How to dry quince in the oven. Tea with quince. Quince juice

Quince: composition, properties and healthy recipes

Quince has been known to mankind for centuries; this fruit was grown by the ancient Greeks and Romans.

In Hellas, this fruit was considered a symbol of love; it is the one that appears in the famous myth of the Golden Apple of Discord, and Avicenna highly valued its properties in the treatment of diseases of the stomach and liver.

In Russia, unfortunately, few people know about the beneficial properties of quince and, accordingly, few people include it in their diet. Meanwhile, this fruit deserves to be known.

Dried quince - methods of drying at home

Quince, or another name for Quince Apple, combines rose and apple with lemon in its taste. This is not surprising, because this fruit belongs to the rose family. Quince is a dietary product. It contains organic acids (mainly malic and acidic), sugar in the form of fructose and glucose, vitamins C, B, PP, as well as many minerals and pectins. But the pulp of the kvit apple is hard and is practically not used fresh. It is better to process it immediately - freeze it, make jam, compote or dry it. Dried quince, just like frozen one, retains all its beneficial properties and vitamins.

Places of growth and species: what is the difference between Japanese and Chinese?

The Quince tree is quite widespread throughout the world. This plant can be found in South America, the Mediterranean, Australia and Oceania, Asia and the Caucasus.

Contraindications and harm of the Golden Apple

Despite all the beneficial properties of quince, there are some restrictions and contraindications in its use.

It is necessary to know about them so as not to harm your health while trying to cure one disease.

Thus, fruit should not be included in the diet of those who have:

chronic constipation;
stomach ulcer;
pleurisy;
enterocolitis;
Those for whom the voice is important should eat quince with caution, since the fruit can affect the ligaments.

Also, one should not exclude a possible allergic reaction to the fetus and banal individual intolerance.

Benefits and harms

Dried quince fruits have beneficial properties. They help treat gastrointestinal diseases, bleeding, and also have a beneficial effect on vision. Drying quince is also a good antioxidant. The decoction is used for anemia. Tea with the addition of dried quince is good to drink for colds and sore throat. It is also useful to take decoctions for high blood pressure and diabetes. Children love dried fruit compote.

It is not recommended to be overly fond of quince dishes for people prone to constipation and other digestive disorders. Also, anyone who is allergic to this fruit is contraindicated. Quince seeds are poisonous. Mucus is extracted from them, which is useful for colds, but here it must be treated like poison, in very measured doses.

Calorie content

The calorie content of fresh persimmon is only 38 Kcal, and when dried it increases to -71.2 Kcal per 100 g of product. This must be taken into account if you monitor your weight.

Read also: How to melt chocolate in a slow cooker

Quince is a wonderful healthy fruit. By eating one half every day, you can look 45 at the age of 70. Now you know whether you can dry quince and how to do it at home.

Quince is a very useful product. Let's consider the benefits and harms of the fruit in dried, baked and decoction form.

Quince recipes and options

The golden apple is rarely consumed fresh due to its sour taste and astringent properties. Alternatively, you can eat it with honey, squeeze the juice, or add a piece to tea.

But more often a variety of dishes are prepared from quince:

Such dishes are not only very tasty and aromatic, but also healthy, since quince has an amazing property - all vitamins and minerals are preserved even after heat treatment. Even in this form, the fruit can serve as an excellent preventive measure or even a cure.

If the main goal is to get rid of any disease, then you can prepare medicine from quince. Fortunately, there are a great many recipes for all occasions.

For fever and cough. Cut the quince into pieces, put it in a thermos and pour boiling water over it. After two hours, the medicine is ready, you need to drink it with honey.
For indigestion. You will need 200 g of quince. Cut into pieces, put it in a thermos, fill it with water and leave for an hour. The resulting infusion should be drunk every hour until the discomfort passes.
In ancient times, healers considered the golden apple an excellent remedy for infertility. To do this, you need to drink a tablespoon of freshly squeezed juice every day.
In case of uterine bleeding, you should pour half a glass of hot water into the dried fruits (a tablespoon) and leave for an hour. The resulting product must be taken one spoon before meals.
A remedy for anemia. Pour water over the quince and boil until the fruit becomes soft. Strain the mixture and continue to cook until the mixture thickens.

