Quince: What do quince taste like?

Quince is an ancient fruit crop, according to historical data has been cultivated for more than 4 thousand years. The plant’s homeland is the Caucasus, from where it first spread to Asia Minor, then to Ancient Greece and Rome. Today it is cultivated in many regions of the world – Europe, America, Africa, and Australia. Of course, quince grows at home. It is considered unpretentious – it can be found in forests, on river banks, and on mountain slopes, but it is most fertile on heavy clays. The culture is a small tree or shrub, the height is between 1.5 and 5 m. The fruit of the quince is spherical or pear-shaped, yellow in color – shades can range from bright lemon to dark yellow. In cultivated conditions, the fruit reaches 15 cm in diameter, in wild conditions – only 2-3 cm. The taste also depends to a large extent on the conditions: on moist soil, the fruit turns out to be particularly juicy and sweet, but in any case, tart tones sound in it. The culture has a high nutritional value: the fruits are tasty, healthy, have a rich chemical composition, and thanks to the latter fact, they are used not only in the food industry but also in the pharmaceutical industry.

Composition and calorie content of the quince, useful properties, contraindications. How do choose a cow in a store, and what can be prepared from it?

Composition and calorie content of the quince

Quince is excellent food, sweet fruit with a low-calorie content, which contains many important biologically active components.

The calorie content of the quince is 48 kcal per 100 g, of which:

• Protein – 0.6 g;
• Fat – 0.5 g;
• Carbohydrates – 9.6 g;
• Organic acid – 0.9 g;
• Dietary fiber – 3.6 g;
• Ash – 0.8 g;
• Water – 84 g.

Vitamins per 100 g:

• Vitamin A, RE – 167 micrograms;
• Beta-carotene – 0.4 mg;
• Vitamin B1, thiamine – 0.02 mg;
• Vitamin B2, riboflavin – 0.04 mg;
• Vitamin B4, choline – 8.7 mg;
• Vitamin B5, pantothenic acid – 0.081 mg;
• Vitamin B6, pyridoxine – 0.04 mcg;
• Vitamin B9, folate – 3 micrograms;
• vitamin C, ascorbic acid – 23 mg;
• Vitamin E, alpha-tocopherol – 0.4 mg;
• Vitamin PP, NE – 0.2 mg;
• Niacin – 0.1 mg

Macronutrients per 100 g:

• Potassium – 144 mg;
• Calcium – 23 mg;
• Silicon – 3.4 mg;
• Magnesium – 14 mg;
• Sodium – 14 mg;
• Sulfur – 4 mg;
• Phosphorus – 24 mg;
• Chlorine – 12.9 mg.

Micronutrients per 100 g:

• Aluminum – 534.7 micrograms;
• Boron – 174.4 micrograms;
• Vanadium – 20 micrograms;
• Iron – 3 mg;
• Iodine – 9.7 micrograms;
• Cobalt – 2.9 micrograms;
• Lithium – 3 micrograms;
• Manganese – 0.093 mg;
• Copper – 130 micrograms;
• Molybdenum – 1.5 micrograms;
• Nickel – 9.3 micrograms;
• Rubidium – 44 micrograms;
• Selenium – 0.6 micrograms;
• Strontium – 171.2 micrograms;
• Fluorine – 44.7 micrograms;
• Chromium – 19.5 micrograms;
• Zinc – 0.04 mg.

Fatty acids per 100 g:

• Saturated – 0.1 g;
• Omega-3 – 0.04 g;
• Omega-6 – 0.049 g.

As for the carbohydrate component of the quince, of the 9.6 g of carbohydrates, 2 g are complex (starch and dextrin), the remaining 7.6 g are simple sugars (mono and disaccharides).

Of particular note is the presence of special components in the composition of quince – essential oils, useful organic acids (tartaric, malic, citric), polyphenols, glycosides, mucilage, tannins, glycerides, and prospecting.

What do quince taste like?

