A peculiar fruit rich in vitamin C, said to be popular in medieval times. The fruit needs bletting, that is, it is harvested fully ripe, then rested in a dark and cool environment until it has acquired the consistency of apple compote. Also see culinary use, below.
A friend writes:
Our medlars usually go into jelly on their own or with quinces. Other uses are limited and need “bletted” fruit that is partially rotted after picking (medlar cheese/curd, medlar wine I have seen mentioned). Jellies need unbletted fruit in my experience (though Nigel Slater says otherwise but what does he know?). The jelly goes well in rich sauces for meat, on your breakfast toast or with blue cheese and a glass of port.
A true connoisseur!
#9 lat=”51.50323″ lon=”-0.34453765″ map=http://osm.org/go/euulV3Dmd–?m=
(Jubilee Meadow, canal side across the Fox Inn)
#54, Elthorne Waterside South (behind the “Bambi” statue), 30-Jan-2016
#87, Osterley Lock Orchard, 4-Feb-2017
#94, Osterley Lock Orchard, 4-Feb-2017