How to choose the most delicious quince and preserve it at home?

The golden apple appears in our markets at the end of September - beginning of October. When going shopping, you should know what to look for in order to purchase a really good quince.

You should choose large fruits that are uniformly yellow in color and have a pleasant aroma.

If there are green spots on the skin, this means that the fruit is unripe. And dark spots indicate that the quince has begun to deteriorate.

At home, the quince should be washed thoroughly, removing the fluff from the skin. Next, the fruit needs to be dried and can be sent for storage. A refrigerator is suitable for this purpose, where the fruits can be stored in a plastic bag for up to two months. Or, if possible, wrap each quince in paper, put it in a box and place it in a cool, dark place.

Freezing

Alternatively, you can try freezing the golden apple. This way it can be stored much longer, retaining all its properties, but at the same time getting rid of the astringent taste, since tannin is destroyed at low temperatures.

Just cut it into small slices, put it in a bag or container and store it in the freezer.

What if you dry the quince?

Another simple way to prepare quince for future use is to dry it. To do this, it is cut into slices and sent either to the sun or to the oven. You can also purchase a special electric dryer - it will make the work much easier. It is best to store dried quince in glass jars in the dark.

Dried quince

If you want to cook something tasty, you can try wilting quince. This is a somewhat labor-intensive process, but the result is wonderful, and the vitamins are preserved almost completely. The quince needs to be washed, dried and cut into slices, removing the seeds.

Next, the workpiece is covered with sugar (for 1 kg of fruit - 250 g of sand) and left for 16 hours at a temperature of + 20ºС. Then the liquid is drained and the first procedure is repeated again. After the designated 16 hours, the liquid is drained again, and the slices are filled with hot syrup (350 - 400 g of sugar and 350 ml of water) and sent to the oven, preheated to 90ºC for 20 minutes.

Afterwards, the syrup is drained, and the fruit is sent to the oven at 80 degrees for another half hour. Then two more times for 40 minutes at a temperature of 65-70ºC and the slices are left in the sieve for 6-8 hours. Then it is kept for another week in the fresh air, and after all these manipulations, the dried quince is ready. It should be stored in the refrigerator in a tightly closed container.

Quince is one of those fruits that must be present in our diet. Although its taste may not be to everyone’s liking, with the right approach you can make it into a healthy treat that will protect the body from many diseases. Therefore, if the opportunity arises to purchase this fruit, it is worth doing.

How to dry quince at home

You can dry quince in different ways:

Let's look at each method in more detail. You can dry the fruits after wet-heat treatment, or by immediately placing them in the oven and electric dryer. Before natural drying, cut slices or rings must be treated with sulfur dioxide. Place blanched quince pieces on special grates in a special tank and set the sulfur on fire.

In an electric dryer

The fruits must be washed thoroughly, preferably with running water, to wash away the dust and lint that covers the fruit.

The fruit should be cut into slices half a centimeter thick.
It is better to remove the seed box. If there is any damage, it must be cut out.
Place the prepared slices immediately, so as not to darken, on the racks of an electric dryer at a short distance from each other.
The oven temperature must be set to 75C.
The fruit dries quickly. Within 3-5 hours the dried fruits will be ready.

Dried quince using the above method is extremely tasty. Before drying, the fruits, cut into thin slices, are boiled in syrup for 5 minutes at a low boil. Then let the slices brew and cool in the syrup. The syrup must be drained and the slices dried. Place the prepared pieces on the rack of an electric dryer, set the temperature to 50C. After about 5-6 hours, the natural product is ready for use. It is better to store dried fruits in cardboard boxes.

Important! During drying, it is useful to swap the racks so that the slices dry evenly.

