Medlar

Origin: Spain

Description: Medlar trees are mostly growing in Turkey and other Eastern regions the Mediterranean Sea. Medlar is reminding a large brown rosehip and should only be eaten when fully ripe. Fruits are stored after harvest and held until they achieve a very soft texture and brown colour. This develops all of the fruit’s natural sugars and allows any unpleasant astringent tannins to dissipate. The inner flesh has the consistency and flavour of a tangy applesauce dotted with several hard seeds.

Nutrition: Medlar possess high amount of Vitamin B2, B1, C and A. It contains tannin, protein, natural organic acids and pectin with low amount of carbohydrates. Minerals such as calcium, potassium, iron and magnesium are also found in the fruit which help to promote the immune health. A daily intake of this fruit is helpful for people suffering from liver and kidney dysfunctions.  

How to use: The fully softened Medlar fruit can be eaten raw on its own, but is mostly prepared in sweet preparations such as tarts, pies and cakes.

How to store: Medlar should be stored in the refrigerator crisper compartment for up to 2 days.