I have a medlar tree in my orchard that fruited for the first time last season and it has many new fruit on it now. Eating them raw is something of an acquired taste as they look fairly repulsive and the texture is poor, they do taste quite interesting however. I was wondering if anybody has experience of cooking or preserving with them?
My thinking is that quinces (a close relative) are poor fare when raw but can be great when cooked properly. I am quite prepared to google for recipes myself and to experiment if that is what it comes down to but if there are any other adventurers into rare fruits out there I would be glad to hear of your first hand experiences.
I have a medlar tree in my orchard that fruited for the first time last season and it has many new fruit on it now. Eating them raw is something of an acquired taste as they look fairly repulsive and the texture is poor, they do taste quite interesting however. I was wondering if anybody has experience of cooking or preserving with them?
My thinking is that quinces (a close relative) are poor fare when raw but can be great when cooked properly. I am quite prepared to google for recipes myself and to experiment if that is what it comes down to but if there are any other adventurers into rare fruits out there I would be glad to hear of your first hand experiences.
David
Most folks I know who have made stuff from medlars just use them like you would plums. I guess like quince would also work but I've only ever had quince jelly and there are a myriad of plum preserving recipes out there. Examples: preserved plums, plum jelly, plum wine, plum pies, etc. HTH
