Quince: The secret weapon for your winter tea boost

Quince can be used in many different ways, but one of the best is as an additive to tea. It enhances the drink with health benefits and a wonderful taste. Quince is perfect for what's often called "winter tea," as it pairs well with ginger, cinnamon, and raspberries. It can be added to both black and green tea. While preparing syrup from quince is common, it can also be dried for use.

Quince or Japanese quince? These names are sometimes used interchangeably. However, the quince is a relatively tall tree with large, pear-like fruits. On the other hand, the Japanese quince is a small bush with small, hard, and much sourer fruits. Both types offer wonderful health benefits. However, Japanese quince contains more vitamin C and pectin. Both quince and Japanese quince fruits can be dried, and it's worth choosing ripe ones for the best results.

You don’t even need to peel the fruits. Just wash and dry them, then cut them into very thin slices. Arrange the sliced quince on the trays of a dehydrator or a baking tray lined with parchment paper. Dry them at about 122–140 degrees Fahrenheit until all the moisture evaporates, which takes about 6-7 hours. Transfer the dried slices to a glass jar. It should be tightly sealed to prevent moisture from getting inside.

Quince tea not only has a pleasant, tangy taste but is also rich in vitamin C, vitamin A, potassium, calcium, and phosphorus. It also contains antioxidant and anti-inflammatory properties. Including quince in your diet during the fall and winter is worth considering.