In the oven

If you don’t have an electric dryer, you can dry the quince in an oven or wood stove. To do this, the fruits are processed as described above, placed on baking sheets, and placed in an oven heated to 50C. Dry for 3-5 hours with the oven door loosely closed. In rural areas where wood-heated stoves remain, you can dry quince slices in the stove. The temperature should be 45-50C. The baking sheets with the prepared raw materials are placed in the oven for 5-8 hours. The results are perfectly dried dried fruits.

In the sun

After fumigating the quince slices with sulfur, they are placed on baking sheets or a mosquito net stretched over a wooden or other frame and placed in the sun. From time to time, the dried pieces are stirred for uniform drying.

Important! The top of the raw material should be covered with gauze to prevent flies and other insects.

Description

The fruit in question is very similar in shape to an apple. At the same time, the color of the fruit is often yellow. It grows advantageously on trees whose height reaches about 5 m. The leaves have a velvety surface and a dark green color.
As for the fruits themselves, they also have a fleecy, pleasant surface. This feature can be compared to the fluff, which is also characteristic of peaches. It is noteworthy that as the quince matures it becomes perfectly smooth. The pulp of the fruit has a pleasant yellowish tint comparable to the pulp of pears and apples.
But in the presented fruit it is quite dense and contains a small amount of juice. The taste of the fruit is tart and sour. Pleasant enough. If the product is fully ripe, it can be eaten like an apple. It is interesting that in Ancient Greece such fruits were considered a symbol of fertility and love.

Impact on the body

With systematic consumption of the fruit, the body's protective functions increase significantly. Thanks to a strong immune system, it is easier for a person to fight various ailments. It is noteworthy that this fruit has an anti-allergenic effect.
The presented raw materials are often used to combat unwanted kilograms. The positive effect on the body is expressed in a large amount of dietary fiber. The advantage of this fruit is that it contains virtually no saturated fatty acids, harmful cholesterol and sodium.
It is for this reason that the fruits are considered ideal for those people who want to say goodbye to unwanted kilograms. Along with this, eating the product regularly improves your general condition. The entire digestive system begins to work better. Due to the high fiber content, natural weight loss occurs.
It is interesting that with the help of this fruit in folk medicine they treat peptic ulcers. The positive property is achieved due to the abundance of phenols. It is these enzymes that promote the healing of the gastric mucosa. But it is the juice that brings great benefits, and not the fruit in its pure form. The drink actively improves the gastrointestinal tract.
The product is often used to treat other ailments associated with the digestive system. This fruit will be an excellent remedy for morning sickness in women who are in an interesting situation. If you mix quince with honey, it will become an excellent remedy in the fight against colitis. Along with this, you will get rid of constipation, diarrhea and intestinal infections.
Fruit syrup is often used to treat hemorrhoids. Moreover, to get rid of nausea and vomiting, it is enough to boil or bake the fruit. Among other things, such fruits are famous for their excellent diuretic effect. Therefore, you can forget about swelling. The active composition expels excess fluid from the body.

Recipes

The fruit in question can be dried in only two ways. You can use an oven or electric dryer.

Ripe fruits must be removed from all excess and rinsed with running water. Chop the fruits into small slices. Don't make them too thick. Place the workpiece in a heat-resistant form. Place in the oven to dry.
Keep in mind that such quince will turn out to be quite hard and will only be suitable for making compotes and jelly. In addition, the preparation is often added to meat dishes. Dry the raw materials for about 6 hours with the door open at a temperature of 90 degrees.

In this case, we will prepare dried fruits that are suitable for eating. For this we will make syrup. For 1 kg. Take 250 ml of prepared quince. filtered water, 0.5 kg. sugar and 4 gr. citric acid.
Mix all ingredients except the fruit itself. Prepare syrup using classical technology. Add fruit pieces to the prepared liquid. Boil the ingredients over medium heat for about 5 minutes. Turn off the stove and wait until it cools completely.
Drain the syrup and pat the pieces dry with paper towels. Place the raw materials on the tray of the household appliance. Cook at 50 degrees for about 6 hours.

