Quince: health benefits and harms

Quince is a deciduous plant with beautiful flowers and edible fruits. The fruits have a soft fleecy coating and a golden yellow color. There are three types of quince, which belong to different botanical genera: ordinary, Japanese and Chinese.

Quince is the most common. This is a sprawling tree up to 4 m high, with large fruits. They are apple-shaped or pear-shaped, weighing from 200 to 600 g, depending on the variety and locality. Their taste is usually sweet, slightly astringent, with tart notes. Some varieties give smooth fruits, while others are covered with a delicate fluff.

Japanese quince (henomeles) is less known, but has a high popularity among gardeners as an ornamental shrub up to 2 m high with very valuable but acidic fruits.

Chinese quince is known only to professional gardeners. This species has not received wide distribution and is cultivated mainly in Indochina. The plant is a tall (up to 6 m) tree, with delicate pink flowers and very large, hard, sour, astringent fruits. Their mass sometimes reaches 2 kg.

Because of astringency, fruits are used only after heat treatment, although some varieties of quince can be consumed fresh.

Composition and calorie content

Common quince

Ripe quinces contain organic acids, fructose, starch, dietary fiber, pectin, essential oil, tannins, polyphenols. The seeds include fatty oil, mucus, amygdalin glycoside. This fruit can be considered dietary, since the calorie content of its fruits is 49–55 kcal per 100 g. Other indicators:

• protein - 0.4 g;
• carbohydrates - 9.6-15.3 g;
• fat - 0.1 g;
• ashes - 0.4 g;
• water - 83.8 g.

The set of trace elements in the fruits of quince is very diverse:

• potassium;
• magnesium;
• iron;
• phosphorus;
• calcium;
• selenium;
• copper;
• zinc;
• manganese.

Also, the fruits are rich in vitamins A, B1, B2, B3, B5, B6, B9, E, C, K, PP.

The useful substances that make up quince make it easy to fill the daily need of the body.

Japonica

Its energy value is slightly lower than that of ordinary quince, and is 48 kcal. Per 100 g of fruit are:

• carbohydrates 6 g;
• fat 0.1 g;
• protein 0.4 g;
• ash 0.4 g;
• water 83.8 g.

Japanese quince is similar in composition to ordinary quince, but contains a slightly smaller set of vitamins: B1, B2, B6, C, E, PP, carotene.

Macro and micronutrients are represented by calcium, magnesium, manganese, nickel, boron, titanium and iron. This quince contains starch, fiber, saccharides, saturated fatty acids, pectin, phenolic compounds, essential oils.

The fruits of Japanese quince are widely used in folk medicine, but they have certain contraindications.

Chinese quince

Chinese quince also has a low calorie content: 50 kcal per 100 g of fruit.

It includes phosphorus, calcium, potassium, copper, as well as a very large percentage of iron.Vitamins A, C, E, group B, organic acids, pectin, dietary fiber, tannins, starch, mucus, saccharides supplement the list of useful components of Chinese quince.

This healthy fruit has found application in traditional medicine and culinary Southeast Asia.

Useful properties of quince

General benefit

All types of quince have general strengthening properties. Under its influence, the body's defenses increase, stress resistance increases.

Fruits have a bactericidal and anti-inflammatory effect. With regular intake of them, inflammatory processes in the body are reduced, pathogenic bacteria and viruses die. Therefore, the use of quince is recommended during the epidemic of acute respiratory infections and influenza. Quince also inhibits some parasites, relieves intoxication in case of poisoning. In mountainous regions, decoction and juice of fresh quince have long been used to treat diseases of the ear, throat, nose, and eye inflammations. Fresh quince can be used as a slight antipyretic.

Dietary fiber absorbs excess water, cleanses the intestinal wall, enhances its peristalsis. The outflow of bile is normalized, the level of cholesterol in the blood is reduced. Boiled fruit puree is prescribed for liver diseases, as well as an antiemetic. Pulp tannins help in the treatment of gastrointestinal disorders, stop diarrhea.

