2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Common quince (lat. Cydonia oblonga) - a fruit plant from the Pink family.
Description
Common quince is a small shrub or tree, the height of which ranges from one and a half to six meters. The trunks and twigs of old trees are covered with dark gray smooth bark, and the twigs of young plants are always tomentose-woolly-pubescent. The next whole-edged leaves sit on short petioles, while they are always dark green above, and slightly grayish below due to their tomentose pubescence.
The five-membered and single regular flowers of the common quince are located on short, pale pink pedicels, and the fruits of this culture are round or pear-shaped and painted in pleasant lemon or dark yellow tones. Young fruits boast a pleasant tomentose pubescence, and ripe specimens gradually become smooth. The taste of all fruits is astringent, tart and slightly sweet.
The harsh pulp of the common quince is characterized by a lack of juicing, and its rigidity is due to the presence of a huge number of stony walls. As for the seeds, they are obovate and colored in brownish tones.
Where grows
Common quince is actively grown in the Astrakhan and Volgograd regions, as well as in the North Caucasus and the Lower Volga region. It is quite widespread in some Central Asian states, as well as in Ukraine, on the territory of Turkmenistan and in the Crimea. And it is quite possible to grow some winter-hardy varieties in Belarus, the Baltic states or central Russia.
Application
The pulp of raw quince is quite firm and has an astringent tart taste, that is, it is best to use quince after heat treatment. It makes great jam, wonderful jam and jams, as well as excellent marmalade and endowed with a wonderful aroma and incredibly delicate taste of candied fruit.
Quince is used to prepare wonderful sauces for meat dishes and poultry, and stewed or boiled fruits noticeably soften and acquire a slightly sweet taste - such quince is often added to fillings for pies, casseroles, fruit pilaf and porridge. Baked fruits are also very tasty. It is noteworthy that quince does not lose its beneficial properties during heat treatment; moreover, when heated, the volumes of pectins in it noticeably increase.
It is recommended to remove the peel from the fruit before cooking, as it is very tough and dense - it can be dried and subsequently used as an additive to tea. Dried seeds are also useful - they are used to prepare medicinal decoctions and infusions.
Quince is very rich in antioxidants, so its systematic use helps to prevent aging of the body and resist stress. Moreover, these fruits can boast of a pronounced anti-inflammatory effect. Fiber and pectins in their composition help to remove excess cholesterol from the body and cleanse it of heavy metals and all kinds of harmful substances, in addition, they greatly contribute to the normalization of digestion. Also, quince is endowed with the ability to strengthen the immune system and has pronounced hemostatic, astringent, bactericidal and diuretic properties. These properties make it the most useful preventive product against a great variety of a wide variety of ailments.
Contraindications
The high content of tannins in these useful fruits, as well as in the jam cooked from them, can provoke constipation, so if you want to feast on quince, it is important not to forget about this feature.
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