The product in question has excellent anti-inflammatory properties. The fruit contains large amounts of ascorbic acid. Moreover, it makes up about a quarter of the daily requirement that a person needs.

Many people like quince because of its tartness and pleasant sweet and sour taste. The only problem is that the fruit’s pulp is quite hard, which is why the fruit is rarely consumed in its original form. In this case, after harvesting, it is best to process the quince. This way you can immediately get rid of many problems and make a really tasty and healthy treat.

At what temperature should you dry quince in the oven?

Dried quince

Wash ripe quince fruits thoroughly, removing all dirt and dust, wipe with a towel and cut into thin slices or circles no more than 5 mm thick. There is no need to remove the skin and seed chambers. Blanch the quince slices and dry. Place in a thin layer on a baking sheet and dry in direct sunlight. Quince can also be dried in the oven at a temperature of 65–85 °C. Place the dried quince in dry glass jars, close the lids tightly and store in a dark place.

Quince compotes

Quince compote

Cut ripe quince into slices, remove the seed nest, blanch in hot water (85 °C) for 15 minutes. Cool in cold water, let the water drain, place the quince in clean, dry jars. Pour boiling water, cover with lids, place in a saucepan with hot water and sterilize (0.5 liter jars - 10 minutes, 1 liter jars - 12 minutes, 3 liter jars - 25 minutes). Roll up the jars, turn the lids down, and cool.

Quince compote

Ripe quince, citric acid

For syrup (per 1 liter of water): 250 g honey

Wash the quince, peel it, cut it into 8 parts and remove the core, stalks and sepals. Then immediately place for several minutes in water acidified with citric acid (8 g of citric acid per 1 liter of water) so that the fruits soften. Remove the quince from the water, dry it, put it in jars and pour hot syrup over it. Close the jars, place in a sterilization tank with hot water and sterilize for 20 minutes (0.5 l jars). At the end of sterilization, seal the jars and cool.

Natural sliced quince

Wash the quince fruits in cold water, cut into slices, remove the seed box and damaged areas. Blanch the quince slices at 85 °C for 12–15 minutes, then rinse with cold water and let the water drain. Place the quince in prepared jars, add boiling water, cover with lids and sterilize (0.5 liter jars - 10 minutes, 1 liter jars - 12 minutes, 3 liters jars - 25 minutes). After sterilization, immediately seal the jars and turn them upside down to cool.

Quince natural

Wash the quince, dry it, remove the seeds and cut into slices. Blanch for 10–12 minutes, dipping into boiling water several times. Cool the quince, transfer it to jars and pour boiling water over it. Sterilize the jars, roll up the lids, turn them over and cool.

Quince in red beet juice

700 g quince, 400 ml beet juice, 1 g ascorbic acid

Peel the quince, remove the core, cut lengthwise into 4 parts. Pour the removed core and peeled skin with cold water, bring to a boil and cook for about 20 minutes. Then strain, add ascorbic acid and beet juice. Bring the mixture to a boil, place the prepared quince fruits in it and cook for 5 minutes. Pour the boiling mixture into sterilized jars, seal with lids, turn upside down and leave until completely cool. Store at room temperature.

Quince with pumpkin or zucchini juice

500 g quince, 3 l pumpkin or zucchini juice

Wash the quince, chop finely, pour in a small amount of pumpkin or zucchini juice and cook until completely softened. Then rub through a sieve, strain and combine with the remaining pumpkin or zucchini juice. Bring the mixture to a boil, cook for 5 minutes. Pour the juice into sterilized jars and seal with lids.

Puree, quince jam

Quince "Sunny"

1 kg quince, 200–300 ml quince decoction, 2 kg honey

Peel the quince, cut it, remove the core, cut into slices. Place the fruits in a saucepan, add cold water so that it completely covers the quince, and cook until the slices become soft. Then remove the quince and strain the resulting broth. Put honey in a bowl for making jam, pour in quince decoction and prepare syrup. Place quince slices in boiling syrup and cook over low heat until they become transparent. Quince fruits are aromatic, but very tart and astringent, but in combination with honey they acquire a particularly pleasant taste.

