Quince: composition, benefits, harm, recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2023-12-17 14:23

The composition and calorie content of quince, useful properties, contraindications. How to choose a quince in a store, what can be prepared from it?

Quince is an ancient fruit crop, which, according to historical evidence, has been cultivated for more than 4 thousand years. The homeland of the plant is the Caucasus, from where it spread first to Asia Minor, then to Ancient Greece and Rome. Today it is cultivated in many regions of the world - Europe, America, the African and Australian continents. Quince grows, of course, in its native region. It is considered unpretentious - it is found in forests, and on the banks of rivers, and on mountain slopes, but it is most fertile on heavy loams. The culture is a small tree or bush, the height ranges from 1.5 to 5 m. Quince fruits are spherical or pear-shaped, yellow in color - shades can range from bright lemon to dark yellow. Under cultivated conditions, the fruit reaches a diameter of 15 cm, in wild conditions - only 2-3 cm. The taste also largely depends on the conditions: on moist soil, the fruit turns out to be especially juicy and sweet, but in any case, tart notes sound in it. The culture has a high nutritional value: the fruits are tasty, healthy, have a rich chemical composition and, thanks to the latter fact, are used not only in the food industry, but also in the pharmaceutical industry.

The composition and calorie content of quince

In the photo, the fruit is quince

Quince is an excellent food product, a sweet fruit with a low calorie content, which contains many important biologically active components.

The calorie content of quince is 48 kcal per 100 g, of which:

• Proteins - 0.6 g;
• Fat - 0.5 g;
• Carbohydrates - 9.6 g;
• Organic acids - 0.9 g;
• Dietary fiber - 3, 6 g;
• Ash - 0.8 g;
• Water - 84 g.

Vitamins per 100 g:

• Vitamin A, RE - 167 mcg;
• Beta carotene - 0.4 mg;
• Vitamin B1, thiamine - 0.02 mg;
• Vitamin B2, riboflavin - 0.04 mg;
• Vitamin B4, choline - 8, 7 mg;
• Vitamin B5, pantothenic acid - 0.081 mg;
• Vitamin B6, pyridoxine - 0.04 mcg;
• Vitamin B9, folate - 3 mcg;
• Vitamin C, ascorbic acid - 23 mg;
• Vitamin E, alpha-tocopherol - 0.4 mg;
• Vitamin PP, NE - 0.2 mg;
• Niacin - 0.1 mg

Macronutrients per 100 g:

• Potassium - 144 mg;
• Calcium - 23 mg;
• Silicon - 3.4 mg;
• Magnesium - 14 mg;
• Sodium - 14 mg;
• Sulfur - 4 mg;
• Phosphorus - 24 mg;
• Chlorine - 12, 9 mg.

Microelements per 100 g:

• Aluminum - 534.7 mcg;
• Boron - 174.4 mcg;
• Vanadium - 20 mcg;
• Iron - 3 mg;
• Iodine - 9.7 mcg;
• Cobalt - 2.9 mcg;
• Lithium - 3 mcg;
• Manganese - 0.093 mg;
• Copper - 130 mcg;
• Molybdenum - 1.5 mcg;
• Nickel - 9.3 mcg;
• Rubidium - 44 mcg;
• Selenium - 0.6 mcg;
• Strontium - 171.2 mcg;
• Fluorine - 44.7 mcg;
• Chromium - 19.5 mcg;
• Zinc - 0.04 mg.

Fatty acids per 100 g:

• Saturated - 0.1 g;
• Omega-3 - 0.04 g;
• Omega-6 - 0.049 g.

As for the carbohydrate component of quince, out of 9.6 g of carbohydrates, 2 g are complex (starches and dextrins), the remaining 7.6 g are simple sugars (mono- and disaccharides).

It is especially worth noting the presence of specific components in the composition of quince - essential oils, useful organic acids (tartaric, malic, citric), polyphenols, glycosides, mucus, tannins, glycerides, protopectins.

