Micah Stanley
Our great-grandmothers still appreciated the quinces and used them to conjure up quince compote, quince bread, and many other delicacies on the table. The quince is also a fruit with great effects.
Quinces – A very special relative of apples and pears
The quince (Cydonia oblonga) was once a highly sought-after fruit – today it is one of the forgotten types of fruit that are already surrounded by legends. So many people think that the quince is a cross between an apple and a pear. There are so-called apple quinces and pear quinces; however, these designations refer only to the respective shape.
Nevertheless, quinces, apples, and pears are related to each other, because they all belong to the pome fruit species from the rose family and therefore have certain similarities in terms of anatomy and ingredients. And yet the quince has a somewhat stubborn character compared to its popular relatives.
The hearty bite into a fresh quince has often led to the fruit being immediately banned from the menu. Of the around 200 quince varieties, only very few are edible in their raw state, e.g. B. the honey quince variety. Normally, the bright yellow skin and the flesh are extremely hard. Another special feature of the quince is the felt down on the skin, which tastes very bitter and must therefore be removed.
So if you are ready to get to know the quince a little better, you will soon realize that it is a real treasure both in the kitchen and in naturopathy.
The quince – a fruit with tradition
The quince originally comes from western Asia. It is said to have been cultivated in the Caucasus around 6,000 years ago. In ancient Greece, the quince was first cultivated around 600 BC. described. She was a symbol of happiness, love, and fertility.
The ancient Greeks used honey to preserve quinces. The so-called “Melimelon” served as a source of strength for the sick and as provisions for travelers. Accordingly, the Portuguese later referred to the quince as “marmelo”, which is still reflected in the word “marmalade”.
The quince has a very long tradition as a special plant. Even Hippocrates, the most famous doctor of antiquity, prescribed quince for gastrointestinal problems and fever. Apart from the pulp and the peel, the seeds and leaves of the quince are also used in naturopathy.
The ancient Romans introduced the quince around the year 200 BC. in appearance. They called the fruit “wool apple” because of its downy skin and brought it to Central Europe, from where it spread to the far north. Today the quince is mainly cultivated in the Mediterranean region, but also has a permanent place in many home gardens in Central European countries.
The nutrients of the quince
In recent decades, the quince has been pushed more and more out of the European market, but recently it seems to be experiencing a small comeback. Young people in particular are interested in the nutrients that characterize these wondrous fruits.
Quinces consist of almost 85 percent water and only have 40 kcal.
At 40 kcal, the calorie content of 100 g of fresh quince is relatively low compared to other fruit. This value is e.g. E.g. with the same amount of apples it is 52 kcal and with bananas it is even 95 kcal. Quinces are, therefore – like basically any other fruit – wonderful as a snack for in-between or dessert. The situation is completely different with calorie bombs such as potato chips, which contain about 535 kcal per 100 g.
However, the preparation of food is always decisive. As a rule, quinces cannot be eaten raw, so processed products that contain a lot of refined sugar are often put on the plate. For example, 100 g of quince jam can contain a whopping 66 g of sugar. It is therefore important to take a close look at the sugar content on the packaging. Of course, it is best to process quinces yourself, but with little sugar, sugar substitutes such as xylitol are used.
Is quince allowed with low carb?
The term low-carb defines a wide variety of diets that have one thing in common: reducing the carbohydrate content in the diet. However, the number of carbohydrates that can be consumed can vary greatly. In the case of the ketogenic diet, e.g. For example, 0 to 20 g of carbohydrates are allowed per day, with a moderately low-carb diet it is 20 to 50 g of carbohydrates per day. The quince can therefore be allowed in one low-carb diet, but only to a limited extent or not at all in another.
It is also always crucial which carbohydrates are involved. The associated roughage should not be dispensed with, as it contributes greatly to maintaining health. For example, a comprehensive review at the University of Leeds has shown that the risk of cardiovascular disease can be reduced with a higher fiber intake.
Among the dietary fibers of the quince, the pectins are particularly noteworthy. They belong to the group of soluble dietary fibers that have a particularly beneficial effect on the intestines.
Quinces: The health-promoting power of pectins
Pectins are also mucilages that have the ability to gel and thus bind large amounts of water. Quinces thus increase intestinal volume, stimulate digestion and regulate bowel movements.
In the gastrointestinal tract, pectins ensure that some of the fats, bile acids, and cholesterol that come with food are bound and then excreted. Sugar is also absorbed much more slowly when pectins are present in the gut, so they keep blood sugar levels in check.
