Description
Called “nespola”in Italy where it was introduced from China in the 18th century. Sowexotic.com says: “Depending on ripeness, their flesh embodies the crispness of a cantaloupe or evolves to a melt-in-your-mouth soft bite of an apricot. The golden brown, glossy seeds can be set aside and made into a traditional Italian liqueur, Nespolino, a bitter drink similar to amaretto.
Extremely easy to grow and often the first ripe (non citrus) fruit of the season
