Quince: Benefits And Harms To The Body


Quince history Quince is a tree on which fruits that look like pears or apples grow. Ripe quince gives off a fragrant aroma. Perhaps this is...

Quince history

Quince is a tree on which fruits that look like pears or apples grow. Ripe quince gives off a fragrant aroma. Perhaps this is one of the reasons why the quince in the Mediterranean was considered a symbol of fertility and the goddess of love Venus. Quince was even used as a declaration of love - they gave each other fruit. In some countries, ripe quince is used as a flavoring agent, laid out in closets among the linen.

This fruit has been cultivated for over 4000 years. In the wild in Russia, quince does not grow everywhere, more in the east. It is cultivated a lot in the Caucasus, in Crimea and Moldova, in Central Asia.

When cooked, this fruit releases a lot of pectin, which gells the solution to a thick state. Due to this property, the Portuguese named the quince "marmelo", from which the word "marmalade" came from.

The benefits of quince

Quince fruits contain many pectin compounds and tannins, which give them a peculiar taste. Also in the pulp there is a high concentration of sugars: fructose, glucose; potassium, iron, calcium, phosphorus, and copper.

Since ancient times, quince was considered a special medicinal plant, and the decoction of the fruit was used to treat diseases of the stomach and intestines. Astringents in quince help with diarrhea and vomiting. In case of inflammation of the mucous membranes of the gastrointestinal tract, pectin envelops the tissues and accelerates their healing.

A slimy broth of quince seeds has hemostatic properties, so it was used for uterine bleeding and to stop hemoptysis.
The antiseptic properties of quince help in the treatment of cracks, inflammatory diseases of the throat and skin.

“Quince contains many vitamins and minerals, so its presence in the diet has a beneficial effect on human health. The iron content in quince is higher than in most fruits, but it should be remembered that this microelement from plant foods is absorbed in a minimal amount, ”says endocrinologist Inga Alikhanyan.

Calorie content per 100 grams

40 kcal


0.6 g


0.5 g


9.6 g

Quince harm

The danger of quince lies in the poisonousness of its fresh seeds. Therefore, when eating raw fruits, the seed capsule should be removed. The amygdalin in the seeds gives the quince the smell of bitter almonds and is dangerous to health.

In case of insufficient cleaning of the fluff from the surface of the fetus, irritation of the vocal cords and larynx occurs, which leads to coughing.

Due to its strong astringent and fixing effect, quince can worsen the condition of a person prone to constipation, as well as cause intestinal cramps in patients with colitis and ulcers.

The use of quince in medicine

In medicine, a decoction of quince seeds is used to stop bleeding and as an enveloping agent that reduces diarrhea and vomiting. Quince's antiseptic properties help relieve sore throat with rinsing. There are cases when quince relieved an attack of bronchial asthma and shortness of breath in bronchitis.

In dentistry, mucous broths of quince are used as therapeutic applications for inflammation of the gums.

Due to the high iron content in the composition of quince, it is useful for people with anemia as an additional remedy in the treatment of iron deficiency anemia.

A decoction of quince fruits has a strong diuretic effect, which is shown for edema. In cosmetology, quince is used to soften the skin and relieve inflammation.

The use of quince in cooking

Raw quince is rarely eaten; few people like its sour and astringent taste. But the aroma will enrich the taste of the tea if you put a couple of fresh fruit slices in it. Remove raw seeds. Boiling makes bones safe. The skin is always removed entirely, or at least the fluff is removed.

Usually, the fruits are processed into a variety of jams, preserves, ice cream. But quince is delicious not only in sweet dishes - it gives a piquant aroma to meat and vegetables, sour sauces.

Quince jam

Let's prepare a healthy sweet and sour treat for the winter. Such jam can be smeared on bread, added to pies as a filling.

  • Quince - 1 kg
  • Citric acid - on the tip of a knife
  • Sugar - 750 gr
  • Water - to cover the fruit
Wash the fruits, remove the peel, cut and remove the seeds. Finely chop the quince and put it in a pot of water. Cook until soft for about 20 minutes over medium heat, checking the pieces - cooking times can vary greatly. As soon as the quince becomes soft, mash the fruits with a crush in mashed potatoes and add sugar and citric acid. Mix everything thoroughly and add more water if necessary. Then boil over low heat for at least 15 minutes and close in sterile glass jars. Keep refrigerated.

Meat with quince in pots

Quince makes the meat soft and flavorful. Anything can be used - beef, pork, poultry.

  • Quince - 300 gr
  • Pork - 500 gr
  • Onions - 1 piece
  • Vegetable oil - 30 ml
  • Salt, black pepper - to taste

Wash the quince, peel the fluff from the peel, cut it into slices, while removing the seedbox. Heat vegetable oil in a frying pan and put quince slices. Fry over high heat until a crust forms on top. To prevent the fruit from letting in juice and stewing, you should fry it in parts. Inside, the pieces remain moist - they need to be salted and pepper.

Meanwhile, divide the meat into pieces and quickly fry in the oil leftover from the quince. Do not bring to readiness, after the formation of the crust, transfer to portioned pots, add the onion in half rings, salt, and pepper. Fill lightly with water and cover.

Bake in the oven, preheated to 200 degrees until the meat is almost completely cooked. Then add quince and simmer for another 20 minutes.

How to choose and store quince correctly

Quince appears late as one of the last fruits of the season. At the same time, the fruits are well stored and, if all conditions are met, they can lie until spring - although the content of vitamins in quince decreases slightly every month.

The ripest fruits are yellow and not too hard and have a strong pleasant aroma. Green quince is often unripe, although it can be kept warm and it will "come" to a ripe state.

During storage, you need to quickly process all fruits with the slightest damage, scratches, and dents - such fruits will not last long.

Quince is stored in the refrigerator in a paper bag for up to 4 months. The paper will absorb excess moisture - raw fruits quickly deteriorate.



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