Quince is sometimes confused with quince, although they are two different species. Quince is a large, pear-shaped fruit known from southern regions of Europe and warmer climates. The quince grows widely in Polandcreating low bushes covered with small, yellow fruits with an extremely intense aroma. Their taste it is more tart and sour than lemons, but the fruit is gentler on the stomach (after processing it loses some of its acidity). No wonder that in ancient kitchens quince was used for tea, syrups and tinctures, treating it as a a natural way to strengthen the body.
Quince comes from East Asia (mainly from Japan and China) and there it has been used in traditional medicine for centuries. It came to Europe in the 19th century as an ornamental plant, and quickly gained recognition thanks to its fruits. It is a low, dense shrub, which appeared in Polish gardens over a hundred years ago.
It tolerates cold climates perfectly, so it bears fruit even when other plants fail. In spring, it is covered with pinkish or salmon-colored flowers, and in autumn they ripen on it small, hard fruits with an intense yellow color. Although they may look like miniature apples at first glance, they are different an exceptionally strong scent – one of the most aromatic Polish fruits.
Quince fruits are small, usually growing to 2-4 cm in diameter. They really stand out hard fleshwhich is almost inedible when raw – too sour and tart. However, after processing, it acquires an extraordinary taste. They are usually cut into thin slices, sprinkled with sugar or honey and set aside until the juice releases. So prepared They are perfect for tea, compotes, syrups and tinctures.
Quince is considered one of the healthiest fruits. Contains exceptionally lots of vitamin C – definitely more than lemon (from 2 to 7 times more). 100 grams of fruit contain up to 60-100 mg of this vitamin, at the same time low calorie (the mentioned portion is only 57-60 kcal). There are fruits too rich in polyphenols, flavonoids and catechinswhich play an important role anti-inflammatory and antioxidant function. According to the website deccoria.pl: “Quince fruit, although inconspicuous, contains minerals and large amounts of vitamins. They contain vitamin A, vitamin D, B1 and B12, but most of them contain vitamin C. That is why this fruit is often called Polish lemon.”
Thanks to this quince strengthens immunity, supports the body in the fight against infections and protects the circulatory system. The presence of pectin has a beneficial effect on the digestive system – they support intestinal function, soothe digestive problems and help regulate cholesterol levels. In turn, natural organic acids stimulate the secretion of digestive juices and improve appetite.
Po pigwowiec it is worth reaching especially in autumn and winterwhen natural sources of vitamin C are limited. It is recommended for people with reduced immunitywho often suffer from infections, as well as those who are looking for natural ways to strengthen the body. Thanks to its milder effect on the stomach than lemon, it is also suitable for people who cannot eat very acidic fruits.
However, you must remember that quince is not for everyone. Due to its high acid content, it should be avoided by people with acute peptic ulcer disease or severe reflux – although many people tolerate it better than lemon. It is also not recommended for those who are allergic to pome fruits. In turn, quince syrup for tea is not recommended for diabetics – it contains a large portion of sugar (it is worth adding sugar-free quince and a bit of acacia honey to the drink).
Quince is perfect as an addition to teaand for many people it may be even better than lemon. Above all contains much more vitamin Cand thus strengthens immunity more effectively than a popular slice thrown into a hot drink. Additionally it is less aggressive to the gastric mucosa.
The fruit gives the tea a deep aroma that… combines notes of apple, pear and citrus. It is naturally intense, so it does not require a large amount to change the taste of the drink. In the form of syrup or slices in honey, it retains its valuable nutrients, as long as it is added to a slightly cooled drink – high temperature will reduce the vitamin C content.
It is worth using quince not only in winter. It is also suitable for mineral water, lemonade, herbal infusions and cocktails. It allows you to diversify your daily diet with a natural source of vitamins.
Quince for tea (with sugar)
Ingredients:
- 1 kg of ripe quince fruit,
- 1 kg of sugar.
How to do it:
1. Peel the quince fruit, remove the seeds and seeds and cut into smaller pieces. Wash and drain well.
2. Put the chopped fruit into a large pot, add sugar and mix thoroughly. Set aside for 1-2 days in a room at room temperature. The fruit should release juice.
3. After this time, boil the fruit over medium heat. Place the hot quince into sterilized glass jars. Close the lids, turn them upside down and leave to cool completely. Store in a cool room or refrigerator.
Quince for tea (with honey)
- approx. 300 g of quince fruit,
- 1/2 liter of liquid honey.
1. Peel the fruit, remove seeds and seeds, cut into smaller pieces and wash. Drain.
2. Put the chopped fruit into a jar (fill halfway) and pour liquid honey over it. Set aside for a week, but remember to stir with a wooden spoon every day.
3. After this time, the quince syrup for tea is ready.
Source: Terazgotuje.pl, dietetyki.org.pl
