What Is Medlar?
Medlar (Mespilus germanica) is a small, round winter fruit related to apples and pears, with brown-bronze skin. It is picked from the tree while firm and sour, with a texture similar to quince.
Unlike other fruits, medlar is not eaten right after picking; it is left to soften and sweeten through a process called “bletting” before it is eaten. This makes it a nostalgic winter fruit that is little known in Turkish cuisine as well.
Nutritional Values of Medlar
No reliable, verified nutrition table is available for medlar; it is generally known as a pome fruit (in the quince and apple family) containing potassium, calcium, and fiber. Numerical data from reliable sources will be added when confirmed.
What Are the Benefits of Medlar?
As a fruit that contains fiber, medlar is traditionally eaten as part of a balanced diet. Folk accounts say that it eases digestion; this is not a scientific medical recommendation.
This information is general; medlar is a food and is not a substitute for medical treatment.
How to Choose Medlar
Freshly picked medlar is firm and sour; if bought in this condition, it needs to be left to ripen. Medlar that has already softened (bletted) has brown, slightly wrinkled skin and feels soft when pressed by hand.
- Medlar ready to eat should have turned brown and softened slightly to the touch.
- Firm, greenish fruit is not yet ripe and needs to be left to ripen.
- A moldy smell or excessive bruising is an undesirable sign of spoilage.
How to Store Medlar
Medlar picked while firm is softened by wrapping it in paper and leaving it in a cool, well-ventilated place for 2–4 weeks; this process can also happen naturally after frost. Softened medlar should be eaten within a few days.
Using Medlar in the Kitchen
Softened medlar is usually eaten raw by scooping it out of the skin with a spoon; it is also traditionally used to make jelly and jam.
How to Eat Medlar
Split the skin in half and scoop out the softened flesh; its taste is reminiscent of a blend of dates and apples.
How to Make Medlar Jam
The flesh of softened medlars is removed and boiled with sugar to make a thick jam; cinnamon can be added if desired.
What Recipes Use Medlar?
Medlar jam, medlar jelly, and eating it raw are the most common uses; it is a traditional winter delicacy that is rare today.
Frequently Asked Questions
What is medlar good for?
Medlar is a traditional winter fruit that contains fiber and can be included as part of a balanced diet. It is a food and is not claimed to cure any disease.
Why can’t medlar be eaten right away?
Freshly picked medlar is firm and very sour and astringent; during the resting process (bletting), starch turns into sugar and tannins decrease, and only then does the fruit become sweet and soft.
Are medlar and quince the same fruit?
No, they are different species but belong to the same family (Rosaceae, pome fruits); they are similar in texture and in some of their uses.
Can medlar seeds be eaten?
No, the hard seeds inside should not be eaten; they should be removed while eating.
Where does medlar grow?
In Türkiye, it grows especially in the Black Sea and Marmara regions, usually on scattered trees in corners of gardens; large-scale commercial production is limited.