The history of quince (Cydonia oblonga) date back to the times of Minoan Crete, and its former name – “Cydonian apple” – comes from the city of Kydonia, known today as Chania. In ancient Greece, this fruit symbolized love and fertility. According to mythological accounts, it was supposed to be a gift for Aphrodite, and young women ate it before their wedding night, believing that it would bring them happiness in marriage. The Romans took over this tradition, considering quince an aphrodisiac and a fruit with body cleansing properties. Over the centuries, the plant spread to the Middle East, Persia and Armenia and remains an important ingredient of local cuisine and folk medicine to this day.
Quince came to Central Europe in the Middle Ages, and in Poland it was known already in the 15th century. Initially, it was planted mainly in manor and monastery gardens, where it served both decorative and functional purposes. Its white and pinkish flowers decorated gardens in spring, and in autumn the fruits were used to prepare medicinal tinctures, syrups and jams.
In the Polish culinary tradition, quince quickly gained the name “Polish lemon” – due to its sour taste and high vitamin C contentwhich made it a valuable strengthening agent in periods of fresh fruit shortages. Over time, it became an indispensable element of autumn pantries, and its preserves are still considered a natural way to strengthen immunity and improve well-being in the colder months.
Quince is a fruit extremely rich in polyphenols, flavonoids, pectin and vitamin C, as well as minerals such as potassium, calcium and magnesium. Research conducted in 2024 by the University of Agriculture in Krakow have shown that Bioactive quince compounds have strong antioxidant properties and can regulate glucose levels and improve the blood lipid profile. The analysis also suggests that most polyphenols are released only in the large intestine, where they can support the microbiota and protect the gastrointestinal mucosa.
The anti-inflammatory and antibacterial properties of quince are also confirmed by research published in the journal in 2024 Phytochemistry Reviews by a team of scientists from Punjab University. The authors indicate that fruit and leaf extracts inhibit inflammatory processes, neutralize free radicals and are active against bacteria Helicobacter pylori. In animal models Quince juice alleviated the symptoms of ulcerative colitiswhich suggests potential use in the treatment of inflammatory diseases of the gastrointestinal tract.
Observations regarding the cardiovascular system are equally interesting. In animal experiments ethanol extract from quince leaves and fruits lowered blood pressure in a way comparable to captopril – a popular antihypertensive drug. The research review also indicates a beneficial effect of quince on glucose metabolism and liver function, so it may potentially support the prevention of diabetes and metabolic diseases.
It is also worth mentioning external applications. Quince seeds contain plant mucus (glucuronoxylans), which have soothing properties and accelerate wound healing. Preparations based on these substances are tested as ingredients of dressings and dermatological gels supporting skin regeneration. However, it is important to remember that most research is laboratory-based and clinical evidence in humans is still limited. Moreover, quince seeds contain compounds that can release trace amounts of hydrogen cyanide, so they should not be consumed in excess.
The hard and tart flesh of the quince is difficult to eat raw, but after cooking it becomes exceptionally tender and aromatic. Quince compoteprepared with the addition of cinnamon, cloves and raisins, warms you on cold days, additionally providing vitamin C and natural antioxidants. The phenolic compounds contained in quince remain stable even during cooking, which is why preserves are as valuable as fresh fruit.
We can also prepare aromatic flavors from quince jams and preserves. Thanks to the high pectin content, quince gels naturally, so there is no need to use additional thickeners. Combined with sugar and spices, we obtain preserves that delight with taste and support the digestive system. It is particularly popular quince jelly – prepared from pureed pulp, which stays fresh for a long time.
You can’t miss the traditional one either quinces – a tincture that has been used for generations as a natural remedy to support immunity and soothe respiratory infections. The combination of fruit with honey, spices and alcohol allows for the extraction of valuable bioactive substances that retain their properties for many months.
Quince syrup has held a special place in home pantries for generations. It is valued both for its unique taste and for its properties supporting immunity and relieving respiratory ailments. Its preparation does not require complicated techniques, and the end result is an aromatic and healthy addition that can be used in many ways.
Ingredients:
- 2 kg of ripe quince fruit,
- 1 kg of sugar,
Step by step recipe
- Wash the fruit thoroughly, cut it into quarters and remove the seeds.
- Then cut them into thin slices or strips.
- In a large jar, arrange the quince in layers, sprinkling each layer with sugar.
- Set aside in a warm place for 3-4 days, shaking the container every day so that the sugar dissolves evenly.
- When the fruit releases juice and the sugar dissolves completely, pour the syrup into sterilized jars and pasteurize.
- You can use the remaining fruits as an aromatic addition to tea, desserts or baked goods.
Quince syrup is a sweet addition to tea and desserts, but also a natural elixir supporting health. Just add 2-3 teaspoons in warm water or teato receive an aromatic drink that warms up and strengthens the immune system. In traditional medicine, it was used for coughs and upper respiratory tract infections – soothed irritation of mucous membranes, it facilitated expectoration and soothed an irritated throat. The pectins and polyphenols present in it support digestive processes, protect the digestive tract and help remove toxins from the body. Interestingly, quince syrup is also used as a natural tonic after illness – it adds energy, relieves symptoms of weakness and improves well-being.
Sources: Terazgotuje.pl, ResearchGate
