the norm

Quince is a small tree or shrub with large yellow fruits that beckons passers-by with a sweet-tart smell from late summer to mid-autumn. The Latin name of the plant Cydonia comes from the name of the city of Cydon, located on the island of Crete, where it was widely cultivated in the first millennium BC. Interestingly, at that time, King Charlemagne ordered to plant bushes with lemon fruits throughout France.

What is quince?

The fruit of a tree of the Rosaceae family is a close relative of apples and pears. A distinctive feature of the fruit is that it is almost impossible to eat it fresh. It has a tart taste and is too viscous, because of this it can disrupt digestion, so it is recommended to eat lemon fruits of an exotic tree only in boiled, baked or canned form.

It is curious that the word “marmalade” comes from the Portuguese name for quince – “marmelo”.

Historical background

Quince fruit has been identified with the symbol of love and fertility since ancient Greece. According to legend, the lemon fruit, radiating a marvelous aroma, was presented by Paris to Aphrodite. Since then, it has been called the “golden apple” or the “apple of discord.” In medieval Europe, giving this fruit meant confessing one’s feelings.

Initially, quince, along with mountain ash, pear and apples, belonged to the genus Pear. However, there were many differences between these fruits, which forced scientists to separate the fruit into a separate genus Japanese pear. It included the following types of quince: Chinese, evergreen, chaenomeles. Despite a number of common features (tough flesh, a large number of seeds, a specific strong aroma, a stony structure), the plants had numerous differences.

In 1822, each species of quince was separated into a separate monotypic genus: Japanese (quince) – Henomeles, Chinese – Pseudocidonia, evergreen – Quince.

Archaeologists have established that the tree that gives the “golden apples” is one of the oldest “tamed” plants. It has been established that the first cultivated plantings of quince appeared in Asia four thousand years ago. Since then, the fame of the fragrant fruit has spread to other continents and countries. Today quince is cultivated in forty countries of the globe.

The areas allocated for landing quince:

• Turkey – 9800 hectare;
• Uzbekistan – 7000 hectare;
• Argentina – 3200 hectare;
• Azerbaijan – 3100 hectare;
• Serbia – 2200 hectare;
• Algeria – 1800 hectare;
• Spain – 1400 hectare;
• Russia – 1000 hectare.

In addition, fruit-bearing trees can be found in northern Iran, Latvia, Belarus, Crimea.

The quince growing area is limited by average annual temperatures of +8 – 9 degrees Celsius, the absolute minimum is -15 degrees.

General characteristics

The height of an adult fruit tree reaches five meters. Quince leaves are similar to apple leaves, inflorescences are large white or pink. The fruits, depending on the variety, are spherical or pear-shaped and yellow, light lemon or dark yellow in color. The size of the fruit resembles a large apple. The peel of quince is covered with small villi, the pulp is low-juicy, astringent, sweetish, fragrant and very hard. The seeds are reddish-brown with a mucilaginous shell on the outside, contain a poisonous substance (amygdalin), which gives the fruit the smell of bitter almonds.

The value of quince fruits is determined by the significant content of a complex of vitamins, monosaccharides, and biologically active substances. They have healing properties, help with eye diseases, sclerosis, hypertension, tonsillitis, soften the skin, have a powerful anti-inflammatory, tonic, antiseptic effect. ^[1].

The ripening time of fragrant fruits is September-October.

Today fruit is used in:

• food industry (for the manufacture of jam, marmalade, jam, candied fruit, meat dishes sauce);
• medicine (as an antibacterial, diuretic, antiulcer agent) ^[2];
• cosmetology (for cleansing oily skin, improving complexion, strengthening hair).

Common varieties

The scientific classification of the fragrant tree of the Rose family has changed with the improvement of taxonomy and the development of botany. According to modern data, the Quince genus is monotypic, consisting of a single representative of the common quince (oblong). It is represented by five varieties or garden groups that differ in biological characteristics, ripening rate and fruit shape.

These include the following types:

• decorative (marble and pyramid);
• garden (pear-shaped, apple-shaped, Portuguese).

Common quince varieties and areas of their growth

Early:

• “Muskatnaya”, North Caucasian region;
• “Gold of the Scythians”, North Caucasus;
• “Persian sugar”, Crimea, Volga region;
• “Van Diemen”, Crimea;
• “Kulyab apple”, Tajikistan.

Mid-season:

• “Krasnoslobodskaya”, the Volga region, the Caucasus;
• “Gurji”, Dagestan;
• “Ktyun Jum”, Southern Dagestan;
• “Kuban”, Crimea, Russia, Caucasus, Moldova;
• “Teplovskaya”, Lower Volga region;
• “Amber Krasnodar”, Caucasus;
• “Be-gi-Turush”, Tajikistan.

