Here's a picture of the fruit cooked:

It's not pink because of the lower level of tannins in this variety.

After being cooked, it wasn't really all that amazing. Almost kind of potato-like.

That is remarkably early for a quince to be ripe in this region. My "pineapple" quince are 3 to 5 weeks away from being ripe. My quince has a distinct quince aroma inside and out and does not smell like pear, apple or vanilla. Cooking them does not diminish the flavor.

By what method and how long did you cook yours? The pink and then red color of many quince products is relative to the cooking time and possibly to the amount of sugar added.

Have any of your quince fallen from the tree yet (another indication of ripeness)?

I did eat an unknown variety of quince some years ago that was large and beautiful but the flavor was bland.

It definitely wasn't finished all the way ripening, and could have been left on the tree another week or two.

These did not really seem to have the characteristic quince fragrance I've smelled in other varieties. And cooked, it definitely wasn't the most flavorful or fragrant variety I've had. But the texture (even not all the way fully ripe) definitely is pretty tender compared to other quinces.

As for the pink color, I cooked it some more (after the picture was taken) but a pink color never developed.

The raw exposed cut fruit did pinken and brown a little bit after exposure to air, but definitely not as much as a regular quince, maybe halfway, or 40% as much.

In terms of level of astringency, I've had Hachiya persimmons that were worse.

I actually think this variety tasted a little bit better raw than cooked (I know that sounds strange).

Here's a picture of some fruit on the tree:

My review of an unripe Kuganskaya quince (still mostly green). This has surprisingly tender texture. If Crimea was like an underripe Granny Smith Apple, Kuganskaya is like a ripe Granny Smith that you would find in a supermarket.

The texture is not just tender it's also very smooth, almost "buttery". No fibrousness. If someone handed a slice of this to me and I closed my eyes, I almost wouldn't know it was a quince. Unfortunately it does have some astringency like a Hachiya persimmon.

I give this a 10 out of 10 for texture.

socalnolympia

you should keep it a bit longer on the tree? Example Oktober 10, I have Quince trees from Crimea, Serbia, and Greece, and I still keep fruits on the trees, next month in Oktober I will pick them up. Serbian Leskovac Quince is very large and aromatic, I usually pick it at about 2nd week in Oktober

Crimea quince, more ripe now

really has the texture of a Granny Smith, maybe just a tiny bit more dense and spongy. does have a slight level of astringency.

This is something I might feel like snacking on, but I don't think I'd feel inclined to eat more than a quarter to a third of the fruit in one sitting (it is a little bit bigger size than an apple though).

I handed a thin slice to a random person and they described it as like an apple but pretty tart.

Obviously this is bordering on the level of "edibility" a lot more than a regular quince (uncooked I mean).

I'd say it's definitely edible, if you're not eating more than a few slices.

Kuganskaya, ripening up more now:

I bought a quince at the regular market and did a comparison between the Crimea and the market quince. It really made me realize how edible these special quinces were by comparison. For the market-bought quince, it was like biting into something very dense, and the first bite was like swallowing sawdust. For the Crimea, it was only a tad bit dry, and that was really more after the second slice. I'm not really sure you'd even notice any astringency if you only had one slice and it was thinly cut. The Crimea, you really have to eat two or three thick-cut slices before it really starts becoming unbearably astringent. The Crimea is absolutely edible in comparison.

I'm going to say the texture/flavor of Crimea leans a little more towards apple, and the texture/flavor of Kuganskaya leans a little more towards pear.

Keep in mind this is in the Pacific Northwest, and most of the ripening period is going into the cool season. I'm sure they'd probably ripen better somewhere much further South.

The quince on my tree in Portland are just now starting to put out a scent. Will harvest weekend of 13th/14th.

my Serbian Quince Vranja made my backyard smell like perfume factory soooo nice, I will pick it up this coming Saturday / Sunday , I could do it 2 weeks ago and maybe I left them for too long, there will be a lot marmalade , yumy yumy

Kuganskaya fruit

Now that it is more ripe, I can eat it (almost) just like an apple.
It is more acidic though.

But I will point out it's substantially less astringent than a Hachiya persimmon. In the two thick-cut slices I just tried I almost didn't notice any astringency at all! (Though I'm sure it might have started to become more noticeable if I had more)

Also to mention, the exterior of the fruit began developing a rich apple fragrance (not strong but slightly stronger than an heirloom apple from a tree).

I'm going to say the Kuganskaya quince is a bit more edible raw than the Crimea.

Where could i get those tree varieties?

One Green World and Raintree nursery.

You should be warned though, these fruits are not for those who do not have adventurous tastes. The fruits are pretty acidic, and "tender" is only a relative word; they are not as tender as a normal apple. I wouldn't recommend these trees unless you might want to use the fruits on cooking recipes, in case it turns out you don't like eating them raw. I would hate for people to go to all the trouble of buying these trees, wait 3 years for fruit, and then rip them out and throw them in the garbage because they don't like the fruit.

If the aroma of a regular quince doesn't already intrigue you, I would not recommend these trees, you might be better off sticking to apples.