Japanese quince Chaenomeles japonica
The fruits are very hard and astringent and very unpleasant to eat raw, though they do soften and become less astringent after frost (when they are said to be "bletted"). They are, however, suitable for making liqueurs, as well as marmalade and preserves, as they contain more pectin than apples and true quinces. The fruit also contain more vitamin C than lemons (up to 150 mg/100 g).
The true quince (Cydonia oblonga) possesses several therapeutic properties and many parts of the tree are used to treat different conditions. The bark of the quince stem has astringent properties and is recommended for the treatment of ulcers. The seeds of the quince fruit possess gentle, but dependable laxative, anti-inflammatory and astringent properties. The seeds puff up when placed in water and forms a sticky substance that has a comforting and softening action when used internally. This sticky mass formed by soaking the seeds in water is used to heal respiratory ailments, particularly in children. In addition, this gelatinous substance is also applied topically to heal minor burns and bruises.
The quince fruit possesses astringent, cardiac, digestive, carminative (relieving flatulence), anti-vinous (treating alcohol addition), emollient (softening), diuretic, pectoral (treating lung ailments), peptic (promoting digestion), expectorant, refrigerant (alleviating fever), stimulant, restorative (curative) and tonic properties. Raw quince fruits have a very caustic flavor and syrup prepared with it is used to treat diarrhea. This herbal remedy is considered to be safe for use by children. In addition, the quince fruit as well as the juice extracted from it also acts as an effective mouthwash or gargle to heal gum problems, tender throats as well as mouth ulcers. The leaves of this tree enclose pectin and tannin. While the tannin present in quince leaves can be utilized as astringent, pectin has positive impact on the circulatory system as it helps to lower blood pressure.
Quince fruits cannot be consumed fresh. Hence, they are usually used to prepare jam, jelly, marmalade and a type of pudding. Alternately, the fruits may also be peeled and subsequently roasted, baked or cooked as a stew. The flesh of quince fruits turns reddish when they are cooked for a prolonged period. As the fruits have a strong scent, small quantities of it may be added to jams and pies prepared with apples with a view to enhance their flavor. If you add a cube of quince fruit to apple sauce, it helps to enhance the flavour of the sauce. It may be mentioned here that the word ‘marmalade’ originally denoted a jam prepared with quince and is drawn from the Portuguese name for this fruit - ‘marmelo’. Like many other fruits, quince may also be fermented to prepare a variety of wine.
People in Iran and several other regions of the Middle East use the dried pits (the hard inner layer of the pericarp) for treating tender throats as well as drawing out cough. They soak the pits in water for some time and then drink the sticky substance produced as a cough syrup. This herbal medicine is usually used to treat children because it does not contain any alcohol and is completely natural.
Japanese quince Chaenomeles japonica
The fruits are very hard and astringent and very unpleasant to eat raw, though they do soften and become less astringent after frost (when they are said to be "bletted"). They are, however, suitable for making liqueurs, as well as marmalade and preserves, as they contain more pectin than apples and true quinces. The fruit also contain more vitamin C than lemons (up to 150 mg/100 g).
The true quince (Cydonia oblonga) possesses several therapeutic properties and many parts of the tree are used to treat different conditions. The bark of the quince stem has astringent properties and is recommended for the treatment of ulcers. The seeds of the quince fruit possess gentle, but dependable laxative, anti-inflammatory and astringent properties. The seeds puff up when placed in water and forms a sticky substance that has a comforting and softening action when used internally. This sticky mass formed by soaking the seeds in water is used to heal respiratory ailments, particularly in children. In addition, this gelatinous substance is also applied topically to heal minor burns and bruises.
The quince fruit possesses astringent, cardiac, digestive, carminative (relieving flatulence), anti-vinous (treating alcohol addition), emollient (softening), diuretic, pectoral (treating lung ailments), peptic (promoting digestion), expectorant, refrigerant (alleviating fever), stimulant, restorative (curative) and tonic properties. Raw quince fruits have a very caustic flavor and syrup prepared with it is used to treat diarrhea. This herbal remedy is considered to be safe for use by children. In addition, the quince fruit as well as the juice extracted from it also acts as an effective mouthwash or gargle to heal gum problems, tender throats as well as mouth ulcers. The leaves of this tree enclose pectin and tannin. While the tannin present in quince leaves can be utilized as astringent, pectin has positive impact on the circulatory system as it helps to lower blood pressure.
Quince fruits cannot be consumed fresh. Hence, they are usually used to prepare jam, jelly, marmalade and a type of pudding. Alternately, the fruits may also be peeled and subsequently roasted, baked or cooked as a stew. The flesh of quince fruits turns reddish when they are cooked for a prolonged period. As the fruits have a strong scent, small quantities of it may be added to jams and pies prepared with apples with a view to enhance their flavor. If you add a cube of quince fruit to apple sauce, it helps to enhance the flavour of the sauce. It may be mentioned here that the word ‘marmalade’ originally denoted a jam prepared with quince and is drawn from the Portuguese name for this fruit - ‘marmelo’. Like many other fruits, quince may also be fermented to prepare a variety of wine.
People in Iran and several other regions of the Middle East use the dried pits (the hard inner layer of the pericarp) for treating tender throats as well as drawing out cough. They soak the pits in water for some time and then drink the sticky substance produced as a cough syrup. This herbal medicine is usually used to treat children because it does not contain any alcohol and is completely natural.