In order to consume quinces properly and derive maximum benefits from their composition, it is important to be aware of when quinces are harvested.
The quince is a fleshy fruit that has a characteristic golden yellow color when it has ripened. You can easily tell that a quince is not ready to be harvested by its green color.
The fruit is usually harvested between September and December. When well-ripened, it begins to emit a strong smell, releasing the hairs that protect it during formation.
It is important when picking quinces to be careful and try not to hit the fruit. It is accepted that quinces should be picked, when they are in a dry state.
Since ancient times, quinces symbolize good omen. Apart from its emotional characteristics, however, the fruit also has its medicinal properties. They are due to the useful composition of the quince, which includes vitamins of groups A, B and C.
Also, quinces are rich in magnesium, calcium, sodium, phosphorus, cellulose, pectin and in smaller amounts, iron.
Due to its characteristics, quinces have a number of valuable benefits for the body:
- normalizes cardiac functions;
- treats infections and inflammations of the respiratory tract;
- helps the functions of the gastrointestinal tract;
- treats kidney diseases.
With the aromatic autumn fruit, besides quince brandy, you can prepare many delicacies, but also see how to store quinces, how to peel quinces and how to make quince juice.
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