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Fruit of the month

Medlars

Fruit of the Month

 

Varieties

• ‘Nottingham’: Said to be the tastiest of the bunch, although not providing the heaviest yields. Sold on semi-dwarfing or vigorous rootstocks
• ‘Dutch’: A large tree providing heavy yields.
• ‘Monstrous’: As its name suggests, a larger tree usually sold on a semi-dwarfing rootstock.
• ‘Royal’: A more compact tree similar to ‘Nottingham’.
• ‘Iranian Medlar’: Suppliers Keepers Nursery describe this as a tasty variety for eating fresh.

Suppliers:
• Keepers Nursery: tel 01622 726465; www.keepers-nursery.co.uk
• Ken Muir: tel 01255 830181; www.kenmuir.co.uk
• Deacons Nursery: tel 01983 840750; www.deaconsnurseryfruits.co.uk

uch earlier. In this case pruning simply consists of cutting back the branches to half their length.



• Find out more varieties inside this issue of Kitchen Garden

If you would like to grow something different this year, medlars could be the very thing. A member of the rose family, the fruit of the medlar looks rather like a large, brown rose hip and is eaten when it is overripe (bletted). The fruit ripens about now, but usually needs to be kept to one side for another few weeks to reach the edible stage at which time it cam be eaten raw or made into fruit jelly, jam or wine.
There are several varieties available from fruit specialists and of these ‘Nottingham’ is the one most commonly offered and some say, the one with the best flavour. They are usually grafted onto a rootstock, either of pear (producing a vigorous tree), quince or hawthorn (both semi-dwarfing), to which the medlar is related.
Trees are small and easy to care for, requiring little or no pruning. They are also quite decorative, having large attractive leaves that take on lovely gold and red tints in the autumn. The simple, rose-like pink flowers that are produced once the leaves develop are also attractive and being self-fertile don’t require another tree to act as a pollinator.
Although they will grow in just about any site or soil, it is best to select a sheltered spot where the large leaves are less likely to be blasted by the wind in a cold spring and where the tree will get some sunshine during the summer to help ripen the fruit.
Prepare the site well prior to planting by digging in a little well-rotted organic matter and also grit on poorly drained sites.
Your tree will require a stake to support it for the first few years to prevent wind rock until the roots are established. Use a purpose-made tree tie to secure it to a stout post.
Harvest the fruit in October or November when fully ripe and store in a cool place for a few more weeks until the flesh turns dark and soft. Scoop out and eat as it is or mix with cream or crème fraiche. Alternatively, use to make jam, jelly or wine.
The taste resembles a kind of spicy apple sauce with boozy overtones.

For more advice, see this month's issue, available to buy online!