Tasty quince

10/12/2023

Quince is almost impossible to eat raw - it is dry, hard and likes to tie the tongue. But it shows itself perfectly after heat treatment, and it doesn’t matter which one - quince is good for baking, frying and boiling. Her flesh does not fall apart, remains focused, and also a wonderful aroma is revealed.

10/11/2023

Leaves and bark of quince branches, in the form of decoctions, are used in the treatment of diabetes mellitus and hypertension. Modern scientific medicine prescribes quince in medical nutrition for patients with iron deficiency anemia, gastritis with high acidity, and colds of the respiratory tract.

10/11/2023

Quince can support the immune system because, as mentioned above, it has antibacterial properties. 100 g of quince contains 15% of the daily value of vitamin C, necessary for a healthy, functioning immune system. Also, 100 g contains at least 13% of the daily fiber requirement.

10/09/2023

The plant is one of the oldest fruit crops known to mankind for more than 4000 years. The Caucasus is considered the homeland of quince, from where it came to Asia Minor, and then to Ancient Greece and Rome. In nature, the range covers the Caucasus, Transcaucasia and Central Asia: Azerbaijan, Dagestan and Turkmenistan (Kopet Dag).

10/07/2023

In addition to improving vision, quince may help reduce the risk of more serious eye diseases. It can protect eye health thanks to vitamins B1, B3, B6, calcium, potassium, zinc, folate and other minerals. Quince has incredible protective properties for the liver and stomach.

10/05/2023

10/05/2023

Vitamin C, found in abundance in quince, stimulates the absorption of iron into the blood, which is necessary to maintain normal hemoglobin levels. In addition, quince is rich in vitamins A, B, B1, B2, B3, B4, B6, B8, B9, B12, B15, D, E, F, H, H1, K, P, PP

10/03/2023

Cydonia oblonga, Quince
Thickets of quince, which grow as a small tree or bushy shrub, were once a common fixture on small farms and homesteads in the US and Europe, but have fallen out of favor in the last 50-75 years. Quince is native to Iran, Turkey, Greece, and the Crimean Peninsula.

The fruit is shaped like a wide, portly pear and is covered in downy fuzz. Fruit ripen from green to sunny yellow.

The aroma of a bowl of ripening quince on a table will draw admirers from throughout the house! I used to display a bowl of the fruit in my office in Autumn and winter; all who walked in commented on the fresh, appetizing smell!

Quince is most often cooked. This is due to its dense flesh which can be hard when raw. I find slicing the fruit thinly overcomes the denseness and it's welcome on a relish or charcuterie board along with the usual fruits, cheese, crackers, and such.

Quince can be peeled, cored, and cooked until soft and made into a variety of preserves such as syrup (which is referred to as Quince Honey; wonderful over pancakes and biscuits) paste, (called quince cheese or membrillo; eaten as dessert like fudge).

Quince can be halved, cored, and baked for dessert. Quince combines well with apples and pears, to which it is related.

The first time you cook with quince you will be surprised. This is because the white flesh transforms to ruby red as it cooks! Quince applesauce is delicious - and quite PINK! 💗

Hope you enjoyed getting to know quince and if you are familiar with cooking with quince, do share!

Warmly, Michele

10/03/2023

Quince contains many useful substances: glucose, pectin compounds, fructose, potassium salts, iron, calcium, phosphorus and copper, as well as vitamins A, B, C, E and PP. In addition, it contains a large amount of antioxidants, which help with stress and severe mental tension.