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Quince

What is the origin of the quince?

The quince was thought to ward off evil spirits and was a symbol of love and fertility by the Greeks. Its essential oil was used by the Romans to make perfumes. The quince seeds were also utilized to make a hair spray base. Quince was primarily utilized in the production of jams and jellies. Even the name “marmalade” is derived from the Greek word “marmelada,” which means “quince jam.” This is owing to its high pectin concentration, a fibrous material that thickens.
The quince, which originated in the Balkans and on the Caspian Sea's beaches, had been farmed for 4000 years before our time. It owes its moniker “Cydon's apple” (from which its modern Latin name, Cydonia vulgaris comes) to the high reputation of the fruits produced in this part of Crete, which was much liked by the Romans.
Malus cotoneum (“cottony apple”), the name under which it would have been brought in Italy, would have progressively been turned into “coudougner,” then into “quince” in France.
Quince, which has been utilized in France since the Middle Ages, was not just employed in cooking; its seeds were also used in perfumes and medicinal.

Quince

What exactly is in quince?

The quince (cydonia vulgaris) is a spherical pear with a golden and somewhat downy skin that grows on the quince tree. Its flesh is only edible once it has been cooked. Sugar is nearly usually added to this fruit since it is consumed in the form of compote, jelly, paste, or jam.
Quince is a fruit with little vitality. However, the extra sugar during its transformation must be factored into its calorie consumption.
It is composed of more than 84 percent water, in which numerous minerals and trace elements such as potassium, phosphorus, magnesium, iron, and copper are dissolved.
Its meat includes vitamins B and C, the latter of which is mostly degraded by boiling.
It also contains polyphenolic compounds with antioxidant effects, specifically tannins, which are responsible for the somewhat acerbic taste and astringency.
There are a lot of fibers there, and they're mostly pectins.
Nutritional and caloric values ​​of quince
For 100 g of raw quince:

Name of constituentsUnityAverage content
EnergyKcal27.7
waterg84
Proteing0.4
Carbohydratesg6.3
sugarg
Starchg
Dietary fiberg3.2
Lipidsg0.1
Saturated FA(fat acid)g
Monounsaturated FAg
Polyunsaturated FAsg
Sodiummg4
Magnesiummg8
Phosphorusmg18
Potassiummg197
Calciummg11
Manganesemg8
Total ironmg0.7
Coppermg0.13
Zincmg0.04
Seleniumµg0.6
Iodineµg
Retinolµg
Beta caroteneµg24
Vitamin Dµg0
Vitamin E activity (alpha-tocopherol)mg0.55
Vitamin Cmg15
Vitamin B1 or Thiaminemg0.02
Vitamin B2 or Riboflavinmg0.03
Vitamin B3 or PP or Niacinmg
Vitamin B5 or Pantothenic acidmg0.08
Vitamin B6 or Pyridoxinemg0.04
Vitamin B9 or Total Folateµg3
Vitamin B12 or Cobalaminsµg

Quinces: Health Benefits

Quince contains active compounds.
Quince has been shown to be quite beneficial to one's health. Among the several active components are:
antioxidants that protect body cells from premature aging; vitamin C, which is necessary for mild fatigue during the winter; trace elements and minerals such as potassium, phosphorus, and calcium; fiber involved in the proper functioning of the various digestion; pectin, another fiber that helps to regulate blood sugar levels and aids the digestive apparatus in removing toxins; tannins that can purify the intestines while promoting lower cholesterol
Because of its low sugar and fat contents, quince is also a fruit with a low glycemic index.
The quince, when consumed in the form of jelly or paste, would have a positive and protective effect on the colon and rectum. Its anti-diarrheal qualities are well known, and its tannins protect the intestinal mucosa.
This fruit has a substantial quantity of fiber. A fiber-rich diet not only improves appropriate intestinal transit, but it also lowers the risk of cardiovascular disease, diabetes, and obesity.
Quince, which is high in these antioxidants, can be used to combat:
malignancies of the digestive organs, such as colon or intestine cancer; disorders such as diabetes or having too high a poor cholesterol level; diarrhea, which quince pectins assist prevent;
the sensation of hunger as part of a rigorous diet in order to lose weight since quince is exceptionally satiating; weariness and colds associated with the winter season due to its high vitamin C content
It's important to remember that quince should not be consumed uncooked due to its extremely sour or even harsh flavor. When cooked, it tastes like an apple or a pear.

