medlars-msg – 1/28/09
Medlars. A member of the quince family. Like persimmons they must be practically rotten before they are ripe.
NOTE: See also the files: fruits-msg, apples-msg, fruit-quinces-msg. sugar-msg, vegetables-msg, melons-msg, nuts-msg, pomegranates-msg, cherries-msg.
************************************************************************
NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
************************************************************************
From: evelliott at juno.com (Evemarie Elliott)
Date: Wed, 18 Jun 1997 22:47:56 EDT
Subject: SC - Medlars anyone?
Medlars were a small fruit that was found in medieval times. You can
grow it in the U.S. as far north as Michigan, I think. It looks like a
small hard pear, but needs to be bletted (allowed to soften, almost
start to spoil) to eat. Small winter pears are similiar to Medlars.
I think they made a Medlar pudding. Does anyone grow them?
Eve
Date: Mon, 12 Jan 1998 10:29:36 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Feast Fruit - Medlar
At 1:16 AM -0800 1/12/98, Alderton, Philippa wrote:
>What are bletted medlar fruits?
Medlar is a fruit. It is supposed to get what would be considered over ripe
in other fruits (i.e. brown and soft, as best I recall) before being eaten,
which is what is described as "bletted." The only time I have had it the
general impression was mildly like applesauce, again as best I remember (it
was many years ago).
David/Cariadoc
Date: Tue, 13 Jan 1998 20:17:25 -0800
From: Ron and Laurene Wells <tinyzoo at vr-net.com>
Subject: SC - Re: sca-cooks V1 #533
From: RMcGrath at dca.gov.au
>These fruits grow well in a temperate climate, but in Australia, they are
>unfortunately very rare. In Tasmania (Australia's southernmost state)
>medlar trees can be found in some old gardens, where English immigrants had
>planted other trees such as pear, apple, peach, mulberries, almonds, etc.
In my catalog from Oregon Exotics, it says that these Medlar trees are
very long lived. In fact, it claims that there is still living in a casle
courtyard in Englad at least one Medlar tree from the 1600's! Apparently is
was documented (somewhere) that it was planted during the reign of King
James I.
So, while I do not know how long it takes from planting time to first
harvest, it seems that with proper care you can pass them down to your great
great Grandchildren!
>The appearance of medlars can be somewhat offputting - they taste best when
>they are starting to rot because then the fruit is soft, sweet and tasty.
>I guess they look a little like a big fig?
They look like round brown balls to me. And I get the feeling that they
are not so much rotted, as they are ... aged? Like a wine? You pick them
in the fall after the first hard frost whent hey are still rock hard, and
store them in a dry place. About mid winter (likely when all the other
Summer and Fall fresh fruits had been exhausted, and the dried fruit
supplies were running low) inn keepers and whomever was lucky nough to have
one of these trees would pul out a barrel of Medlars, and Voila! Fresh
fruit in mid winter.
>Medlars can be used in puddings and jams - yum!
>
>Anyone in Lochac have a medlar tree? Please?
I don't have a tree. Just that address. You can order a tree and plant
one yourself! Good luck!
- -Laurene
Date: Mon, 6 Sep 1999 13:57:55 EDT
From: LrdRas at aol.com
Subject: Re: SC - Medlars and Sorb Apples
sheltons at conterra.com writes:
<< Can anyone who isn't horticulturally impaired explain what these are and whether they're still used today? >>
>From Miriam-Webster:med*lar (noun)[Middle English medeler, from Middle French medlier, from medle medlar fruit,from Latin mespilum, from Greek mespilon]First appeared 14th Century : a small Eurasian tree (Mespilus germanica) of the rose family whose fruit resembles a crab apple and is used in preserves; also : its fruit
Yes, they are still available today from specialty and rare plant houses.
Ras
Date: Mon, 6 Sep 1999 12:08:25 -0500
From: david friedman <ddfr at best.com>
Subject: Re: SC - Medlars and Sorb Apples
>Yes, they are still available today from specialty and rare plant houses.
>Ras
And, in Europe, you can still buy medlars (the fruit) in season. I don't
think I've ever seen them in the U.S.
