Quince — a perfect addition to tea
Quince is a fruit often found in Poland, especially in orchards and home gardens. Although it is not suitable for eating raw, it makes an excellent ingredient in preserves and... an addition to traditional black or green tea! What does this unassuming fruit contain that makes it worth trying?
Quince — the basics
Common quince is a perennial plant that came to Polish gardens, orchards and parks from Asia. There, it can grow as a shrub up to five metres tall. In Central Europe's climate it rarely exceeds three metres. Nevertheless, quince adapts well to our climate and is not particularly demanding. That is a good reason to plant it more often in gardens and allotments, especially considering the properties discussed below.
In our climate, quince fruit ripens in autumn, in September and October. Its shape then resembles a miniature apple or pear. As mentioned earlier, it is not suitable for eating raw because of its exceptionally hard texture and sour, astringent taste. Fortunately, processing offers a way to enjoy its flavour and health-related qualities.
Once processed, quince is used for delicious jellies, jams, thick preserves, marmalades, compotes, infused spirits, juices and syrups. Meanwhile, fresh or dried pieces added to tea can replace lemon, giving the drink a tangy flavour and powerful aroma.
Quince — lesser-known properties
We would venture to say that quince remains underrated, at least in Poland. It is often grown only for decoration, yet its properties are impressive.
A high vitamin C content is its first and foremost attraction, associated with support for the immune system, particularly during changes of season when colds, flu and other upper-respiratory infections are common. Quince also contains vitamin A, B vitamins — B1, B2, PP, folic acid, B5 and B6 — and minerals including iron, calcium, phosphorus, magnesium, potassium and copper, all important for normal bodily function.
Its active compounds also deserve a mention: substantial quantities of tannins, flavonoids and organic acids with antioxidant activity. These compounds attract interest in the context of lifestyle diseases such as type 2 diabetes, hypertension and atherosclerosis.
Traditional uses also include supporting digestive-tract function, metabolism and digestion. Quince is associated with helping manage high blood cholesterol and liver complaints, as well as diarrhoea, nausea, vomiting and bloating.
Another claim often made about quince is that it is among the few fruits that do not absorb environmental pollutants. Together with the qualities listed above, this contributes to its healthy reputation.
Quince can therefore be seen as a local rival to lemon, which may be treated before transport to Poland. Locally grown quince is valued as a “clean” product and can be within easy reach when a shrub grows near your home. Why not try tea with quince rather than lemon?
Quince tea — a tasty drink, not just for the autumn slump
Which form works best in tea? There are several options: fresh or dried quince pieces, quince preserves and quince juice. Each gives your tea a distinctive taste and aroma. If the tartness is too strong, gently sweeten the drink with a teaspoon of honey. When adding honey, keep the water or tea below 50°C to help preserve its valued qualities.
What about the tea itself? Both traditional black tea and green tea work well with quince. Add honey if you wish, or experiment with orange, grapefruit, pear, ginger, cinnamon and other ingredients.
Read also: Discover two teas associated with weight management