Finally available to American gardeners, this Quince is uniquely sweet, juicy and non-astringent, especially when grown in warm climates. Obtained via fruit connoisseur and writer David Karp, it comes to us through Edgar Valdivia whose family grew it at lower elevations in Peru. We tasted uncooked fruit Valdivia had grown in California, and it was sweeter and less woody than other quinces. Grown in the Pacific NW, though, it was less sweet. It is unique and worth trying in your climate.