Useful properties of quince

The unique composition of the fruit provides numerous health benefits of quince. The fruit as a whole makes a significant contribution to the overall vitamin and mineral balance, but it is especially valuable for vitamin A, which is necessary for the health of the eyes, mucous membranes, and skin; vitamin C - an important component for the normal functioning of the immune system and collagen synthesis; as well as iron, which prevents anemia. It is important to say that the specific components of the fruit also have many beneficial effects, including fortifying, diuretic, astringent, anti-inflammatory, which leads to the use of quince in the medicinal industry. However, this fruit also has a preventive meaning: when introduced into the diet, you can not only make it more pleasant, varied and tastier, but also save yourself from many diseases.

The benefits of quince for men

Vitamin C is a participant in the synthesis of collagen, which is necessary for a healthy condition not only of the skin, but also of the joints, which is especially important to preserve for men in view of the fact that they often have to work hard physically. In addition, joint support is required with strength training.

The choleretic property of the product is good protection against high cholesterol levels, which, again, makes a lot of sense for a strong half of humanity. The diet of men, as a rule, contains a lot of saturated fats, which have a large effect on cholesterol levels and increase the likelihood of developing vascular pathologies. Normal bile production determines the proper absorption of these fats.

It is also important to note that the fruit has a beneficial effect on the work of the heart, normalizes blood pressure.

The benefits of quince for women

Quince is an ideal dietary component, a low-calorie tasty fruit that helps to make the diet more enjoyable and more varied, to replenish the vitamin and mineral imbalance typical for diets, but does not interfere with weight loss. In addition, the fruit contains a large amount of fiber, which normalizes the digestive tract, and this is also a plus for losing weight.

The benefits of quince for women are also in the prevention of early aging: the product contains polyphenols and vitamin C, these components have powerful antioxidant properties. Antioxidants work against free radicals and thus prevent cell aging.

The fruits, due to the hemostatic properties, help to normalize the cycle. During menstruation, traditional medicine advises putting pieces of fruit in tea or making decoctions from it.

How is quince useful for children?

The anti-inflammatory properties of quince help fight bacteria, viruses and certain types of parasites. This fact is especially important for children - their immunity is not yet developed, and therefore he needs help in the form of the right food. In addition, children have a habit of pulling things into their mouths that are not provided for this, and therefore they are always at risk of contracting parasites, various infections and viruses.

By the way, with regard to various colds, the fruit can be used not only for the purpose of prevention, but also as a medicinal product, since it has an expectorant effect.

Also, the fetus has a positive effect on the properties of blood and helps in faster healing of wounds, cuts - for children who do not notice how they are doing various injuries to themselves while playing, this is very important.

Useful properties of quince for pregnant women

The diuretic property of the product helps pregnant women to get rid of edema and fluid retention, which are typical for late periods. In addition, a beneficial effect on the nervous system is noted, it helps to relieve irritability, fatigue, stress - all these symptoms are especially typical for the last trimester of pregnancy.

What else quince is useful for pregnant women is its antiemetic property - its introduction into the diet in the first trimester is highly recommended for toxicosis. Do not forget that the fruit is a good source of iron, which is important for expectant mothers to receive in sufficient quantities in order to avoid the development of anemia.

Contraindications and harm of quince

While the fruit is healthy, the amount you eat should be monitored. A particularly fine line between the benefits and harms of quince in this regard exists for diabetics or in the presence of a predisposition to the disease. In this case, it is required to discuss with the attending physician how much product can be eaten per day so as not to worsen the condition and not cause insulin spikes.

In addition, quince can harm those who:

• Suffers from various diseases and disorders of the digestive system - especially ulcers, gastritis, enterocolitis - essential oils contained in the product can irritate the mucous membranes and provoke exacerbation of diseases.
• Has an individual intolerance to the product - Fruit allergies are quite rare, but, nevertheless, if you try it for the first time, you do not need to eat a lot at once, try a couple of slices and monitor your condition.
• Suffers from urolithiasis and gallbladder disease - in this case, the diuretic and choleretic properties of the product can have a negative effect, provoking the movement of stones and causing an attack.
• Publicly speaking - quince can have a negative effect on the ligaments and the larynx if consumed excessively, and therefore presenters, singers and other people whose profession is associated with the need for public speaking should be more careful with this fruit.

Quince is strictly prohibited with pleurisy. It should also be said that in case of any disease involving a diet, it is imperative to check with the doctor whether the product is present in the diet.

