Quince
QUINCE.
INTRODUCTION

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The quince is the fruit of the quince, tree of the family of the Rosy ones that reaches approximately 4 meters high. This family includes more than 2.000 species of herbaceous plants, shrubs and trees distributed by moderate regions of the whole world. The principal European fruits, in addition to the rosebush, belong to this big family.




ORIGIN AND VARIETIES

The Greeks knew a common variety of quince that they obtained in the city of Cydon, in Crete; hence his scientific name. In Greece the quinces were dedicated to Afrodita, the goddess of the love. This fruit was the symbol of the love and fecundity, and the newlyweds must eat one before entering the wedding room.

The quince is indigenous of southern Europe and of the countries on the banks of the Caspian Sea (forests of the Caucasus, Persia and Armenia). Today it grows of natural form in the center and Southwest of Asia (Armenia, Turkistán, Syria) and is cultivated in Greece, Balkan Countries and Argentina. In Spain there are plantations in Valencia, Murcia, Extremadura and Andalusia.


The better definite varieties are:

Common: fruits of average size, skin of yellow color I pray and aromatic meat.

Esferoidal: of big size, yellow skin and fragrant pulp.

Of Fontenay: big fruits, with greenish yellow skin and perfumed pulp.

Other well definite varieties are: Of Portugal, Vau de Mau and the variety most commercialized in Spain is a Giant of Wranja, with fruits of good caliber, rounded, of smooth and rough skin and compact pulp of color it cremates and acidic flavor. They are very aromatic of intense color and perfume.

HIS BEST EPOCH

The epoch of compilation of the first quinces begins at the end of September and lasts in general until February.

CHARACTERISTICS

It forms: it is a knob with form similar to a pear, in most cases, although also it has rounded them.

Size and weight: the quinces present a length of up to 7,5 centimeters or more and the diameter is about 85-95 millimeters. His middleweight is about 250 grams.

Color: the skin is of yellow color gilded with a downy and rough texture in a few varieties and smooth and brilliant in others. The pulp is hard and rough, of yellowish white color, and it turns out to be floury and slightly juicy.

Flavor: the quince jelly has an acidic and rough flavor that makes her inedible to the native; nevertheless, it is a very aromatic fruit.


HOW TO CHOOSE IT AND TO PRESERVE IT


When he goes to buy quinces there have to be chosen the copies that present the yellowish, completely intact skin, without blows or bruises. Those with the green skin are immature, and the spots in the skin indicate that they are very mature. The latter aspect does not have major relevancy if they go to cook immediately.


Once gathered, the quinces are a few fruits that survive for two or three months. In the hearth, they survive well in the refrigerator for some weeks, wrapped in role and separately. In case the quince is green and it is desirable to accelerate his maturation, they have to survive to a temperature ambience.



Composition for 100 grams of eatable portion
Calories 25,2
Carbohydrates (g) 6,3
Fibre (g) 6,4
Calcium (mg) 14
Magnesium (mg) 6
Potassium (mg) 200
Vitamin C (mg) 13
mcg = micrograms
NOURISHING PROPERTIES


The quince is a fruit with a scarce sugar content, and therefore a low caloric contribution. The disadvantage that it presents is that in most of the occasions it is consumed in the shape of quince paste, that it has added sugar, therefore the caloric value of this product goes off.


From his nourishing content scarcely they emphasize vitamins and minerals, except the potassium and discreet quantities of vitamin C. Nevertheless, on having been consumed usually cooked, the use of this vitamin is irrelevant. The healthy properties of the quince owe to his plenty in fibre (pectin and mucilages) and tannins, substances that award his excellent astringent property. Also it contains malic acid, organic acid that is part of the vegetable pigment that provides flavor to the fruit, with property disinfectant and of favoring the elimination of uric ácio. The potassium is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell.




