Introduction:
As the shape of the quince indicates, it is closely related to apples and pears. They are inedible raw. When cooked, the fruits convince with their distinctive sweet and sour aroma.
Use/Preparation:
Quince jelly or jam can be made from the fruit, and the cooked pulp can be processed into quince purée, which enhances fruit salad, ice cream, cakes or biscuits. Quince slices are a wonderful topping for cakes. But the fruit also harmonises well with savoury dishes such as gratinated camembert, quince chutney or oriental oven vegetables.
Health:
Quinces contain a lot of vitamin C, potassium, sodium, zinc and iron and plenty of the soluble dietary fibre pectin, which can regulate blood sugar levels and aid digestion. In folk medicine, quince mucilage is used to care for dry and inflamed skin. The fruit is also said to help with intestinal complaints.
Alternatives:
The fruity aroma of quince is reminiscent of a mixture of apple, pear and lemon. For various recipes or preparations, these types of fruit can be mixed and refined with rose as desired.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 50/210 |
| Fat | 0,5 g |
| Healthy fatty acids | 0,04 g |
| Carbohydrates | 7,3 g |
| Sugar | 7,3 g |
| Protein | 0,4 g |
| Salt | 0 g |
