Quince – How to Use This A Powerful Fruit and Natural Remedy

Quince

Some scientists believe that a certain ancient text indicates that quince was the fruit that Eve ate from the tree of knowledge. 

Other interesting facts state that when a baby boy is born in Slavonia (Croatia – Europe), someone from the family plants a quince tree as a symbol of fertility, love and life.

Akkadians were familiar with quince and their usage as a remedy.

In the ancient Greek weddings, a quince was a fruit of ritual offering because it came from Levant with goddess Aphrodite, who considered it sacred. It was a custom and Plutarch documented it, that a Greek bride would nibble a quince before entering the bridal chamber.

Paris awarded Aphrodite with quince.

The famous Roman cookbook of Apicius gives recipes with quinces.

Atlanta paused in her race because of a golden quince.

Some suggest that in Song of Songs it may have been a quince instead of apple.

In the middle ages, the quince became a symbol of love and fertility, and people served it at wedding feasts.

Quince Description

Quince is a fruit of the Rosaceae family, the only fruiting tree in the genus Cydonia. Cydonia oblonga, the distant relative of apples and pears, is native to Asia Minor, although today is cultivated almost all around the world. On the medium sized semitropical trees, that can grow up to 15 feet in height, in the spring and in the early summer, one can find pink-white flowers. From these flowers, a golden yellow pear-shaped fruit will grow. Quince is larger than an apple, somewhat like large avocado, but to most of the people, the best comparison is short-necked pear. Its surface is smooth as in peaches. This often thought as bitter fruit can weigh about 250 to 750 grams or even more. Inside, its light yellow flesh has seeds concentrated at the centre as in apples. Quince has a strong smell, after ripen, quince astringent and tart, and people used it in the old houses, or rooms with old furniture, as a scent and refresher. It is rarely eaten raw, usually used in cooking to make jellies and marmalade. Avoid green, immature quince, they are sour, bitter and inedible.