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 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 http://www.best.com/~ddfr/ Date: Tue, 13 Jan 1998 20:17:25 -0800 From: Ron and Laurene Wells 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 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 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 "Rheinfr‰nkisches 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 "Rheinfr‰nkisches 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 Subject: [Sca-cooks] Medlars To: SCA Cooks 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: Subject: Re: [Sca-cooks] Medlars To: Cooks within the SCA >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" Subject: RE: [Sca-cooks] Medlars and lovage To: "Cooks within the SCA" 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 Subject: Re: [Sca-cooks] Medlar inquiry To: Cooks within the SCA 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 Subject: Re: [Sca-cooks] Medlar inquiry To: Cooks within the SCA 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 Subject: [Sca-cooks] Re: Medlars - Am I tasting what I supposed to be tasting? To: Cooks within the SCA 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 Subject: Re: [Sca-cooks] Medlars - Am I tasting what I supposed to be tasting? To: Cooks within the SCA --On Monday, December 10, 2007 12:55 PM -0500 euriol 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." 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 Edited by Mark S. Harris medlars-msg 9 of 9