The First Home-Grown Medlar

So my hopes in May of a decent medlar yield were dashed again. My Iranian medlar tree set quite a few fruit but most didn’t develop well and dropped off early. That’s an improvement over last year, where the flowers dropped off before the fruit stagr, but still a long way from the tens or hundreds of delicious medlars I was hoping for.

But one fruit did make it, and today it was ripe enough to eat. Medlars are described by almost everyone as an ‘acquired taste’, but I don’t understand why since I liked the first one I ever tried. They taste like apple purée with a dash of  lemon juice, and with a slightly flakey, oat-like texture and dryness mixed in there. Since they’re eaten when overripe (but not rotten) they also often have a slight winey taste to them. Since the skin is tough and there are big seeds mixed in, the only way to eat them is to suck the flesh in, swirl it around a bit, then spit the seeds out.

Based on my first trial of an Iranian medlar, the flesh was smoother, sweeter and less dry/oat-like in texture than the more common Nottingham variety. Definitely a good taste, I just hope that next year’s production is more than one ripe fruit.

Ripe medlar

Ripe medlar

Inside of an Iranian Medlar

Inside of an Iranian Medlar

2 thoughts on “The First Home-Grown Medlar

  1. I hope I haven’t waited too long for mine. I forgot about them. I have 20 to 30 fruits although they are smaller this year. Better get picking tomorrow and try one 🙂

    PS, I’ve just realised your last post has made me jealous. I wish I’d made wine this year. I might just turn a load of apples in to cider tomorrow…and I’m wondering if next year if I have more medlars what a medlar wine might be like 🙂

    • I doubt it’s too late. Most Medlars ripen in November – December, so it’s actually probably ideal picking time right now.

      Did you make the cider? My latest wine is still bubbling away. I’ve never heard of Medlar wine, but it seems possible. It’d be quite a lot of work getting the flesh out, but I guess people do it to make jams and jellies.

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