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Author: admin, 09.01.2016. Category: Gardening

The dehydrated depths of the fruit borne are effective for the treatment of discomfort of throat and also reduce cough. Generally raised in the southern and central regions of Europe as the summers there are sufficiently hot to ripe the fruit. The powdered leaves assist is relieving digestion problems and also stimulate appetite, prevent blood clotting and nourishes heart. Quince juice is very beneficial against urinary problems and diabetes and also treats respiratory troubles like cold, cough and asthma.
March 28, 2013 by admin 1 Comment Fragrant rich quince fruit is a member of Rosaceae family of pome-fruits.
Quinces are medium sized semi-tropical deciduous trees, growing to about 10 to 15 feet in height. Once at home, Quinces stay well for up to a week when kept open in cool, dark place away from heat, and humidity. Food should be a means of establishing connections with each other, sharing our values, and positively affecting the world we live in.
This is my second winter in Pittsburgh, and like many new comers to the ‘Burgh, I quickly fell in love with the beauty of the changing seasons that you can so distinctly observe in the city. Between gardening and work, my wife and I find time to take our dog on walks around the city. Quince trees are loved by Italians and many others, especially Mediterranean cultures, and they are a big part of Spanish culture and cuisine. So, needless to say, finding a quince tree in the ‘Burgh made it feel even more like home to me.
This was a special treat for me, and I decided I didn’t want to just make membrillo (quince paste). The butter had a bitter, sour citrus quality and could be a great addition to a sweet desert or a chutney. Everyone was making their cookies and nut rolls for the holidays and I really wanted to use my quince butter for some sort of cookie. The sweetness of the dough and the tart finish of the fruit makes this a simple and delicious dessert.
Below are a few more photos showing how I processed the quince fruit into the quince butter that I used in my torte recipe.
I also have a funny picture of you in my head running around someone’s yard with pillow case full of quince gathering fruit.
OK, You’re making me want to try quince, which isn’t something I have any experience with! Although they are not as enduring as the diamond in an engagement ring, quinces do have something besides hardness in common with this romantic gemstone.
And there is a practical reason why quinces may have developed a reputation for being a fruit forbidden to orchard snackers like Eve. While British cooks traditionally use quinces to make tarts, preserves, and other sweet items, the fruit is also a popular ingredient in Middle Eastern meat stews, where they add sweetness, astringency, and texture.
Compared to other fruits, quinces are relatively high in pectin, the natural gelling agent that allows jams and jellies to thicken and set.

Because their season is fleeting?from October to December?you should get quinces while you can. It bears astringent, aromatic, febrifuge and cooling properties and forms a medicine for brain and heart. These pits can be drenched in water and solution so formed can be consumed as a cough medicine. It is believed that quince jam liquefied in boiling water can relive intestinal discomforts. Native to Asia Minor, this once popular delicacy has taken backseat in the modern times of the molecular biotechnology world. Pink-white flowers appear in the spring and early summer, which develop into golden color pear-shaped fruits. Inside, its flesh is light yellow, gritty and has multiple seeds concentrated at the center as in apples. The fruit is a good source of minerals such as copper (130 µg or 14% of RDA), iron, potassium, and magnesium as well as B-complex vitamins such as thiamin, riboflavin and pyridoxine (vitamin B-6). Although not well documented, quince fruit, like pears, has anti-allergenic and anti-inflammatory properties.
Fresh fruits generally arrive in the USA markets from the Middle East, Turkey, Armenia, and Georgia.
Its bitter taste and choking feeling in the mouth is due to certain chemicals in the fruit known as tannins.
We have walked through neighborhoods, like Oakland, that were home to many immigrant Italian families. So, I took advantage of this situation and after an almost effortless urban gleaning I had a sack full of quince fruit.
I felt the best way to preserve it and use it, not only as a sweet addition but as a savory ingredient, would be to make a quince butter. I have worked in large and small restaurants, food processing operations, and catering and corporate kitchens. Not only are quinces native to the Caucasus region where the Garden of Eden is thought to have been located, but they also have a pretty apple shape, inviting golden skin tone, and alluring aroma (they’re a relative of the rose) that could easily have tempted Eve to try a bite.
In Latin countries, such as Uruguay and Spain, a quince paste called membrillo is often used in tapas dishes that contain Manchego cheese. Quince is rarely eaten raw but used in cooking where just a small wedge would impart the whole recipe with a pleasant fruity aroma. The fruit is larger than average apple and bumpy; appear somewhat like large guava, avocado, or as short-necked pear fruit. Raw quince has intense fruity smell and together with its bright yellow color instantly attracts the fruit lover’s attention.
Further, its gritty granules in the pulp are composed of astringent compounds known as tannins namely, catechin and epicatechin. The fruit as well its seed’s extraction is suggested in the treatment of cystitis, atopic dermatitis, recommended by health practitioners as a safe alternative in the preparation of food products for allergy sufferers.
Cooking destroys these compounds while retaining fragrant rich essential oils and aliphatic compounds in the fruit.

Some of the traditional sweet delicacies like pies, tarts, cakes, jams (membrilo), marmalade, jellies, etc., uses this fruit to acquire special flavor.
These people might no longer be here but you can still get a glimpse of what once was when you come across the many fig, chestnut, and even quince trees left behind. I quickly realized that the quince fruit was just rolling all over the street and going to waste. For this I basically went about it the same way as you would to make the paste, but I used only half the sugar and I reduced the cooking time. They are nothing but a large cookie with some kind of fruit jelly, jam on them–maybe even a fruit butter? I go back to Spain as much as I can to recharge my passion for food and the pleasures of simple things done well. I didn’t know that I can do it on the pressure cooker (make sense), I will start looking for membrillos (quince)when season starts, on the grocety stores or farm markets. The pale flesh is pithy and very tannic before cooking, so one bite will genuinely leave a bad taste in your mouth. In fact, the word marmelo, which is Portuguese for quince, evolved over time into the word marmalade.
You can use this product for gift wrapping or lining bookshelves or whatever creative idea you can come up with, how about a quince house?#1655 Golden CherryBrighten up your living room with this tempting shade of quince on your walls. Quince happens to be the only associate of genus Cydonia and an inhabitant of South west Asia that grows in warm temperature. They bind to cancer-causing toxins and chemicals in the colon, protecting its mucous membrane from inflammatory bowel disease (IBD), cancers, and diverticulitis.
With the addition of sugar or honey, the fruit makes excellent flavorful sweet and savory recipes, jams, jellies, and preserves. The Italian family that once lived there was now replaced by college students with no knowledge of what they had in their yard, and probably no desire to take the time to do anything with it.
Mythology holds that the quince was a gift from Aphrodite, the goddess of love, and it was a custom in ancient Greece to toss whole quinces into bridal chariots.
However, slow cooking coaxes forth a sweet, wonderful flavor?like a perfumed apple?that matches their scrumptious fragrance.
The fruit is the storehouse for phyto-nutrients such as dietary fiber, minerals, and vitamins.
With cooking, quinces develop a slightly grainy texture similar to a firm pear and a lovely rosy, amber color.
But they’re even better to cook with; try this alluring fruit in the recipes above for everything from hors d’oeuvres to entrees to desserts.
Their complex taste is compatible with flavors like vanilla, nutmeg, cloves, cinnamon, ginger, and lemon.

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