Exploring the benefits of quince: A perfect tea companion

Quince can be used in many different ways, but by far, the best is to add it to tea. It enhances the drink with health benefits and a wonderful taste. Quince is perfect for winter tea; it also pairs well with ginger, cinnamon, or raspberries. It can be added to both black and green teas. Generally, we prepare syrup from it, but it can also be dried.

Quince, or maybe Japanese quince? These names are sometimes used interchangeably. However, the quince is a relatively tall tree that bears large, pear-like fruits. The Japanese quince, in contrast, is a small bush with small, hard, and much sourer fruits. Both species stand out for their wonderful health benefits. However, Japanese quince contains more vitamin C and pectins. Both quince and Japanese quince fruits are suitable for drying. It's worth choosing ripe ones.

You don’t even need to peel the fruits. Just wash and dry them, then cut them into very thin slices. Arrange the sliced quince on the trays of a dehydrator or on a baking tray lined with parchment paper. Dry at a temperature of about 50–60 degrees Celsius until all the moisture evaporates, which takes about 6–7 hours. Transfer the dried slices to a glass jar and ensure it's tightly sealed to prevent moisture from getting inside.

Quince tea has not only a pleasant, tangy taste. These fruits are rich in vitamin C, vitamin A, potassium, calcium, and phosphorus. They have antioxidant and anti-inflammatory properties. It's worth including them in your diet in the fall and winter.