Quince puree with oranges

1.5 kg quince, 600 g oranges, 260 g honey

Wash the quince fruits, peel them, remove the core and cut into slices. ? Place the prepared quince in a saucepan, pour in a little water so that the fruits are completely covered, bring to a boil and cook covered over low heat for 30 minutes. Then rub through a sieve. Peel the oranges, cut into slices, remove the seeds. Pour quince puree over the oranges, add the remaining quince and cook over low heat for 1 hour. Then pass the mixture through a meat grinder, add 200 ml of hot water and honey, cook until thickened. Place the boiling puree into sterilized jars wrapped in a damp towel and seal. Turn the jars upside down, wrap them up and leave until completely cool.

Bekmes from quince

2 kg quince, 10 kg ripe grapes

Wash the quince, remove the core, cut into small pieces and soak for 1–1.5 hours in acidified water. Boil ripe grapes until soft, rub through a sieve. Strain the resulting grape must (about 6 kg) and bring to a boil. Place the sifted wood ash in a thick fabric bag, tie it tightly and lower it into the boiling wort; cook for about 30 minutes, then remove the bag of ash. When the wort has evaporated by half, add the quince. Cook the bekmes over high heat, bringing it to the consistency of honey. Cool the finished bekmes, pour into glass jars and seal with lids.

Quince and apple jam

2 kg quince, 1 kg very sour apples

Wash the apples, peel and core them, cut into thin slices. Wash the quince and remove the seeds. Mix apples with quince, add a small amount of water, and put on low heat. When the jam boils, remove from heat and cool. Repeat cooking for 3 days, 3 times a day. Place the finished jam while hot in sterilized jars and close with metal lids.

Quince and pear jam

2 kg quince, 1 kg very sour astringent pears

Wash the pears, peel and core them, cut into small slices. Wash the quince and remove the seeds. Combine pears with quince, add a small amount of water, and place on low heat. When the jam boils, remove from heat and cool. Repeat cooking for 3 days, 3 times a day. Place the finished jam while hot in sterilized jars and close with metal lids.

Compote, marmalade and candied quince

Quince compote. Quinces are preserved only at the stage of full maturity. When processing quince, which has a strong pleasant smell, the skin is not removed from the fruit.

Peeled, cored quinces are cut into slices and blanched for 30 minutes in water at a low boil until tender. After blanching, the cooled fruits are stored in the same water in which they were boiled. The cooled quince is placed in jars and filled with hot 30% sugar syrup (at the rate of 430 g of sugar per 1 liter of water). The jars are covered with lids and sterilized, and then rolled up. 350-400 g of fruit are placed in half-liter jars, 660-750 g in liter jars, and 2100 g of fruit in three-liter jars. The compote is sterilized in slightly boiling water: half-liter jars - 20 minutes, liter jars - 25, three-liter jars - 40 minutes,

Marmalade. The washed fruits are baked in the oven, rubbed and mixed with sugar (1-1.2 kg of sugar per 1 kg of quince puree). The puree is placed in a bowl for making jam and cooked until the mass reaches for the spoon and lags behind the bottom. Then it is laid out on an enamel tray or dish, moistened with water, leveled with a knife and dried.

Candied fruit. The fruits with the core removed are dipped in boiling syrup (at the rate of 1.5 kg of sugar, 3 glasses of water per 1 kg of quince), the basin is shaken and left for 5-6 hours until completely cooled. After this, it is heated again, boiled for 6-7 minutes, and then left for 10-12 hours. The cooking is repeated with standing for 4 times. After the last cooking, the fruits are placed in a colander and then placed on a plate or dish to dry.

Quince is boiled with pumpkin or zucchini, cut into pieces, due to which both pumpkin and zucchini acquire the aroma of quince and a very pleasant taste.

Quince 600 g, pumpkin or zucchini 400 g, sugar 1.3 kg, water 3 cups.

