A natural source of vitamins from the orchard
The common quince is a plant grown on plots, in gardens, and in backyard orchards. Its cultivation is not complicated and the decorative properties of this plant make it very popular among fruit growers and farmers. The most valuable element – the fruit – ripens in early autumn (in September and early October). Quince is similar to the pear: large, with an intense yellow colour. Quince fruit is not consumed in its raw form because it is very sour and hard. However, it can be used to prepare a lot of home-made preserves which, in addition to their flavour, are also a great natural remedy for cold symptoms and weakening of the body.
The beneficial effects of quince
Using quince fruit, you can prepare delicious marmalades, jams, compotes, juices or liqueurs. The taste of quince is similar to a lemon – it is sour owing to the high content of vitamin C. The aroma and taste of quince is perfect for warming up during winter nights, restoring high resistance to your body, and eliminating the uncomfortable symptoms of colds in a natural way. Besides vitamin C, quince contains tannins, pectin, organic acids and B-group vitamins.
The beneficial effects of quince are also guaranteed by the minerals contained in it – consuming just one glass of quince liqueur a day, you can provide your body, among others, with calcium, potassium, iron, magnesium, and phosphorus. For this reason, it is worth adding quince juice to other natural cold remedies, e.g. to honey. This combination will bring relief from a dry cough or fever.
Prevent digestive problems
The treatment of colds and flu symptoms are not the only beneficial properties of quince. An equally valuable component of quince are the seeds, which can be used to prepare infusions alleviating stomach discomfort. Drinking a brew made from quince pips has an analgesic effect, eliminates heartburn, symptoms of poisoning and indigestion, as well as effectively supporting and accelerating metabolism.
How to prepare medicinal quince juice?
Select the ripest of quince fruit – you will need about 1 kg. Thoroughly wash the fruit and cut each into four parts. Remember not to peel the fruit – the most valuable vitamins and trace elements are contained in the peel. Remove the pips from the fruit and then cut the quarters into thin slices. Put the slices in layers in a large container or jar – sprinkle a teaspoon or two of sugar over each layer. Keep this mixture in an airtight jar in a warm place for 5 days. Try to stir the content of the jar at least once a day. After 5 days you can pour the juice into smaller containers – it is ready to be used!