Late-ripening:

• “Zubutlinskaya”, Dagestan, Caucasus;
• “Vraniska Denmark”, the territory of the former Yugoslavia;
• “Jardam”, Azerbaijan, Turkmenistan;
• “Micha fertile”, America, Turkmenistan;
• Tursh, Armenia;
• “Ahmed Jum”, Dagestan;
• “Champion”, Crimea, Russia.

Pear quince varieties are more juicy and sweet, and apple-shaped ones are early ripening.

Four trumps

The first thing that catches your eye is the size of the fetus, which rarely weighs less than 500 grams, and sometimes reaches 4 kilograms. This is the unconditional trump card of this fruit tree, since such heavyweights are not found among apples and pears. Interestingly, it is the large size of the light lemon fruit that attracts thieves to quince gardens. However, after tasting, they immediately throw them away. And all because the villains do not even realize that the value of quince is in its magnificent, strong, persistent aroma, and not in taste. This is her second advantage.

Due to this feature, quince is used in cooking to give characteristic bitter-sweet notes to compote, jam, jams, pastries.

The third trump card of the unusual taste of the fruit is its high biological value. The peel and pulp of quince are saturated with nutrients: vitamins, macro-, microelements, organic acids, pectins, saccharides ^[3]. They supply the body with useful compounds and remove harmful heavy metals: uranium, zinc, lead.

Interestingly, the therapeutic effect of the boiled fruit is 2-3 times stronger than fresh. ^[4].

The fourth trump card of the quince is the possibility of implanting a pear. This improves the taste, color of fruits and makes it possible to get two fruits from one tree.

Chemical composition

The nutritional value of quince per 100 grams of product is 48 kilocalories; the ratio of proteins, fats, carbohydrates is 0,6:0,5:9,6 grams.

Quince fruits consist of:

• water (82%);
• fructose (6,27%);
• sucrose (2,38%);
• glucose (3,11%);
• citric acid (0,3%);
• chlorogenic acid (0,07%);
• malic acid (0,42%);
• fumaric acid (0,1%);
• tartaric acid (0,06%);
• dietary fiber (2,9%);
• starch (1,5%);
• ash (0,9%) ^[5].

The amount of organic acids in the fruit depends on the time of harvest, ripeness and variety of fruit tree. Quince contains a large amount of vitamins and minerals ^{[6] [7]}.

The peel of quince fruits contains pelargon-ethyl, enanthic-ethyl esters, which give a characteristic smell to the fruit. Up to 23% of mucus is concentrated in the seeds, which causes the enveloping effect of boiled fruits.

They include:

• sugars (252,5 mg%);
• glycoside amygdalin (0,505%);
• fatty oil (16,92%);
• aldehyde sugar (1,01%);
• resinous substances (1,06%);
• pectin compounds (8,66%);
• vitamin C (96,2 mg%).

In quince leaves found:

• tannins (5,26%);
• alkaloids (0,0345%);
• vitamin C (118,2 mg%);
• glycosides (0,281%);
• vitamin K ^[8].

Useful Properties

Quince has been used for medicinal purposes since ancient times. Boiled fruit is used to normalize bowel function, with jaundice, tachycardia, diarrhea, nausea, vomiting ^[9]. Fresh fruit is prescribed for anemia, problems with the cardiovascular system, digestive tract, as a diuretic.

Quince seeds, when shaken, secrete mucus, which has an expectorant, enveloping, antitussive effect, thanks to which they help to calm the stomach during an exacerbation of an ulcer. In addition, quince seed mucus is used in dentistry for the treatment of periodontal disease, glossitis, and gingivitis.

Remember, the seeds contain the poisonous substance amygdalin, which has a toxic effect on the human body. To avoid health problems, only whole seeds are used to make jelly.

Useful properties of quince ^{[10] [11]}:

• fights stress, has a calming effect on the psyche;
• contains antioxidants that neutralize free radicals, reducing the risk of cancer ^{[12] [13]};
• treats stomach ulcers (according to research by the Japanese Shinshu University) ^[14];
• beneficial effect on the liver, eyes ^[15];
• relieves headaches, uterine bleeding;
• quenches thirst well;
• refreshes breath;
• eliminates vomiting;
• promotes the emergence of appetite;
• improves after a hangover;
• relieves inflammation, skin irritation, is used for burns;
• softens the dermis;
• relieves spasms of cerebral vessels;
• clears intestines from products of rotting, fermentation;
• lowers cholesterol;
• enhances the separation of bile;
• has an antimicrobial effect;
• improves the tone of the face, narrows the pores;
• reduces puffiness;
• cures hemorrhoidal cracks in the anus;
• improves digestion of food, promotes weight loss.

