Quince grows lots of places, but actually gets tree-ripened in tropical climes. Like the tall Hachiya persimmons, it gets soft and loses its astringency. (Note that quince is not nearly as astringent as Hachiya! I grew up on the Fuyu squat variety that are never astringent.)
In fact, I have made all of the items below with both kinds persimmons which make equally delicious Fall dishes! But, when I use a fruit with less vitamin C, I add one of our tiny tangerines or a pineapple guava (skin and all), to any raw apple sauce to keep it from turning brown.
This post is especially for our friends Bonnie and Halimah (and their families) who have shared their quince for me to taste and play with.
*Blended, RAW Apple-Quince Sauce
- a 20-1 ratio of apples-to-quince (both raw)
- a dash of salt
- (cinnamon as desired)
- water or veggie broth as needed to east the blending
(In any blender that moves the food towards the blades ~e.g. with the safe “plunger” that comes with a VitaMix).
Even in non-tropical Santa Cruz, the still-astringent quince tastes great.
(I make blended, RAW applesauce most of the time because it is easier than cooking and a way to get the benefits I enjoy eating at least half my food without cooking.)
The astringent quality of the quince is lost and the healthy goodness in the taste enhancement is clear.
**I also simmered some whole quince (skin on) chunks in order to taste it cooked, and it is delicious on its own.
On this second great date in a row (11/13/13) my newest Delicious Cycle recipes for Breakfast OR dessert
Mostly Raw Apple Quince Porridge
- raw apple-quince sauce *(see above),
- cooked quince chunks **
- sprouted quinoa (cooked is fine, too) (any grain will do)
- plain goat yogurt (plain is always better ~ see other blogs for why)
- (plus a dash of cinnamon and maple syrup)
- Clearly, soaked raisins are the amazing next “add”
A totally healthy YUM!
Of many links listing benefits, healing, and medicinal qualities, here are two:
Avicenna recommended quince due to indigestion, poor liver, to improve appetite and skin, as well as strengthening the stomach
I’ll tell you a little about the quince and share a few recipes for some diseases with its use.
Quince has long been considered medicinal herb. Avicenna devoted much time to studying the medicinal properties of this tree. It is recommended to eat the fruit of quince due to indigestion, poor liver, to improve appetite and skin, as well as strengthening the stomach.
Due to its astringent properties of quince fruit and broths with it are used for diarrhea and diseases of the gastrointestinal tract. Here are some recipes of traditional medicine with the use of this beautiful tree.
The perfect tool for gargling in angina – decoction of quince seeds (do not grind!). It is prepared from the rate of 1 tablespoon raw materials for glass of water.
For the treatment of diabetes and hypertension are advised to use traditional healers decoction of leaves and young twigs of quince. Leaves and twigs collected in the flowering period, dried in the shade and stored in a cool dry area. If necessary, 1-2 tablespoons chopped raw material (leaves and twigs mixed in equal parts by weight) is poured into an enamel bowl glass of water, bring to a boil and boil for 15 minutes on low heat. Removed from the board, insisting to cooling, filter and take 1 tablespoon 3 times a day for 30 minutes before eating.
Poultice with hot juice quince recommended for anal fissures and rectal prolapse.
Tea from quince fruit is used as a diuretic in edema of cardiovascular origin. Finely sliced with the skin dried fruit, then brew as normal tea.
Health & Nutrition Benefits of Eating Quince
– Being rich in dietary fiber, quince is good for those people who are trying to lose weight and maintain a healthy body.
– Quince boasts of antioxidant properties, which helps the body fight against free radicals and reduces the risk of cancer.
– Research has revealed that quinces might be rich in various anti-viral properties.
– Consumption of quince has been found to be beneficial for people suffering from gastric ulcer.
– Quince juice is known to have tonic, antiseptic, analeptic, astringent and diuretic properties.
– It is believed that eating quince is good for maintaining the optimum health of an individual.
– Regular consumption of quince not only aids in digestion, but also helps lower cholesterol.
– The presence of potassium in quince helps the body keep high blood pressure in check.
– The vitamin C present in quince helps reduce the risk of heart disease in individuals.
– If consumed on a regular basis, quince proves beneficial for those afflicted with tuberculosis, hepatic insufficiency, diarrhea and dysentery.
– Those suffering from liver diseases and eye diseases would surely benefit from regular quince consumption.
– Being rich in antioxidants, quince is believed to be helpful in relieving stress and attaining calm.
– Quince is low in saturated fat, cholesterol and sodium, while having lots of vitamin C, dietary fiber and copper.
– Quince juice is good for those suffering from anemia, cardiovascular diseases, respiratory illnesses, diseases of the gastrointestinal tract and even asthma.
– The juice as well as pulp of boiled or baked quince fruit serves as a good anti-emetic remedy.
Nutritional Value of Quince
Given below is the amount of nutrients present in 100 gm of quince:
Carbohydrates – 15.3 gm
Sugars – 12.53 gm
Dietary fiber – 1.9 gm
Fat – 0.10 gm
Protein – 0.4 gm
Water – 83.8 gm
Vitamin A – 40 μg
Niacin (Vitamin B3) – 0.2 mg
Vitamin B6 – 0.04 mg
Folate (Vitamin B9) – 8 μg
Vitamin C – 15.0 mg
Calcium – 8 mg
Iron – 0.7 mg
Magnesium – 8 mg
Phosphorus – 17 mg
Potassium – 197 mg
Sodium – 4 mg
Energy – 60 kcal (240 kJ)