Drying quince. Before drying, quince fruits are washed and cut into slices or circles no more than 5 mm thick. Given the dense consistency of quince pulp, the fruits are blanched for several seconds in hot water, the temperature of which is 95-100°C. Then the fruits are poured onto sieves or trays and dried in the oven in the same way as apricots (see recipe “Drying apricots”). Drying lasts 5-6 hours.

In the southern regions of the country, quinces are usually dried in the sun for several days. Dried quince has a sour taste with a weakly expressed sweetness and a specific aroma.

Quince compote.

Quince is preserved only at the stage of full maturity. When processing quince, which has a strong pleasant smell, the skin is not removed from the fruit. Peeled, cored quinces are cut into slices and blanched in water at low boil for 30 minutes until tender. After blanching, the cooled fruits are stored in the same water in which they were boiled.

The cooled quinces are placed in jars and filled with hot 30% (at the rate of 430 g of sugar per 1 liter of water) sugar syrup. The jars are covered with lids and sterilized, and then rolled up. 350 - 400 g of fruit are placed in half-liter jars, 660 - 750 g in liter jars, and 2100 g of fruit in three-liter jars. The compote is sterilized in slightly boiling water: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 40 minutes.

Marmalade.

The washed fruits are baked in the oven, wiped and mixed with sugar (1 - 1.2 kg of sugar per 1 kg of quince puree). The puree is placed in a bowl for making jam and cooked until the mass reaches for the spoon and lags behind the bottom. Then it is laid out on an enamel tray or dish, moistened with water, leveled with a knife and dried.

Candied fruit.

The fruits with the core removed are dipped in boiling syrup (at the rate of 1.5 kg of sugar, 3 glasses of water per 1 kg of quince), the basin is shaken and left for 5 - 6 hours until completely cooled. After this, it is heated again, boiled for 6 - 7 minutes, and then left for 10 - 12 hours. So repeat the cooking with standing 4 times. After the last cooking, the fruits are drained in a colander and then placed on a plate or dish to dry.

Quince is boiled with pumpkin or zucchini, cut into pieces, due to which both pumpkin and zucchini acquire the aroma of quince and a very pleasant taste.

Quince 600g, pumpkin or zucchini 400g, sugar 1.3kg, water 3 cups.

Drying quince.

Before drying, quince fruits are washed and cut into slices or circles no more than 5 mm thick. Given the dense consistency of quince pulp, the fruits are blanched for several seconds in hot water, the temperature of which is 95 - 100 ° C. Then the fruits are poured onto sieves or trays and dried in the oven in the same way as apricots (see recipe “Drying apricots”). Drying continues for 5 - 6 hours.

In the southern regions of the country, quinces are usually dried in the sun for several days. Dried quince has a sour taste with a weakly expressed sweetness and a specific aroma.

Drying quince

Quince is a fruit that looks very similar to an apple, which is why it is dried in the same way. It has a round shape somewhat similar to a pear. The color of the peel of a ripe fruit is always uniformly yellow. This product emits a delicate and pleasant aroma. It is difficult to eat quince without pre-processing. The fact is that the quince pulp is quite hard and dry, in addition, this fruit has a sour taste. Therefore, it is best to dry quince

The value of the fruit is explained by the content of various vitamins and other organic and mineral compounds. In particular, it contains: fructose, glucose, vitamin C, vitamin B, organic acids, potassium and calcium, magnesium and iron, essential oils, fiber and other useful substances and compounds.

Even in ancient times, quince was used for the prevention and treatment of cough, bronchitis, sore throat, respiratory viral infections, colds, sclerosis, and for reducing blood pressure in hypertension. It is most convenient to consume such a valuable fruit dried. It is especially useful to use it in winter to maintain and strengthen the immune system. Dried quince

helps treat some diseases of the gastrointestinal tract, and also has a beneficial effect on visual acuity and light perception. In addition to the fruits, the leaves also have valuable properties. They are used in medicine in the manufacture of a number of drugs. They have anti-inflammatory and antiseptic properties.