The mucus of the seminal chambers, on the contrary, acts on the intestines as a mild laxative, allowing treatment of constipation. The enveloping property of mucus has been widely used in the treatment of periodontal disease, colitis, gastric ulcer and duodenal ulcer. Mucous infusion helps protect the digestive tract from the irritating effects of various drugs. It has an expectorant property and is used for bronchitis to treat cough. You can use it externally - for the healing of minor skin lesions and burns.

Fresh or steamed quince is used to stabilize the pancreas, respiratory and digestive systems, for the prevention of acute respiratory infections and cardiovascular diseases.

An important property of quince is the ability to lower blood pressure. Fresh quince acts as a light diuretic, which allows you to reduce the burden on the kidneys, heart and blood vessels, reduce swelling.

Potassium together with vitamin C enhances the protective functions of the body, and in combination with calcium and pectin protects cells from the penetration of toxins and radionuclides. A large amount of iron in the fruit helps fight anemia. Quince syrup is recommended to drink with anemia.

Polyphenols, acting as antioxidants, fight free radicals in the body and slow down its aging. The risk of stroke, heart disease and malignant tumors is prevented.

A decoction of pulp increases appetite, and a decoction of seeds is used to stop hemoptysis. Cracks in the anus and hemorrhoids are successfully treated with hot compresses with quince juice. Fresh juice is used to treat nipple cracks in nursing mothers.

Japanese quince, due to the large amount of iron and pectins, is used to cleanse the intestines from toxic substances. Its fruits lower blood sugar. Vitamins help restore strength in chronic fatigue and after a serious illness.

Chinese quince is famous for its very high levels of ascorbic acid, iron and organic acids. Eating this fruit allows you to regulate the activity of the brain and nervous system, reduce anxiety syndrome, improve sleep and memory.

For women

1. The presence of antioxidants helps to cope with stress and strengthen immunity, including with PMS, to positively affect the well-being and mood of women of any age. Anxiety and irritability are reduced, the overall tone is increased, since the product is rich in phosphorus, calcium and potassium, which are involved in strengthening bone and muscle tissues, nervous, respiratory and cardiovascular systems.This allows cells to function naturally, preserving beauty and health.
2. Quince also helps those who want to find a slim figure. Fiber in its composition not only normalizes digestion, but also, swelling, creates an additional feeling of satiety, distracting from overeating. Thus, women who regularly consume quince lose weight.
3. Regular use of decoction from the pulp of fruits helps with uterine bleeding, reduces their profusion and duration. During menopause, this amazing fruit will also provide significant support, participating in the regulation of blood formation and the normalization of the work of all organs and systems.

Women are strongly encouraged to include quince in their diet. Very useful tea brewed with quince slices, as well as mashed potatoes or preserves.

For men

1. Vitamin A strengthens the walls of blood vessels, normalizes heart rate and stable blood circulation, is involved in the prevention of oncology.
2. Vitamin PP is indispensable in protein metabolism, regulates muscle growth, slows down the absorption of glucose, and prevents thrombosis. This is especially true for heavy physical exertion and sports. A significant amount of iron in the composition of the fruit contributes to blood formation.
3. Vitamin C is involved in the general process of metabolism, in the breakdown of adipose tissue cells, increased stress resistance, positively affects potency and libido. In ancient times, folk healers recommended quince to families who have problems conceiving and having children, not only for men but also for women.
4. A decoction of quince seeds has an antiseptic effect on the skin, relieves irritation and inflammation. Therefore, since ancient times, it has been used as an aftershave.

During pregnancy

In pregnancy, quince is recommended for all women in the absence of individual intolerance. And this is not surprising: in the fruits of quince there is almost the whole complex of vitamins and microelements, which must be replenished for the expectant mother so that her baby can develop normally. Magnesium, calcium, potassium, phosphorus, iron - these and other trace elements are required in increased quantities, because it is from them that a new small organism is formed.

Decoctions and mashed fruit can be a real salvation at the initial stage of pregnancy - the antiemetic effect of quince effectively helps with early toxicosis.

