The Health Benefits of Quinces
Quinces are fragrant, golden cousins of apples and pears that must be cooked to become tender and rosy-pink. They provide fibre (especially pectin), vitamin C, potassium, copper and antioxidant polyphenols such as catechins.
Wellness
Here is what quinces bring to a balanced diet:
Digestive health Quinces are rich in pectin, a soluble fibre that supports healthy digestion and regularity, which is also what makes quince paste set so beautifully.
Heart health Soluble fibre helps lower LDL cholesterol, and potassium supports healthy blood pressure.
Immune health Quinces provide vitamin C, which supports normal immune function.
Antioxidants Quince polyphenols have antioxidant and anti-inflammatory effects in laboratory studies, and quince has a long history in traditional remedies for the stomach.
Pregnancy Quinces provide a little folate. Some people find gentle, cooked fruits like stewed quince easy to tolerate during morning sickness.
Beauty
From the inside Vitamin C helps your body make collagen for firm, healthy skin, and antioxidants help protect skin cells.
Weight management
Quinces are low in fat and provide plenty of fibre to keep you regular and satisfied. Just watch the sugar in poaching syrups and pastes, and enjoy those as a treat.
Cooking with quinces
My favorite is poached in red wine, Australian aniseed myrtle, sugar and lemon juice
Blend some poached quinces, banana and oat milk to serve a smoothie bowl for a taste sensation
Another home made quince paste with an array of delectable cheeses
Quinces are delicious roasted with five spice, honey, cloves , Australian native pepper berry
If you are new to quince, try making this supremely easy quince jelly. All you need is 1.6 kilos of washed and quartered quince, 1.65 litres of water and about 950 g of sugar
Place the quinces in water, cover with water and bring them up to a high, rolling boil. Reduce to simmer, cover and cook for roughly 45 minutes, until the quinces are soft.
Drain the quince and mash them into an almost lumpy apple sauce consistency. A neat trick is using a potato masher.
Strain the pulp using cheesecloth or even a very fine strainer.
Place the juice back into the stockpot, bring to a boil, add the sugar (with the ratio of 200 g of sugar for each 250 mL of juice) and then bring back to a boil until it reaches 104°C). Pour the slightly thickened mixture into sealable jars and enjoy for months to come.
Cool fact about Quinces:
“Some historians believe that the quince is the original “forbidden fruit” eaten in the Garden of Eden”
This article is general information about food and wellbeing, not medical advice. Please talk to your GP or a qualified health professional about any health condition, medication or major change to your diet.