Thus, quince has the following actions:

• astringent;
• analeptic;
• diuretic;
• antiseptic;
• hemostatic;
• expectorant;
• antiemetic;
• soothing;
• choleretic;
• anti-inflammatory.

Indications for use of quince:

• tuberculosis;
• dysentery;
• diarrhea;
• liver failure;
• anemia;
• cold, flu;
• hypertension;
• asthma;
• stomach ulcer, gastritis;
• heart disease, liver;
• hemorrhoids.

Remember, the fruits, whole intact seeds, and the leaves of the fruit tree have beneficial properties.

Противопоказания

In addition to the therapeutic effect, quince can be harmful to health, if used in the following cases:

• with frequent constipation, pleurisy;
• with enterocolitis, since the intake of fruit can provoke spasms, intestinal blockage;
• in the presence of an allergy to the product.

Fluff on the surface of quince irritates the vocal cords and larynx, which causes coughing, sore throat, and hoarseness. Therefore, singers, teachers, lecturers and people whose professional activities are related to oratory should refuse to use this fragrant fruit fresh.

Quince and pregnancy

Expectant mothers are allowed to consume the fruit boiled, subject to the individual tolerance of the product.

Quince is a source of vitamins for pregnant women, which, thanks to its unique properties, eliminates:

• toxicosis;
• anemia;
• beriberi;
• high blood pressure;
• bleeding gums.

In addition, quince contributes to the full development of the fetus. However, due to the excessive acidity and high content of vitamin C, it is not recommended to give this fruit to children under three years of age, since the child’s body is not yet adapted to digest such a “heavy” product.

Cooking application

Quince is widely used in the food industry in different countries. The aroma of the raw fruit is unusual, but pleasant. It traces notes of tree bark, unripe pear, autumn flowers, sour apple. Quince sometimes smells like a tropical fruit. Jams, jellies, elite white wines (Chenin Blanc, Sauvignon Blanc, Сhardonnay), marshmallows, candied fruit, marmalade, sauces, gravies for meat dishes are made from it. To give a sour taste, quince slices are added to borscht, cabbage soup, soup, pickle, pastries or even tea. In ancient Greece, the miracle fruit was baked with honey, and in the east they were stuffed with ground beef and beans.

Fresh fruit is too hard, contains bitter tannins. But stewed quince is much sweeter, softer and healthier. Prolonged heat treatment gives a light pink, reddish or deep purple hue to the Asian fruit.

Before cooking, all the seeds are extracted from the quince, since they contain a toxic component – amygdalin, which, when released into the stomach, turns into cyanide and leads to poisoning of the body.

Remember that the value of the fruit lies in the subtle aroma concentrated in the peel. In Transcaucasia and Central Asia, fruit pulp is added as a seasoning to all national dishes. They even stew meat with it, so when cooking quince, a very thin layer of peel is removed to preserve the smell. In Spain, marmalade is made from the fruit, which is usually eaten with spicy cheese. Together with meat and rice, they stuff the bird with it.

In Iran, quince is used to make canned syrup, which is usually diluted with lime juice or water before consumption.

Application in medicine

Due to its beneficial properties, the fragrant lemon fruit has a beneficial effect on the psyche, respiratory organs, gastrointestinal tract, and immunity. Quince has a tonic, hemostatic, enveloping, softening and antiseptic effect.

It is used to prepare a medicinal syrup for anemia, an aqueous decoction to improve the functioning of the digestive tract, an infusion for the treatment of bronchial asthma, and tea to normalize the activity of the kidneys.

Recipes for the preparation of medicinal products from quince:

1. Fruit syrup. This is an effective remedy for anemia, heavy uterine bleeding. To prepare the syrup, carefully grind the quince fruits, fill them with water, bring to a boil, cook until softened. After that, squeeze the juice out of the pulp. Boil the drink until the syrup is thick. Take 20 milliliters before meals three times a day.

Interestingly, fresh quince fruits contain a lot of iron, so they are recommended for people to treat and prevent iron deficiency anemia.

