The market · Fruit · Northern and Central Europe, France and the north-west
Medlars
A small, russet fruit with an open, crown-shaped end — rock-hard and astringent when picked, and only edible once bletted: left until the flesh turns brown, soft and winey, like apple butter and dates.
winey · date-like · spiced apple
Goes with
Knowing it
- Where to buy
- Rarely sold; from old gardens, growers' markets and the odd farm shop. Pick them as late as you can.
- A little history
- Widely grown in medieval and Tudor England, and long out of fashion since.
- Worth knowing
- Lay them out in a single layer somewhere cool for two or three weeks, until brown and squashy right through. Scoop the pulp from the skin and seeds for medlar cheese or jelly — for cheese boards and game.