Note that, despite the fiber content in quince, it should not be eaten in large quantities for constipation, since the fruits also contain tannins. However, if you eat them with honey, for example, baked, then such a product will not only not harm, but even benefit people with problematic stools.

Note! Never bite into quince seeds, they have amygdalin, an overdose of this component can cause poisoning, including fatal ones. If you are making a medicinal decoction based on the seeds of the fruit, be sure to make sure that they are not damaged and in no case grind them.

How to choose the right quince?

Quince should be bought at the end of summer, throughout the fall and winter. At one time or another, a certain variety ripens. If you find a fruit on the counter in spring or early summer, then most likely it was either brought from afar or grown in artificial conditions.

To choose the right fruit, you need to understand that there are many varieties, which means that their appearance is ambiguous.

The most ancient variety of quince is considered Portuguese, there is evidence that it was bred in ancient Rome. Today there are a huge variety of varieties, all of them can be divided into several categories, the most notable of which are Central Asian, Caucasian and Berban. The largest - Caucasian, Berban fruits - are smaller, but they tolerate well any weather conditions - both drought and frost, and ripen very quickly. Central Asian fruits are the smallest, but they also have the highest taste properties.

At the moment, breeders are trying to develop ever better varieties so that they are hardy, and productive, and tasty. Here are some interesting types of quince that deserve attention:

• Anzherskaya - is distinguished by its early maturity. The fruits are lemon-colored, spherical. Versatile - good and fresh, and as an ingredient in a particular dish.
• Aurora - resistant variety, tolerates any drought and cold, and is invulnerable to typical pests. The fruits are bright yellow.
• Collective - has two advantages, namely resistance to cold weather and high yield. The fruit is large, the pulp is very hard.
• Kaunchi-10 - the variety is notable for its pear-shaped fruit and high taste. Kaunchi-10 is sweet, juicy, perfect to eat fresh.
• Golden - a kind of quince with large fruits, which reach a weight of 400 g. Fruits of this variety are very reminiscent of apples, have a sweet taste with a slight sourness.
• Teplovskaya - the fruits are notable for storage resistance, they remain fresh for 4 months.

As you can see, on the counter you can find both large and small fruits of various shapes and shades. What to rely on when choosing? We recommend paying attention to the following signs:

• Integrity … The fruit must not show any damage to the skin.
• Colour … The yellow color of one shade or another is a sign of a ripe fruit, if you see green "barrel" - this is a sign of immaturity, such a fruit is unlikely to have high taste. Dark spots, on the other hand, indicate that the fruit is already overripe and has begun to deteriorate.
• Scent … Quince is a very fragrant fruit, so it must necessarily exude an odor, if it is absent, this indicates that it is grown artificially or unripe.

Please note that you can also find fodder fruits on the shelves, they usually have a strong astringent taste, but are cheaper. Such fruits can be bought if you do not plan to eat them in their pure form; heat treatment removes the astringent taste.

How to make quince jam?

However, even juicy quince varieties are hard and dense, and therefore few people like to eat fresh fruit, even when it comes to the most juicy and soft varieties. But the quince jam is wonderful.

Quince jam recipe:

1. Rinse the quince (4 large fruits) thoroughly, peel, get rid of the slices and partitions.
2. Cut the fruit into slices, put in a saucepan or metal bowl, cover with sugar (500 g), shake to distribute it evenly.
3. Put the peel from the quince in another saucepan, cover it with sugar (500 g), add water and boil until soft, and then strain the resulting sweet broth.
4. Pour the fruit over the syrup, cover with gauze, leave for 5 hours.
5. Place the saucepan on the stove, bring to a boil, reduce heat and simmer for 10-15 minutes, remove from heat and leave for a day.
6. After a day has passed, put the jam on the fire again and simmer for an hour, and then cool and pour into sterilized jars.

This jam will turn out to be classic - sweet and viscous, but if you want something original, then during the cooking process you can combine quince with lemon juice, nuts, and other fruits.

