Quince: Fruit with Healing Properties

While our grandparents used to prepare quince puree regularly, quinces are rather unknown nowadays. Yet quinces were already valued in ancient times as a remedy for skin inflammation, digestive complaints and colds. The fragrant fruits are also rich in nutrients. For example, quinces contain a lot of potassium, which is needed for blood pressure and the function of the heart, nerves and muscles, among other things.

What are quinces?

A quince looks like a cross between an apple and a pear – no wonder, since the three pome fruits are closely related. Named for their shape, a distinction is made between the hard, somewhat tart apple quince and the softer, milder pear quince. Both types of quince have a yellow, woolly skin and a core inside. Their taste is aromatic, fruity and lemony – but only when cooked. Because of the approximately 200 types of quince, only very few are edible raw.

Quinces: Ingredients and nutrients

The fruits are full of healthy nutrients. In addition to abundant potassium, quinces provide minerals and trace elements such as sodium, zinc, iron, copper, manganese and fluorine, which are responsible for cell metabolism and oxygen transport in the body, among other things. Quinces can also score with vitamins: They contain not only vitamin A and the B vitamin folic acid, which is important for pregnant women, but also plenty of vitamin C, which plays an important role in immune defense. With 38 kilocalories (kcal) per 100 grams (159 kilojoules), quinces have fewer calories than apples. As an alkaline-forming fruit, they are also ideal for an alkaline diet. The mucilages, tannins and fiber contained in quinces are primarily responsible for their effect on health.

Healthy effect of quinces

Even in ancient times, quinces were used as a remedy. The following effect is attributed to the ingredients of quince:

  • Quince contains a lot of fiber, tannins and mucilage, which are valued for their positive effect on digestion. Thus, quince can positively affect the intestinal flora and stimulate digestion.
  • For cracked or inflamed skin and sunburn, the mucilages have an anti-irritant and anti-inflammatory effect – so quince is also used in cosmetic products.
  • The dietary fiber pectin contained in quince lowers cholesterol, binds harmful substances and thus helps the body to detoxify.
  • The ingredients quercetin and pectin act as antioxidants and destroy free radicals that can damage the body’s cells.
  • The tannic acids and vitamin A contained can provide relief for gout and arteriosclerosis.

In addition, the mucilages of quince have an anti-inflammatory and expectorant effect on colds, sore throats and bronchitis.

Quince seeds: mucilages that help with coughs.

The seeds of a quince contain large amounts of mucilage, which helps against sore throat and cough. If you soak quince seeds in a little water and boil them, so-called quince mucilage is formed. When drunk, it soothes the cough. The dried seeds can also be sucked like cough drops. However, they should not be bitten, as they contain toxic prussic acid and also taste very bitter. Therefore, to be on the safe side, always discuss the medicinal use of quince seeds with your doctor first.

Quince mucilage relieves inflammation

Quince mucilage not only soothes an irritated throat, but also has a general anti-inflammatory effect and speeds up wound healing. Therefore, quince mucilage is also used in the form of compresses to treat burns, skin inflammation, sore nipples and hemorrhoids, or as a face mask for stressed skin. Drunk, the mucilage is also said to help against inflammation of the intestines and stomach lining, as well as against constipation, as it has a laxative effect. Quince tea cooked from the seeds is also recommended against bad breath.

Process quinces: How to do it!

Before preparation, rub off the bitter fluff of the quince with the help of a coarse cloth. Then core the quince, cut it into small pieces and cook it by boiling or baking. To avoid destroying the vitamins with heat, you can also cook the quince gently in a pressure cooker. The cooked quince pieces can be processed as desired. To prevent the quinces from turning brown during processing, sprinkle them with lemon juice. Usually, quinces are not peeled before processing.If a recipe calls for peeling the quinces, you can dry the skins and use them later to make quince tea.

Process into jelly, juice or chutney.

Most often, quinces are cooked into quince jelly or jam. Here, the contained pectin supports the gelling process, so that less gelling sugar than usual is needed for the jam or jelly and quince jam has comparatively few calories. Quinces can also be easily juiced and used to make quince juice and alcoholic quince liqueur or quince wine. Baked, the fruit is used in desserts and cakes. The fruit is also popular as quince chutney, quince compote, quince bread and pickled as an accompaniment to meat dishes. In addition, quince can also be combined with Hokkaido pumpkin to make quince-pumpkin soup.

Recipe: quince bread

Quince bread is a popular Spanish dessert that has only the name in common with bread. To make it, boil the grated, pitted and chopped quinces in water and a little lemon juice for 30 to 40 minutes. The quinces are strained and while the strained mass can be cooked into quince jelly, the pieces are used for the quince bread. These are pureed, cooked with the same amount of sugar over medium heat for 45 to 60 minutes and finally spread on a greased baking sheet. Depending on taste, the puree can be flavored with honey, ginger or cinnamon. With the oven door slightly open, the mixture is left to dry at 100 degrees for about four hours. Then cut the gelatinous layer into lozenges and roll them in powdered sugar or almonds – the delicious dessert from quinces is ready.

Do not eat quinces raw

The varieties of quince available in this country are not suitable for eating raw. Although they are not poisonous, they are usually hard, woody and bitter. The flesh of the fruit develops its aromatic, tart flavor only when cooked, when the acids and bitter substances disappear. Fruit in winter

Buy quinces

Quinces are often available at the farmer’s market or greengrocer. When buying, make sure the quinces have a strong yellow hue, an intense fragrance and little fuzz. Small spots on the skin are not bad, but pressure marks will cause the fruit to spoil quickly. Quinces are harvested just before they are fully ripe, before their flesh becomes grainy and the pectin content decreases.

Storage and freezing

Always store quinces separately from other fruit, as they transfer their flavor easily. At room temperature, the fruit will ripen. Stored in a cool, dry, dark and airy place (for example, in a cellar), prematurely harvested fruit will last up to four weeks. Ripe quinces will keep in the refrigerator for about a week. Fresh fruits are unsuitable for freezing; they should be peeled and blanched beforehand. If stored too long, quinces can turn brown on the inside and should then be cooked down quickly. However, be sure to discard them if the flesh appears mushy and rotten.

Quince tree: grow your own quinces

If you own your own quince tree or quince bush, you should keep a close eye on the fruit during harvest time between September and November: The right time to harvest is when the skin changes from green to yellow and still has little fuzz. Quinces should definitely be harvested before the first frost. Be careful not to bruise the quinces when harvesting and storing them. Popular plants include the similar-looking ornamental quinces, whose fruits are also edible and can be processed like quinces.