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

David Hare-Scott 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,
> 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

George