What Is the Health Value of Quinces?

The quince, which is a pome fruit, has a very hard, sour-tasting pulp. For this reason, the fruits from our latitudes cannot be eaten raw. They are suitable for baking and for making compotes, juices, jellies, jams, or liqueurs.

But even in prepared form – for example, by heating and peeling – quinces still provide some healthy nutrients. While the content of heat-sensitive vitamin C has decreased somewhat, the fruit is still a good source of vitamin E and the minerals iron and zinc. They are also rich in fiber – and therefore an excellent basis for our quince recipes.

Quinces play a role in health not only in the area of ​​nutrition but also in medicine. Extracts of pome fruit are used to produce anti-inflammatory preparations, while the pectins and mucilage contained in them are used in the cosmetics industry.

Not only the vitamin content, especially vitamin C, makes quinces healthy: the pome fruit contains valuable minerals such as potassium, which, along with sodium and chloride, is one of the most important electrolytes in the body.

What’s healthy about quinces?

Quinces have significant amounts of the minerals iron, zinc, potassium, calcium, copper, and manganese. They also have a high vitamin C content.

Are Boiled Quinces Healthy?

When drunk, the mucus is 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.

When are quinces good?

Quinces are ripe when their color changes from green to yellow. Harvest time is from mid-October to November. There are around 200 different quince varieties worldwide.