Frank P Matthews
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Medlar trees are an attractive, unusual variety of fruit. The small fruits can be eaten when fully ripe from October onwards. When picked, the fruit should be stored in sawdust in stone jars until soft. The flesh will turn brown, soft and sweet.
Best eaten with wine, port and cheese, or made into excellent jelly. Large, pretty, pure white flowers in spring. Large leathery leaves turn to a lovely russet-copper colour in autumn. Medlar trees are bushy and hardy.
‘Quiets the heated stomach’. This old saying has been scientifically supported by findings that show pectin’s, sugars, tannins and gums in medlars to be ideal combination for easing digestion.
Medlar
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Large fruits for eating or cooking. Handsome foliage turns to copper in the autumn, pure white flowers in spring.
Small, semi-weeping, flat topped tree. Eat russet fruits when fully ripe. Large white flowers, large hairy leaves.
Smaller than Nottingham, better flavoured and is one of the few to be taken seriously for fresh eating. Self fertile.
A semi dwarf medlar. Hardy and disease resistant. Delicious medlars for eating raw, making jam, cheese and jelly.