When breastfeeding

During lactation, despite all the benefits of quince, it is better for a new mother to temporarily abandon her in the first three months. By that time, the child’s digestion is relatively stable, and mom will be able to include new products on the menu without damage.

You need to start with one spoon of boiled mashed quince. Be sure to observe the child’s reaction to new foods. If there is no tendency to constipation and nothing changes in daily digestion, then you can continue to introduce quince into the diet on a regular basis, gradually increasing the dose. However, a nursing mother should not abuse the fruit - this can lead to constipation in both the child and herself. It is best to feast on quince once every two weeks.

For kids

It is possible to introduce quince into the child’s immediate diet no earlier than 11-12 months, and only in boiled or stewed form. In this case, all vitamins and minerals are stored in full (except for vitamin C, which is destroyed by heat treatment). Quince is considered a low-allergenic product, nevertheless, it is necessary to carefully monitor the condition of the child at the beginning of feeding. At the first sign of an allergy, the fruit should be ruled out.

You need to start complementary foods with 0.5 teaspoon of mashed potatoes, gradually increasing the amount of product at one time and bringing it to 50 g per day.

You can mix quince puree with porridge or kefir, if the child eats a new dish poorly. To give quince too often is not worth it, enough two or three times a week.

A baby can start quince in its raw form no earlier than one and a half years.By that time, the exotic fruit will no longer have such a pronounced fixing effect.

It must be remembered that quinces require thorough washing, and sometimes cleaning. If the villi from the surface of the fetus get into the baby's throat, they can cause flushing and dry cough.

When losing weight

Quince contains little glucose, especially in Japanese and Chinese. Due to this, the fruits have a low glycemic index: only 35 units. This allows you to fearlessly use them for people with high blood sugar, as well as those who seek to lose extra pounds.

Quince is an excellent dietary product. A serving of baked quince can be a substitute for the main meal for lunch or dinner. You can spend a quince fasting day. In between meals, it is useful to drink a glass of decoction from the core of the fruit, which enhances metabolism and helps to quickly cleanse the intestines.

Dietary fiber absorbs and binds excess fluid, and then remove it from the body. In the fruits there are no fats and cholesterol that would be stored in the body "in reserve".

Quince leaves contain tartronic acid, which is responsible for the processing of carbohydrates, so leaf tea is very useful for those who are overweight.

What are useful quince leaves

Quince leaves are no less useful than fruits. You can collect them from the appearance on the branches to the beginning of leaf fall, until the leaf blades have lost their green color. Leaves are rich in potassium, phosphorus, calcium, iron. They contain vitamins C, E, P and group B (B1, B2, B5, B6), carotene, tannins, pectin, glucose and organic acids - citric, malic, tartronic.

Leaves are used both fresh and dried. Dry leaves can retain beneficial properties for up to two years. The powder of them can be added to various dishes, thereby enriching them not only with vitamins and minerals, but also improving the taste.

The infusion of quince leaves stops attacks of bronchial asthma and cough with bronchitis, treats stomatitis and minor inflammation of the oral cavity. As a rinse, they are used for sore throat. When taking the infusion, the blood sugar decreases.

Fresh crushed leaves, decoctions and infusions have a hemostatic property and can be used for skin injuries and cuts, including deep ones.

Is leaf tea good for you?

Quince leaves also have many useful substances. They are often included in herbal teas and medicinal fees. Such fees help not only saturate the body with the necessary trace elements, but also treat a number of diseases.

Tea helps with diseases of the liver, kidneys, urinary system, pancreas. It will be useful for digestive disorders, flatulence, colitis, poisoning.

Quince tea helps with anemia by presenting an alternative to synthetic iron preparations. It can be used by people of all ages, even children and pregnant women (under the supervision of a doctor). Regular consumption of such tea lowers blood pressure.

The benefits of dried quince

Dried quince fruits retain almost all the properties of fresh. You can use them both in natural ground form, and as compotes, decoctions or candied fruits.

A large number of trace elements and vitamins in the fruit allows you to maintain the body in good shape all year round. Dried quince fruits can be used similarly fresh for the complex treatment of various diseases.