In the meantime, several studies have already shown that pectins can lower cholesterol levels in this way and prevent diabetes and heart disease. ( 10 )
Pectins are also able to have a positive effect on intestinal flora by promoting the growth of beneficial bacteria. In this way, pathogenic, z. B. diarrhea-causing microorganisms are suppressed.
Since pectins in the intestine also contain undesirable substances such as e.g. B. Bind heavy metals, quinces help the organism in detoxification.
Even radioactive particles such as cesium, strontium, or plutonium are bound by pectins and discharged through the intestines, as is known from the pectin given to children in Belarus who were injured by Chornobyl.
Thanks to pectin, the radioactive cesium 137 in particular can apparently be eliminated quickly before it accumulates in the organs and muscles. If the children in the Russian study at the time consumed uncontaminated food at the same time, they were able to excrete 30 to 40 percent of the cesium within three weeks. Without pectin, it was only 15 to 30 percent.
The Glycemic Load of Quince
Quinces have a glycemic index (GI) of 35 (values up to 55 are considered low). The GI tells you what effects a carbohydrate-containing food has on blood sugar levels. The higher the GI, the more the blood sugar level rises after eating. The disadvantage is that the GI always refers to 100 g of carbohydrates in the respective food – regardless of how high the carbohydrate content per 100 g of food actually is. Therefore, it is better to pay attention to the values of the glycemic load (GL).
The GL refers to the number of carbohydrates contained per serving. 100g of fresh quinces have a low GL of 2.5 (values up to 10 are considered low). Foods with a low value provide long-term energy and do not cause cravings.
But as already explained, quinces are mostly eaten in processed form. And for quince jelly prepared with sugar, the GI is 65 and the GL is 38. This clearly shows how important it is to prepare food in a healthy way and therefore low in sugar.
Quinces for fructose intolerance
Quince does not contain as much sugar as other fruits, namely 7.3 g per 100 g fruit – in the same amount of grapes it is more than twice as much. However, the fructose content of the quince is sufficient to trigger symptoms of fructose intolerance. The fructose-glucose ratio is also not balanced, which further limits tolerability. Quince should therefore be avoided completely during the waiting period of 2 to 4 weeks. As a result, there is a possibility that quince can be tolerated in the case of fructose intolerance.
Quinces are rich in antioxidants
Now that you know that quince doesn’t have much to offer in terms of micronutrients, you might be wondering what actually makes this fruit so healthy. But in addition to vitamin C and copper, quince also contains a number of other antioxidant substances, in particular flavonoids, which protect the body’s cells from free radicals and can counteract various diseases. This includes the substance quercetin, which has already been voted the king of all flavonoids by researchers.
A number of studies have shown that quercetin has anti-inflammatory and anti-allergic effects and inhibits the growth of the bacterium Helicobacter pylori. lives in the stomach and is said to be responsible for the development of gastritis and gastric and duodenal ulcers and even stomach cancer. In addition, quercetin helps prevent gout, cardiovascular disease, and cancer.
Quercetin is found specifically in the peel of the quince. While there is 18 mg of quercetin in 100 g of the peel, the pure pulp only contains traces of it. You can use the bowl beautifully to make tea, which we will come back to in a moment.
In addition, the quince contains tannins, which can also contribute to a positive effect on digestion. The so-called tannins are already used in medicine because of their astringent effect as a hemostatic agent and in infections. Even with arteriosclerosis, tannins are said to be beneficial.
The effects of quince: an overview
In their review study, scientists from the University of Sargodha in Pakistan stated that all parts of the quince have very good properties.
In addition to the ingredients already mentioned, steroids, glycosides, and organic acids such as e.g. B. listed the malic acid, which can be helpful in fibromyalgia in combination with magnesium.
The quince includes:
- antioxidant
- anti-inflammatory
- antibacterial and antiviral
- cough relieving
- draining
- liver protecting
- against diarrhea
- cholesterol-lowering
- antidepressant
The quince can therefore primarily help preventively, but can also be integrated into the diet for numerous diseases and thus have a positive effect on the body. The relevant diseases include B. allergies, diabetes, hepatitis, respiratory and urinary tract infections, flu, gastrointestinal diseases, wounds, ulcers, and cancer.
The quince in cancer research
In 2010, the first report on quince’s potential as an anti-cancer food was published in the Journal of Agricultural and Food Chemistry. Portuguese researchers from the University of Fernando Pessoa examined the inhibitory properties of quince in relation to human cancer cells.
