Quince fruits with healing effect
While our grandparents prepared earlier regularly quince paste, quince nowadays rather unknown. This quince inflammation were already in ancient times as a remedy against skin, digestive complaints and colds appreciated. The fragrant fruits are also rich in nutrients. So quinces contain a lot of potassium, which is needed for the blood pressure, as well as the function of the heart, nerves and muscles.
What quince are?
A quince looks like a mix of Apple and pear – no wonder, because the three core fruit species are closely related to each other. Named according to their shape, a distinction of the tough, a little harsher Apple, quince, and the softer, milder pear and quince.
Both varieties of Quince have a yellow, woolly skin and a core housing. Their taste is aromatic, fruity and lemony – but only in the cooked condition. Because of the approximately 200 quince species, only very few raw materials are edible.
Quince – what’s in the box
In addition to abundant in potassium, quince, minerals and trace elements sodium, zinc, iron, copper, manganese, and fluorine, which are, among other things, for cell metabolism and oxygen transport in the body is responsible to deliver.
With vitamins of quince points can: only Vitamin A and the for Pregnant women is an important B-Vitamin folic acid, but also a lot of Vitamin C. 38 calories per 100 grams’t find quince, have fewer calories than Apples. As base-forming fruits, they are also great for an alkaline diet.
Healthy effect of quince
Even in ancient times, quinces have been used as a remedy. The following effect is attributed to the ingredients of the quince:
- Quinces contain a lot of dietary fiber, tannins and mucilage, which are appreciated due to its positive effect on digestion.
- In the case of chapped or inflamed skin and sunburn the mucilage irritation-relieving effect and anti-inflammatory effects – therefore, quince is also used in cosmetic products.
- The quince contained dietary fiber pectin reduces cholesterol, binds pollutants and helps the body to detoxify.
- The ingredients of Quercetin and pectin act as antioxidants and destroy free radicals, which can damage the body’s cells.
- The contained tannins, and Vitamin A can provide in gout and arteriosclerosis relief.
In addition, the mucus acting substances of quince with the common cold, sore throat and Bronchitis anti-inflammatory and expectorant.
Mucilage, which help in cough
The seeds of quince contain a large quantity of Mucilage, which can help against A sore throat and cough. By soaking quince seeds in a little water and boiled, forms a so-called quince mucilage. Drinking this relieves the urge to cough.
The dried seeds can also be used as cough drops to suck. You should not bite, however, because they contain poisonous hydrocyanic acid and very bitter taste. They therefore discuss the medical use of quince seeds for safety’s sake, always first with your doctor.
Quince mucilage relieves inflammation
Quince mucilage not only soothes an irritated throat, but also has a General anti-inflammatory and accelerates wound healing. Therefore, the quince mucous membrane is in the Form of compresses for burns, inflammation, sore nipples and hemorrhoids, or as a facial mask for stressed skin applied.
Drinking helps the mucus also against inflammation of the intestine and of the stomach mucosa, as well as against constipation, as it acts a laxative. The seeds boiled Quittentee is also recommended against mouth odor.
Quince eat not of it raw
In Germany, the available varieties of Quince are not suitable for raw consumption. They are not poisonous, but mostly hard, woody, and bitter. Its aromatic bitter taste, the fruit meat only, cooked, while the acids and bitter substances disappear.
Prior to the preparation of the bitter fuzz is rubbed off using a coarse cloth. Core the quince, then cut them small and cook them by boiling or baking. Not to destroy the vitamins by heat, you can cook the quinces gently in a pressure pot. The cooked quince pieces as you like and add process.
Process to jelly, juice or bread
Most quinces are cooked quince jelly or Quince jam. In this case, the contained pectin supports the Gelierprozess, so less Sugar is needed than usual and quince jams the door has relatively few calories.
Quince can be also great for juicing and for the production of quince juice, as well as containing alcohol quince liqueur or quince wine. Baked the fruit in Desserts and cakes.
As quince chutney, quince bread and pickled as an accompaniment to meat dishes, the fruits are popular. The quince are in the processing of brown, drizzled with lemon juice.
Quinces are often at the weekly market or at the greengrocer’s. When buying, make sure that the quinces have a strong, yellow color, an intense fragrance and a little fluff.
Small spots on the shell are not bad, pressure can the fruits, but spoil quickly. Quince briefly, harvested before their full maturity, before their meat is grainy and the pectin content decreases.
Storage and freezing
Store quinces separately from other fruits because they can transfer their Aroma easily. At room temperature the fruits to Mature. In a cool, dry, dark and airy, stored, holding up to eight weeks. Mature quince will keep in the refrigerator for about a week.
To Freeze fresh fruits are not suitable, should you peel before and blanch. In case of long-term storage, quinces can be brown and should then be quickly cooked. Dispose of them, but if the meat seems mushy and rotten.
Quince tree grow
You have your own quince tree, quince shrub, you should observe the fruits in the harvest time between September and November, and if The correct harvesting time is when the shell changes from green to yellow and even a little fluff. Make sure that the quinces when Harvesting and Storing do not get.
Popular plants of the similar looking Zierquitten, the fruits are also edible and like quinces can be processed.
Recipe Tip: Quince Bread
Quince is a popular Spanish Dessert, with bread in name only. For the preparation to cook the wiped, cored and chopped quinces 30 to 40 minutes in water and a little lemon juice.
The quinces are sieved and while the sifted mass of quince jelly can be overcooked, used the pieces for the quince bread. These are mashed with the same quantity of sugar over medium heat for 45 to 60 minutes to be boiled and, finally, on a greased baking sheet spread. Depending on your taste, the gruel can be seasoned with honey, ginger or cinnamon.
In the slightly open oven door the mass at 100 degrees is dried for about four hours. Then you cut the gel-like layer into diamond shapes and roll them in powdered sugar or almonds – a delicious Dessert made of quince.