Medlar: Difference between revisions
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The [[medlar]] is a [[fruit]] of the genus ''Mespilus'' introduced to western [[Europe]] by the [[Roman]]s. Related to the pear and once common in [[medieval]] [[England]] where it became naturalised, it is a rare fruit to find in this age. |
The [[medlar]] is a [[fruit]] of the genus ''Mespilus'' introduced to western [[Europe]] by the [[Roman]]s. Related to the pear and once common in [[medieval]] [[England]] where it became naturalised, it is a rare fruit to find in this age. |
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The raw medlar is inedible straight from the tree however becomes edible after ''bletting'' (allowing to become slightly |
The raw medlar is inedible straight from the tree however becomes edible after ''bletting'' (allowing to become slightly overripe and fermented). |
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Tasting similar to a spiced apple sauce, they were used by [[17th century]] cooks to make tarts and [[19th century]] cooks to make a fruit [[cheese]]. |
Tasting similar to a spiced apple sauce, they were used by [[17th century]] cooks to make tarts and [[19th century]] cooks to make a fruit [[cheese]]. |
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[[William Shakespeare]] mentions medlars in at least |
[[William Shakespeare]] mentions medlars in at least four of his works. |
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[[category:fruit]] |
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[[category:food]] |
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Latest revision as of 09:23, 5 September 2008
The medlar is a fruit of the genus Mespilus introduced to western Europe by the Romans. Related to the pear and once common in medieval England where it became naturalised, it is a rare fruit to find in this age.
The raw medlar is inedible straight from the tree however becomes edible after bletting (allowing to become slightly overripe and fermented).
Tasting similar to a spiced apple sauce, they were used by 17th century cooks to make tarts and 19th century cooks to make a fruit cheese.
William Shakespeare mentions medlars in at least four of his works.
