The fruit of the Medlar tree, smallish (5cm) round fruit with a rough brown skin. The only way to get them I know of is to grow them – they used to be popular (apparently) but not for a hundred years or so. It’s a shame because the trees themselves are beautiful, a spreading habit, easy to care for, amazing autumn colour and large creamy flowers in the spring. Just as an ornamental tree they deserve a place in the garden.
So the fruit… Best picked after the first frost and then stored somewhere cool and dry to ‘blet’ that means ‘go soft and squishy’. Checking them twice a week it normally takes about 14 days. They become soft and you know that you could squeeze and burst them like an over-ripe kiwi-fruit. That’s perfect!
The taste is gorgeous – forget what you’ve heard about an ‘acquired taste’ its like a sort of pear/apple slightly tart paste with a smooth creamy texture. The taste is complex, not that sweet (which I like) and totally unique.
It’s a messy job but extracting the pulp and discarding the seeds and skin is then the order of the day. Use the pulp immediately or freeze. It’s good raw with cheese and port, or cooked in all sorts of ways.
If you’re not so keen on the messy squishy way of extracting pulp there is an alternative – if you’re using the medlars to flavour a sauce or to make a jelly you can simply squish them and heat them in water – just boiling. Stirring dissolves the pulp into the water and then you can strain out the skins and pips. You can reduce the liquor to the right consistency for what you want and even then freeze it like stock. But this method does change the taste so it’s not ideal for pastry fillings.