We bought a medlar tree about three years or so ago and planted it in the garden. Must admit that we liked the sound of it as an ornamental tree rather than as a fruit supply.
It flowers in May/June and has large shiny leaves.
It has good autumn colour ...
and interesting fruits.
The tree is still only very small but has produced a few fruits each year. Before the fruits can be eaten they have to blet. Bletting is a polite way of saying that the fruit has to go beyond ripe and have started to decay and ferment. Doesn't that sound appetising? It doesn't look very appealing either.
Last year after bletting we made apple and medlar jelly. Although this tasted quite nice we don't really eat much jelly or jam so this year as the fruits were larger we decided to try eating them raw.
According to what I have read and as seen on TV, (apparently medlars are one of the old-fashioned fruits making a come-back so we are inadvertent trend-setters), once the fruit is bletted the flesh can be spooned out to eat. It is supposed to taste of dry applesauce with a hint of cinnamon. I decided that would probably taste quite good in yoghurt. On breaking it apart the inside of the fruit looked a bit like bread.
Thankfully Martyn and I tried a taster first and agreed that it wouldn't be going into the yoghurt. Maybe it's an acquired taste but we didn't like it - it tasted more yeasty than cinnamony no doubt the product of fermentation.
I know I picked them a little early as they should be left until after the first frost - but I forgot that - and maybe I left them to blet for too long - but we won't be eating any this year. Next year we'll try again - perhaps.
If you want to read more about our medlar and how we made the apple and medlar jelly then visit this page of my website