David Friedman
Date: Mon, 6 Sep 1999 18:01:07 EDT
From: CorwynWdwd at aol.com
Subject: Re: SC - Medlars and Sorb Apples
LrdRas at aol.com writes:
> : a small Eurasian tree (Mespilus germanica) of the rose family whose fruit
> resembles a crab apple and is used in preserves; also : its fruit
If I remember correctly, medlars also were like persimmons in that they
almost had to be completely rotten to be eaten correctly. By this I mean they
needed to be soft almost to liquidity. If my experience with persimmons is
any guide, when they're firm they're acid enough to be inedible.
So we're not likely to find them in our supermarkets. Bummer.
Corwyn
Date: Mon, 6 Sep 1999 21:56:04 EDT
From: LrdRas at aol.com
Subject: SC - Medlars-Actual info
Here are some Medlar sources:
This site gives a complete description of the plant, growth habits, fruit
production, harvest and usage, as well as a picture of the fruit which
resembles a large rosehip.
http://www.efn.org/%7Ebsharvy/edible6.html#Medlar
QUOTE:
Medlar (Mespilus germanica)
Categories
USDA Zones: (4)567(8)
Plant Type: Tree
Yield: ?
Storable: 1 month
Bears: 4-6 yrs
Shape: Mounded
Height: 10-25ft
Spread: 7-15ft
Lifespan: Very long
Growth: ?
Pruning: Optional
Origin: Europe
Food Type: Fruit,
Appearance: Flowers, fall color, Ornamental,
Uses: Fresh, cooked
Misc. Features: Self-productive,
Prefers: -
Rejects: Part-shade,Poor soil,
Problems: [MINIMAL],
Cycles: Summer bloom,Late harvest
Harvest & Use
Pick fruit when leaves begin to fall. Fruits are hard when ripe and must sit
off the tree for a few weeks to soften and sweeten. The fruit will be mushy
brown (rotten-looking, basically) when ready to eat; flavor is described as
rich, cidery and wine-like.
Appearance
The wide pink-white flowers are showy and late-arriving, just like a movie
star. The green leaves are downy, dull, and dark, turning yellow with fall.
The rust-colored fruits resemble small apples. The medlar grows to 20' with a
crooked look and informal air. It is attractive with other shrubs or as a
specimen tree.
Cultivation
The medlar grows poorly in frost-free areas, and in poor soils. Propagation
is usually by grafting onto quince, Hawthorne, or pear (Reich).
Comment
The medlar has been cultivated in Europe for millennia, particularly by the
French, reaching a popular peak during the Middle Ages. It now grows wild
over much of Europe and southern Great Britain, but Authorities place its
origin either in central Europe, or around the Caspian Sea.
Cultivars of Repute
Dutch, Macrocarpa (large fruit), Nottingham, Royal
General References
[C= cultivation; R = recipes; L = lore; A = all]
* Grigson [R,L]
* Reich [C, L]
* Simmons [C, L]
Ras
Date: Tue, 07 Mar 2000 05:29:16 +0100
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - To make a tarte of Medlers
Dear Melissa, here it is:
"To make a tarte of Medlers
Take Medlers that be rotten, + straine them then set them
on a chafingdish of coales, and beate it in two yolkes of
Egges, and let it boil til it be somewhat thick: then
season it with synamon, Ginger and Sugar, and lay it in
paste."
If this recipe does not please you ("Medlers that be rotten"), there are
other recipes, e.g. in the "Rheinfränkisches Kochbuch" and in the
Kochbuch of "Maister Hanns" (both 15th century, German). In addition,
medlars are mentioned several times in the medical and dietetic
literature. Will look and see if there is something fit for a small
"Medlar eating party"...
Best,
Thomas
Date: Tue, 14 Mar 2000 01:02:50 EST
From: allilyn at juno.com
Subject: Re: SC - To make a tarte of Medlers
Thomas mentions: If this recipe does not please you ("Medlers that be
rotten"), there are other recipes, e.g. in the "Rheinfränkisches
Kochbuch"
#31 in the RK is for cabbage, but says you can also do medlars, pears,
etc.
The same cabbage you can also prepare, in this put sweet spice powder and
figs that are simmered in boiling water (or possibly just plumped rather
than cooked). Give into it wine vinegar, strew raisins and almond
kernels over it. You can also do medlars, pears and all the other
ingredients (types of fruits or vegetables?) as you choose and not only
the beet greens, but also slices of the beets from which the beet greens
were taken.
This is a fairly loose translation. I take it to mean that the medlars,
pears, or other fruits could be used in place of the figs and/or raisins.
