QUINCE: A TART FRUIT FALL

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We all know that marmalade. Did you know that the word “marmalade” in Portuguese means “quince jam”? The word “quince” sounds like “marmelo” (marmelo) – namely quince of old did marvellous homemade marmalade.

Indeed, unlike most other fruit quince, having a long preparation process, does not lose her dowry shaped, not softened to a watery condition, and retains its elasticity, making pieces like marmalade. This 100% natural “marmalade” has a terrific flavor and unobtrusive-sweet taste. However, raw quince fruits resembling large gnarled apples, almost not used. This is due to the high density of pulp and a slightly astringent taste to bite into a quince and it is not difficult, it is much harder to chew and swallow. Not without reason even in Ancient Rome, newlyweds were supposed to chew one the quinces, thus overcoming life’s challenges.

The climate allows to grow in this area are many amazing fruits, among which are fall favorites like persimmon, pomegranate and, of course, quince. It is worth noting that in contrast to the Caucasian varieties of the quince, a fruit that grows in Uzbekistan, though not reach two pounds, but boast a sweet taste and the lack of binding of the shade.

Unusual taste but still not the amazing feature these fruits. Quite entertaining and their appearance. Some similarities at the same time with Apple and pear, quince is only in the store or at the market, when the fruit is already prepared for sale. In the garden of the same ripe fruits of quince are covered with a thin layer of brown fuzz that when touched creates a sense as if each fruit is covered with soft suede. In order to clear the RAID, enough to wipe the fruit with a piece of cloth, and will appear before the eyes of its smooth surface yellow.

Use for culinary purposes for quince is one of only jam. The jam made from its fragrant fruits, ideal for stuffing, pies, rolls and other flour products. Compotes and drinks from quince like no other quench thirst, which is especially important in the hot climate of Uzbekistan. Besides sweet fillings, quince is also used as seasonings and additions to meat dishes of Uzbek cuisine, bringing unusual accents in their flavor palette. The quinces, cut into large pieces, added to the pilaf!

Not inferior in variety of applications culinary qualities of quince and its healing properties, known since ancient times. One of them is a positive effect on the body in the treatment of gastrointestinal diseases, which were widely used for many hundreds of years. Today confirmed that quince fruits have antiseptic, hemostatic and astringent effect, which gives the opportunity to use them to treat a number of diseases. Have used quince in cosmetics, where its basis is made of different masks and lotions that give the skin a velvety texture and smoothness. No wonder in Ancient Greece, the quince was considered a symbol of love, beauty and fertility and was a favourite fruit of the goddess Venus.

How wonderful autumn evening to go to an Uzbek garden and walking through it, to touch the ripened fruits of quince, feeling their accumulated during the day heat is transferred through the surface of the suede hand and spreads throughout the body a feeling of harmony and tranquility…

Source: centralasia-travel.com

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