Quince (Chaenomeles) is a thorny shrub from the Rosaceae family, which in Polish conditions usually grows to 1-2 meters in height and in spring it blooms abundantly in shades of red, pink or white. In autumn, its characteristic fruits appear: yellow, small, usually the size of a small lemon, intensely fragrant, but… very hard and clearly sour. Due to the high content of organic acids, they are rarely eaten raw, but they are perfect for processing. In practice, they are used to produce syrups, jams, jellies, tinctures and as flavoring additive for drinks and teas.
This species is often confused with quince, but they are separate plants different type and different fruits. The quince grows as a tree or a large shrub, and its fruits are larger and resemble an apple or pear in shape, while the quince is much smaller and its fruits are smaller. Both plants have in common that they work best after heat treatment, but quince usually produces a more pronounced acidity and intense aroma, and quince offers a larger amount of pulp and milder flavor profile.
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Quince fruits are valued primarily for their high content of antioxidant compounds, including polyphenols, as well as for the presence of organic acids, such as malic acid. These ingredients support the body’s natural defense mechanisms, reducing oxidative stress and helping to maintain the proper functioning of cells. The liver, as a key organ responsible for detoxification and metabolism, is particularly exposed to the effects of free radicals, which is why a diet rich in antioxidants has real benefits. preventive importance.
The situation is similar in the context of the pancreas, especially with regard to glucose management and the protection of the cells responsible for it insulin secretion. Phenolic compounds present in quince support the stabilization of blood sugar levels by limiting inflammatory processes and protecting cells against oxidative damage. Additionally, the dietary fiber contained in quince products promotes slower digestion absorption of glucose from the gastrointestinal tractwhich is important, among others with insulin resistance.
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Vitamin C contained in fruit participates in the production and activity of immune system cells and at the same time shortens the duration upper respiratory tract infections and can alleviate their course. Polyphenol compounds have anti-inflammatory and antioxidant properties, which help the body respond more effectively to contact with pathogens. Regular consumption of sheep products of this species, especially in the autumn and winter, supports natural defense mechanisms and favors rare and milder colds.
Quince leaves contain vitamin E, a strong antioxidant that protects cells against damage caused by free radicals and supports the proper functioning of the immune system and skin. The seeds are a source of oil rich in unsaturated fatty acids, primarily linoleic acid, which helps maintain the integrity of the lipid barrier, limits water loss and promotes tissue regeneration. Thanks to these properties, the raw material from leaves and seeds is used not only in dietary supplements, but also in… care preparations intended for dry and sensitive skin.
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Quince works best in processed form because raw fruit is hard and intensely sour. In practice, they are most often cut into thin slices or small cubes, the seeds are removed and the seeds are removed sprinkled with sugar or mixed with honeyleaving for a few days to produce juice. The resulting syrup is used as an addition to tea, water or desserts, and the pulp itself can be used to make jams and jellies, which are easily obtained thanks to the natural pectin content. appropriate consistency.
The second way to use it is to prepare juices, concentrates and fruit mixtures, in which the natural acidity stabilizes the taste and extends the shelf life. At home, you can also dry thin fruit slices and add them to infusions, compotes or tea blendsobtaining an intense aroma without the need to use citrus fruits. Quince also works well in savory cuisine, as an ingredient in marinades for poultry and pork, an addition to roasted meats, red wine-based sauces and as sour accent in game dishes.
Source: Terazgotuje.pl
