Medlars - rotten and ready to eat

Medlars - rotten and ready to eat

The garden medlars (Mespilus germanica) have reached a state of perfect decay this week.  It’s not often that we look forward to rotting fruit but this one is improved vastly by slow decomposition or bletting as it is commonly known.  Left on the tree they become soft to the touch, with the normally hard astringent flesh ready to eat when they become transformed, feeling like small, delicate, chamois pouches of caramelised apple sauce.  Peeled with the back of a knife the dark caramelised flesh can be scooped or sucked out and enjoyed with a strong cheese and a glass of port. 

The medlar as a garden tree has fallen out of favour over the centuries having been a popular winter treat in medieval England.  This popularity reached a peak in the 16th century before starting a slow decline.  It’s said that by the 1950’s many botanists wouldn’t recognise a medlar if they were lucky enough to come across one.  Modern palates have an issue too with a ‘rotten’ fruit that won’t travel well and can have a slight effervescence due to the beginnings of fermentation.

Writings over the centuries alluding to the fruit's appearance and its resemblance to the rear end of cats or dogs, and Chaucer or Shakespeare using it as a metaphor for decay and aging have not helped it in the popularity stakes.   Thought to have been introduced by the Romans, the fruits were enjoyed by Henry the VIII who had them planted in the gardens at Hampton Court. 

There has been a trend in recent years to keep these fascinating trees as part of mixed orchards.  Gardeners with space may like the spreading ‘Dutch’ variety while those with smaller gardens may prefer the more upright ‘Nottingham’ tree.  Whatever your decision it’s highly unlikely that you’ll get to taste this historic fruit without growing your own or with the help of a neighbourly enthusiast. 

Back to The Genus Garden - Musings From Joff, Our Head Gardener

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