This week’s veg news spotlights an ancient yet somewhat forgotten fruit: the medlar!
We have had a small delivery of these curious little fruits today from our very own member Stu, who is also a director at Kindling Farm. Medlars have a fascinating history, having been enjoyed for thousands of years and once a familiar staple, particularly in medieval times when their popularity peaked and they were widely cultivated. Closely related to crab apples and quince, they belong to the rose family. The medlar tree is striking too, with its twisted branches, rounded canopy and beautiful star-shaped flowers in spring. Today medlars are much rarer to find, but we are delighted to have some in the shop.
If you’ve never come across a medlar before, you might be wondering what to do with it. Medlars need a little patience before they’re ready to eat. They need to be left somewhere cool and dry to ‘blet’, which is the process of allowing the flesh to soften and turn dark brown throughout. Although they can sometimes look a little past their best at this stage, this is when the magic happens!
Once bletted, their flavour is often described as apple purée with lovely notes of spice and caramel. Stu suggests scooping out the soft flesh and enjoying it raw, perhaps alongside something savoury, salty and umami. A slice of I Am Nut OK’s Minor Threat or a Stilton from The Vegan Cheesemonger would make a delicious pairing.
The flesh can also be cooked and strained to make a lovely tart filling, membrillo-style fruit paste or a seasonal twist on mince pie filling.
Medlars are a wonderful reminder that some of the oldies are best not forgotten! They celebrate the diversity and history of our fruit heritage, and we’re really pleased that growers like Stu and Kindling Farm are helping to keep these traditional crops alive.
