Golden autumn with aromatic quinces: 12 benefits of our favourite fruit
We couldn't speak of autumn without mentioning quinces! They are the most typical fruit for the season - aromatic, delicious and very beneficial.
This autumn fruit originated notably in the Caucasus, Iran and Armenia and was brought to Europe by the ancient Greeks.
There are two main types of quince - one with the form of a pear and mild taste, and another with the form of an apple - much drier and harder, with a lot of seeds but so much more aromatic.
It is important to note that the quince is not as mild and easy to process in the kitchen as the apple or pear. Besides that, it has fibrillose covering that has to be cleared.
Quinces compensates for all these 'shortcomings' with their incredible aroma and high pectin content, thanks to which they have the quality to self-jell, which makes them ideal for jams, marmalades and jellies.
Quinces go well with various meats as well - veal, lamb, chicken and pork.
They are rarely eaten raw and when they are picked, they have to be fully ripe because they don't ripen off the tree.
To preserve them for a long time, you can freeze them. In order to do that, first peel them, remove the seeds, blanch them and then place them in the freezer. This way they can last for up to a year.
Quinces contain the vitamins A and C and the minerals potassium, phosphorus, calcium and magnesium among other nutrients.
The seeds are used medicinally. Their shells contain 20% mucous substance.
The inner part of the seed contains the cyanogenic glycoside amygdalin, a small amount of tanning matter and about 15% oil.
The seeds are used to treat acute inflammations of the respiratory organs (laryngitis, pharyngitis, tracheobronchitis) and of the gastrointestinal tract (gastroenteritis). They also find application in treating burns and the lack of skin elasticity.
How to make tea from quinces?
Soak the seeds of one quince (1 tsp to 100 ml of water) for a few hours and then drain. Drink 50ml three times a day.