Tart and sour with a rich interior, quince is a fruit that is eaten as an addition to tea and in the form of juice, jam, jelly or tincture. It is sometimes used to diversify the taste of cakes or meat marinades. It brings a lot of beneficial properties to our everyday life.
It contains deposits of iron, magnesium, potassium, copper, sulfur and calcium, as well as folic and pantothenic acids, vitamins A, B1, B2, B5, B6, C and PP as well as pectin and tannins.
Health-promoting properties of quince
Although the ancient Greeks considered quince an effective aphrodisiac, we most often value it for its more mundane properties.
- Consuming quince preserves has a positive effect on our immunity, in addition, it supports the fight against colds or flu.
- In the prevention of cancer, pectins in raw quince fruits have gained recognition, which allow you to get rid of toxins and heavy metals from the body.
- Quince has a beneficial effect on the circulatory system of people exposed to the negative consequences of cholesterol, as it lowers its level.
- In addition, quince neutralizes blood sugar levels.
- In poor eaters, three portions a day of a mixed teaspoon of quince juice with bee honey help to improve the appetite.
- Extracts obtained from seeds rich in amygdalin nitriloside have a laxative effect.
- In addition, seed extracts are sometimes used in the form of compresses to soothe dermatitis or blepharitis, as well as being suitable for rinsing the mouth and throat.
Quince culinary
- Quince jam for use in the course of infections, flu and cough, is made on the basis of quince fried in sugar and honey syrup. When the fruit becomes soft, season with a few drops of rum, fill the jars with it, and then pasteurize it.
- Quince without seeds, cut into slices, then sprinkled with a layer of sugar and left in a jar will work as an addition to tea. Shake the jar after screwing it on. Due to the richness of vitamin C, it is worth drinking quince prepared in this way with tea during the period of the highest incidence of flu and colds.
- After removing the seed nests, we can crush a kilogram of quince using a blender, put it into a large container, in which we fill the fruit with 1,2 kg of sugar. Several times a day, until the juice is released by the fruit and the sugar is dissolved (i.e. after about a week), mix it, then cover it with a cloth so that no insects can get inside. After decanting the juice through gauze, pour the juice into bottles.