The wild medlar is native to south-eastern Europe and Asia Minor, and was domesticated by the Greeks and Romans as early as the second century BC. Along with the Quince, the Medlar was in common usage from classical times through the Middle Ages. Since that time both Quince and Medlar have been almost completely supplanted in popularity by Apples and Pears. The variety in the garden is a Breda Giant. There are many varieties for sale but all have similar tasting late ripening fruit varying mainly in the size of the fruit.
The medlar blooming in late April
Medlar are often propagated by grafting onto Pear rootstock though Quince and Hawthorn rootstocks are reportedly sometimes used. Sometimes it is planted deeper so it can form roots on the medlar trunk but this does not appear to be necessary. The tree is self fertile, generally very productive and relatively slow growing. Prune it somewhat like a dwarf apple or pear tree. The fruit takes an unusually long time to ripen, hanging onto the tree until after the first frost. Once harvested the fruit must be allowed to blett, a process marked by breakdown of complex sugars, reduction of acid and tannin, and dramatic softening of the flesh. Sometimes repeated cycles of freezing and thawing can hasten the bletting process.
Patience and courage are required to enjoy the medlar at its point of peak flavor and rottenness. It is a frustrating fruit which cannot be eaten immediately either fresh or cooked. Time will ripen the medlar as will putting them in the freezer overnight in the late fall if you don’t get heavy freezes. . Among fruit, the Medlar has attained a unique symbolic status and image. It left an impression on D.H Lawrence, who proclaimed “I LOVE you rotten / Delicious Rottenness…Wineskins of Brown Morbidity.”
Sources: D.H Lawrence, Medlars and Sorb-Apples.