High pectin content.

Its main advantage is its high pectin content.
Quince is a fruit high in pectin, a kind of fiber that may create a gel by trapping water. Pectin is reported to offer several health advantages, including decreasing blood cholesterol and blood sugar levels. Pectin would also be able to prolong stomach emptying, promoting fullness. It has also been researched in relation to some forms of cancer, most notably colon cancer. Eventually, this might be able to construct a physical barrier that would protect intestinal cells from microbial infection.

Potassium-rich source

Quince is high in potassium. Potassium is utilized in the body to regulate the pH of the blood and to increase the creation of hydrochloric acid in the stomach, which aids digestion. It also aids in the contraction of muscles, including the heart, and in the transmission of nerve impulses.

Copper's source

Quince is a copper-rich fruit. Copper is required for the synthesis of hemoglobin and collagen (a protein involved in the development and repair of tissues) in the body as a component of numerous enzymes. A number of copper-containing enzymes also contribute to the body's defense against free radicals.

Antioxidant vitamin C

Cooking partially destroys a healthy dose of vitamin C.
Although quince contains antioxidant vitamin C, the bulk of the vitamin C is lost by heat when it is cooked. Quince also includes phenolic chemicals that are anti-oxidant in nature. Furthermore, some studies have suggested that it may be beneficial in the prevention of colon and kidney cancer.

Quince

How to Select the Best Quince

The quince can weigh between 200 and 300 g when plucked. It's a fruit with a form that's similar to a pear. The skin is bright and fluffy, and the meat is solid and aromatic.
In terms of shape and structure, the quince is similar to the pear. Its flesh is tougher than that of a pear, and it can only be eaten cooked, as opposed to its cousin, which may be eaten both cooked and raw.
The form of the fruit distinguishes numerous types, which are either pear-shaped or apple-shaped. Champion, Quince from Portugal, and Giant from Vranja are the most popular types on our shelves.
When purchasing, aim for a fruit that is fleshy, firm, and has a somewhat yellow skin.
Keep it in good condition.
It is permitted to develop at room temperature if it is not fully ripe. It may then be refrigerated and kept for a few weeks in the fridge. It's also possible to freeze it as a purée. Before freezing it, peel it, trim it, slice it, and drizzle it with lemon juice if it's raw.

Consumption of quince

During the months of October and November, the quince season is in full swing. Then you may buy quinces in stores or on the stairwell.
Even when fully ripe, quince is a tough fruit that may be preserved for many weeks in a cold, dry environment. Quinces emit a strong pleasant odor that can be absorbed by other fruits that grow near them.
The quince can be used in the following recipes once it has been peeled:
jams; compotes; fruit jellies; fruit juices, milkshakes, and smoothies made with a blender or centrifuge; cakes such as cakes or crumbles; ice creams and sorbets; simmering dishes such as tagines and couscous; meats such as beef, pork, and lamb
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. From October until January, the quince season is in full swing.
One serving of fruit equals three to four tablespoons of compote.
Quince jelly is the most well-known product of the genus Quince.
What's the best way to prepare it?
Quince has tannins in it that vanish when cooked but can give it a bitter flavor. When pear is chopped, the flesh soon oxidizes (turns brown). To keep the quince from oxidizing, sprinkle it with lemon juice or boil it right away.
It's cooked like an apple, which means it's cut and peeled as needed. Jam, compote, jelly, syrup, and wine are all prepared from it. Apples, pears, strawberries, and raspberries are buddies. We like quince paste or cotignac in Europe. Quince is more commonly used in stews like as tagines in Eastern Europe, the Near East, and North Africa.