Quinces are small popular fruits that grow on trees native to Asia. They are also known as “quinces” or “custard apples”. Quinces are used in cooking and baking because of their sweet taste.
They are also used medicinally to treat coughs, colds, sore throats, and other respiratory ailments. In addition, quinces can be eaten raw when they have been peeled and cored. However, you should not eat them if the skin is greenish-yellow or brownish-red. If this happens, then it means that there may be a mold growing inside the fruit.
Quinces are an ancient fruit, tasty yet hard to consume. So if you attempt to eat it uncooked. Many people think quinces are easy to consume, exactly like pears or apples, once they have just matured. But why are all the fifteen recettes for heat and wild cured? You can eat raw fifteen? Why is it so addictive to take a little off the raw flesh? What’s the problem? All these and more, come up.
No, you cannot eat quince raw. The reason why we say no is because these fruits contain cyanide compounds which will make your body produce hydrogen cyanide gas. HCN is poisonous and dangerous for humans. It causes vomiting, diarrhea, headaches, dizziness, weakness, numbness, tingling sensations, and even death.
If you want to enjoy eating quince without any side effects, then you need to peel off its outer layer first before consuming it. Quinces cannot be eaten raw because even after maturing, they are too hard and astringent. This fruit should constantly be cooked since it is possible to consume just two cultivars, extremely rare. Raw quince is addictive, hard, it takes 2-6 weeks to mature, and it’s very hard to trim. Once boiled, it smoothes and produces a rich sweet scent for everything to which you add it.
The main cause of quince being so astringent is due to the presence of amygdalin which makes it bitter and sour. Amygdalin has a chemical structure similar to glucose and fructose. When heated, it breaks down into formic acid and benzaldehyde.
These chemicals react with each other to create acetic acid and benzoic acid. Acetic acid is responsible for making quince acidic while benzoic acid gives it a strong smell. Based on its rich tannins, which are antioxidants, quinces are highly astringent. It is because they are so astringent grape skins, that a dry wine is dry. Many other fruits, such as most beer, contain tannins.
These tannins will disappear as the fruit grows and matures, like with other fruits and vegetables. By cooking the quinces you can further decrease their levels. The astringency is stripped and the anthocyanins contained inside the tannins are released. These anthocyanins give red color to many foods including berries, cherries, grapes, plums, eggplants, blackberries, raspberries, strawberries, and blueberries.
These are natural pigments found in plants. They help protect against ultraviolet rays from sunlight. Anthocyanin helps prevent cancer by protecting cells from damage caused by free radicals. Free radicals are unstable molecules that attack healthy cells causing cell mutations.
Cooked quince is much easier to digest than raw ones. If you boil them, you’ll get rid of the bitterness and sweetness. Boiling also reduces the amount of water content.
However, boiling does not remove the astringency completely. In order to reduce this effect, you may use vinegar instead of water when preparing quince recipes. Vinegar contains citric acid which acts similarly to hydrochloric acid in our stomach. Citric acid neutralizes the acids produced during digestion.
You can also try steaming or baking quince. Steamed quince tastes sweeter compared to baked one. Baking removes some moisture but retains more nutrients. For example, if you bakeapples, you lose about 30% of their weight. But if you steam them, only 10% of their original volume remains. So, steaming preserves more vitamins and minerals.
Poaching is another way to prepare quince. Poached quince is soft enough to eat raw. However, poaching requires less time and effort. Also, it doesn’t require an oven. All you have to do is place your quince halves in simmering water until tender. Then, drain them well and serve immediately.
Start with the best you can peel the quinces. You may put your skins on, it’s not going to hurt you, but without your skins, you can cook a little better. If you notice any sins fumbling, just retrieve them. You’re not going to get injured, but it doesn’t feel great.
Put them on a cutting board with a damp cloth underneath after the cookies are peeled. Make sure the whole counter isn’t sliding. Quinces are just as hard to break down, be careful as a pumpkin or squash. Cut them into neighborhoods.
Then use your paring knife and take the keys as far as possible. These are harder than the rest of the fruit, so you may cut a V into the quince and do it. Rinse the peeled and cored neighborhoods and set them over a kettle of cool, fresh water. Make sure enough water is available to cover you for an inch and an extra inch left vacant on the top. Add any flavorings and add sugar to them. Bring to a boil, then reduce it to a simmer after it is boiling.
Sprinkle the lid on or tenderly for 40-50 minutes. By not trembling them too long, you may allow them to have more texture.
Quince is a fruit that is native to China and Japan. It is a cross between a pear and a plum. Quince is used in many dishes, especially desserts. Quince is very sweet and delicious. It goes well with cheese, nuts, and honey.
Quince is sweet when it comes to cooking and has a rich, flowery scent that may easily overcome anything if too much is added. It should be coupled with a strong taste such as dark meat, earthy veggies such as beets and potatoes.
When it comes to sweet delicacies, you may mix just little quince quinces with apples and pears, as the taste is quite good. Alternatively, you may utilize it to your advantage and extend the quinces by using apples or pears. You may also offer quinces with caramel wraps and then glazed, or make them part of anyone’s greatest pie. Since the quince has a faint citrus flavor, everything will be nice.
In conclusion, I would like to say that quince is a wonderful fruit which is easy to grow and maintain. The fruits are usually sold at farmers’ markets during the summer months. They are perfect for making jams, jellies, pies, cakes, bread, muffins, pancakes, ice cream, etc.
I hope now you know how you can eat quince and this post helped you with your food curiosities.