Medlar
(Mespilus germanica)
The Medlar is a small tree or a large shrub native to southwest Asia and southeast Europe that was one of the most common fruits in Western Civilization during Medieval times, yet is almost unknown today. This is really too bad since this tree makes for a fine ornamental with almost no pest or disease problems, requires almost no maintenance, and also produces a very unique and tasty fruit. Naturally compact, Medlar features large dark leaves with silvery undersides that turn yellow or red in the fall as well as large white, fragrant flowers in the spring which are followed by striking, chestnut brown fruit. This hard fruit only becomes edible after bletting (which is the ripening process) after which the fruit has a flavor and consistency similar to "spiced applesauce with wine undertones" and is delicious eaten fresh off the tree or when stewed, roasted or cooked into pies and jellies. Bletting (or ripening) is usually done by picking the fruit after the first frost and storing it in a cool place for 1-3 weeks. When ripe, the fruits will become quite soft, the skin will darken and become slightly wrinkled and the pulp will turn a shade of brown similar to dark brown sugar. Medlar fruit can also be allowed to ripen on the tree which may result in more dry-tasting fruit; however, some people prefer this. Once ripe the fruits should be eaten or processed within 2-3 days for best taste.
Medlar trees prefers full sun but will tolerate partial shade and will grow in most well-drained soils. They are self-fertile, can bear 20+ pounds of fruit per tree and often begin bearing the 1st year after planting. Hardy to -25°F (USDA zone 4), Medlar will mature to about 8-12 feet in height.
Medlar trees prefers full sun but will tolerate partial shade and will grow in most well-drained soils. They are self-fertile, can bear 20+ pounds of fruit per tree and often begin bearing the 1st year after planting. Hardy to -25°F (USDA zone 4), Medlar will mature to about 8-12 feet in height.