I steamed a whole Savoy cabbage for High Table, interleaved it with
steamed chard, making a nice contrast of pale and dark green leaves, and
stuffed bits of figs, raisins, almonds and wine into the crevices of the
leaf bases. Threw nasturium petals over, to jazz up the looks. The
hollowed center of the cabbage was full of a sort of large meatball,
taken from Gwen-Cat's 'pumpes' from her translation of Rumpole. King
Christopher loved it.
Other folks got the pumpes, but we didn't cook the chopped cabbage--too
late and everybody full.
I've never seen or tasted a medlar. What are they like?
Regards,
Allison, allilyn at juno.com
Date: Tue, 28 Nov 2000 20:48:01 EST
From: LrdRas at aol.com
Subject: Re: SC - Medlar Jelly source
tinyzoo at home.com writes:
> I never did get to order a tree or any jam. I'm still working on my
> re-landscaping project though. I just got in my two fig trees, and have to
> get them planted now.
I would recommend trying a Medlar tree (actually 2 for better pollination).
They are hardier than quinces and suffer less frost damage. They also bloom a
month later than apples.
To blette them simply store them in damp bran or sawdust until they are brown
and almost liquid inside and have a slight alcoholic taste. Suck the interior
out to eat.
Ras
Date: Wed, 20 Aug 2003 14:58:18 -0400
From: Daniel Myers <doc at medievalcookery.com>
Subject: [Sca-cooks] Medlars
To: SCA Cooks <sca-cooks at ansteorra.org>
A good description of the medlar (and source for trees) can be found
here:
http://www.southmeadowfruitgardens.com/FeaturedFruitTrees.html
- Doc
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
Date: Wed, 20 Aug 2003 23:48:31 -0400 (EDT)
From: <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Medlars
To: Cooks within the SCA <sca-cooks at ansteorra.org>
>I'm tempted to get a medlar tree, but the whole bletting thing (letting
>the fruit rot slightly to make it edible) sounds awkward and its
>occasional nickname ("open-arse fruit") is rather unappealing.
Medlars were considered a delicacy, but the visual of the blossom end of
the fruit certainly explains why they were called open-arse.
Frankly, as soon as I can get away with it, I'm going to buy my mom a
medlar tree...
-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Thu, 30 Dec 2004 14:44:34 -0800
From: "Cathy Hrding" <charding at nwlink.com>
Subject: RE: [Sca-cooks] Medlars and lovage
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
My sister has given us a gift cert. to a local orchard nursery for the
holidays and in the catalog I found medlars.
http://www.raintreenursery.com/
Maeva
Glymm Mere
An Tir
Date: Wed, 14 Nov 2007 13:58:57 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Medlar inquiry
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Ivan Day has a section on them.
http://www.historicfood.com/medlar%20cheese%20recipe.htm
Johnnae
KristiWhyKelly at aol.com wrote:
> I have a question for the fruit experts on the list.
> My medlar tree has finally produced a reasonable crop! So, what do I do
> with them? I know to wait for the hard frost then bag them for two weeks.
> But are there recipes for these fruits or are they strictly for eating
> 'fresh'?
Date: Wed, 14 Nov 2007 20:53:46 -0500
From: Daniel Myers <edoard at medievalcookery.com>
Subject: Re: [Sca-cooks] Medlar inquiry
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Nov 14, 2007, at 1:50 PM, KristiWhyKelly at aol.com wrote:
> My medlar tree has finally produced a reasonable crop! So, what do I do
> with them? I know to wait for the hard frost then bag them for two weeks.
> But are there recipes for these fruits or are they strictly for eating
> 'fresh'?
The only two recipes I could find easily are both late period.
To make a Tarte of Medlers. Take medlers that be rotten, and stamp
them, then set them on a chafing dish and coales, and beate in two
yolkes of egges boyling it till it be somewhat thick, then season
them with suger, sinamon, and ginger, and lay it in a paste. [The
Good Housewife's Jewell]
To make a tarte of medlers. Take medlers when they be rotten, and
bray them with the yolkes of foure egges, then ceason it up wyth
suger and sinamon and swete butter, and so bake it. [A Proper newe
Booke of Cokerye]
Menagier has them served along with nuts, pears in syrup, and the
like as part of the final course of a couple of menus.
