For years, quince remained in the shadow of more popular fruitsalthough it has been present in Polish cuisine for centuries. Its intense aroma, citrus freshness and thick pulp make it special an ingredient that goes well with both sweeter preserves and savory dishes. Today, when we eagerly reach for traditional and natural food products again, quince is coming back into favor.
hit (Quince oblong) is a fruit that used to be a permanent element of autumn pantries. The plant comes from the Caucasus and Transcaucasia, from where it spread to the Mediterranean Basin. It was already valued in ancient times – the Greeks considered it a symbol of fertility, the Romans used it to flavor dishes, and in the Middle Ages it appeared on royal tables in the form of sweet jams.
In appearance, quince resembles a combination of an apple and a pear. Its skin is yellow, slightly pubescent, and its shape – depending on the variety – is more rounded or elongated. The flesh is hard, compact and intensely fragrantwith a characteristic citrus-floral note. Raw quince is very sour, tart and not very juicy, so it is rarely eaten without processing..
Importantly, quince should not be confused with quince. Although these names are often used interchangeably in everyday language, remember that these are completely different plants. Quince fruits are smaller, harder and more sour, and their aroma is slightly different. The quince is much larger, milder in flavor when processed, and has softer flesh when cooked. Quince is used to make classic marmalades, liqueurs, mousses and jams, while quince is most often used as a flavor addition to tea.
Quince contains many valuable nutrients. It is a source of vitamin C, dietary fiber and antioxidants. It also has few calories – about 57 kcal in 100 grams, which makes it a light and healthy addition to the menu.
The antioxidants it contains neutralize free radicals that are responsible for damaging cells. That’s it anti-inflammatory and protective effects of antioxidants is considered one of the mechanisms supporting the heart and blood vessels.
It can effectively support the treatment of one of the most common cardiovascular diseases in Poland, such as hypertension. A scientific review conducted by an Iranian research team titled “Cardiovascular Effects of Cydonia oblonga Miller (Quince)”, published in the journal Evidence-Based Complementary and Alternative Medicine (2022), showed that different types of quince extract have a positive effect on factors related to the cardiovascular system (such as blood pressure, diabetes, glucose metabolism, lipid profile, body weight, liver dysfunction and thrombosis).
It has been shown that the antihypertensive effect of quince is comparable to that of captopril (a substance used in high blood pressure medications), and the lipid-lowering effect is comparable to that of simvastatin (a cholesterol-lowering agent).
Quince also provides vitamin C, which helps in the proper functioning of the immune system and participates in the synthesis of collagen (important for elasticity of vessel walls and reduction of wrinkles). It also has antibacterial and anti-allergic properties, so it is suitable for treating skin irritations and can also alleviate the symptoms of allergies.
The fruit also contains fiber, including pectin support proper cholesterol and sugar levels, detoxify, regulate intestinal function i improve digestion. As a result, quince may indirectly promote a better lipid profile, which also reduces the risk of cardiovascular disease. The presence of fiber and low calorie content make it a good choice for people who want to maintain a healthy body weight. Its slightly tart flesh becomes sweet and filling after processing, which makes the fruit a great alternative to high-calorie sweets.
It is also worth reaching for it due to the presence of tannins soothing properties for the digestive tract and natural aromatic substances that can have a relaxing effect and support the nervous system. Quince is a fruit that supports the body on many levels – from the heart, through the digestive system, to general well-being. Eating it regularly, even in small amounts, can be a valuable element of your daily diet.
Who shouldn’t eat quince? People with reflux should be careful with it – they may feel discomfort after consuming large amounts of quince. Patients with chronic kidney diseases and diabetes should exercise moderation in heavily sweetened products. Quince itself – cooked or baked – is a rather well-tolerated and safe product.
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Quince tastes best after processing – boiling, baking or stewing. Under the influence of heat, its flesh becomes soft, sweet and aromatic. It can be used in many ways in the kitchen. The most classic are jams, marmalades and mousseswhich delight with their golden color and citrus scent. The famous Italian dish is also prepared from quince cotognatê – hard marmalade cut into pieces, served with cheese.
You can add it for porridge, pancakes, yogurts i cakescreating an aromatic filling. Great goes well with spicesincluding cinnamon, ginger, cardamom, cloves and vanilla. In the savory version quince goes well with roasted meats (especially poultry, duck and pork). Added for the goulash gives it a slightly sweet, fruity note.
Quince can also be used in drinks – compotes, punches, tinctureand even in tea (after heat treatment, of course). You can make it out of it syrupwhich will be a natural immune booster in winter. It’s a great idea too pieczona beatenserved with nuts and honey. It’s a healthy snack instead of sweets.
Quince is a fruit that definitely deserves your attention. Aromatic, healthy and versatile in the kitchen, it can support the heart, soothe inflammation and improve well-being. Properly prepared, it delights with its taste and adds a unique character to the dishes. It is worth reaching for it in autumn and wintereven in small portions, because even a few teaspoons of preserves or syrup a day can bring health benefits.
Source: Terazgotuje.pl, PubMed
