Medlar

Growing

Medlar is a unique addition to the orchard, prized more for its historical charm and unusual ripening process than for immediate sweetness. When planting your tree, whether you are transplanting nursery stock or starting from seed, ensure the soil remains well-drained and maintains a pH between 6.0 and 7.5. While the tree is remarkably hardy and can survive hard freezes, it performs best in full sun to partial shade. Because a single plant is capable of setting fruit on its own, you do not need to worry about finding a second tree for pollination, making it an excellent choice for smaller gardens or containers.

The most important aspect of medlar cultivation is patience during the harvest. Unlike most fruits, medlars are not truly ready to eat straight from the branch; they require a process known as bletting. After you pick the fruit, you must allow it to soften and undergo a slight breakdown in a cool, dark cellar. You will know the fruit is ripe when the flesh becomes soft, squashy, and translucent. While the flavor can be an acquired taste, the bletted pulp is delicious when eaten raw with sugar and cream, or transformed into jellies and "medlar cheese." If you choose to store your harvest, keep the fruit unwashed to help maintain its quality.