On Feb 23, 12:38 pm, wrote:
> 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,

Yes, you can see why they are not sold in bags of 20 in the
supermarket.

> 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.
>

The quince association is a good one. I have been trying recipes for
quinces and substituting medlars.

The best so far is medlar jelly, or "cheese". Cook to a pulp with
some water then strain out the solids through a cloth. Add sugar and
cook until it sets in ice water. Mine contain lots of pectin and set
into a firm "cheese" when cold.

The flavour is excellent, that spicy apple that the raw fruit
promises. The texture is good, cut it and eat on bikkies, no sludgy
pulpy mouthfeel. And the colour is wonderful! Mine turns out a
vibrant orange-red, nothing like the dirty brown of the ripe fruit.

But remember - always blet your medlars.

David