Quinces – healthy fruits with medicinal properties

While our grandparents used to regularly prepare quince puree, quinces are relatively unknown these days. The quince was already valued in ancient times as a remedy for skin inflammation, digestive problems and colds. The fragrant fruits are also rich in nutrients. Quinces contain a lot  of potassium , which is needed for blood pressure and the function of the heart, nerves and muscles, among other things. In addition, they can be used in a variety of ways in the kitchen and can be processed into compote or jelly, for example. How healthy are quinces and what is in the fruit? We explain what makes the fruit so healthy, give tips on processing it and present a delicious recipe for quince bread.

What are quinces?

The quince grows as a fruit on a tree or shrub belonging to the genus Cydonia. Quinces look like a mixture of apple and pear – no wonder, because the three types of pome fruit are closely related. Named after their shape, a distinction is made between the hard, somewhat tart  apple quince  and the softer, milder  pear quince.

Both quince varieties 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 can be eaten raw.

Quinces: ingredients and nutrients

The fruits are full of healthy  nutrients . In addition to plenty of 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 not only contain vitamin A and  folic acid , which is important for pregnant women , but also plenty of  vitamin C , which plays an important role in the immune system.

Incidentally, with  38 kilocalories (kcal) per 100 grams  (159 kilojoules), quinces contain fewer calories than apples. As base-forming fruit, they are also ideal for an alkaline diet.

The mucilage, tannins and dietary fiber contained are primarily   responsible for their effect on health.

Quince has health benefits

Quinces have been used as a remedy since ancient times. The following effect is attributed to the ingredients of quince:

• Quinces contain a lot of roughage, tannins and mucilage, which are valued for their positive effect on digestion. Quince can have a positive effect on the intestinal flora and stimulate digestion.
• In the case of cracked or inflamed skin and  sunburn  , the mucilage has a soothing and anti-inflammatory effect – which is why quince is also used in cosmetic products.
• The dietary fiber pectin contained in quinces lowers the cholesterol level, binds pollutants 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 it contains can   provide relief from gout  and  arteriosclerosis .

In addition, the mucilage in quince has an anti-inflammatory and expectorant effect on colds, sore throats and  bronchitis  .

Quince seeds help with coughs

The seeds of a quince contain large amounts of mucilage, which help against  sore throats  and coughs. If you soak quince seeds in a little water and boil them, so-called  quince slime forms.  When drunk, it relieves the urge to cough.

The dried kernels can also be  sucked like cough drops.  However, you should not bite them, as they contain toxic hydrocyanic acid and also taste very bitter. To be on the safe side, always consult a doctor before using quince seeds for medicinal purposes.

Quince slime reduces inflammation

Quince mucus not only soothes an irritated throat, but also has a general anti-inflammatory effect and accelerates wound healing. Therefore, the quince mucus is also used in the form of poultices against burns, skin inflammation, sore nipples and  hemorrhoids  or as a face mask for stressed skin.

When drunk, the mucus is also said to help against inflammation of the intestines and gastric mucosa as well as against  constipation  , as it has a laxative effect. The  quince tea  cooked from the kernels is also recommended against  bad breath  .

Processing quinces: That’s how it works!

Before preparation, the bitter down of the quince is rubbed off with a coarse cloth. Then deseed the quince, cut it into small pieces and cook it by boiling or baking. In order not to destroy the vitamins through heat, you can also gently cook the quinces in a pressure cooker.

The cooked pieces of quince can be processed as desired. So that the quinces do not turn brown during processing, they are sprinkled with lemon juice.

Usually quinces are not peeled before processing. If a recipe calls for peeling the quinces, you can dry the peels and use them later to make quince tea.

Don’t eat quinces raw

The quince varieties available in this country are not suitable for raw consumption. Although they are not poisonous, they are usually hard, woody and bitter. The pulp only develops its aromatic, tart taste when the acids and bitter substances have disappeared.

Process into jelly, juice or chutney

Quinces are most often cooked into  quince jelly  or  quince jam  . The pectin it contains supports the setting process, so that less setting sugar is required for quince jam or jelly than usual and quince jam has comparatively few calories.

Quinces can also be juiced and used to make  quince juice  and alcoholic quince liqueur or quince wine. When baked,  the fruit is used in desserts and cakes.