Quince is a part of dry compote mixtures. Sometimes dry fruits are chopped and added as seasoning to various, including meat, dishes. Dried quince can be used for stewing, baking, as a filling for pies, previously soaked in water for several hours.

Traditional medicine recipes with quince

Seed infusion

It is important to remember: quince seeds contain a small amount of amygdalin glycoside, which in the intestine breaks down to hydrocyanic acid. Therefore, the seeds need to be brewed only in general, not fragmented and do not exceed the indicated dosage.

Pour 10 g of whole quince seeds into a glass of boiling water.Insist 3-4 hours. Cooled infusion take 3 times a day for 1 tablespoon. It helps to cope with dry cough and sore throat, colitis, and is also suitable as a soothing face lotion.

Infusion of fruit pulp

Finely chop the medium quince and place in 1 cup of boiling water. Insist 30-40 minutes before cooling. Take 1 tablespoon 3-4 times a day. The infusion is useful for angina, bronchitis, anemia, hypovitaminosis, and hypertension. You can drink it instead of tea, immediately in a glass.

Quince core infusion

Pour a core of 2-3 fruits into a glass of boiling water and leave for 3-4 hours. The resulting mucous solution is taken up to 4 times a day for 2 tablespoons. The tool effectively restores impaired bowel function and helps in getting rid of dysbiosis.

Decoction of fruit pulp

Finely chop 2 medium-sized quince fruits and pour 750 ml of boiling water, then bring to a boil. Cook for 10 minutes over low heat, then insist for 2-3 hours under the lid until completely cooled. Take 0.5 cups once a day. Such a decoction will help to cope with edema and digestive upset.

Quince syrup

Cut 1 kg of fruit into slices and cook in 1 liter of boiling water for 15 minutes. Then remove the fruits, and add 0.5 kg of sugar to the broth, then boil until slightly thickened. Syrup gives a restorative effect in the spring and winter. Take 3-4 times a day for 2-3 tablespoons, it is possible with tea.

Vitamin and Mineral Syrup

Such a syrup will be useful for anemia. Grate 2-3 quince fruits and boil until soft. Strain the broth, squeeze the boiled quince, add the juice to the broth. Continue to boil the syrup over low heat until thickened. Take 1 teaspoon (due to high concentration) 3 times a day.

Quince tea

Quince slices can be added to a cup of tea instead of lemon. Quince, especially Japanese, will enrich the drink with excellent taste and useful trace elements. Such tea is very useful for women on critical days, with menopause, as well as with stress, fatigue, anxiety.

Leaf infusion

1 tablespoon of chopped quince leaves pour 1 liter of boiling water and let it brew for 2-3 hours. Drink 2-3 tablespoons before meals. This infusion will relieve acute pain in the stomach and intestines, as well as stop asthma attacks. Outwardly, the infusion is added to the bath water to reduce sweating of the legs. It is also suitable for rinsing hair.

Quince in cosmetology

From ripe fruits, useful masks and lotions for skin of various types are obtained. Such products help gently cleanse oily skin and narrow pores.

If you add various fats, egg yolks, starch to quince, you can get masks for dry and normal skin. They must be applied to the face for 15-20 minutes, then rinse with warm water.

Fresh quince juice is used to bleach freckles. The mucus from the seed chambers exhibits anti-inflammatory properties and allows the treatment of minor inflammations and acne on the face.

Mucous broth also helps with seborrhea of ​​the scalp and dandruff. An infusion of leaves tones the skin and slightly dyes hair, hiding gray hair.

