Unlike other types of fruit, quinces are not suitable for eating raw. Nevertheless, there are exceptions. We explain what you should pay attention to.
Natural defenses
In general, quince fruits have a very hard consistency. They are also very woody and acidic when raw. Its aroma already inspires connoisseurs from afar, but most quince varieties require expert processing.
Nature has used a very special protective factor for quince. Nutritious quince fruits have a very firm skin. This is additionally covered by a fluff that contains numerous bitter substances. This completely deters even children from eating it on the first try.
It is not without reason that quinces are thoroughly cleaned before each processing. Before water is used, rub the fruit vigorously with a cloth. The skin of the quince quickly becomes smooth and invites you to eat it. Now you can help with water. Peeling, core and chopping follow in the next step.
Delicious exceptions
Above all, old quince varieties are excluded from raw consumption. Newer breeds, on the other hand, allow pure enjoyment directly after the harvest. A large number of varieties were recorded as part of the Franconian quince project.
Edible breeds for raw food fans:
- raw food
- honey quince
Edible fruits from home
In addition, some varieties that are eaten raw grow in the regions of origin of the quince fruit. This includes the Shirin. They thrive in Central Asia and the Balkans. Quinces are also part of the daily menu in France and Turkey.
Tips for eating raw
These special quince varieties taste a little like apples. However, they are a bit floury in consistency. When eating, make sure that not only the fluff but also the outermost skin is removed.
In any case, the seeds are removed. These contain a lot of hydrocyanic acid and are therefore toxic.
tips and tricks
Seeds, pulp and peel have been used in natural medicine for thousands of years. These treasures are currently being rediscovered.
FT