Cydonia oblonga

Visitors to the Walled Garden are unable to see the Quince Tree at the moment as the end section has been partitioned off for some private functions, but here are the quinces looking fat and furry. In Argentina, Chile, Mexico, Spain, Uruguay and Venezuela, the membrillo, as the quince is called in Spanish, is cooked into a reddish jelly-like block or firm reddish paste known as dulce de membrillo. It is then eaten in sandwiches and with cheese, traditionally manchego cheese, or accompanying fresh curds.