Medlar

What Is Medlar?

Medlar (Mespilus germanica) is a small, round winter fruit with brown-bronze skin, related to apples and pears. It is harvested from the tree with a firm, sour texture similar to quince.

Unlike other fruits, medlar cannot be eaten straight off the tree; it is left to rest through a process called "bletting" until it softens and sweetens. Because of this characteristic, it is a lesser-known, nostalgic winter fruit in Turkish cuisine as well.

Nutritional Value of Medlar

There is no verified, reliable nutritional value table available for medlar; it is generally known as a pome fruit (from the quince and apple family) containing potassium, calcium, and fiber. Numerical data will be added once well-sourced figures become clear.

What Are the Benefits of Medlar?

As a fiber-containing fruit, medlar is traditionally consumed as part of a balanced diet. There are folk accounts of it soothing digestion; this is not a scientifically proven medical claim.

This information is general; medlar is a food, not a substitute for medical treatment.

How to Choose Medlar?

Freshly picked medlar is firm and sour; it needs to be rested if bought in this state. Already softened (bletted) medlar is brown, slightly wrinkled-skinned, and soft when pressed.

• 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 rested further.
• A moldy smell or excessive bruising is an undesirable sign of spoilage.

How to Store Medlar?

Firm-picked medlar is wrapped in paper and left in a cool, airy place for 2-4 weeks to soften; this process can also happen naturally after frost. Softened medlar should be consumed within a few days.

Using Medlar in the Kitchen

Softened medlar is mostly scooped out of its skin with a spoon and eaten raw; it is also traditionally used to make jelly and jam.

How Is Medlar Eaten?

The skin is split in two and the softened inside is scooped out with a spoon; its taste is reminiscent of a mix of dates and apples.

How to Make Medlar Jam?

The insides of softened medlars are removed and boiled with sugar to make a thick jam; cinnamon can be added optionally.

Which Recipes Use Medlar?

Medlar jam, medlar jelly, and raw consumption are the most common uses; it is a rare, traditional winter delicacy today.

Frequently Asked Questions

What is medlar good for?

Medlar is a traditional winter fruit containing fiber; it can be considered part of a balanced diet. It is a food; it does not claim to cure any disease.

Why isn't medlar eaten right away?

Freshly picked medlar is firm and overly sour/astringent; during the bletting process, starch converts to 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 show similarities in texture and some uses.

Are medlar seeds edible?

No, the hard seeds inside are not edible; they should be removed while eating.

Where does medlar grow?

In Turkey it grows especially in the Black Sea and Marmara regions, usually as scattered trees in garden corners; commercial-scale production is limited.