Quince is surprisingly fragrant and he althy. We have the opportunity to eat it throughout the year. Quince ordinary does not apply to products that are consumed raw - it is customary to make jam from it, without it it is impossible to imagine the cuisine of the Central Asian and Caucasian peoples. The fruit is popular with gourmets from the Mediterranean countries. Meat dishes to which it is added have an unusual aroma, and drinks made from it perfectly quench thirst and supply the body with vitamins.
Common quince belongs to the pink family, the genus Cydonia. The homeland of the plant is Central Asia and the Caucasus, but today it is quite successfully bred by gardeners in Europe and America, Australia and Africa. Golden fruits are spherical or pear-shaped, they are covered with a light fleecy coating that disappears during ripening.
Golden Apple
That's what the quince was called in Ancient Greece, where the fruit was revered as a symbol of the harmonious combination of the feminine and masculine, a happy married life. The ancient Romans identified her with the goddess of love Venus, amazingthe aroma of the fruit was considered an aphodisiac, giving men strength and endurance, and women - irresistibility. Almost all the old plant varieties that took root and began to be grown in European countries were bred by Roman gardeners.
Healing properties of the golden apple
Traditional medicine makes extensive use of the medicinal properties of the plant. Quince is a fruit that has medicinal pulp and seeds. Even its leaves have healing properties. Ripe quince contains niacin and ascorbic acid, pectins, phosphorus, calcium and potassium, magnesium and phosphorus. With the help of fruits, beriberi, diarrhea, lung diseases, heart and vascular diseases are treated. In addition, the product has a choleretic and diuretic effect on the body.
The bactericidal action of the juice is used in the treatment of inflammatory processes in the oral cavity, wounds and ulcers - on the skin. Decoctions and infusions with enveloping properties are prepared from the seeds.
Common quince in cooking
Quince contains a large amount of pectins, therefore it is an invaluable raw material for making jams, preserves, marmalade. It is also used in baked form. Heat treatment significantly improves the taste of the fruit, removes astringency and makes it softer. During cooking, the beneficial properties of the product are not lost.
Quince gives original and pleasant taste to beef, pork, veal or poultry dishes. To preserve the original aroma, you should not peel the fruit - it is in itall aromatic substances are concentrated.
Minimal loss of vitamins is ensured by the storage of crushed raw fruits covered with sugar. Use this blank for making drinks.
The decoration of any interior is still the same quince. A photo where the golden fruit acts as an accent in the design of the festive table can be easily found. The pleasant aroma that it exudes quickly fills the entire room, creating an atmosphere of special comfort and coziness.