Pumpkin Quince Jam Recipe:

1. Peel the pumpkin (500 g) and quince (500 g), cut into thin slices, put in a saucepan, cover with sugar (1, 5 cups) until syrup forms.
2. After a day, put the pan on fire, bring to a boil, add cardamom seeds (pinch), black cumin (pinch), cook for 30 minutes.
3. Pour the jam into sterilized jars, store in a cool place.

Jam can be eaten simply by spreading it on bread, or it can be used as a filling for pies. In the latter case, the dough should be made unsweetened or sugar should be added only in a small amount, since the jam is sweet in itself.

Recipes for dishes and drinks with quince

Quince is a popular ingredient in the cuisine of the Caucasus and Central Asia, and traditional dishes in this case with fruit are not sweet. The signature recipe is pilaf with quince and lamb. Meat and fruit perfectly complement each other: the fruit, saturated with meat juice, becomes very soft, and its acidity well softens the fat content of mutton. However, the place of lamb in this dish can replace any other meat. Culinary experiments with fruit do not end with pilaf alone - various hot dishes, salads are prepared with it, and used as a component of an interesting side dish. But, of course, the largest category of recipes with quince is various desserts, the fruit is ideal for making not only jam, but also pies, cakes, cookies, marmalade, candied fruits, etc.

Hot dishes with quince

If you want to add original notes to a familiar hot dish or cook an unusual pilaf, quince is what you need. At the same time, it is worth noting that it will play well in vegetarian recipes:

1. Sweet vegan pilaf … Peel apples (200 g), pumpkin (500 g), quince (100 g) and cut into small cubes. Mix apples and quince with raisins (100 g) that have been previously soaked. In a saucepan, heat some of the ghee (60 g), put the pumpkin, some of the rice (1/2 cup), then the fruit-raisin layer, the rest of the butter, previously melted (60 g), and the rest of the rice (1 cup). Fill all the ingredients with water, so that the top layer of the rice is covered with liquid. Cover the future pilaf with a lid, simmer over low heat for about half an hour.
2. Chicken with quince … Cut the chicken (1 piece) into pieces, alternately fry the pieces in ghee until golden brown. Peel the onion (4 heads), chop finely and fry in the same oil in which the meat was cooked. Transfer the chicken to the onion, add chopped parsley (1 bunch), paprika (1 tsp), ginger (1 tsp), saffron (pinch). Season with salt and pepper to taste, pour in a little water, close the lid, simmer for half an hour. Meanwhile, cut the quince (700 g) into 4 pieces each, fry separately in ghee, transfer to the chicken and simmer for another half hour.
3. Baked lamb … Fry the lamb fillet (1 kg) in a skillet in ghee. Coarsely chop the onion (1 piece), garlic (2 cloves), sauté in the same pan as the lamb. Add cumin (2 tsp), paprika (1 tsp), ginger (1 tsp), cinnamon (1 stick), cook for about a minute until a bright aroma of spices appears. Transfer the meat back, add the chopped quince (1 kg), pour in water (500 ml), crush the bouillon cube (1 piece), bring to a boil. Remove the pan from heat, cover with foil and place in the oven for 1.5 hours. Remove the foil, brush the meat with honey (2 tablespoons), bake for another half hour. Serve with couscous and herbs.
4. Pilaf with quince … Cut chicken (1 piece), carrots (1 kg) cut into strips, onion (2 pieces) in half rings, quince (2 pieces) into four pieces. Peel the garlic (2 heads), cut off the top, you do not need to separate the head itself. Heat the cauldron, pour in the oil (300 ml), when smoke appears, put the onion, fry until golden brown. Add chicken and fry until golden brown. Place the carrots on top, pour water (1 l), add spices to taste - cumin, cilantro grains, paprika, barberry, black peppercorns. When the water boils, reduce heat and simmer for about 20 minutes. Meanwhile, rinse the raisins (100 g). When 20 minutes have passed, put in a cauldron a pod of red pepper (1 piece), heads of garlic, raisins, salt. After another half hour, add turmeric to taste, lay the quince slices, rice, pour water so that it slightly covers the rice. Simmer until cooked.
5. Scallops with orange sauce … Prepare the sauce in advance: chop shallots (4 pieces), garlic (2 cloves), fry over low heat in olive oil for 1-2 minutes, add peppercorns (1 tablespoon), thyme (several sprigs), parsley (small bunch), orange zest (1 fruit), cook for another 5 minutes. Pour in white semi-sweet wine (1 glass), bring to a boil, add ready-made orange juice (500 ml), as well as freshly squeezed orange juice (4 pieces), bring to a boil again, then reduce heat and simmer for half an hour. Strain the sauce and cool. Peel quince (1 large), cut into slices, fry in ghee until golden brown, pour in grapefruit juice (from 1 fruit), cover and simmer for 15 minutes, add pink pepper (1 tsp) and remove from heat. Separately in a dry frying pan, heat cumin (1/2 tablespoon) and dried thyme (pinch), add cocoa (2 tablespoons), cinnamon (1/4 tablespoon), cayenne pepper (pinch), salt (1/2 spoon). Dip each scallop (16 pieces) into the mixture, fry in ghee. Serve with quince and sauce.