The fruits are also popular as  quince chutney,  quince compote, quince bread and pickled as an accompaniment to meat dishes. Quince can also be combined with Hokkaido pumpkin to make a quince and pumpkin soup.

Quince juice as a healthy refreshment

Quince juice is a healthy and tasty refreshment, especially on warm autumn days. It can be bought in grocery stores, but you can also make it yourself. When buying in the store, attention should be paid to possible additives and the sugar content. But there are also ready-made products that do not contain any additional sugar.

Möchte man den Saft selbst herstellen, nutzt man entweder einen Dampfentsafter oder kocht die gesäuberten und klein geschnittenen Früchte für etwa 20 Minuten in einem Topf auf. Das Obst sollte dabei knapp mit Wasser bedeckt sein. Anschließend muss die verkochte Fruchtmassen abgesiebt werden, um den Saft zu erhalten. Bei beiden Methoden kann allerdings ein Teil der hitzeempfindlichen Vitamine verloren gehen. Dazu gehört beispielsweise Vitamin C. Hitzebeständige Vitamine, wie Vitamin A und Riboflavin, bleiben aber erhalten.

Grundsätzlich ist es auch möglich, Saft aus rohen und entkernten Quitten mithilfe eines Entsafters herzustellen. Weniger bitter schmeckt allerdings der Saft aus gekochtem Fruchtfleisch.

Rezept mit Quitte: Quittenbrot

Quittenbrot ist ein beliebtes spanisches Dessert, das mit Brot nur den Namen gemeinsam hat. Zur Herstellung kocht man die abgeriebenen, entkernten und zerkleinerten Quitten 30 bis 40 Minuten lang in Wasser und etwas Zitronensaft.

Die Quitten werden abgesiebt und während die durchgesiebte Masse zu Quittengelee verkocht werden kann, verwendet man die Stücke für das Quittenbrot. Diese werden püriert, mit derselben Menge Zucker bei mittlerer Hitze 45 bis 60 Minuten gekocht und schließlich auf einem gefetteten Backblech verteilt. Je nach Geschmack kann das Mus mit Honig, Ingwer oder Zimt gewürzt werden.

Bei leicht geöffneter Backofentür wird die Masse bei 100 Grad etwa vier Stunden lang gedörrt. Dann schneidet man die gelartige Schicht in Rauten und wälzt sie in Puderzucker oder Mandeln – fertig ist das leckere Dessert aus Quitten.

Quitten kaufen

Quitten sind oft auf dem Wochenmarkt oder in der Obst- und Gemüsehandlung erhältlich. Achten Sie beim Kauf darauf, dass die Quitten einen kräftigen, gelben Farbton, einen intensiven Duft und wenig Flaum haben.

Kleine Flecken auf der Schale sind nicht schlimm, Druckstellen lassen die Früchte aber schnell verderben. Die Ernte der Quitten erfolgt kurz vor ihrer vollen Reife, bevor ihr Fleisch körnig wird und der Pektingehalt abnimmt.

Lagern und einfrieren

Lagern Sie Quitten immer getrennt von anderem Obst, da sie ihr Aroma leicht übertragen. Bei Zimmertemperatur reifen die Früchte nach. Kühl, trocken, dunkel und luftig gelagert (zum Beispiel im Keller), halten die vorzeitig geernteten Früchte bis zu vier Wochen. Reife Quitten halten im Kühlschrank etwa eine Woche.

Zum Einfrieren sind frische Früchte ungeeignet, man sollte sie vorher schälen und blanchieren. Bei zu langer Lagerung können Quitten innen braun werden und sollten dann schnell eingekocht werden. Entsorgen Sie sie aber unbedingt, wenn das Fleisch matschig und verfault wirkt.

Quittenbaum: Quitten selbst anbauen

If you have your own quince tree or quince bush, you should observe the fruits closely during the harvest period between September and November: the right time to harvest is when the skin has changed from green to yellow and still has a little down. Quinces should definitely be harvested before the first frost. Make sure that the quinces do not get any bruises during harvesting and storage.

Popular plants are also the similar-looking ornamental quinces, whose fruits are also edible and can be processed like quinces.