The unique combination of fruits provides multiple health benefits of pulp. The fruit as a whole contributes significantly to the overall balance of vitamins and minerals, but it is especially valuable for vitamin A, which is essential for the health of the eyes, mucous membranes, and skin; Vitamin C – is an important factor for the normal functioning of the immune system and the synthesis of collagen; plus iron, which prevents anemia. It is important to say that the specific components of the fruit also have many positive effects, including strengthening, diuretic, astringent, and anti-inflammatory, which leads to the use of quince in the medical industry. However, this fruit also has a preventive meaning: when you include it in your diet, you can not only make it more pleasant, varied, and tastier, but you can save yourself from many diseases.

The benefits of quinoa for men

Vitamin C is involved in the formation of collagen, which is necessary for a health condition not only in the skin but also in the joints, which is especially important to preserve for men, given that they often have to work hard physically. In addition, joint support with strength training is required.

The choleretic property of the product is a good defense against high cholesterol levels, which again makes sense for the strong half of humanity. Men’s diets typically contain a lot of saturated fat, which has a major impact on cholesterol levels and increases the risk of developing vascular disease. The normal production of bile determines the proper absorption of these fats.

It is also important to note that the fruit has a positive effect on the functioning of the heart, and normalizes blood pressure.

The benefits of quinoa for women

Quince is an ideal dietary supplement, a tasty, low-calorie fruit that helps make the diet more enjoyable and varied, to compensate for the vitamin and mineral imbalances typical of diets, but does not interfere with weight loss. In addition, the fruit contains a large amount of fiber, which normalizes the digestive tract, and this is also a plus for losing weight.

The benefit of quince for women is also to prevent early aging: the product contains polyphenols and vitamin C, these elements have powerful antioxidant properties. Antioxidants work against free radicals and thus prevent cell aging.

The fruit, due to its hematopoietic properties, helps to normalize circulation. During menstruation, traditional medicine advises putting fruit in tea or making a decoction from it.

How is quince useful for children?

Quince’s anti-inflammatory properties help fight bacteria, viruses, and certain types of parasites. This fact is especially important for children – their immunity is not yet developed and therefore they need help in the form of proper food. In addition, children have a habit of putting things in their mouths that are not expected, and therefore they are always at risk of contracting parasites, various infections, and viruses.

By the way, with regard to various colds, the fruit can be used not only for preventive purposes but also as a medicine, as it has a sedative effect.

The fetus also has a positive effect on the properties of blood and helps faster healing of wounds, and cuts – for children who do not notice how they cause various injuries to themselves, this is very important.

Useful properties of quinoa for pregnant women

The product’s diuretic properties help pregnant women get rid of edema and fluid retention, which are typical of the late period. In addition, a positive effect on the nervous system is indicated, it helps to reduce irritability, fatigue, and stress – all these symptoms are especially typical for the last trimester of pregnancy.

What the second quince is useful for pregnant women is its anti-inflammatory properties – it is highly recommended to include it in the diet during the first trimester of pregnancy during poisoning. Do not forget that the fruit is a good source of iron, which is important to get in sufficient quantities so that expectant mothers can avoid the development of anemia.

Contraindications and harm of the quinoa

Although the fruit is healthy, you should watch the amount you eat. There is a particularly fine line between the benefits and harms of quinoa in this regard for diabetics or those prone to the disease. In this case, it is necessary to discuss with the attending physician how much product can be eaten per day in order not to worsen the condition and cause insulin spikes.

In addition, the obligation may harm those who:

• Suffering from various diseases and disorders of the digestive system – especially ulcers, gastritis, and enterocolitis – essential oils in the product can irritate the mucous membrane and cause exacerbation of diseases.
• Has an individual intolerance to the product – Allergy to fruit is quite rare, but if you try it for the first time, you do not need to eat a lot at once, try a few slices and monitor your condition.
• Suffering from urolithiasis and gallbladder disease – in this case, the diuretic and choleretic properties of the product can have a negative effect, causing the movement of stones and causing an attack.
• Public speaking – quince can have a negative effect on the ligaments and larynx if consumed in excess, so presenters, singers, and other people who work in connection with the need for speakers should be more careful with this fruit.

Quince is strictly prohibited with cystitis. It should also be said that in the case of a disease that involves diet, it is important to contact a doctor if the product is present in the diet.