Quince salads

Quince salads are not often prepared, the whole point, again, is that the fruit is quite hard. And, nevertheless, in some dishes this firmness sounds very good:

1. Salad with gherkins and capers … Quince (1 piece), carrots (200 g), beets (200 g), peel, cut into thin strips. Prepare the sauce: mix melted honey (80 g) with apple cider vinegar (50 ml), salt and pepper, gradually add olive oil (120 ml), whisking the dressing constantly. Pour the sauce over the vegetables and quince, leaving a little, and pour this part of the salad mix (100 g). Cut the capers (20 g) and gherkins (50 g) into thin strips. Take a round shape for portioned salads, put first the beets, then the quince, then the cucumbers, capers, carrots. Spread the salad mix around.
2. Chickpea and spinach salad … Boil quince (1 piece) whole for 20 minutes. Take out, cool, cut it into slices. Chop the red onion (1 piece), remove the leaves from the thyme (2 sprigs). Boil canned chickpeas (400 g) and mash slightly. Heat the olive oil in a frying pan, fry the onion and quince together over high heat for 2-4 minutes, add and brown the chickpeas with thyme and cumin in the same oil (1 tsp). Place spinach (200 g) on portioned plates, top with onions and quince, then seasoned chickpeas. Season with oil from the pan, lemon juice. Season with salt and pepper.
3. Cheese Chips Salad … Grate any hard cheese (100 g), put on a baking sheet, previously covered with parchment. Spread the cheese in small circles, about 5 cm in diameter, at a short distance from each other. Bake for 5 minutes at 160^OC. Remove the baking sheet gently and cool the chips. Quince (1 piece) cut into slices, fry in a pan. Remove the seeds from the pomegranate (half). Prepare the dressing - combine lemon juice (1 tsp), olive oil (3 tbsp), salt, pepper to taste. Place arugula (100 g), quince slices, cheese chips, walnuts (50 g) and pomegranate seeds on portioned plates. Pour the dressing over the salad.

Desserts with quince

Many interesting desserts can be prepared with quince. First of all, it is worth noting that in itself, baked, it is a healthy and tasty delicacy, however, complex dishes - pies, cakes, cookies - turn out to be excellent with it.

Quince Dessert Recipes:

1. Fruit cookies … Beat eggs (3 pieces) with powdered sugar (250 g), vanilla sugar (1 tsp). Add softened butter (60 g), finely chopped quince pieces (200 g), grated lemon zest (from 1 fruit), flour (300 g), baking powder (1 tsp). Knead the dough, roll it into flagella about 1-2 cm thick, 6-8 cm long. Make a cut in each flagellum, put one or two slices of quince. Bake until golden brown at 150^OWITH.
2. Cheesecake … Peel the quince (1 large), boil water (250 ml) in a saucepan. When it boils, add sugar (2 tablespoons), lemon (2 wedges), put quince, previously peeled and cut into 4 pieces. Cook for about 10 minutes. Mix flour (300 g), baking powder (1 sachet), sift. Beat eggs (3 pieces) with sugar (200 g) separately until white. Add vegetable oil (80 ml) and zest (1/2 teaspoon), continue whisking. Add cottage cheese (300 g), flour mixture and knead the dough. Transfer it to a mold, put the fruits on top, press them lightly into the dough. Bake for about 40 minutes at 180^OWITH.
3. Baked quince … Cut the quince (4 pieces) in half, rub the slices with lemon. Pour water (500 ml) into a saucepan, add sugar (5 tablespoons), bring to a boil. Add cloves (4 pieces) and star anise (2 pieces), cook for 5 minutes. Put the quince in the sugar syrup and cook for about half an hour. Remove the fruit from the pan, fold it into a baking dish, pour over the syrup from the pan (150 ml) and honey (4 tablespoons). Bake at 180^OC for half an hour. Serve with ice cream or mascarpone cheese.
4. Quince marmalade … Peel the fruit (2 kg), remove the partitions and seeds, cut into several pieces. Cook until tender. Grind boiled fruits in mashed potatoes, weigh, add sugar in the same amount. Add lemon juice (3 tablespoons), cook for about 1.5 hours, until mixture becomes thick. We check the readiness as follows: we draw a wooden spoon over the mashed potatoes, if a trace remains, then it is ready. Line a baking sheet with sides 2-3 cm high with parchment, transfer mashed potatoes to it, level, leave in a cold place for a day to harden. Cut the marmalade into cubes, put in containers.

Drinks with quince

The fruit is suitable for preparing not only dishes, but also drinks, both non-alcoholic and alcoholic:

1. Quince compote … Peel the fruit (1 kg), cut into 4 parts, be sure to remove the seeds and partitions. Leave the peel, so the compote will be more aromatic. Pour water (2 l) into a saucepan, put sugar (400 g) into it, when the syrup boils, put quince slices, boil for 7-15 minutes, depending on ripeness, ripe fruits will cook faster. Lemon juice can be added to taste. Either pour the compote into sterile jars and roll up, or cool and serve over ice.
2. Aromatic punch … Peel the quince (80 g) and cut into slices, mix with honey (20 g), lemon juice (10 g), leave for 5-10 minutes. Pour boiling water over the fruit (100 ml), leave for another 10 minutes. Cool and serve with a sprig of tarragon.
3. Cruchon on black tea … Quince (1.5 kg) cut into 4 pieces, remove the seeds. Cut each slice into thin slices. Put fruit in a saucepan, add lemon juice and zest (from 1 fruit). Pour in black tea (2 liters), put sugar (3 cups), leave for 6 hours in a cold place. Add Champagne (1 bottle) before serving and serve.

Interesting facts about quince

In the old days, quince was much more popular than it is today. In the Mediterranean, she was personified with Venus, considered a symbol of love and fertility. Chefs of the Middle Ages realized the high value of the product and added literally to all dishes, and quince marmalade was considered a powerful aphrodisiac. The fruit was praised by Homer and Shakespeare.

Today, most of the quinces are grown in Turkey, about a fifth of the world's total harvest is harvested in this region.

The weight of one fruit can reach 2 kg, although such large fruits are extremely rare.

Wild quince has very small fruits, no more than 50-100 g, and its taste is far from cultivated varieties.

The fruit oxidizes quickly when peeled, so chop it just before adding it to a dish or treat it with lemon juice, it will slow down the oxidation process.

In the Middle East, a decoction of quince seeds is used to treat sore throats and other ailments. However, such a "medicine" must be handled very carefully - recall that the seeds contain poisonous components.

We borrowed the word “marmalade” from the French language, it is noteworthy that in this language “marmalade” means “quince marshmallow”. In Spanish, "marmelo" means "quince". This is not without reason, because the fruit contains a large amount of pectin, which allows you to get an excellent tight marmalade without the use of any thickeners.

Watch a video about the properties of quince:

Quince is an unusual fruit, it looks like apples, but it is much harder and less juicy than the latter, in addition, the fruit also has an astringent taste. At the same time, it is rich in vitamins, minerals and other biologically active components important for our body. Despite the fact that fresh fruit is most useful, few people eat it raw, heat treatment not only makes the fruit soft, but also removes the astringency, although it also kills a number of useful components. Nevertheless, it is better to at least eat quince in dishes than not to eat it at all. Be sure to include this useful product in your diet, if you have no contraindications.