For face

1. You can wipe a clean face with a fresh quince slice. Such a massage will, firstly, tone the skin, and secondly, saturate it with nutrients from quince juice. You can apply a mask of finely grated fresh quince to your face.
2. For oily skin, quince lotion is suitable. Slices of fruit pour flush warm boiled water and insist 4-5 hours. Then drain the infusion and add 10 ml of vodka for every 100 g of liquid. Such a lotion dries and tones the skin of the face, they can replace morning wash. A good effect is given by a mask of finely grated quince and egg white mixed in equal parts.
3. A lotion of equal parts of fresh quince juice, alcohol and glycerin is perfect for aging, sagging skin. You can prepare a lotion from the peel of two fruits, infused for two weeks in a 20% alcohol solution, mixing the resulting infusion in equal amounts with pink water.An effective mask of 1 tablespoon of quince juice, one yolk and 1 tablespoon of olive oil.
4. For dry skin, a mask of grated quince, egg yolk and cream, mixed in equal parts, is best suited. A mask of 1 teaspoon of honey, 1 tablespoon of butter, 1 tablespoon of grated quince and one egg yolk has worked well.

For hair

Regular inclusion of quince in the diet helps make hair noticeably healthier. We remember that the composition of the fruits includes iron, zinc and copper, which are involved in blood formation processes. Increasing the production of red blood cells, the body enriches with nutrients and oxygen, including hair follicles. Hair becomes stronger, firmer and shinier.

1. To get rid of dandruff and seborrhea, the core of 3-4 quince fruits must be poured with warm water, brought to a boil over low heat and cool. Apply the resulting mucous infusion to oily hair and scalp, leave to dry completely, then rinse with warm water.
2. Infusion of leaves allows you to tone the scalp and keep your hair healthy and clean for a long time. In addition, the infusion of quince leaves is able to gently stain gray and blond hair in darker colors. The stronger the concentration of the infusion, the more intensely the lokans will stain.

Harm and contraindications

1. Individual intolerance is the main contraindication. Sometimes in some people (albeit extremely rare) quince can provoke an allergic reaction. In these cases, the use of fruit should be discarded.
2. Quince is also prohibited in people suffering from pleurisy, enterocolitis, chronic constipation.
3. With caution, you should eat a sunny fruit for those who have inflammatory processes or ulcers of the digestive tract, as well as a high rate of blood coagulation. With special care, you need to eat quince during lactation.
4. Fresh fruits can sometimes cause laryngeal irritation, coughing, sore throat, especially if integumentary fluff enters the esophagus. This is especially true for Japanese quinces. Astringent components can reduce the performance of the vocal cords, so quince should not be eaten before public speaking.
5. Quince seeds should not be eaten. Like all rosaceae, its bones contain amygdalin cyanide, which in the intestine breaks down to hydrocyanic acid and can cause poisoning. For the same reason, quince seeds should not be crushed and kneaded before preparing infusions and decoctions.

How to choose and store quince

Quince is one of the latest fruits and appears on shelves only in late autumn and winter.

Its fruits are very tender and do not tolerate any damage. Even from a simple strike, the quince begins to deteriorate almost immediately and quickly becomes unusable. Therefore, it is best to transport and store the fruits in individual packaging, for example, wrapping each with a layer of paper or polyethylene.

Quince is best preserved at temperatures from 0 to 1 ° C. To do this, the bottom drawer in the refrigerator or a cool pantry is suitable.

It is believed that quince is well adjacent to apples in storage. But it is better to keep it away from pears, since they accelerate the ripening of quince.

When to collect

Early varieties begin to ripen by the beginning of September, they can immediately be eaten. Later varieties are harvested in October. In Central Asia, where warm days are much longer, quinces are harvested in November.

The main rule of collecting quince is to allow it to remain on the branches as long as possible. When the fruits begin to come off and fall, it means it's time to harvest. But what if frosts come, and the late quince still sits firmly on the branches and also has green spots on its sides? Definitely collect.

Such fruits, having reached only technical maturity, will still lie in a cool dark place from 20 to 40 days until complete ripening.

How to determine ripeness

When choosing fruits, one should be guided by the following three criteria:

1. Colour. Fully ripe fruits have a bright golden yellow color.If the skin has pale, and even more greenish spots, then this indicates immaturity.
2. Density. Even ripe quinces are usually quite dense. But it should not have the density of marble. A live elastic fruit should be felt in the hands, this will be evidence of its ripeness.
3. The aroma. Ripe quince emits an incomparable delicate smell. But if the fruit has not yet ripened, then it will not smell.

