I have a quince tree I planted. They used to be very common in New England because they contain a lot of pectin. So, prior to the availability of commercial pectin, people mixed them with other fruits to make jams and jellies.
They're hard to do a lot with though outside of whatever you can separate using a food mill. You can make quince "applesauce", butter, jelly, and paste pretty straightforwardly. But because they're so hard and tend to have a lot of scattered seeds (probably depends on the variety), it's a lot of work to cut clean fruit that you can use for poached slices or preserves.
You just eat around any seeds.
I don't care for the texture of quinces (too gritty), so what I do is add halved pears to the quinces about 2 hours from the end. This way you get quince flavoured pears - fantastic warm with vanilla ice cream.
(The thing I really miss, though, is wild raspberry or bramble jam. Mmm...)
I used to have a raspberry patch - nothing nicer than wandering out on a warm morning and gorging fresh raspberries - certainly more fun than getting caught up in a bramble.
I love those, too bad they are rarely available in Germany. It's one of the fruits I always show other people if I can.
I thought that was supposed to be pretty difficult to grow.
I recall reading about some company trying to do so in Oregon and failing at it, despite the climate being pretty good.
It looks like there's actually a farm in Half Moon Bay producing it: http://www.foodgal.com/2014/04/californias-only-grower-of-re...
I've also found a place which imports it from Japan and the USA - https://shkspr.mobi/blog/2012/12/more-fresh-wasabi-in-the-uk... - which may be closer to where you are in the world.
"Mountain streambeds are the plant's natural habitat. Though some Japanese wasabi is cultivated in soil, the highest quality product is water-grown, with plants sprouting from gravel-laced terraces through which streams are diverted."
Still sounds tricky compared to a lot of stuff.
Instead he lists mini kiwis, cucumelons, New Zealand Yams etc etc
I'd love to see that if you have the time to take a few pics!
I used to live near a big open air market, and in the last few years I've noticed a revival of old root vegetables; some local producers managed to make a living selling only that kind of food.
The usual explanation for their disappearance was that during the second world war, people had to eat a lot of them, and without any special cooking (they'd only boiled them in water.) So after that eating this kind of roots vegetables reminded people of war and they were avoided.
So everyone is missing out everywhere
Most of my favourite varieties of fruit and veg from less than 20 years ago are simply not available any more in supermarkets. I can remember regional variations and seasonality, even in Tesco. Now for apples it's Golden Tasteless, Braeburn and a few Gala and Cox if you're lucky.
We all lost something significant (taste) when they started caring more for supply chains than customers. Of course it's our own fault for preferring to get all groceries in one store.
Says it all really.
If you have to tell us it's delicious, it isn't. Much like the GDR and democratic.
Meanwhile hundreds of regional varieties are being pushed to extinction.
I think the global use for the other fruit is far more dominant, you guys should consider switching to using the term 'Asimina'. Wikipedia says some people call it 'prairie banana', too. I've eaten that somewhere but can't remember where. Not bad, but not as nice as https://en.wikipedia.org/wiki/Annona_squamosa which we get here also.