Quince: benefits and harms to the body

The history of the appearance of quince in nutrition

Quince is a tree that bears fruits similar to pears or apples. A fragrant aroma emanates from a ripe quince. Perhaps this is one of the reasons why the quince in the Mediterranean was considered a symbol of fertility and the goddess of love, Venus. Quince was even used to declare love – lovers gave fruits to their chosen ones.

This fruit has been cultivated for over 4000 years. Quince grows wild in Our Country mainly in the east of the country. It is cultivated in the Caucasus, in the Crimea and Moldova, in Central Asia. 

When cooked, this fruit releases a lot of pectin, which gels the solution to a thick state. Thanks to this property, the Portuguese called the quince “marmelo”, from which the word “marmalade” came from.

The benefits of quince

Quince fruits contain a lot of pectin compounds and tannins, which give it a peculiar taste. Also in the pulp is a high concentration of sugars: fructose, glucose; potassium, iron, calcium, phosphorus and copper. 

Since ancient times, quince was considered a special medicinal plant, and a decoction of the fruit was used to treat diseases of the stomach and intestines. Astringents in quince help with diarrhea and vomiting. With inflammation of the mucous membranes of the gastrointestinal tract, pectin envelops the tissues and accelerates their healing. 

The mucous decoction of quince seeds has hemostatic properties, so it was used for uterine bleeding and to stop hemoptysis. 

The antiseptic properties of quince help in the treatment of cracks, inflammatory diseases of the throat and skin. 

Quince contains many vitamins and microelements, so its presence in the diet has a positive effect on human health. The iron content in quince is higher than in most fruits, but it should be remembered that this trace element from plant foods is absorbed in a minimal amount, – says endocrinologist Inga Alikhanyan. 

The composition and calorie content of quince

Harm quince

The danger of quince lies in the toxicity of its fresh seeds. Therefore, when eating raw fruits, the seed box should be removed. Amygdalin in the seeds gives quince the smell of bitter almonds and is dangerous to health.

With insufficient cleansing of fluff from the surface of the fetus, irritation of the vocal cords and larynx occurs, which leads to coughing.

Due to its strong astringent and fixing effect, quince can worsen the condition of a person prone to constipation, as well as cause intestinal spasms in patients with colitis and ulcers.

The use of quince in medicine

In medicine, a decoction of quince seeds is used to stop bleeding and as an enveloping agent that reduces diarrhea and vomiting. The antiseptic properties of quince help relieve sore throats with gargles. There are cases when quince relieved an attack of bronchial asthma and shortness of breath in bronchitis.

In dentistry, mucous decoctions of quince are used as therapeutic applications for inflammation of the gums.

Due to the high content of iron in quince, the fruit is useful for people with anemia as an additional remedy in the treatment of iron deficiency anemia.

A decoction of quince fruits has a strong diuretic effect, which is indicated for edema. In cosmetology, quince is used to soften the skin and relieve inflammation.

The use of quince in cooking

Raw quince is rarely eaten, its sour and astringent taste few people like. But the aroma will enrich the taste of tea if you put a couple of fresh slices there. Raw seeds must be removed. Cooking makes the bones safe. The skin is always removed entirely or at least the fluff is removed. 

Usually, the fruits are turned into a variety of jams, preserves, ice cream. But quince is tasty not only in sweet dishes – it gives a piquant flavor to meat and vegetables, sour sauces. 

quince jam

Let’s prepare a healthy sweet and sour treat for the winter. Such jam can be smeared on bread, added to pies as a filling.

Wash the fruits, peel, cut and remove the seeds. Finely chop the quince and place in a pot of water. Cook until tender, about 20 minutes, over medium heat, checking the pieces – cooking times can vary greatly. As soon as the quince becomes soft, mash the fruits with a crush in mashed potatoes and add sugar and citric acid. Mix everything thoroughly and add more water if necessary. Then boil over low heat for at least 15 minutes and close in sterile glass jars. Keep refrigerated. 

Meat with quince in pots

Quince makes meat soft and fragrant. You can use any – beef, pork, poultry

Wash the quince, peel the fluff from the peel, cut into slices, while removing the seed box. Heat vegetable oil in a frying pan and lay out the quince slices. Fry over high heat until a crust forms on top. So that the fruits do not let the juice in and do not stew, you should fry it in parts. Inside the pieces remain raw – they need to be salted and peppered. 

In the meantime, divide the meat into pieces and quickly fry in the oil left over from the quince. Do not bring to readiness, after the formation of a crust, transfer to portioned pots, add onion in half rings, salt and pepper. Lightly add water and cover with a lid. 

Bake in the oven, heated to 200 degrees, until the meat is almost ready. Then add quince and simmer for another 20 minutes. 

How to choose and store quince

Quince appears late in the market, as one of the last fruits of the season. At the same time, the fruits are well stored and, subject to all conditions, can lie until spring – although the content of vitamins in quince decreases slightly every month. 

The most ripe fruits are yellow and not too hard, have a strong pleasant aroma. Green quince is often unripe, although it can be kept warm and will “come” to a ripe state. 

During storage, you need to quickly process all the fruits with the slightest damage, scratches and dents – such fruits will not lie for a long time. 

Quince is stored in the refrigerator in a paper bag for up to 4 months. The paper will absorb excess moisture – raw fruits quickly deteriorate.