Of course you could just pack up a box full and ship them to me. ;-)
- Doc
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Halidai (Daniel Myers)
Date: Mon, 10 Dec 2007 11:47:04 EST
From: KristiWhyKelly at aol.com
Subject: [Sca-cooks] Medlars - Am I tasting what I supposed to be
tasting?
To: sca-cooks at lists.ansteorra.org
I've bletting my medlars in paper bags for 2 weeks. They did get soft. We
broke some open this weekend, and despite being totally grossed out by the
what we saw....we ate it.
It tasted as advertised, slightly sweet, spicy, and slightly winy
applesauce. BUT is was really dry, almost grainy. So, did I leave
them in the bag too long? Or are they supposed to be that way?
Also, now that I've actually seen what the fruits are like, 1.5" to 2" wide
with huge seeds, leaving little actual pulp I wonder that they actually used
this fruit or any cooking. My 50 fruit will yield a small loaf of the candy
(I hope). So, to get the very most out of this fruit do I squeeze out the
pulp with seeds and cook it and strain if afterwards or do I fish the seeds
out now? Or do I throw the whole thing in with peel and strain afterwards?
I'm trying for maximum out put as I would like all 50 people to have
at least a little taste...
5 years of waiting, and I'm not really sure it was worth it...sigh, well
I've got high hopes for the currants and kiwi!
Grace
Date: Mon, 10 Dec 2007 12:55:49 -0500
From: euriol <euriol at ptd.net>
Subject: [Sca-cooks] Re: Medlars - Am I tasting what I supposed to
be tasting?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sounds like you waited too long to enjoy them. That is typical texture of
what I have seen in overripe pears or apples. I would think they would be
ripe when they have a slight give when pressed. I bought some pears on
Tuesday that were slightly hard, and they were ripe by Thursday. Still good
yesterday, when they were all gone.
Euriol
On Mon, 10 Dec 2007 11:47:04 EST, KristiWhyKelly at aol.com wrote:
> I've bletting my medlars in paper bags for 2 weeks. They did get
> soft. We broke some open this weekend, and despite being totally grossed
> out by the what we saw....we ate it.
Date: Mon, 10 Dec 2007 13:07:53 -0500
From: Gretchen Beck <grm at andrew.cmu.edu>
Subject: Re: [Sca-cooks] Medlars - Am I tasting what I supposed to be
tasting?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
--On Monday, December 10, 2007 12:55 PM -0500 euriol <euriol at ptd.net>
wrote:
> Sounds like you waited too long to enjoy them. That is typical texture of
> what I have seen in overripe pears or apples. I would think they would be
> ripe when they have a slight give when pressed. I bought some pears on
> Tuesday that were slightly hard, and they were ripe by Thursday. Still
> good yesterday, when they were all gone.
I think these were eaten at the right time, or perhaps a little early --
according to the literature medlars aren't ready until they are "rotten".
The Proper Newe Book of Cokerye says "To Make a Tarte of Medlers. Take
medlers when they be rotten and bray them with the yolks of four eges, then
ceason it up wyth suger and sinamon and swete butter, and so bake it."
<http://www.chow.com/ingredients/50>; describes preparation, storage, and
use of medlars.
toodles, margaret
Date: Thu, 13 Dec 2007 19:41:34 EST
From: KristiWhyKelly at aol.com
Subject: [Sca-cooks] medlar paste update
To: sca-cooks at ansteorra.org
I made the medlar paste today. I made a double boiler with a sauce pan and
glass measuring cup with a plate as a lid. I ended up with about two dozen
viable fruit, the others ended up too shriveled up (maybe those were the ones
I picked up off the ground?). The good medlar were put in whole to the
double boiler and I cooked them for about two hours, the last hour I added about
two table spoons of water as the skins weren't really softening up. Unlike
apples the fruits did not give up liquid and break down, they just kept getting
softer inside leather-like skins.
The cooked fruit were put in a wire strainer and the pulp was pushed out. I
ended up with little over a cup of pulp. In a non stick skillet I added 1/4
cup of sugar and about 1/8 nutmeg ( the web recipe called for all spice
which I apparently didn't have). I had to add another teaspoon on water as the
pulp was still very dry. With the addition of water the sugar and medlar pulp
really smoothed out and then got smooth and dense. I've molded it into cast
iron fish molds.
I do take back the so-so review of the fruit. As a paste, it was fantastic,
the weird dry graininess went away. It reminded me of thicker more complex
apple butter.
Grace
<the end>