware, it's not the same plant as that which is traditionally called "Quince". That's a Mediterranean tree, Cydonia oblonga, and whilst I'm no cook, I'd guess it's the latter that would be referred to in recipes

[Hedera]

I wouldn't think it will be worth your while trying to get much juice or pulp out of this type of quince, they are very hard and dry. Even the birds won't touch them until they have been frosted after falling.

[Cotham Marble]

Originally Posted by Hedera

I wouldn't think it will be worth your while trying to get much juice or pulp out of this type of quince, they are very hard and dry. Even the birds won't touch them until they have been frosted after falling.

Placing the whole fruit (pierce the skin to avoid explosions) for three minutes in a microwave oven on full, has surprising results - produces a paste with the consistency of apple sauce, although much more sour than your average Bramley - still it is certainly usable as a condiment or as an apple substitute in cooking, if not as a dessert on its own. Also makes an 'interesting' jam.

CM

[tcvarlh]

The fruits are very hard and astringent and very unpleasant to eat raw, though they do soften and less astringent after frost when they are said to be "bletted". However,they are suitable for making liqueurs, as well as marmalade and preserves, they contain more pectin than apples and true quinces. fruit contains more vitamin C than lemons up to 150 mg/100 g.
h

[thifasmom]

Thanks for all the replies, yesterday while i researched it further, there was some indication that it is harvested for use after the end of October, generally after it has been frosted. According to wiki this is known as bletting/ the fruit has been bletted which softens up the flesh and also brings its natural sugars more to the forefront. which will explain what you said re the birds not eating till the fruit is frosted Hedera.

so i think i'll be holding out on harvesting till after the first proper frost in my area.

thanks for all the advice, now anyone knows any recipes

[tcvarlh]

Originally Posted by Cotham Marble

Placing the whole fruit (pierce the skin to avoid explosions) for three minutes in a microwave oven on full, has surprising results - produces a paste with the consistency of apple sauce, although much more sour than your average Bramley - still it is certainly usable as a condiment or as an apple substitute in cooking, if not as a dessert on its own. Also makes an 'interesting' jam.

CM

Tried a few, yesterday, after I had bletted 'em in the freezer for 6 hours, recipe/method works and the resultant sauce was 'bostin' with my pork chops and sweet potato. Thanks! I've only ever made alcohol out of them before! (As is my wont)
h

[thifasmom]

Originally Posted by tcvarlh

Tried a few, yesterday, after I had bletted 'em in the freezer for 6 hours, recipe/method works and the resultant sauce was 'bostin' with my pork chops and sweet potato. Thanks! I've only ever made alcohol out of them before! (As is my wont)
h

well that's a great short cut idea to bletting the fruit. i will use that also for some rosehips that are looking great for picking in my area at the moment.

thanks