Japanese quince is similar to common quince more in name: in terms of biology, it is a completely different plant. And her taste is different, it is not by chance that she is also called the northern lemon.
Japonica similar to the common quince more in name: in terms of biology, it is a completely different plant.
Its other name is henomeles japanese, in Latin — Chaenoméles japónica.
She is also called northern lemon.
This is a deciduous shrub up to three meters tall. Its fruits are edible, similar to apples and to the usual quince, but a little more knobby, almost spherical, yellow in color, rather hard, with a lot of brown seeds.
In Japanese quince, the smell and color resemble a lemon, and the taste is rather sour.
Fruits of japanese quince, as well as the products obtained as a result of their processing, are rich in useful substances. They contain a large amount of vitamin C and pectin substances that contribute to the elimination of heavy metal salts from the human body. Has useful properties Japanese quince juice, which contains fructose, about 3.5% malic acid and thick sticky juice-gum.
There are a lot of vitamins in juice.
Japanese quince is a wonderful honey plant (though it is rather difficult to find pure honey from Japanese quince).
Strictly speaking, edible fruits are produced not only by Japanese henomeles, but also by its closest relatives — henomeles Chinese (he henomeles maulea, Chaenomeles cathayensis, Chaenomeles maulei), Chaenomeles is beautiful (Chaenomeles speciosa) and their various hybrids (Chaenomeles superba, Chaenomeles vilmoriniana, Сhaenomeles clarkiana).
They are less hardy than the Japanese quince, and therefore less common in our country.
In culinary terms, the fruits of different types of henomeles are interchangeable.
Widely known quince ordinary (she Quince oblong), and Chinese quince and quince bengal, similar to the Japanese quince only in name: these are fruits of other plants, although in cooking they are often used in a similar way (jam, compotes, etc.).
In its raw form, Japanese quince fruits are not very edible. However, after cooking, their taste changes.
Japanese quince is made from soft drinks, jams, jellies, confitures. Japanese quince is boiled over low heat to make filling pies and pies.
Japanese baked quince can be cooked with game.
To preserve the beneficial properties of the Japanese quince, you can put its slices in a jar, pour sugar and keep in the refrigerator.
A fragrant syrup formed during storage can be added to tea instead of lemon.
Japanese quince in the middle lane ripens in late September — October.
Fresh quince fruits Japanese should be light yellow or light green in color with a pronounced aroma.
Fruits with dark spots, dents or other defects should not be bought.
Chenomeles fruits grown in the garden plot should be harvested in September-October, the main thing is to have time to do this before the onset of frost, since after them the fruits can lose their aroma and taste.
Fruits that are not damaged by frost persist until February at high humidity and a temperature of +2 ° C.
In the refrigerator henomeles can be stored for up to three months, wrapping it in cellophane.
You can not wrap the fruit with other fruits, as this can speed up the process of ripening quince and shorten the shelf life.
Quince, intended for filling in pies, can be cut into pieces, pour sugar and stored in the refrigerator until spring.
Quince is a special fruit, although it looks like an apple and a pear. Jams and preserves are made from it too.