While the quince leaf extract stopped the growth of colon cancer cells, extracts from the fruit and seeds showed a strong effect against kidney cancer cells. The scientists came to the conclusion that the quince can be helpful both in the prevention and treatment of tumors.
These findings have since been confirmed by further studies, whereby quince extracts have also been able to prevent the growth and spread of prostate and breast cancer cells. Flavonoids have been identified as the most effective ingredients in cancer.
French scientists have also found that no satisfactory results could be achieved with individual, isolated active ingredients – compared to the natural combination of active ingredients in quince.
Quince nasal spray works for pollen allergies
Allergies are caused by a malfunction in the immune system, which reacts to normally harmless substances (allergens). An important part of the immune system is the so-called mast cells, which are found throughout the body. Inside there are various messenger substances such as e.g. B. the histamine.
If histamine is released in excessive amounts, as is the case with allergies, the typical symptoms e.g. B. inflammation, narrowing of the bronchi, and itching. Conventional doctors often prescribe antihistamines, which can sometimes lead to headaches, gastrointestinal problems, and hair loss.
It has already been proven in the laboratory that quince can inhibit the release of histamine. In 2016, German researchers from the University Medical Center Freiburg investigated how well a quince-lemon nasal spray used on humans worked.
43 volunteers with pollen allergies, who were divided into two groups, took part in the corresponding study. One group was treated with the nasal spray for a week, the other with a placebo. The investigations showed that the nasal symptoms could be significantly alleviated with the help of the anti-allergenic nasal spray (e.g. from Weleda). No side effects were observed.
Gastroesophageal reflux disease: Quince syrup works better as an acid blocker in children
In the western industrial nations, a quarter of the population has to fight again and again with heartburn or acid reflux. When these symptoms occur regularly, it is called gastroesophageal reflux disease (GERD).
With even more children suffering from GERD, Iranian scientists from the Shiraz University of Medical Sciences have investigated whether quince syrup can help little patients. 80 affected children, who were assigned to two groups, took part in the seven-week study. The children in group 1 received 0.6 ml of quince syrup per kg of body weight per day, while the children in group 2 were treated with 1 ml of omeprazole.
Omeprazole is a common drug from the group of proton pump inhibitors that can be associated with numerous side effects.
The study found that after four weeks, symptoms improved equally in all children, regardless of age. So omeprazole and quince syrup was the same. After seven weeks, the children under 5 years of age in the quince group had reduced their symptoms even more than those in the omeprazole group.
The authors came to the conclusion that quince syrup is the drug of choice for children with GERD, especially since no side effects were observed.
The quince syrup used in the study consisted of 37 percent water, around 50 percent aqueous fruit extract, and 12 percent sugar and can therefore also be made at home.
The quince in traditional folk medicine
In traditional medicine, the pulp, peel, and leaves of the quince, but primarily the quince seeds, are used because they are particularly rich in mucilage.
Quince slime and quince tea: Internal use
The so-called quince slime comes z. B. for coughs, sore throats, and diarrhea. The preparation is very easy: simply soak the quince seeds in warm water for a few hours until a slime forms (1 teaspoon of seeds per cup).
You can also use the seeds to make tea. Boil 2 teaspoons of quince seeds in a cup of water for about five minutes. Then strain the seeds and sip the tea. Areas of application include indigestion, insomnia, and restlessness.
Important: For all internal applications with quince kernels, it is essential that they are prepared whole and strained before consumption. They contain the glycoside amygdalin, from which the toxic hydrocyanic acid would be split off when crushed or chewed.
You can also use the quince bowl to prepare tea. Boil the peel of quince in a quarter liter of water and let it steep for 5 minutes. This tea helps with sore throats, cleanses, and detoxifies.
The quince is good for the skin
It is no coincidence that quince is used in numerous skin care products. Since quince mucus has an anti-irritant and anti-inflammatory effect, it is ideal for speeding up wound healing and healing cracked, stressed, sun-damaged, and/or inflamed skin.
The quince slime can simply be applied to the skin area to be treated – e.g. B. in the form of a face mask – is applied. In addition, quince mucus is used in the form of poultices to treat burns, sore nipples, and hemorrhoids.
The quince wax is on the peel of the skin. It has the function of a protective cover that protects the fruit from external influences in nature and protects the plant tissue from water loss. This property also benefits our skin. Studies have already shown that quince wax has soothing and skin-smoothing properties, strengthens the skin barrier, and helps the skin to become more moisturized.
