Quince is a useful fruit, juicy and nutritious. Residents of those regions where the quince grows, willingly cook jam from it and make compotes, or use as a filling for a variety of baking. However, there are also fans of eating quince in raw food – its tart, slightly astringent taste perfectly quenches thirst even on the hottest summer day.
The first place in the world for the production of quince is occupied by Turkey – in this country about one fifth of the world harvest of this fruit is grown.
Aiva is a unique tree. There are simply no related plants in nature.
The weight of a quince fruit can reach two kilograms.
In the wild, quince also grows, but the fruit on the wild tree grows little, not more than a dozen, and they weigh less – only 50-100 grams. Taste qualities, too, leave much to be desired.
Seeds of quince fruits are approximately one fifth of mucus.
Up to one-tenth of the ripe fruit of quince is sugar.
Among the peoples of the Mediterranean, quince was dedicated to Venus from time immemorial and was considered a symbol of love and fertility.
Quince is also used as a hedge – it is enough to cut trees regularly, and a beautiful green fence is provided to you.
Depending on the variety, the fruit of quince can resemble both apple and pear in shape.
There are many varieties of quince, but the most ancient of them is the Portuguese quince, which was brought back in ancient times.