AS REGARDS THE HEALTH
The acidic flavor and astringent of the quince makes it inedible to the native, being the form of more common consumption in the shape of quince paste, a product that has added sugar, therefore this way it is not advisable for those who endure diabetes, hipertrigliceridemia and excess weight, unless the sugar is replaced with sweeteners without calories. The quince paste combined with cottage cheese, fresh cheese or nuts constitutes a very healthy alternative for the lunches and the snacks of the smallest. If it takes accompanied by cookies, an energy aperitif turns out to be toasts or dry fruits for those who need an extra calories contribution, like the sportsmen, persons with secondary lack of appetite to diverse illnesses or who want to increase of weight.

The quince has been used traditionally in dietoterapia by his astringent and tonic properties on the intestinal mucous membranes. The numerous pips of the fruit contain abundant mucilage, a type of soluble fibre, which also is in the cartilages of the carpels and which is used in the pharmaceutical industry and in the cosmetics.

The pulp of the quince stands out for his content in pectin, soluble fibre that exercises diverse organic functions, what it does to the very interesting quinces in different situations or illnesses. To the pectin charitable effects assume to him in case of diarrhea since it reduces the intestinal transit on having retained water. The wealth joins this action in tannins of the quince, substances with astringent and anti-inflammatory properties. The tannins dry and desinflaman the intestinal mucous membrane (layer that upholsters the interior of the digestive conduit), therefore the consumption of well mature quince or in the shape of sweet it turns out to be effective in the treatment of the diarrhea. On the other hand, the pectin increases the pH (it diminishes the acidity) after there comes the acidic good mixed and neutralized with the food and the proper fibre, by what the quince consumption is indicated in case of gastric disorders (delicate stomach, gastritis, ulcer gastroduodenal...) . To the wealth in pectin, the abundant malic acid joins in his pulp, which they exercise on the mucous regulatory actions and tonificantes. Also, the soluble fibre forms viscous gels that fix the fat and the cholesterol, with what it diminishes the absorption of the above mentioned substances, and this is positive in case of hipercolesterolemia.

For his high content in potassium and low in sodium, the quince paste turns out to be advisable for those persons who suffer arterial hypertension or complaints of blood glasses and heart, not associated with excess weight. Nevertheless, his consumption will have to be born in mind by the persons who suffer from renal insufficiency and who need of special diets controlled in this mineral. Nevertheless, to whom they take diuretics that eliminate potassium and to the persons with bulimia; due to the episodes of autoinduced vomiting that provoke big losses of this mineral, the quince consumption is convenient for them.


CURIOSITIES
The cultivation of this tree is nowadays in recession and without expansion perspectives. The quince is used often like boss for the graft of other fruit trees of the family of the Rosy ones and till not long ago there existed the habit of keeping his fruits between the clothes so that it was transmitting to this one his agreeable aroma. It is used also like ornamental tree when it has bloomed.

The quince changes easily the form of his fruits as the age, the climate and the cultivation system, for what there is times that in the same tree find quinces with well different forms (periformes, round...).


HOW TO PREPARE IT

The traditional way of consuming the quinces is in the shape of sweet, jams, jams or jellies; although also gelatine is used for prepara and grazes of fruits. The plenty of pectin of this fruit provides the consistency to him adapted to prepare jams and compotes, without need to add other substances thickeners. With the quince troceado and mashed and sugar prepares for itself the aromatic Spanish quince paste or the French cotignac, as well as the English pasta of quince that is tasted like sweet or begins to be part of the puddings.

A few tracks of quince added to a pie or apple cake provide a delightful flavor to them. Also, it is possible to be useful one autumn evening to bake quinces and to leave that his aroma impregnates the hearth. For it, they break for the half, empty carefully, the hollow is refilled with sugar, dusting them with cinnamon and they are baked. Thus in addition to the agreeable aroma, one enjoys an exquisite flavor.



QUINCES TO THE SWEET WINE

4
60 ' to 90'
way

Ingredients

- 4 quinces
- 150 grams of sugar
- 40 grams of butter
- 1 muscatel wineglass

To cut for the half and to discourage the quinces with the precaution of not breaking the fruit. To smear the halves with butter. To dust with sugar and to place the halves in the stove preheated to moderate temperature (160-180ºC). As the pulp is cooked it is softened. When there are to way to do, to water the quinces with the muscatel wine and to stop in the stove until they stop being cooked. To serve to the table moderated.



 
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