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Quince vs Jambul Characteristics


Jambul vs Quince Characteristics


Characteristics

Type
Tree fruit   
Tree fruit, Tropical   

Season
Winter   
Monsoon, Summer   

Varieties
Meech’s Prolific, Lusitanica, Champion and Vranja AGM   
Ram Jarnun and Paras   

Seedless Variety
No   
No   

Color
Green, Yellow   
Black, Magenta, Purple   

Inside Color
White   
Purple   

Shape
Round   
Oval   

Texture
Crunchy   
Juicy   

Taste
Tart   
Astringent, Sweet   

Origin
Iran, South-West Asia, Turkey   
Bangladesh, India, Indonesia, Malaysia, Nepal, Pakistan, Philippines, Sri Lanka   

Grows on
Trees   
Trees   

Cultivation
  
  

Soil Type
Loam, Well-drained   
Loam, Sandy loam, Well-drained   

Soil pH
6-7   
6.5-7.5   

Climatic Conditions
Warm   
Humid, Rainfall   

Facts >>
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Quince and Jambul 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 Quince and Jambul Information. Quince is found in shades of green and yellow and Jambul is found in shades of black, magenta and purple. Get Quince vs Jambul characteristics comparison of the basis of properties like their taste, texture, color, size, seasonal availability and much more! Quince belongs to Tree Fruit category whereas Jambul belongs to Tree Fruit, Tropical category. Quince originated in Iran, South-West Asia and Turkey while Jambul originated in Bangladesh, India, Indonesia, Malaysia, Nepal, Pakistan, Philippines and Sri Lanka.

Quince and Jambul Varieties

Quince and Jambul varieties form an important part of Quince vs Jambul characteristics. Due to advancements and development in the field of horticulture science, it is possible to get many varieties of Quince and Jambul. The varieties of Quince are Meech’s Prolific, Lusitanica, Champion and Vranja AGM whereas the varieties of Jambul are Ram Jarnun and Paras. The shape of Quince and Jambul is Round and Oval respecitely. Talking about the taste, Quince is tart in taste and Jambul is astringent and sweet.

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