Since these fruits grow and ripen only in the summer, they must be dried in the summer in preparation for winter, in order to calmly wait for the next harvest. Before drying quinces

at home, she needs to be prepared. First of all, we sort the harvested crop according to the size of the fruit and its quality. We put everything that has mechanical damage or infection with any fungus aside. We thoroughly wash even, ripe, sorted fruits, removing all dirt and dust. We wipe them with a towel and cut them into thin slices or circles, the thickness of which should not exceed half a centimeter. There is no need to remove the peel and seed chambers.

Since the process of drying quince is long, in order to avoid rotting or damage to the raw material, it is treated with sulfuric anhydride. To do this, before treating with sulfur, all chopped quinces are blanched. Blanching time depends on the thickness of the slices.

After the fruits have undergone heat treatment, they must be dried. If the weather is dry and warm outside, this can be done by spreading the slices in a thin layer on a baking sheet placed in direct sunlight. If you want to dry quince

faster, you can use the oven, the temperature in which will be from sixty-five to eighty-five degrees. The main condition is that the cut pieces should be spread out in an even and thin layer. True, it is preferable to dry quince naturally. Now we put the dried fruits in layers in a metal tank and burn the sulfur in it. Final drying should be carried out naturally.

The product dried by this method retains more than ten percent of glucose, fructose, sucrose and approximately half a percent of tannins and nitrogenous substances, and four and a half percent of various protopectins, cherry, malic and citric acids, mineral salts and other trace elements. Now you are faced with the difficult problem of maintaining the quality of the prepared product. The best containers for storage are thoroughly washed and dried glass jars. We put the dry quince in them, close the lids tightly and put them in a dark and dry place. Kitchen cabinets can be such places. Another equally important point may be to periodically check to see if there are moths or other larvae in them. This problem is easily solved. The damaged fruits are removed from the jar and heated in the microwave. After this, the processed fruits can be stored further.

Quince is a fruit that looks very similar to an apple, which is why it is dried in the same way. It has a round shape somewhat similar to a pear. The color of the peel of a ripe fruit is always uniformly yellow. This product emits a delicate and pleasant aroma. It is difficult to eat quince without pre-processing. The fact is that the quince pulp is quite hard and dry, in addition, this fruit has a sour taste. Therefore, it is best to dry quince
.

How to dry quince for the winter

Before drying, quince fruits are washed, sorted by quality and size, and cut into slices or circles no more than 5 mm thick.

Given the dense consistency of the pulp, quinces are blanched to speed up drying.

Then quince mugs or slices are poured onto sieves or trays and dried in an oven, oven or oven at a temperature of 65-85°C.

Dried quince

Before drying, quince fruits are washed, sorted by quality and size, and cut into slices or circles no more than 5 mm thick.

Given the dense consistency of the pulp, quinces are blanched to speed up drying.

Then quince mugs or slices are poured onto sieves or trays and dried in an oven, oven or oven at a temperature of 65-85°C.

1 kg of fruit marc, 2.25 cups of sugar, 1.5 cups of applesauce.

Boil the prepared fruits like apples, or evaporate, rub through a sieve, squeeze out the juice (it can be used to make jelly or drinks).

Mix the pomace with sugar, stirring constantly, boil until it reaches the consistency of dough, pour into molds and bake in an oven or oven at 60°C for 30-60 minutes.

To make the marshmallow more sour and transparent, add 1/4 of the pureed applesauce to the pomace.

If you have weak hair, thin nails or dry skin, eat more persimmons.

How to properly dry whole persimmons at home?

Persimmon is an ancient valuable fruit, about which legends have been written for many centuries. It is not enough to eat it only in the summer; you need to know how to dry persimmons for the winter. She is considered a symbol of wisdom, strength and beauty.

The most famous legend about persimmon, which appeared in the cultures of the Caucasus, says that with the help of this fruit one can gain beauty. The old woman, who had three ugly daughters, could not marry off the girls.

The beauty who appeared in a dream handed the poor woman a ripe fruit, and in the morning a new tree with three orange fruits appeared in the yard.