Note that despite the fiber content of quince, it should not be eaten in large quantities due to constipation, as the fruit also contains tannins. However, if you eat them with honey, for example, baked, then such a product will not only harm, but even benefit people with difficult bowel movements.

Attention! You should never bite into the seeds, they contain amygdalin, and an overdose of this component can cause poisoning, including death. If you are making a medical waste material based on the seeds of fruits, make sure they do not spoil and do not grind them.

How to choose the right belly?

A branch should be bought at the end of summer, throughout autumn and winter. At some point, a certain variety develops. If you find fruit on the table in the spring or early summer, it is most likely either brought from a distance or grown under artificial conditions.

To choose the right fruit, you need to understand that there are many varieties, which means that their appearance is ambiguous.

The oldest variety of quinoa is believed to be Portuguese, there is evidence that it was cultivated in ancient Rome. Today there is a wide variety of varieties, all of which can be divided into several categories, the most prominent of which are Central Asian, Caucasian, and Berben. The largest – white, Berben fruits – are smaller, but they tolerate all weather conditions well – both drought and frost and ripen very quickly. Fruits in Central Asia are the smallest, but they also have the highest taste characteristics.

Currently, breeders are trying to develop better and better varieties so that they are hardy, productive, and tasty.

Here are some interesting types of hens that deserve attention:

• Anzherskaya – differs at the beginning of development. The fruits are lemon-colored and spherical. Versatile – good and fresh, and as an ingredient in a specific dish.
• Aurora – resistant variety, tolerates drought and cold, and is inflexible to typical pests. The fruits are bright yellow.
• Common – has two advantages, namely resistance to cold weather and high yield. The fruit is large, the pulp is very hard.
• Kanchi-10 – the variety is notable for pear-shaped fruits and great taste. Kanchi-10 is sweet, juicy, and perfect for eating fresh.
• Golden – a kind of twigs with large fruits, which reach a weight of 400 g. Fruits of this variety are very reminiscent of apples, and have a sweet taste with a little acidity.
• Teplovskaya – the fruits are known for their shelf life, they are fresh for 4 months.

As you can see, you can find both large and small fruits of different sizes and shades. What to rely on when choosing? We recommend paying attention to the following signs:

 

• Integrity … The fruit must not show damage to the skin.
• Color … The yellow color of one or shade is a sign of ripe fruit, if you see a green “barrel” – this is a sign of immaturity, such fruit is unlikely to have a high taste. However, dark spots indicate that the fruit is already overripe and beginning to deteriorate.
• Fragrance … Quince is a very fragrant fruit, so it must necessarily emit a scent if it is absent, this indicates that it is artificially grown or unripe.

Please note that you can also find forage fruits on the shelves, they usually have a strong astringent taste but are cheaper. Such fruits can be bought if you do not intend to eat them in their pure form; heat treatment removes the contraction.

How to make Belly jam?

However, even juicy quince varieties are hard and dense, so few eat the fresh fruit, even when it comes to the juiciest and softest varieties. But the twig jam is lovely.

Belly jam recipe:

• Wash the quince (4 large fruits) thoroughly, peel, and get rid of the slices and the division.
• Cut the fruit into slices, put in a pot or metal bowl, cover with sugar (500 g), and shake to distribute it evenly.
• Put the skin from the quince in another pot, cover it with sugar (500 g), add water, and boil until soft, then strain the resulting sweet broth.
• Pour the syrup over the fruit, cover with cheesecloth, and leave for 5 hours.
• Place the pot on the stove, bring to a boil, lower the heat and simmer for 10-15 minutes, remove from the heat and leave for a day.
• After a day, put the jam back on the fire and simmer for an hour, then cool and pour into sterilized jars.

This jam will be classic – sweet and viscous, but if you want something original, then in the cooking process you can combine the belly with lemon juice, nuts, and other fruits.

Pumpkin Quince Jam Recipe:

• Peel the pumpkin (500 g) and the belly (500 g), cut into thin slices, put in a saucepan, and cover with sugar (1.5 cups) until syrup forms.
• After 24 hours, put the pan on the fire, bring to a boil, add cardamom seeds (pinch), and black cumin (pinch), and cook for 30 minutes.
• Pour the jam into sterilized jars, and store in a cool place.

