Quince (Cydonia oblonga) ripens from October to December and is a veritable treasure trove of useful substances. This gold- yellow fruit originates from southwest Asia, and in the ancient times it was considered a symbol of fertility and a symbol of love and happiness.
In ancient Greece before the wedding the newlyweds ate quinces, while in Rome, because of their intoxicating fragrance, the quince was a source of essential oils for perfumes.
The autumn fruit quince is a real vitamin bomb. Apart from the minimum calories and fat it contains, it is rich in protein, carbohydrates, dietary fiber, and contains many tannin substances.
From vitamins, it has vitamin C the most, and a large amount of carotene (provitamin A), vitamin B1, B2 and niacin. It is rich in copper, potassium, calcium, magnesium, sodium, iron, sulfur and chlorine.
Quince seeds contain 15% oil and a large amount of the important compound amygdalin or vitamin B17, which has anticancer effect. The seed is rich in fat, tannin, pectin, sugar, malic acid.
Due to all this, the quince is very healing fruit.
All its parts are medicinal, its fruit and leaves and seeds, especially its juice and syrup. Thanks to the tannin, it has beneficial effect on the bowel function and prevents infectious diseases.
Quince juice cooked with the same amount of sugar, soothes cough, asthma and acute diarrhea.
Roasted or cooked quince is recommended for inflammation of the stomach and the intestinal mucosa, but it is also used in the treatment of anemia.
The tea from the flowers of Quince soothes the cough, and the tea from its seeds has a calming effect, and eliminates insomnia and bad breath.
They are not consumes raw, but quinces can be boiled or roasted, so they are usually used in the preparation of compote, jelly, marmalade and fruit slurries.
The French made quince cheese for centuries, so that 2 kg of quince are boiled with the bark until they are completely softened.
When cool, they are cut into pieces and smashed. The resulting mixture is measured in order to be mixed with the right amount of sugar (1kg of sugar is added to 1.5 kilograms of mashed quince). Boil the mixture over low heat for 45 minutes with uninterrupted stirring.