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Medlars
LeifUK
Posts: 573
in Fruit & veg
This year I made some yummy medlar jelly from the medlar harvest. It is like Turkish delight with a baked apple and date flavour. The raw fruit is nice too.
Anyway, since the bletted pulp is edible, has anyone found a way to extract the pulp without boiling? Unfortunately boiling and straining results in an astringent puree which needs lots of sugar, which is not healthy. It'd be good if I could extract pulp and freeze for later use with yogurt and so on.
And as an aside, I do recommend growing a medlar tree, they are decorative and the unusual "dog's bottom" fruit are unobtainable in the shops and good to eat, and the jelly is easy to make.
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Edd, I suspect that would simply mix in the parts that make it astringent. Thanks anyway.
I squeeze it out of the skin and push it thru a sieve to get the big seeds out as its the skin and seeds that can make it bitter, I've never even thought about boiling the fruit? seems a bit excessive.
when ever I plant a community orchard I always plant a medlar as they have lovely spring flowers as well the latest picking fruit!
Thanks treehugger80. I will try that next year.
that's not a medlar, that's a Japanese quince by the look of it, medlars are brown
According to WikI this is a Loquat also known as a Japanese medlar.
The leaves and fruit are different shape to a Japanese quince.
Very nice to eat.
this is the medlar we were all talking about, the European/British medlar, as you can see very different
yes indeed that is a British Medlar. The tree I have in my garden is very common in Europe. Also known as Japanese wool medley.
Thanks for the info anyway.
https://de.wikipedia.org/wiki/Japanische_Wollmispel
https://sites.google.com/site/55cactii55/_/rsrc/1465249151308/my-herbs/PICT1421.JPG?height=300&width=400