Historically, quinces have been seen as a highly nutritious food. It is believed that the quince long preceded the apple, and that many ancient references to apples were, in fact, references to quince, including the forbidden fruit in the Garden of Eden. Greek mythology associates the quince with Aphrodite, the goddess of love, and many believe that the golden apple given to her by Paris was a quince.
Ancient Greeks associated the quince with fertility, and it played an important role in wedding celebrations where it was offered as a gift, used to sweeten the bride’s breath before entering the bridal chamber, and shared by bride and groom. These associations have resulted in the quince becoming known as the “fruit of love, marriage, and fertility.”
In Kydonia on the island of Crete, which is the origin of the botanical name, Cydonia oblonga, the ordinary quince of old was transformed into the fruit as we know it today in the Mediterranean area. The shape is somewhere between an apple and pear, it has a rich yellow exterior, and a strong pleasant fragrance.
Therapeutic Value of a Quince
The Quince is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber and Copper, and a very good source of Vitamin C.
The quince is hard, acidic, and astringent before cooking, but once cooked and sweetened, it turns red, tastes divine, and takes on the color and flavor of love, in addition to the name.
Nutrients in One pound of Quinces
Protein: .04 g
Fat: .1 g
Carbohydrates: 14.1 g
Calcium: 10.1 mg
Phosphorus: 15.6 mg
Iron: 0.6 mg
Vitamin A: 36.8 I.U.
Thiamine: 0 mg
Riboflavin: .08 mg
Niacin: .2 mg