In the middle of September and about to enter the autumn, the time comes for a fruit little appreciated by many but really very interesting for its properties, the quince. Of Asian origin, its adaptation on the European continent has been complete. The quince tree is hardy and productive. The lack of sugar and its astringency make it a fruit that many discard in their diet but What to do if they give us or offer us quinces?
Quinces benefits and properties
Su acid taste y Quince astringent, as well as its low sugar level, they do itperfectfor all the people with diabetes y over weight. However, the addition of sugar in the preparation can just lead us to be contraindicated for these people. In these cases it would be advisable use sugar substitutes in these preparations.
The quince stands out for having a high level of soluble fiber y pectin like that as a low calorie level. This combination is perfect for gastric problems and mechanical diarrhea. Its high level of malic acid along with its fiber makes it a great ally against cholesterol and uric acid.
On the other hand his high potassium content and low sodium level They make it highly recommended for people with high blood pressure and fluid retention problems. However, people with kidney failure should take it in moderation.
What to do with quinces in the kitchen
Quinces mostly they are used in the form of sweet or also called quince jelly, compotes. Curiously, it is the only product that the legislation allows to call it meat when it is not.
In confectionery it can be used in the same way as apples but using more sugar or its substitutes in the preparation. It is also a good companion for fatty meats in the oven where they can be caramelized and used miel as an ingredient. When we use it as a quince paste, it is a good companion to foie gras and fatty cheeses. Quince meat can accompany fruit and cheese salads.
Of course as a snack with a slice of bread and cheese which combines exceptionally well. They are also made into juice, a very good solution if they have been picked quite ripe. Remember that their point of maturity is when they are completely yellow since if they are green, their astringency makes elaborations difficult.
There are many recipes for the preparation of quince meat, we share a very simple and practical one. Remember that it takes some time to prepare.
Quince meat recipe
- Clean the quinces and cover them in a pot with water.
- Boil them for 40-50 minutes depending on the size.
- Peel them once they are cold and remove the pulp from them
- Add 75-80% of its weight in sugar to the pulp.
- Crush everything and put it in a pot.
- With low heat stir frequently for about an hour.
- When the color starts to change, pass it on to the molds, tupper and let cool.
- Keep them in the refrigerator in closed containers and you can now consume them