You can obtain quince wax by grating the quinces, peeling them carefully, filling a glass one-third with the peel, and pouring a high-quality oil over it (e.g. virgin olive oil or almond oil). Then put the jar in a dark, not-too-warm place (about 18 to 20 °C) and turn it upside down once a day. In this way, both the essential oils and the quince wax go into the vegetable oil. After two weeks you can strain the oil.
You can use the quince oil directly as a care oil and massage it thinly into the still-damp skin after the shower.
Quince honey and quince compote
The quince proves that “medicines” can taste delicious. The so-called quince honey, for example, is ideal for sweetening teas and helps e.g. B. for stomach and intestinal problems. Cut a peeled quince into oblong sticks and mix them with honey. Let the quince honey steep for at least a few days before use.
Quince compote is also said to provide relief from gout and rheumatism. Cut a peeled quince into pieces and boil them in a little water until soft. Then add some coconut blossom sugar or honey and cinnamon.
The cultivation of the quince
The harvest quantities reveal that the quince is a niche product. Around 700,000 tons of quince and, in comparison, 87 million tons of apples are harvested worldwide every year. The quince trees love warm and dry areas. The most important quince-growing country is Turkey, closely followed by China and Uzbekistan. The most important European growing countries are Serbia and Spain.
According to the Bavarian State Institute for Viticulture and Horticulture, quinces are rarely cultivated in German-speaking countries. In Germany, around 450 companies are dedicated to cultivation on a total area of 91 hectares. The quince trees are mainly found in house gardens. Most quinces are for home consumption, but they are also sold at farmers’ markets and farm shops. It is therefore very possible to buy local quinces.
When are quinces in season?
Quinces – like any other fruit and vegetable – are now available all year round. The season of local fruit lasts from September to November.
The quince: purchase and storage
Unfortunately, quinces are rarely found in supermarkets, but you can often find them at markets. Pear quinces have the advantage that their flesh is softer. But e.g. B. to produce quince jam or quince jelly, apple quinces are better suited because they taste more aromatic.
After harvesting, quinces can be stored for up to two months in a dry and cool place, preferably in the cellar. However, if the quinces are ripe, you can keep them in the vegetable drawer of the refrigerator for about two weeks. In any case, it is important that the place of storage remains frost-free. The ideal temperature is between 0 and 2 degrees Celsius.
Brownish spots will become visible on the skin over time, but these do not affect the taste. Then at the latest, it would be advisable to get the quinces out of their hibernation and process them. You can boil, dehydrate or juice them to extend their shelf life.
You can also freeze the quinces. It is best to peel, core, and blanch the fruit beforehand. They don’t freeze well raw. Frozen quince can be kept for about a year.
Tip: Since the intensive quince scent can easily transfer to other foods during storage, the fruits should be stored separately.
The processing of the quince
Quinces are processed in a similar way to apples and pears. Before preparing it, however, it is very important to rub the quince with a clean cloth to remove the fine, hairy down. Then detach the stalk, wash the fruit well and peel them – depending on the recipe – with the vegetable peeler.
You can then use a knife to cut off the flesh all around, close to the core, and dice or cut into strips or slices.
Keep in mind that the pectin content of quince decreases as it ripens. If you want to use the gelling effect of the quince in cooking, you should therefore not use ripe fruits.
The quince in the kitchen – a tempting delicacy
Quinces exude a seductive scent and taste somewhere between pears, apples, lemons, and roses. As you already know, most quinces are inedible raw, but taste wonderful when boiled, stewed, and baked.
Quinces are most often boiled down to make quince jam, quince purée, or quince jelly. Due to the high pectin content, the use of a gelling agent is not absolutely necessary. Simply boil the quinces a little longer so that the pectin can be completely removed from them.
Quinces are also ideal for creating delicious fruit cakes. You can let your imagination run wild because quinces harmonize perfectly with other fruits and berries.
A particularly sweet specialty is quince bread. This is not actually bread, but a confectionery that used to be a staple on the Christmas plate. Thickened quince purée is mixed with sugar, spread about 1 cm thick on a baking sheet, dried in the oven, and then cut into rhombuses about 3 cm in size.
Quinces are also used to make quince juice, quince syrup, quince liqueur, and quince wine.
Tip: Lemon juice is a good help to prevent the pulp from turning brown during processing.
