Cydonia oblonga (Quince)
Native: Probably Central Asia
Location: Long cultivated in Mediterranean Europe for its fruit, now naturalised in many parts.
Leaves are covered with a felty down when young.
The main use in Britain is for flavouring cooked apple and pear dishes and for making jams and jellies. A candy, 'Contignac', is made in France from quinces and sugar.
Flowers open in May each about 5cm across.
Fruit is pear-shaped, about 7.5-10cm long, usually covered with a thick white felt. Despite the wonderful mouth-watering fragrance, the unprepared quince fruit is most unpalatable, being hard and acid.