Quinces

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Quince is believed to have originated in Iran. Its botanical name, Cydonia oblonga, originates from the area of the island of Crete.

Quince cultivation was widespread in Southeast Europe even before the cultivation of apples. According to researchers, around 1000 BC. in Palestine they were familiar with quince. The beautiful little twisted quince tree bears fruits of different size, color and shape.

Quince trees are widespread in Greece, New Zealand, Argentina and France. They are also becoming popular in North America. At the beginning of the twentieth century, the quince canning industry also developed.

The fruit of the quince resembles a pear or an apple. To be tasty, it must be golden to yellow in color or with reddish spots. Most often, quince looks large and shapeless. Her skin can be covered with moss or be smooth. Characteristic of all quinces, however, is the exceptional aroma.

The aroma of each variety has different shades of musk or wild tropical fruits, similar to perfume. Astringent and sour, quince cannot be eaten raw and requires cooking to be edible. When cooked, quince acquires a beautiful caramel-like color.

The season of quinces is late autumn, but can be found all year round.

Quince plays an important culinary role worldwide. It is popular in Moroccan, Persian, Romanian and Balkan cuisine in general. The addition of quinces to stews with meat or as an addition to roasted meats is extremely common.

Called "melimelum" by the Romans, this Greek name means "honey apple" because the fruit was put in honey to make jams. The Portuguese call quince "marmelo" and enjoy the marmalade it makes. The Greeks gave it the name "Cydonia", which became "cotogna" in Italy and "coing" in France.

However, the biggest fans of quince remain the Turks.

History of quinces

During the reign of the great King Solomon, there was a special law according to which the newlyweds had to eat quince on their wedding day in order to have a happy married life. The famous golden apple, given by Paris to the goddess Aphrodite, according to some sources is not an apple, but a quince. It has been proven that no apples were grown in Troy at that time, which leads historians to believe that quince is the "apple of discord" between the three most beautiful goddesses - Aphrodite, Hera and Athena.

In one of his epigrams Martial mentions quinces with honey, which are prepared by the nymphs themselves. They served to deceive the enraged little Zeus.

Composition of quinces

Quinces belong to the fruits with a very high content of pectin, which also has good gelling properties. Quinces contain a high amount of cellulose - 1.55%, as well as tannins up to 0.57%. It is these substances that give the quinces an astringent taste and to a large extent limit their fresh consumption. Quinces are rich in vitamin C and niacin, calcium, phosphorus, magnesium and sodium. Quinces contain small amounts of manganese, copper and cobalt.

100 g of quinces contain 57 calories, 4 mg of sodium, 15 g of carbohydrates, 2 g of fiber, 1% vitamin A, 25% vitamin C, 1% calcium and 4% iron.

Varieties of quinces

There are basically 4 types of quinces:

- Asenitsa - quinces are medium-sized, have a regular surface and an apple shape. It ripens in October, and the fruits have excellent taste;

- Triumph - this is a medium-sized variety of quinces that have a pear-shaped shape and good taste;

- Hemus - a variety of quince with an asymmetrical or apple shape. Their flesh is yellow, fragrant and slightly sour;

- Trimontium - This is a variety of quinces with small fruits and not very pleasant taste, which is why it is not recommended for direct consumption.

Selection and storage of quinces

Choose quinces that are hard, yellow and large, with no soft areas. Quince can be stored at room temperature for up to a week. In the cold or in the refrigerator, the fruit may be stored for a long time.

Quinces in cooking

Quinces have a very astringent taste, which is why they are almost never eaten fresh. Containing a large amount of pectin, quince is suitable for making jam, jelly. Quinces also used to make compotes or baked. In addition to stand-alone, they are used to make desserts and in combination with apples and pears. They are an extremely fragrant ingredient in the preparation of pies or puddings. Because they have a strong, melting-resistant texture, quinces require a long cooking time.

Quinces they can be baked whole and served with walnuts, honey and dried fruits. There are also a number of recipes for cooking pork or beef with quinces. It is very important not to peel the peel, because it is in it that the wonderful aroma of this fruit is hidden.

Quince is part of some of the most elite white wines in the world - Chardonnay and Sauvignon Blanc. Christmas decorations are also much more fragrant and cozy, if in addition to the other fruits in the fruit bowl add a few quinces.

Benefits of quinces

Rich in fiber, quince contains a moderate amount of vitamin C and potassium. Four ounces of raw fruit contain about 65 calories. Daily consumption of quinces reduces the likelihood of cancer. A recent study found that the consumption of quinces is also effective in lowering blood pressure. Quinces are known to help with hangovers. Even the ancient healers found the unusual effect of the yellow fruit. Quinces help with palpitations, stomach problems, nausea, vomiting and jaundice.

Quinces have an anti-inflammatory effect due to the combination of tannin and pectin in them. In addition, they are used to strengthen the body as a whole, as well as as a remedy against diseases of the intestines and stomach. Quince is useful in cardiovascular disease. The fruit is very suitable for consumption in diseases of the respiratory tract, liver and lungs.

Quince juice has a strong bactericidal effect. It is used for inflammatory problems in the oral cavity, and externally - for ulcers and wounds.

Folk medicine with quinces

In folk medicine are widely used not only the fruits but also the leaves and seeds of quince. Decoctions for cough are prepared from its seeds. Quince leaves are used to make infusions, which are used to lower cholesterol and blood pressure.