The most important thing is that there should not be any damage or traces of shock on the surface of the fruit, then it will be able to lie in storage for a rather long time.

Is it possible to freeze

Quince is great for freezing. After defrosting, it retains all the beneficial qualities.

To freeze quince, it must be thoroughly rinsed, cleaned from the integument, divided into quarters and cut out the core. Next, cut the fruit into plates or cubes, put it in a plastic bag and place in the freezer. You can put the sliced ​​quince on a board or a large dish in one layer and freeze it, and then transfer it frozen in a bag and place in the cold.

Quince can be thawed in air at room temperature or in the microwave.

How to dry

Quince is dried in a special drying oven or oven. You can also use a microwave or air grill. Drying in the sun is usually not used for it because of the late maturity. You can dry in the air in a warm room or on the balcony, spreading fruit slices in one layer.

Quince has a very dense pulp and if dried in the usual way, such as apples or pears, without preliminary processing, the dried slices will be very brittle and practically tasteless. The quince thus dried is suitable for the preparation of compotes or savory dishes.

To get a better dry product, quince slices are pre-boiled in a weak sugar syrup or blanched. After that, put in a colander to stack excess syrup, and then lay out in a single layer in a well-ventilated area or on sheets in the oven. A real delicacy of dried quince is candied amber.

What can be prepared from quince: recipes

Jam

Required Products:

• 1 kg quince without a core;
• 1 kg of sugar;
• 0.5 l of water (add 250 ml of water for each next kg of quince).

On request: 100 g of walnuts, 1 teaspoon of citric acid (or 1 lemon), vanillin.

Rinse the quince, clear of the integumentary fluff, free from the core and cut into the same small pieces.

Boil syrup from water and sugar. Dip quince slices in boiling syrup and cook for 15–20 minutes. Add citric acid or chopped lemon. Then cook over low heat until cooked. Readiness is determined by a drop of syrup, which should not spread on a plate.

Juice

There are two ways to prepare quince juice: cold and hot.

With the cold method, the quince washed and cleaned from fluff should be finely grated and squeezed juice by pressing.

In the hot method, pour the prepared quince slices with a small amount of water and steam until soft. Rub steamed fruits through a sieve or cheesecloth along with a decoction. Get juice with pulp. The remaining cake can be used for jam or pastille.

Squeezed juice can be consumed both fresh and canned.

Compote

In a compote quince can act as a “solo”, and in combination with other fruits.

For 3.5 liters of water you will need:

• 1 kg of quince;
• 1.5 cups of sugar;
• 0.5 teaspoon of citric acid or half 1 lemon.

Boil water, dissolve sugar in it and add quince (optionally, along with other fruits). Cook for 15–20 minutes, then add citric acid or lemon juice. You can put in the compote the squeezed remainder of lemon and zest in the compote (after which it will be necessary to remove it so as not to add bitterness to the syrup). Cook for another 5 minutes, then remove the pan from the heat and cool. You can drink compote both warm and chilled.

You can preserve it for the winter. To do this, hot compote must be distributed over sterilized banks and rolled up. Then put on the lids and wrap until cool.

Marmalade

Quince contains pectin, which makes it possible to prepare excellent marmalade from it.Need such products:

• 1.3 kg of sugar;
• 1.5 kg of quince;
• 1 medium lemon.

For 20 minutes after boiling, cook quince cores, pour them with water just below the surface, then cool. During cooking, part of the liquid will evaporate and a jelly broth will remain.

Cut quince and pitted lemon into small slices, put in a pan and pour evenly with water. Bring to a boil under the lid. Cook for 20-30 minutes over medium heat, then drain the broth. It can be used for compote.

Beat the quince pulp with lemon with a blender until smooth (the quince should be soft), then wipe the mashed potatoes through a sieve. Add a decoction of the fruit cores and beat again, then pour in sugar and mix.

