Quits
Cydonia oblonga, the scientific name of the quince , belongs to the rose family and is closely related to apples and pears. It owes its name to the town of Kydonia, better known today as Chania, which is located in the northwest of the island of Crete.
Here’s what you should know about quinces
Originally, the quince was native to Asia, northern Persia and the Mediterranean region. In Greece she was from 600 BC. known. As the favorite fruit of the gods, quinces were offered as altar sacrifices. The plant did not come to Central Europe until the 9th century. The Romans brought the shrub with them and planted it between the vineyards. There, the warmth-loving quince found a pleasantly mild climate, which it needs for its growth.
If you have a garden and guarantee the quince a sunny location, you can easily grow the plant yourself because it is hardy. However, it needs space, because the small shrub can grow up to an eight meter high tree. The resemblance to apple and pear trees becomes apparent at the latest when the white-pink blossoms appear between May and June. However, they are slightly larger than apple and pear blossoms. The fruits develop from these flowers.
It takes up to four years before the first quinces can be harvested in the autumn months. Quinces are sun yellow and also resemble both pears and apples in shape. What can’t be said about the taste. The fruits have a pleasant smell, but due to the high tannin content, the flesh is bitter, sour, hard and quite woody. Therefore, the quince varieties are only used cooked in this country. Many foreign varieties also taste raw, such as the Shirin quince from Turkey.
importance to health
In naturopathy, the quince has had a permanent place for a long time. Its anti-inflammatory, expectorant and diuretic effects were particularly appreciated. Tea was made from the leaves and seeds, and the fruits were processed into mush and juice.
Pieces of quince soaked in honey helped against coughs and were considered a general tonic. Hippocrates recommended quinces for fever and constipation , as well as to stop bleeding from a wound.
And Hildegard von Bingen recommended the fruits against gout , rheumatism and for purging. The quince was mainly used against colds , bronchitis , insomnia , nervousness , decubitus , bad breath , heartburn and burns .
Ingredients & nutritional values
Today the quince has been pretty much forgotten as a medicinal plant. Although it contains numerous health-promoting active ingredients. It has twice as much pectin as an apple. Pectins are known to lower cholesterol levels and have a satiating effect due to their strong water binding properties.
In addition, quinces contain a lot of vitamin C (200g cover 35% of the daily requirement) and vitamin E. In addition, folic acid, manganese, sodium, potassium, zinc, iron, copper, fluorine, tannins, mucilage and tannic acid.
Calories and nutrients (per 100g) | ||
kilocalories/kilojoules | 39 kcal/ 162 kj | |
protein | 0,40 g | |
carbohydrates | 7,32 g | |
Fett | 0,50 g | |
Water | 84,65 g | |
fiber | 5,80 g | |
Vitamin E | 400 µg |
intolerances
The ripe quince seeds in particular are used as a medicinal drug in this country. They mainly contain pentosans, oil and amygdalin as mucilage. The latter are plant toxins, the so-called cyanogenic glycosides. Therefore, the seeds must not be crushed, since toxic hydrocyanic acid is released from the amygdalin.
Shopping and kitchen tips
If you don’t own a quince tree, you can buy the fruit on the market or in well-stocked supermarkets. Quinces are among the latest types of fruit, but if you harvest them yourself you should be careful not to pick them when they are fully ripe, otherwise too much pectin will be lost. When the color of the fruit changes from sunshine yellow to lemon yellow, it is the right time to harvest.
The hard quinces can then ripen indoors for up to four weeks. The storage room should be cool, dry and airy. If you buy ripe quinces, you should pay attention to the yellow color, an aromatic scent and the delicate down on the skin.
The fruits can be stored in a cool, dark cellar for about two months. Warmer temperatures cause the fruit to spoil quickly and should therefore be processed quickly. Because of their strong aroma, storing quince with other foods is not recommended.
preparation tips
Anyone who cooks or bakes with quinces will find that the taste is very similar to that of pears and apples. The acidity and the bitter undertone largely disappear during preparation.
Before processing, the fluff on the quince skin should be removed with a brush or a coarse cloth. Because the bitter substances they contain taste unpleasant and affect the pulp. The fruit can then be processed further either peeled or unpeeled.
Quinces are particularly popular for compotes and jams, as sweet accompaniments to hearty dishes, as desserts or as a cake topping. Liqueurs and a variant of apple cider can also be made from quince juice.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.