Medlars & Quinces

Nov 28 2010

Looking for Medlars

Medlars are one of our ancient British fruits making a come back.

During the middle ages, people would have been very familiar with this strange looking small fruit which is actually eaten in it’s over ripe or “bletted” stage.

No longer in commercial cultivation, old gardens are generally home to the only trees in the UK. Some of these trees will be about two hundred years old.

Tracklements Ltd. in Wiltshire have launched a delicious new Medlar Jelly. Great with turkey, pheasant or game it is perfect for the Christmas table or the cold cuts’ table for left-over meat.

The medlars for this jelly were picked by the kind people int he surrounding area. You can see pictures of the donatees and picking adventures on their facebook page.

Tracklements started a quest to find some of these ancient medlar trees and the option of taking the unused fruit in return for finished product.

BBC Countryfile heard of this project and joined them picking for a day.

Put your fruit to work

We are aware that there are various food producers around the UK who will take in unused fruit from gardens and orchards in return for a quantity of finished product.

It would be handy for producers and growers if we could create a database of people willing to link up and put the country’s unused fruit to good use. If you are interested in joining our list then please contact us via the comments section at the end of this post.

More information

Common Medlar – More information about the Common Medlar

Tracklements Ltd

BBC Countryfile

Sep 27 2009

Common Medlar

The medlar is an ancient fruit native to Iran and there are records of it’s cultivation since the 2nd Century BC, being grown by ancient Greeks and Romans.

Medlars were very popular during the Victorian era. The large shrubs or small trees growing up to 8 m tall is deciduous. The dark green, elliptical leaves are about six to fifteen centimetres long and three to four centimetres wide. They turn a spectacular red in autumn before falling.

The five-petalled white flowers are produced in late spring, they are hermaphrodite and pollinated by bees.

The matte brown fruit is a pome, two to three centimetres in diameter, with wide-spreading persistent sepals giving a “hollow” appearance. It’s popular slang name is “Dog’s Bottom”.

Medlar fruit are very hard and acidic, only becoming edible after being bletted (softened by frost), or naturally in storage given sufficient time.

Once softening begins, the skin rapidly takes a wrinkled texture and turns dark brown, and the inside reduces to a consistency and flavour reminiscent of apple sauce. They can then be eaten raw, often consumed with cheese as a dessert, although they are also used to make medlar jelly and wine. Another dish is “medlar cheese”, which is similar to lemon curd, being made with the fruit pulp, eggs, and butter.

Acorn Bank at Temple Sowerby in Cumbria is home to two very large Medlar trees.

Medlar recipes on the Garden Organic website.
Medlar Cheese recipe.
Growing and Pruning Medlars – Advice from the Royal Horticultural Society