If you plant more than one (no need to, as they don’t require cross-pollination), allow 4.5m (15ft) between each tree. Loquats must be completely fresh and ripen to taste the best of it. It’s a member of the rose family, which makes sense because the fruits are reminiscent of large rose hips. So why have most people never heard of it? However, the colder they are in storage, the quicker they’ll soften. https://www.theguardian.com/lifeandstyle/2006/dec/03/foodanddrink.recipes The flavour is similar to apples with cinnamon. They can also be used to make jam (or cheese) and jelly. Make sure the medlars are well bletted. Medlars have quite a long history, having been cultivated for over 3,000 years. Sounds scrumptious, doesn’t it? Medlar fruits were also used as an analogy to old age, or a rotten personality. Jenn is a published author who has been writing about food, gardening, homesteading, herbs, and how to honor the seasons for the past 20 years. Cut the lemons into six pieces and add to the fruit. You wait for the first frost to pick them once the we’re frost bitten, they are perfect, soft, sweet and oh so amaizing! Medlars, in fact, have a fragrant and juicy flesh and a pleasingly well-balanced taste that is sweet and acidulous at the same time. Partially cover with a lid and leave to cook for an hour, taking care that the liquid doesn’t evaporate. This unusual fruit tree is rare in America for some unexplained, unknown reason that produces one of those never-heard-of fruits with a powerful musky, fruity aroma and a flavor that Ty Ty describes as a combination of the tastes of fig, kumquat, loquat and Persian dates. They’re a type of hawthorn that bears nice plump fruits, which resemble medlars. I have asked someone who never tasted a medlar before to have a go on our harvest of Iranian medlar. The medlar cleanly scoops the prize for most esoteric harvest this week. The tree is native to Iran, southwest Asia and southeastern Europe, all along the Black Sea coasts from Bulgaria to Turkey. pinterest-pin-it. Once softening begins, the skin rapidly takes on a wrinkled texture and turns dark brown. Its edible fruits are oval shaped, and bright orange. Foliage – deciduous Harvest – October to November Flowering – April-June depending on area It has a flavor reminiscent of spiced applesauce and pear and can be eaten fresh, cooked, roasted or in pies and jellies. This is another fruit that’s generally acidic, but edible and delicious once allowed to soften. The medlar fruit stands out as unique among the world's amazing fruit selections. In Sardinia, where I live, medlar trees grow wild in huge numbers. This is a common misnomer. Poking a hole in the fruit and sucking out the bletted (let's not say rotted) flesh spitting out the smooth seeds is one way to experience the unique taste of Medlar. The jelly is also used in savory applications, as a condiment for game, roast meats, pates, cold or cured meats, and terrines as well as soft cheeses. It has a unique and special taste, and like … Most likely due to the bletting process, medlar has fallen out of fashion. The final product can be scooped up and eaten straight up or made into jams and pastes. The regular fruit is hard and tart. If you don’t want to place the medlar cheese in molds, spread on toast, or use it as a stuffing for baked apples. The medlar (Mespilus germanica)  is a large shrub or tree that produces fruits in the late fall and early winter. It blooms in late spring with large flowers resembling single white roses. Read on to learn more about it, and how to grow your own. I imagine it would also make an amazing addition to  pumpkin bread that’s chock full of cinnamon, cardamom, and cloves. Medlar Trees Mespilus germanica is a pretty, small ornamental tree with 2 inch diameter edible brown fruits. Medlars do not require pruning, but if you want to keep their shape, prune them in mid-winter when they’re dormant. Mix its pulp with sugar and cream or eat plain, accompanied by port. In The Honest Whore, Thomas Dekker wrote: “Women are like medlars, no sooner ripe but rotten”. It tastes like winy, sweet-tart apple butter laced with cinnamon, with a spicy mellow richness all its own. Put the juice back into a clean saucepan and boil for four minutes, and then add an equal amount of sugar (likely to be about 500g or 2 cups). The branches are twisted and have highly textured bark, so they’re beautiful trees in their own right. Loquats grow slowly on the medlar tree, which can reach 59 ft (18 m) and features a thick, tall, cylindrical trunk growing straight and gracefully. It is a very simple paste made from medlar pulp, cinnamon, ginger and sugar baked in a pastry case. It is believed to be a hybrid between M. germanica and one or two native North American Crataegus species. Leaves turn a gorgeous rust color in autumn, and the fruits turn a golden yellow. I came across the name long before I ever encountered the plant itself. You’ll know they are ready to eat when they smell like apples. Main Medlar facts. Cook the mixture until it begins to boil, then reduce the heat and let it cook at a low boil for 45 minutes. The medlar fruit is ready when soft and brown. There are several common medlar varieties you can grow. Medlars like 1/2 day to a full day of sun and well-drained soil and is hardy to minus 25 degrees F. This deciduous plant can grow up to 8 meters (26 feet) tall, but in some places, it’s shorter and more resembles a large shrub. Most medlars live for 30–50 years. Each fruit is small, ranging from about 1 to 2 inches in diameter, and can vary in hue from rosy rust to dusty brown. We use traditional honeycomb in this recipe but you could use just honey. The consistency of the pulp is like baked sweet potatoes, the color of brown sugar and many subtle overtones of over-ripe, white or green grapes. Fruit is eaten when soft, generally after a frost and has a texture similar to a ripe pear and a mild flavor reminiscent of cinnamon spiced apple butter. The fruit is said to taste like apple butter, with hints of cinnamon, and vanilla. These characteristics make it an ideal fruit for eating fresh but it can also be used to prepare preserves and sorbets. The medlar (Mespilus germanica) is a large shrub or tree that produces fruits in the late fall and early winter. At first, they seem like fiddly fruits to prepare and eat, but I have discovered a technique that makes it very easy! Although not to everyone’s liking because of its tart taste, this fruit is well packed with water, proteins, lipids, carbohydrates, vitamins A-B1-B2-C and potassium. With a medlar, you have to be patient and care for the fruit before you can enjoy it. Like standard medlars, it’s part of the Rosaceae family, and its fruits are sometimes known as Japanese or Chinese plums.