Medlar

Medlar, Mespilus germanica, is a small to medium-sized deciduous tree in the Rosaceae family. Native to southwest Asia and southeastern Europe, it was widely cultivated in ancient and medieval times. Today it is grown only on a limited scale in some parts of Europe and the Mediterranean, primarily in backyard orchards and specialty plantings.

The tree typically reaches 5–10 meters in height. It bears simple oval leaves and white flowers in late spring. The fruit is a pome about 2–3 cm in diameter, green at first and maturing to brown and russeted, with a hard flesh and a small seed core. Fruit ripens in late autumn but is usually not eaten fresh due to its astringency and hardness.

Bletting is required to eat medlar. The fruit undergoes softening and fermentation of its pectin during storage, becoming edible. Traditionally kept over winter, bletted medlars are brown, mushy inside, and sweet. Some fruit can be bletted by controlled storage or refrigeration.

Culinary uses include fresh consumption after bletting, as well as jams, jellies, compotes, sauces, and flavoring for wines and liqueurs. Historically it was an important food in medieval Europe before more temperate fruits became common.

In modern times medlar is valued mainly by enthusiasts and for ornamental or historical interest. Commercial production is limited due to short shelf life and irregular yields. It remains part of biodiversity collections and regional culinary heritage.