Quince

It is a fruit of the genus Cydonia of the Rose family (Rosaceae). The much branched small trees have entire leaves with small stipules and bear large, solitary white or pink flowers like those of the pear or apple but with leafy calyx lobes and a many-celled ovary, in each cell of which are numerous horizontal ovules. The fruits may be round and flattened or somewhat pear-shaped.

The common quince is usually grown in Iran, Turkey, Greece and Crimea. The Japanese quince has been widely used as an ornamental shrub in gardens particularly before the leaves open fully in late winter and early spring. Some of the small shrubs bear large, green, fragrant fruits that are inedible in the fresh state but have been used in making preserves.

The fruits are golden yellow in colour and the flesh takes on a pink colour when cooked giving an attractive colour to jellies and conserves. The fruit has a strong aroma and in the raw state is astringent but it makes excellent preserves and is often used to give flavour and sharpness to stewed or baked apples.

Benefit and uses of Quince.

• Quince are a good source of Vitamin A, fiber, and iron.
• Due to their  high pectin content, they are popular for use in jams, jellies, and preserves.
• Wine and cider can be made from the quince fruit. The wine reputed to benefit asthma sufferers.
• A quince diet high in fiber prevents coronary heart disease. Eating fruits high in the soluble fiber pectin has also been linked with reduced cholesterol levels, which protects against atherosclerosis.
• Quinces used the digestion and prepared them frequently along with meats.
• Quince syrup prepared from the fruit may be used as agrateful addition to drinks in sickness, especially in looseness of the bowels, which it is said to restrain by its astringency.
• Quince fruit has been shown to contain healthy minerals such as potassium, potash, and phosphorus, and is high in Vitamins C and B2.