Culinary Pear - Nutritional Components, Methods of Utilizing Culinary Pear in the Kitchen
Mateusz Pawlak
2026-03-24
5 min. read
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Culinary pear is one of the oldest cultivated fruit species in the world. It is a source of vitamin C and has antioxidant, anti-inflammatory and antibacterial properties. The fruit ripens from September to November, making the autumn-winter period the ideal time to consume it. In Poland, culinary pear is often grown in allotment gardens and home orchards, but it is often underestimated and underutilized. What nutritional components does this fruit have and how can it be used in the kitchen?
Pigwa - its general characteristics
Raw pigwa has a sour taste, similar to a lemon. Due to its pungency, it is not suitable for consumption in its raw state, although there are varieties whose flesh can be eaten (e.g. Wołgogradskaya Aromatynaya). They are also slightly bitter and very hard. The ripe fruit has a very strong aroma, similar to an orange and pineapple. It resembles an apple or pear in shape and usually weighs around 100-200 g. Pigwa is especially appreciated by those people who have to exclude citrus fruits from their diet. The fruit is ideal for various preparations such as purees, compotes, jams, and jellies. It is also used in the production of syrups, pasteurized juices, wine, liqueurs, and nalewkas. Pigwa is also used in cosmetics as an ingredient in creams and masks. In the past, due to its richness in aromatic compounds, its most common role was to refresh rooms with its intense fragrance.
The health-promoting benefits of quinces
Quinces are a source rich in substances that can be beneficial to the body. This fruit has a very rich chemical structure and a high level of polyphenols. The main polyphenolic compounds include compounds from the phenolic acid and flavonoid groups. Furthermore, quinces contain polymers from the group of procyanidins, which have a moderate antiviral activity. In addition, quinces are rich in vitamin C, making them an excellent choice when the body is weakened and needs support. Due to their high polyphenol content, quinces also have strong antioxidant properties, which means they can help fight free radicals. Several studies have shown that extracts from quinces have high antiproliferative efficacy against cancer cells (Gironés-Vilaplana et al. 2014; Mieszczakowska-Frąc & Kruczyńska 2017; Hamauzu et al. 2005; Pacifico et al. 2012).
The nutritional value of quince
Quince is a fruit with low energy content (57 kcal/100 g) and high in vitamin C (15 mg/100 g). Additionally, the fruit is a source of dietary fiber (1.8 g/100 g) and has a low glycemic index. Below is a list of the nutritional values of quince in 100 g of product: - Energy value: 57 kcal, - Fat: 0.1 g (including saturated fatty acids: 0.02 g; polyunsaturated fatty acids: 0.05 g), - Carbohydrates: 15.3 g, - Protein: 0.4 g, - Dietary fiber: 1.8 g, - Vitamin A: 40 IU, - Vitamin C: 15 mg, - Vitamin D: 0 IU, - Vitamin E: 0 IU, - Vitamin K: 0 IU, - Vitamin B1 (thiamine): 0.02 mg, - Vitamin B2 (riboflavin): 0.03 mg, - Vitamin B3 (niacin): 0.2 mg, - Vitamin B4 (choline): 0 IU, - Vitamin B5 (pantothenic acid): 0.081 mg, - Vitamin B6 (pyridoxine): 0.04 mg, - Vitamin B9 (folic acid): 3 ug, - Sodium: 4 mg, - Potassium: 197 mg, - Calcium: 11 mg, - Magnesium: 8 mg, - Phosphorus: 17 mg, - Iron: 0.7 mg, - Copper: 0.13 mg, - Zinc: 0.04 mg, - Selenium: 0.6 ug, - Water: 83.8 g.
How to apply pig? 3 recipes for its utilization
Indeed, there exists a considerable number of ways to apply pig, but it is most commonly employed for the production of juices, preserves, jams, or for the addition of its fruits to baked goods.
Beverage from quinces, potentially with added sugar or alternative sweetener
Ingredients: 15 quinces (approximately 2 kg), 9 cups of sugar or 1/4 cup of stevia extract. Preparation1. The quinces should be washed and peeled, the seed nests removed, and then crushed on a coarse grater. 2. The grated fruits should be transferred to a one-litre jar up to a height of 3/4 and sprinkled with sugar before being covered with gas. If stevia is used, it should be thoroughly mixed with the fruit. 3. Subsequently, the resulting juice should be poured off. It should be poured into bottles or jars and pasteurised for 5-10 minutes from the time the water boils.
Preparation of quince jam following an exact recipe
Ingredients: 4 servings of fruit, 2 glasses of erythritol sweetener, ?? 4⁄5 cups of water, lemon juice, vanilla bean. Preparation method: 1. Thoroughly wash the fruit and remove them from the skin, then remove the seed nests, cut into small pieces. 2. Place them all in the pot, add water, bring to a boil. 3. After 30–35 minutes, add erythritol sweetener, then stir occasionally. 4. Remove the pot from the heat, let it cool in a cool place for 24 hours. 5. After this time, heat the fruit again. Cook for an hour until a jam is formed. 6. Transfer the hot jam into sterilized jars, seal them, and turn them upside down until they cool.
Dietetic cake with quince
Ingredients: 4 quinces, 2 eggs, ½ cup of milk or a vegetable drink, a package of vanilla pudding, 1½ cups of wheat flour, ¾ cups of whole grain wheat, 8 tablespoons of butter, 9 tablespoons of erythritol + a tablespoon of lemon powder for decoration, juice of ½ lemon, 1 teaspoon of cinnamon. Preparation: 1. Wash, peel and core the quinces, cut into smaller pieces. 2. Place the fruit in a pot, sprinkle with a tablespoon of erythritol. For added flavor, you can add a little lemon juice. 3. Cover the quince pieces with water and cook until they are soft, stir occasionally. 4. Drain the soft fruit and let it cool. 5. Beat the butter with vanilla sugar and erythritol until fluffy. 6. Then add one egg at a time, without interrupting the mixing. 7. Sift the flours with baking powder and pudding powder. Mix the dry ingredients with the butter mixture. 8. Slowly add milk or a vegetable drink and mix until a uniform consistency is achieved. 9. Spread the mixture on a greased baking sheet. Arrange the sliced quince on the dough. 10. Bake the cake at 180°C for about 50 minutes. 11. After cooling, sprinkle with cinnamon and powdered sugar.