Jam can be eaten simply by spreading it on bread, or used as a filling for pies. In the latter case, the dough should be made unsweetened or sugar should be added only in small quantities since the jam is sweet in itself.

Recipes of dishes and drinks with belly

Quince is a popular ingredient in the cuisine of the Caucasus and Central Asia, and traditional dishes in this case with the fruit are not sweet. The signature recipe is pilaf with quail and lamb. Meat and fruit complement each other perfectly: the fruit, saturated with meat juice, becomes very soft and its acidity softens the fat content of mutton well. However, the lamb in this dish can be substituted for any other meat. Culinary experiments with fruit do not end only with pilaf – they prepare various hot dishes, and salads with it and use it as part of an interesting side dish. But, of course, the largest category of recipes with a belly is various desserts, the fruit is ideal for making not only jam but also cakes, cookies, cookies, sugar crumbs, candied fruit, etc.

Hot dishes with belly

If you want to add original notes to a familiar hot dish or cook an unusual pilaf, the quince is what you need.

At the same time, it is worth noting that it will play well in vegetable recipes:

• Sweet vegan pilaf … Peel the apple (200 g), the pumpkin (500 g), and the belly (100 g) and cut into small cubes. Mix apples and quince with raisins (100 g) that have been soaked before. In a pot, heat some ghee (60 g), add the pumpkin, some of the rice (1/2 cup), then the fruit raisin layer, the rest of the butter, previously melted (60 g), and the rest of the rice (1 cup). Fill all the ingredients with water so that the top layer of the rice is covered with liquid. Cover the future pilaf with a lid, and let it simmer on low heat for about half an hour.
• Chicken with chicken … Cut the chicken (1 piece) into pieces, and fry the pieces alternately in ghee until golden brown. Peel the onion (4 heads), chop finely, and fry in the same oil that the meat was cooked in. Transfer the chicken to the onion, add chopped parsley (1 bunch), paprika (1 tsp), ginger (1 tsp), and saffron (a pinch). Season with salt and pepper to taste, pour in a little water, close the lid, and let it simmer for half an hour. Meanwhile, cut the quince (700 g) into 4 pieces each, fry separately in ghee, transfer to the chicken, and simmer for another half hour.
• Baked lamb … Fry the lamb fillet (1 kg) in a pan with ghee. Roughly chop the onion (1 piece), and the garlic (2 cloves), and fry in the same pan as the lamb. Add cumin (2 tsp), paprika (1 tsp), ginger (1 tsp), and cinnamon (1 stick), and cook for about a minute until a bright aroma of spices emerges. Transfer the meat again, add the minced pork (1 kg), pour water (500 ml), crush the onion cube (1 piece), and let it boil. Remove the pan from the heat, cover with foil, and place in the oven for 1.5 hours. Remove the aluminum foil, brush the meat with honey (2 tablespoons), and bake for another half hour. Serve with couscous and herbs.
• Pilaf with chicken… Cut chicken (1 piece), carrots (1 kg) cut into strips, onion (2 pieces) into half rings, and quince (2 pieces) into four pieces. Peel the garlic (2 heads), and cut off the top, you don’t need to separate the head itself. Heat the kettle, and pour in the oil (300 ml), when smoke comes, put the onion, and fry until golden brown. Add the chicken and fry until golden brown. Put the carrots on top, pour water (1 l), and add spices to taste – cumin, coriander seeds, paprika, Berber, and black peppercorns. When the water boils, reduce the heat and simmer for about 20 minutes. Meanwhile, rinse the raisins (100 g). When 20 minutes have passed, put in a pot red pepper (1 piece), garlic heads, raisins, and salt. After another half hour, add turmeric to taste, add the quince slices, and the rice, and pour water so that it slightly covers the rice. Simmer until cooked.
• Scallops with orange sauce… Prepare the sauce in advance: chop shallots (4 pieces), garlic (2 cloves), fry on low heat in olive oil for 1-2 minutes, add peppercorns (1 tbsp), thyme (a few sprigs), parsley (small bunch), orange peel (1 fruit), cooked for another 5 minutes. Pour white semi-sweet wine (1 glass), bring to a boil, add prepared orange juice (500 ml), as well as freshly squeezed orange juice (4 pieces), bring to a boil again, then reduce the heat and simmer for half an hour. Strain the sauce and cool. Peel the cabbage (1 large), cut into slices, fry in ghee until golden brown, pour grapefruit juice (from 1 fruit), cover and simmer for 15 minutes, add pink pepper (1 tsp) and remove from heat. Separately in a dry pan, heat cumin (1/2 tablespoon) and dried thyme (pinch), add cocoa (2 tablespoons), cinnamon (1/4 tablespoon), cayenne pepper (pinch), salt (1/2 spoon). Dip each scallop (16 pieces) in the mixture, and fry in ghee. Serve with belly and sauce.