Bring to a boil over low heat, stirring continuously with a wooden spatula. When the mixture begins to boil, reposition the pan in a hot oven (180-200 ° C). Next, boil the marmalade for 3-4 hours, stirring every 10 minutes. Marmalade will decrease in volume by a third or even half and will begin to easily separate from the walls of the dishes.

Arrange the finished marmalade in tins or flatten on a greased baking sheet and let it dry. This process can take from several hours to a week, depending on the variety of quince and the degree of boiling. Remove the dried marmalade from the molds or chop, then sprinkle with powdered sugar.

Candied fruit

Ingredients:

• 1 kg of sugar;
• 1 kg of quince;
• 1 g of citric acid or ½ lemon;
• 0.5 l of water;
• powdered sugar.

Quince quince peel and core, leave, pour cold water. Put the cores and peel in boiling water and cook for 20 minutes. Remove the cleaning from the broth, and then boil in it for 20 minutes a quarter of the quince. Then take out the quince, let it cool slightly and cut into small identical pieces.

Dissolve half the sugar in the broth. Put quince slices in boiling syrup and cook for 5 minutes. Then remove from heat and let stand for 5 hours to a day. Then add the remaining sugar, bring to a boil and cook again for 5 minutes. Again, let it brew from 5 hours to a day. Repeat this procedure at least four times. Pieces of quince will acquire a golden orange hue. At the last cooking, add citric acid or lemon juice to the syrup.

Remove the quince from the syrup on a sieve to make the liquid liquid, then put them on a plate and dry them for several days in a dry, warm room, turning them over to dry evenly. Before the end of the drying, roll candied fruit in icing sugar and finally dry. Store in a dry glass jar under the lid.

The remaining syrup can be preserved for the winter, or used to make fruit drinks.

Sauce

Products:

• 1 glass of water;
• 3 large quinces;
• 1 teaspoon of lemon juice;
• 0.5 teaspoon coriander;
• 1 teaspoon of paprika;
• 1/3 teaspoon black pepper;
• 1 bay leaf.

Wash the quinces, clean them from the pile, remove the core. Cut into slices, put in a saucepan, add water, lemon juice and bay leaf. Simmer over medium heat for 25-30 minutes, then remove the bay leaf. Without draining the liquid, beat quince with a blender in mashed potatoes, add all the spices, bring to a boil again, then cool. This sauce is served with meat dishes.

The sauce can be prepared for future use and frozen in small tins. You can add to these ingredients 1.5 tablespoons of 9% vinegar and roll the sauce for the winter in sterilized jars.

Baked quince

Quince can be baked in various ways: whole fruit, halves, rings, slices. You can add different fillings: honey, sugar, berries, nuts, raisins, cinnamon, ginger, cottage cheese, butter. If you have high blood sugar, you can bake quince without additives or with a sweetener.

If honey is used as a sweetener, then it is better to bake quince with the whole fruit, covering it with a “lid” and removing the core to prevent severe overheating. With strong heating, honey loses its beneficial properties and becomes harmful. You can, for example, mix honey with nuts, berries or raisins, fill this cavity with a filling in a whole quince and cover with a “lid”. If the fruit is baked in slices, it is best to use sugar.Halves of quince are very tasty, if before baking grease them with butter and sprinkle with sugar.

Quince should be baked at a temperature of 180-200 ° C. If you use foil when baking, the dish will turn out more juicy. Served baked dessert can be both hot and cold.

Pickled quince

Products:

• 1 liter of water;
• 1 kg of quince;
• 200 g of sugar;
• 6–7 clove buds;
• 1 teaspoon of cinnamon;
• 100 ml of 9% vinegar.

You can add salt, garlic, hot or black pepper to the marinade. Then the taste of pickled quince will be more spicy and spicy.

Bring the water to a boil, immerse in it peeled and sliced ​​quince, cook for 8-10 minutes. Put spices in sterilized jars and lay quince slices on top. Add sugar to the quince broth (salt if desired), bring to a boil and pour vinegar. Pour the cans with boiling marinade, roll up and place under a warm shelter until it cools. Pickled quince is a great addition to meat and vegetable dishes.

