Quince Fruit Facts and Health Benefits 101
The quince fruit is related to the pear and apple and is a member of pome fruit group. It is among the earliest found fruits. The quince fruit tree has grown in the Mediterranean and Asia for more than 4,000 years. These days, quince can also be seen in the Middle East, Latin America, and the US. The quince, as you may know it in the US, is different from that in Western Asia as well as tropical countries, in which the fruit is much softer and juicier. In cooler environments, the fruit features a fine, good-looking shape, a vibrant golden color once ripe, with a robust fragrance.
When raw, the skin is woolly and rough, plus the flesh is rock hard and unpalatable, having an acidulous, astringent taste. In warmer countries, the woolly skin vanishes and the fruit is edible raw. As it is seldom used in raw form in the US, the dry and hard quince fruit flesh becomes pink to purple, getting sweeter and softer as it is cooked. Due to the astringent, tart taste, quinces are usually made into quince jam, jellies and preserves. When made into jelly, it tastes just like a mixture of apple and pear. Occasionally, the quince has the aroma of a tropical fruit.
Health Benefits of Eating Quince Fruit
Benefits and Nutritional Value of Quince
|Nutrition Value of 100 g Quince|
|Vitamin A||40 µg|
|Vitamin B3||0.2 mg|
|Vitamin B6||0.04 g|
|Vitamin B9||8 µg|
|Vitamin C||15.0 mg|
|Dietary fiber||1.9 g|
|Energy||60 kcal (240 kJ)|