After eating them, the daughters began to look prettier before our eyes: their skin became smooth and ruddy, their hair acquired shine and radiance. Such legends are due to the beneficial properties of persimmon.

Varieties

For its honey-like sweetness and delicate soft texture, persimmons have received many common names: food of the gods, gourmets' choice. There are three varieties of the fruit, all of which have characteristics in appearance and taste.

Regular persimmon . The fruit has a rich orange color. After ripening, the consistency of the pulp becomes jelly. Unripe fruit is tart due to its high tannin content.
Sharon. The taste is reminiscent of apple, quince and apricot. Ripe fruit is very soft and does not have a tart taste. The skin is thin, it is not necessary to peel it off.
Korolek. The skin is orange and the flesh underneath is brown. The second name is chocolate persimmon. It tastes sweet and not at all cloying.

Beneficial features

Like all orange fruits, sharon has a number of benefits: it is good for the nervous system and can improve mood.

The substances contained in it activate mental activity and increase the overall performance of a person. Thanks to vitamins PP and C, persimmon is indicated for people suffering from varicose veins and hypertension.

Regular consumption of this fruit has a positive effect on the functioning of the cardiovascular system. Beta-carotene, which is part of it, strengthens the nail plate and hair structure, and refreshes the skin.

Therefore, it is deservedly considered the fruit of beauty and youth.

Interesting: How long does frozen poultry meat last?

If you have weak hair, thin nails or dry skin, eat more persimmons.

The calorie content of dried fruit always increases. In addition to vitamins and minerals, persimmons are rich in sugar. It contains 275 kcal per 100 g, so this delicacy is contraindicated on a diet.

Diabetic or obese patients should not get carried away with eating dried fruits. There are also age restrictions: children under 10 are not recommended to consume the treat.

This can negatively affect bowel function.

If you lead an active lifestyle and are not afraid of gaining extra pounds, then you can eat dried persimmons at least every day.

Dark chocolate has twice as many calories, but this delicacy cannot boast of a huge amount of vitamins. Dried sharon is useful for hypertension due to its high potassium content.

Blood pressure decreases and blood thins. The treat has a positive effect on the gastrointestinal tract and helps cure hemorrhoids.

Which variety should I choose for drying?

Since persimmons do not ripen all year round, it is better to stock up on a storehouse of vitamins for the winter. Some housewives prefer to freeze fruits, others make jams and preserves.

However, the only option to preserve all the beneficial substances of the fruit is to dry it. In Japan, such a treat is considered a classic.

Step-by-step photo recipe for preparing dried quince pieces for the winter

Dried quince is an ideal dried fruit for the winter, which makes a very tasty and healthy compote. You can also add a slice of dried quince to tea instead of lemon; it will add an unusual, somewhat sour taste. In some cases, it is also added to borscht for acidity, but this is not for everyone. As you can see, the scope of application of such a delicacy is quite extensive. Fresh quince is not a soft fruit; it has a high density and, at the same time, it has a rather tart taste. Maybe that's why not everyone likes this fruit. When dried, the density of quince does not change, it remains just as hard and will be difficult to bite, so it can be used instead of sucking candy. Everyone knows that fruits can be dried in the oven, but this photo recipe offers step-by-step instructions that describe in detail how to properly dry quince for the winter in an electric dryer at home. To do this, you need to choose the ripest fruits so that the final drying turns out to be perfectly tasty. Once the quince is selected, begin to study each step of this photo recipe.

Specifics of cooking at home

The autumn fruit differs from apples and pears in its very dense pulp. Russians rarely eat raw quince. It can be prepared for future use. The fruit cannot be dried and dried for the winter in the same way as apples; this method is suitable if the fruits are prepared for preparing second courses.

Before drying, the fruits are sorted and cut into thin slices. The skin of the fruit of most varieties is covered with a light fluff, so it is usually cut off with a knife. To get the right dried fruits that can be eaten as a dessert, the fruits cut into slices are first boiled in sugar syrup or blanched. The slices dried in the oven or electric dryer are kept under gauze until completely cooled.