2. Mucus from seed. Viscous liquid is used as antitussive, enveloping, softening, expectorant, sedative. It facilitates the course of gastric ulcer, helps with bronchitis, colitis, diarrhea. Slime is obtained by shaking the seeds of quince (5 grams) with boiling water (150 milliliters) for 10 – 15 minutes. Take 50 milliliters three times a day for 30 minutes before meals or in between meals.
3. Water infusion from the leaves. It weakens and sometimes stops an attack of bronchial asthma, relieves inflammation in diseases of the stomach, reducing intestinal motility. To prepare the infusion, pour 5 grams of leaves with 200 milliliters of hot water, put in a water bath. Boil for 15 minutes. Leave the resulting broth for 45 minutes, then strain. Add water to the healing drink until the initial volume is obtained. Take 15 – 30 milliliters four times a day before meals.
4. Seed decoction. It is used to treat skin diseases, sore throat, alleviate gastrointestinal problems. Cooking method: add 5 grams of quince seeds to 300 milliliters of cold water, heat in a water bath (to a boil). Cover the broth, wrap with a towel, leave for two hours. After the specified time, strain the jelly. Take a decoction of 100 milliliters before meals three times a day.

During the preparation of the enveloping potion, make sure that the seeds are intact. Damaged seeds should not be used, as they release toxic substances and pose a threat to human health.

A characteristic feature of the violation of the integrity of seed shells is the appearance of the smell of bitter almonds.

5. Vitamin preparation. A kilogram of fresh fruit, wash and peel. Each fruit is divided into four parts, all scroll through a meat grinder. In the resulting mass, add a kilogram of sugar, mix. “Canned” vitamin mixture retains its beneficial properties, nourishes the body, refreshes and invigorates. Keep the workpiece in the refrigerator. Take 5 – 10 milligrams, mixed into green tea.

Fruit syrup, mucus, seed decoction, water infusion from the leaves cannot be stored for more than three days in the refrigerator, because pathogenic flora multiply quickly in them, which spoils the product.

Used in cosmetics

On the basis of mature fruits and quince seeds, broths for strengthening hair, nourishing masks and lotions are prepared to improve the condition of oily skin.

The benefits of fruit in cosmetology:

1. Decoction of the leaves. Used to strengthen and dye hair with early graying. To prepare the broth, take 100 grams of dry quince leaves, fill with a liter of boiling water, leave for an hour, strain.

Method of application: wash your hair, rinse your hair with a decoction. To obtain a lasting toning effect on the strands, the procedure is recommended to be performed 2 – 3 once a week. The best result is observed among brunettes, brown-haired women.

Remember, natural dyes do not damage the structure of the hair web, unlike industrial chemicals (especially ammonia compounds), which dry out curls, make them weak, dull, brittle and lifeless. As a result, the natural pigment is destroyed, lifeless strands begin to fall out. In addition, chemicals have a peculiarity to accumulate in the body, cause allergic reactions, the development of oncological diseases.

2. fruit lotion. Improves complexion, eliminates oily sheen, removes freckles. To prepare the lotion, mix equal amounts of egg white (previously beaten), quince juice, camphor alcohol. Before applying the composition, cleanse the skin of impurities. Moisten cotton with lotion, wipe your face. Use the product in the morning and evening. After regular performance of the procedure, the skin acquires freshness, becomes smooth and velvety, oily sheen disappears.
3. Mask of pulp for fading skin. For cleansing and nourishing the mature derma, it is recommended to apply the fruit mixture on your face for 15 minutes every day for 20 – 15 days.

How to prepare the mask: grate quince, mix with egg white (for oily porous skin) or yolk (for dry, normal) and cream in equal amounts. Apply the resulting mushy mixture to the face, wait 15 minutes, remove the residue with a damp swab, rinse the skin with water.

4. The mask of fruits with acne. Rub a ripe quince fruit on a grater, apply it on your face on 20 minutes. After the specified time, wash off the mask with warm water, apply a soothing cream.

To lighten freckles, age spots, regularly wipe the skin with fresh quince juice.

To relieve inflammation from the burnt place, it is recommended to make mucus from the seeds. Lubricate the problem area with the resulting product twice a day.

A decoction of seeds normalizes the sebaceous glands, eliminates dandruff.

To nourish aging, fading skin, it is useful to massage with a slice of fruit.

Conclusion

Quince is a dark yellow fruit with an aroma reminiscent of an unripe pear, autumn flowers, sour apple and tree bark. It has unique healing properties, is a source of youth, health, and has a beneficial effect on the psyche. Fresh fruit juice relieves cardiovascular, gastrointestinal, respiratory diseases and anemia. Boiled quince is a good antiemetic.

To get the maximum benefit from the fruit, we recommend that you familiarize yourself with the following fruit selection criteria: the peel must be uniformly colored yellow without green spots; avoid buying damaged fruit with dents and choose large fruits with a dense structure.

After purchasing, wrap the quince in polyethylene, store separately from vegetables and fruits in the refrigerator. If you place apples, pears, bananas next to lemon fruits, this will speed up their ripening. The maximum shelf life of fresh quince as a whole in the refrigerator is 60 days.

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