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Carambola vs Quince Characteristics


Quince vs Carambola Characteristics


Characteristics

Type
Tree fruit   
Tree fruit   

Season
Autumn, Spring, Summer   
Winter   

Varieties
King, Bell, Sri Kembangan, Arkin and Fwang Tung   
Meech’s Prolific, Lusitanica, Champion and Vranja AGM   

Seedless Variety
No   
No   

Color
Golden yellow, Green   
Green, Yellow   

Inside Color
Yellowish Green   
White   

Shape
Oval and Star(Cross section)   
Round   

Texture
Crispy   
Crunchy   

Taste
Crisp, Juicy, Sweet   
Tart   

Origin
Sri Lanka   
Iran, South-West Asia, Turkey   

Grows on
Not Available   
Trees   

Cultivation
  
  

Soil Type
Loam, Well-drained   
Loam, Well-drained   

Soil pH
4.5-7   
6-7   

Climatic Conditions
Moist, Warm to hot climate   
Warm   

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Carambola and Quince Information

Color of a fruit helps in determining its nutrient content and hence, its nutritional value. Therefore, color can considered as an important factor of Carambola and Quince Information. Carambola is found in shades of golden yellow and green and Quince is found in shades of green and yellow. Get Carambola vs Quince characteristics comparison of the basis of properties like their taste, texture, color, size, seasonal availability and much more! Carambola belongs to Tree Fruit category whereas Quince belongs to Tree Fruit category. Carambola originated in Sri Lanka while Quince originated in Iran, South-West Asia and Turkey.

Carambola and Quince Varieties

Carambola and Quince varieties form an important part of Carambola vs Quince characteristics. Due to advancements and development in the field of horticulture science, it is possible to get many varieties of Carambola and Quince. The varieties of Carambola are King, Bell, Sri Kembangan, Arkin and Fwang Tung whereas the varieties of Quince are Meech’s Prolific, Lusitanica, Champion and Vranja AGM. The shape of Carambola and Quince is Oval and Star(Cross section) and Round respecitely. Talking about the taste, Carambola is crisp, juicy and sweet in taste and Quince is tart.

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