Rediscovering quince: A forgotten fruit's health benefits and recipes

Quince is somewhat of a forgotten fruit today but reigned supreme in orchards and pantries years ago. It looks like a pear, but its taste is much closer to a lemon's. It works excellently as an addition to tea in the form of freshly cut slices or delicious juice. It's a homemade supplement that supports the body in the fight against autumn weather.

The names can be confusing because they sound similar but are two different products. They differ both botanically and in usage. Quince juice is milder in taste and has broad applications in cooking and natural medicine. Due to its sourness, Japanese quince requires more sugar and is most commonly used for making jams or liqueurs.

Quince juice is an excellent addition to tea, especially in winter. It can also prepare homemade syrups, jams, or liqueurs. However, freshly squeezed quince juice is very astringent, so it’s advisable to dilute it with water or add a bit of honey. A few tablespoons of quince juice will make the tea more aromatic and healthy.

Quince juice has many health properties. First and foremost, it’s an excellent means to boost immunity, especially during the fall and winter seasons. Thanks to its high vitamin C content, quince juice can help combat colds and infections. The tannins in quince have astringent effects on mucous membranes, relieving stomach ailments like diarrhoea or indigestion.

You can easily prepare quince juice in your own kitchen.

Ingredients:

• 1 kg of quince fruits (about 5 pieces),
• 1 kg of sugar or 600 g of stevia,
• water.

Instructions:

1. Thoroughly wash the quinces under running water, removing all dirt.
2. Cut the fruits into quarters and remove the seed compartments and hard parts.
3. Grate the prepared quince pieces on a fine grater. This will make the juice come out faster, and the pulp will be juicier.
4. Put the first layer of grated quince on the bottom of a sterilized and dried jar.
5. Cover the first layer of quince with sugar or stevia. Repeat the layers until the jar is full. Remember, the last layer should be sugar or stevia.
6. Cover the jar with gauze or a clean cloth and secure with a rubber band.
7. Place the jar in a warm and dark place (e.g., a pantry).
8. Gently stir the contents of the jar daily for a few days so that the sugar or stevia dissolves and combines evenly with the fruits.

If you want the quince juice to last longer, be sure to pasteurize it. Boil the jars for about 15-20 minutes from the moment the water starts boiling. Add to your autumn and winter tea. Enjoy!