Medlars. They have to be one of the most curious fruits of Autumn. The French call them cul de chien (dog's arse) and, if you've ever see a medlar fruit, it's not difficult to see why! D.H Lawrence once described them as 'autumnal excrement'..... so far, it's not looking good for the poor old medlar. But wait! Who wants to be part of the herd? Medlars, once bletted (read on) could elevate your standing in the fruit isle of life......
Medlars provided a longed-for winter treat in Britain before the arrival of sugar. The tree originates in Persia and was highly prized by the Greeks and Romans. Popular varieties of medlar include Nottingham and Royal. The fruits are rock hard and usually harvested in Autumn (November onwards). Unless bletted (the process of leaving them to ferment in a dark and cool room) they would be virtually inedible. But gradually, the fruits begin to soften and go squashy, giving off an aroma of ripe apples. If you don't fancy eating them straight from the skin then try medlar cheese (a kind of jam) or medlar jelly. Serve with cheese, hot or cold meats, or pates. Medlar puree also works well with panna cotta. Medlars are surely one of natures 'slow foods'. Sometimes the best things in life are worth waiting for.
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