How to eat quince

Raw quince is not to everyone's taste because of its astringency and hardness. But there are not very tart and even sweet varieties that can be eaten fresh. In addition, there is almost no integument on them. If quince is very pubescent, then it must not only be thoroughly washed before use, but also cleaned. Fresh quince is best eaten chopped into small segments.

You can drink fresh juice squeezed from quince. It is useful for iron deficiency anemia. If quince is too tart and astringent, then you can pre-clean and steam the fruits and prepare the juice with pulp.

Very tasty quince puree from boiled until soft and mashed fruits. You can grind them in a blender, cook marmalade, jelly, compote, jam, bake the fruits in the oven.

Quince is an excellent seasoning for meat dishes. Sauces, gravy are prepared from it, stewed with meat. Surprisingly delicious turns out to be pilaf with quince, which is added just before laying the rice.

During heat treatment, quince loses its astringency, its taste becomes softer and sweeter.

How much can you eat per day

There is no limit on the amount of quince eaten per day. It is worth remembering only that the absorption of fruit in large quantities can lead to constipation. Therefore, it is better to consume no more than 2-3 fruits a day.

Can I eat at night

At night it’s better not to eat anything. Eat, including quince, should be no later than three hours before bedtime. However, there are no prohibitions on the use of quince for dinner. On the contrary, this fruit will bring many benefits if you include it in the evening diet. During sleep, under the action of quince components, blood formation increases, hemoglobin level rises, blood vessels are cleaned. Mild diuretic properties allow you to flush toxins from the body.

Is it possible to eat decorative quince

Decorative quince usually means henomeles - Japanese quince, the fruits of which are not only edible, but also very useful. Unlike ordinary quince, which can sometimes be eaten raw, the fruits of fresh henomeles are very dense, tart, sour, astringent in their mouth and throat. However, after heat treatment, especially with the addition of sugar, honey and spices, their taste improves markedly.

Is it possible to give quince to animals

Quince fruits and leaves are a valuable source of minerals and vitamins. Therefore, they can be added to feed for farm animals and even for dogs and cats, but only in minimal quantities. Overdosing can cause allergic reactions and vomiting in animals. It is best to mix dry powder from fruits or leaves into the feed.

Interesting facts about quince

1. Quince has been known to people since time immemorial. The Caucasus is considered her homeland. However, it was widespread in the Mediterranean. Among the coastal inhabitants, it symbolized fertility, love and marriage. The fruit was served even on the royal tables as a sign of greatness.
2. The ancient Greeks considered quince sacred.The bride freshened her breath with fruit before entering the marriage tent. Quinces were laid out in houses to give them freshness and warmth. The famous "apple of discord", which quarreled the three Greek goddesses Hera, Aphrodite and Athena, according to legend, was not an apple at all, but the golden fruit of quince. The golden "Hesperides" also undoubtedly were quinces, since the ancient world did not know apples yet. There is a hypothesis that quince was also a fruit from the tree of the knowledge of good and evil, with which Eve seduced Adam. Quince images were found in mosaic murals among the ruins of Pompeii.
3. Quince tree loves a warm, humid climate, but it can easily tolerate both long droughts and floods, it lives and bears fruit up to 50 years. Wild varieties are more hardy, but give fewer fruits, inferior in taste and size to breeding. Today, varieties zoned to more northern conditions and having better taste and appearance of fruits are bred.
4. Quince seedlings are used as rootstock for pear branches.
5. Quince grown in Central Asia is considered the most delicious. Quince is considered the most common fruit in Turkey.
6. Quince is a great marmalade. The term marmalade itself originates from the Portuguese "marmelo" and means quince. Candies, marshmallows, jam, jams are also prepared from golden fruits, used in winemaking and as a seasoning for meat.
7. In decorative floriculture, quince is considered one of the best plants for creating bonsai. In gardening, Japanese quince is used to create hedges. The hedgerow is always graceful: in the spring it is strewn with red or pink flowers, and in the fall - medium-sized bright yellow fruits with a sour astringent taste and a light lemon aroma.

Quince photo