Quince salad

Quince salad is not often prepared, the main thing, again, is that the fruit is quite hard.

And anyway, in some dishes this fast sounds very good:

• Salad with cucumbers and capers … Quince (1 piece), carrots (200 g), beetroot (200 g), peel, and cut into thin strips. Prepare the sauce: mix melted honey (80 g) with apple cider vinegar (50 ml), salt, and pepper, and gradually add olive oil (120 ml), whisking the dressing constantly. Pour the sauce over the vegetables and the quince, leave a little, and pour this part of the salad mixture (100 g). Cut the capers (20 g) and the cucumbers (50 g) into thin strips. Take a round form for salad in portions, first put the beetroot, then the quince, then the cucumbers, capers, and carrots. Spread the salad mixture around.
• Chickpea and spinach salad … Boil the belly (1 piece) whole for 20 minutes. Take out, cool, and cut into slices. Chop the red onion (1 piece), and remove the leaves from the thyme (2 sprigs). Boil canned chickpeas (400 g) and mash a little. Heat the olive oil in a pan, fry the onion and the quince together on high heat for 2-4 minutes, and add and brown the chickpeas with thyme and cumin in the same oil (1 tsp). Place spinach (200 g) on ​​serving plates, top with onion and quince, then season with chickpeas. Season with oil from the pan, and lemon juice. Season with salt and pepper.
• Cheese flakes salad … Grate all hard cheeses (100 g), and put on a baking sheet, previously covered with parchment. Spread the cheese in small circles, about 5 cm in diameter, at a short distance from each other. Bake for 5 minutes at 160 O C. Carefully remove the baking sheet and cool the chips. Chicken (1 piece) cut into slices, fried in a pan. Remove the seeds from a pomegranate (half). Prepare the dressing – mix lemon juice (1 tsp), olive oil (3 tbsp), salt, and pepper to taste. Put arugula (100 g), even slices, cheese flakes, walnuts (50 g), and pomegranate seeds in portions. Pour the dressing over the salad.

Desserts with belly

Many interesting desserts can be prepared with media. First of all, it is worth noting that in itself, baked, it is a healthy and tasty delicacy, but complex dishes – pies, cakes, cookies – turn out great with it.

Quince Dessert Recipes:

• Fruit cakes … Beat eggs (3 pieces) with icing sugar (250 g), and vanilla sugar (1 tsp). Add softened butter (60 g), finely chopped fenugreek (200 g), grated lemon peel (from 1 fruit), flour (300 g), and baking powder (1 tsp). Knead the dough, and roll it into a flag about 1-2 cm thick, and 6-8 cm long. Cut into each flagellum, and place one or two slices of chives. Bake until golden brown at 150 O WITH.
• Cheesecake … Peel the branch (1 large), and boil water (250 ml) in a pot. When it boils, add sugar (2 tablespoons), and lemon (2 slices), but the belly, previously peeled, and cut into 4 pieces. Cook for about 10 minutes. Mix flour (300 g), baking powder (1 sachet), and sift. Beat eggs (3 pieces) with sugar (200 g) separately until white. Add vegetable oil (80 ml) and bark (1/2 tsp), and keep stirring. Add cottage cheese (300 g), and flour mixture, and knead the dough. Transfer it to a form, place the fruit on top, and press them lightly into the dough. Bake for about 40 minutes at 180° C.
• Baked quince … Cut the quince (4 pieces) in half, and rub the slices with lemon. Pour water (500 ml) into a pot, add sugar (5 tablespoons), and let it boil. Add cloves (4 pieces) and star anise (2 pieces), and cook for 5 minutes. Put the quince in the sugar syrup and cook for about half an hour. Remove the fruit from the pan, break it into a baking dish, and top with syrup from the pan (150 ml) and honey (4 tablespoons). Bake at 180 O C for half an hour. Serve with ice cream or mascarpone cheese.
• Cow marmalade … Peel the fruit (2 kg), remove the division and seeds, and cut them into several pieces. Cook until tender. Grind cooked fruit into mashed potatoes, weigh, and add sugar in the same amount. Add lemon juice (3 tablespoons), and cook, for about 1.5 hours. Until the mixture becomes thick. We check the readiness as follows: we drag a wooden spoon over the mashed potatoes, if a trace remains, then it is ready. Line a baking sheet with sides 2-3 cm high with parchment, transfer the mashed potatoes to it, level, and leave in a cool place for a day to harden. Cut the marmalade into cubes, and put it in a container.

Drinks with quince

The fruit is suitable for preparing not only dishes but also drinks, both non-alcoholic and alcoholic:

• Quince mold … Peel the fruit (1 kg), cut it into 4 parts, and be sure to remove the seeds and divide. Leave the skin on, so that the puree becomes more fragrant. Pour water (2 l) into a pot, and put sugar (400 g) into it, when the syrup boils, put lady louse slices, and boil for 7-15 minutes, depending on the ripeness, ripe fruits cook faster. Lemon juice can be added to taste. Either pour the compote into sterile jars and roll up, or cool and serve over ice.
• Aromatic hit … Peel the lady (80 g) and cut into slices, mix with honey (20 g), and lemon juice (10 g), and leave for 5-10 minutes. Pour boiling water over the fruit (100 ml), and leave for another 10 minutes. Cool and serve with a sprig of tarragon.
• Cruchon on black tea … Quince (1.5 kg) cut into 4 pieces, remove the seeds. Cut each slice into thin slices. Put fruit in a pot, add lemon juice, and peel (from 1 fruit). Pour black tea (2 liters), add sugar (3 cups), and leave for 6 hours in a cool place. Add champagne (1 bottle) before serving and serve.

Interesting facts about quail

In the old days, abs were much more popular than they are today. In the Mediterranean, she was personified with Venus, considered a symbol of love and fertility. Cooks in the Middle Ages realized the great value of the product and literally added it to all dishes, and events marmalade was considered a powerful aphrodisiac. The fruit was praised by Homer and Shakespeare.

Today, most of the quinces are grown in Turkey, about a fifth of the world’s total crop is harvested in this region.

The weight of one fruit can reach 2 kg, although such large fruits are extremely rare.

Wild quince has very small fruits, no more than 50-100 g, and the taste is far from cultivated varieties.

The fruit oxidizes quickly when peeled, so chop it just before putting it on a plate or treating it with lemon juice, this slows down the oxidation process.

In the Middle East, a decoction of the seeds of the gorse is used to treat sore throats and other ailments. However, such a “medicine” must be handled very carefully – remember that the seeds contain poisonous components.

We borrowed the word “marmalade” from French, it is interesting that in this language “marmalade” means “twig mouse”. In Spanish, “marmelo” means “queen”. This is not without reason, because the fruit contains a large amount of pectin, which allows you to get an excellent dense marmalade without the use of thickeners.

Conclusion

Quince is an unusual fruit, it looks like an apple, but it is much harder and less juicy than the latter, in addition, the fruit also has an astringent taste. At the same time, it is rich in vitamins, minerals, and other biologically active elements that are important for our body. Despite the fact that fresh fruit is the most useful, few people eat it raw, heat treatment not only makes the fruit soft but also removes its impurities, although it kills a number of useful things. Nevertheless, it is better to eat at least some anxiety in dishes than not to eat it at all. Be sure to include this useful product in your diet if you have no contraindications.