Autumn is rich in various vegetables and fruits, which are most useful at this time – pumpkin, apples, and pears. September-October is the ripening season of one of the juiciest fruits and the best time for the preparation of fruit dishes.
What is quince?
Quince is a fruit that looks like both an apple and a pear and is one of the few fruits that can hardly be eaten raw. Quince, in general, necessitates culinary processing: it is used to make jams, preserves, and chutneys, as well as compotes, meat dishes, and pies.
How does quince taste like?
Depending on the variety, the quince can be round or pear-shaped, with yellow skin. Though quince is a fruit with a spherical or pear-shaped lemon color, it doesn’t taste like either of them but has a sweetish tart taste. Quince is often referred to as the “false apple” because of the fruit’s physical resemblance.
Quince is quite important for our health. The nutritional value of it is 57 calories per 100 grams, as well as 0.1 grams of fat, 15.3 grams of carbs, and 0.4 grams of protein. So this low-calory fruit will be loved by all people, especially for those who are into sports.
Quince fruits contain many pectin compounds and tannins, which give them a peculiar taste. Also in the pulp, there is a high concentration of sugars: fructose, glucose; potassium, iron, calcium, phosphorus, and copper.
Quince has been considered a particular medicinal plant since ancient times, and its decoction has been utilized to cure stomach and bowel ailments. Quince contains astringents, which aid with vomiting.
When the mucous membranes of the gastrointestinal tract become inflamed, pectin envelops the tissues and speeds up their healing. Quince’s antibacterial properties aid in the treatment of cracks as well as inflammatory neck and skin disorders.
Quince contains many vitamins and microelements, so its presence in the diet has a beneficial 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 minimum amount.
Quince seeds are commonly used in medicine to halt bleeding and as an encapsulating agent to minimize vomiting. With gargles, the antibacterial qualities of quince can help soothe a sore throat.
In some situations, quince has helped to ease bronchial asthma attacks and bronchitis shortness of breath. Quince mucous broths are utilized as therapeutic applications for gum irritation in dentistry.
Quince is good for persons with anemia as an extra medicine in the treatment of iron-deficient anemia due to its high iron content.
Raw quince is rarely consumed since it has a sour and astringent flavor that few people enjoy. But the aroma will enrich the taste of the tea if you put a couple of fresh fruit slices in it. Remove raw seeds. Boiling makes bones safe.
The skin of this fruit is always removed completely or at the very least the fluff. Typically, the fruits are turned into jams, preserves, and ice cream. But quince isn’t just good in desserts; it also adds a tangy flavor to meats and vegetables, as well as sour sauces.
Quince appears late as one of the last fruits of the season. At the same time, the fruits are well stored and, if all conditions are met, they can lie until spring – although every month the content of vitamins in quince decreases slightly. Thus, the freshest fruits will be the most useful for your body.