Medlar

Medlar is an old fruit variety with a distinctive character: fresh-tart, spiced and slightly tannic while it is still firm. Only after a short period of ripening does the flesh become soft and mildly sweet, which is why medlar is especially valued in jelly, jam and fruit compote.

Latin name: Mespilus germanica
Origin: South-Eastern Europe and Western Asia
Plant family: Rosaceae (rose family)
Life span: perennial

Description

The medlar grows on a small tree or large shrub and is related to apple and pear. The fruits are small to medium-sized, brownish in colour, and have a distinctive open calyx at the bottom that remains visible like a star-shaped crown. The flesh is firm and astringent as long as the fruit is unripe. After ripening further – when the skin darkens a little and the fruit feels soft – medlar develops its characteristic, almost creamy texture and a flavour reminiscent of apple purée with a nutty, spiced undertone.

In the kitchen

Medlar is rarely eaten straight from the tree; the fruit comes into its own best after ripening further or after cooking. The soft flesh can be scooped out and made into compote, purée or a filling for pastries. Because of its natural pectin content, medlar is also suitable for jelly and jam, often with a splash of lemon for extra freshness. Classic flavour combinations include cinnamon, clove, star anise and vanilla, but apple, pear, quince and nuts also pair beautifully with it. In savoury applications, medlar can be an interesting counterpart to game, pâté or roasted pork and poultry dishes, for example as a chutney or sweet-and-sour sauce.

Storage & preparation

Medlars are usually harvested in late autumn, often only after the first cold nights have passed. Then leave them to ripen further in a cool place until they soften; at that point the flesh is easy to use and most of the astringency has disappeared. Store them loose or in a single layer and check them regularly, as soft fruits bruise more easily. Wash medlars just before use. Cut or break the fruit open, scoop out the soft flesh and remove the stones. For jelly or syrup, the fruits can be simmered in pieces and strained later; for compote, the flesh can be heated briefly with a little sugar or honey and spices to taste.