Medlars are fruits that boast a long history, having been cultivated since ancient times. Originating from Asia Minor and the Caucasus, medlars arrived in Europe via the Greeks and Romans, who appreciated their flavor and beneficial properties. With the scientific name of Mespilus germanicathe medlar belongs to the family of Rosaceae and found fertile ground for its diffusion in Italy, especially in the central-southern regions.
In the past, medlars were very popular, due to their sweet and slightly acidic flavour, and the ease of cultivation, but over time a gradual decrease in both cultivation and consumption has been observed, in favor of fruits considered more modern and commercially attractive.
Once a common food in many families, medlars are less common on our tables today. This is curious, considering the cultural significance of this fruit. A popular proverb states: “Medlars ripen with time and straw,” highlighting the traditional methods of ripening this unique fruit. Medlars, just like broad beans, bring with them a rich history steeped in symbolism, rituals and different varieties.
History and origins of medlars
The common medlar (Mespilus germanica) has been known in Europe since ancient times. Its origins date back to the Caspian Sea region, gradually spreading to Asia Minor and throughout the Mediterranean basin. However, it is important to note that the fruits we are expecting are not those of the common medlar; they are harvested in October, but are not immediately edible. The high tannin content, together with acetic and formic acid, makes them excessively astringent. For this reason, they must undergo a process called “mezzire,” that is, they must ripen on a bed of straw. This practice explains the proverb, as the fruits progressively take on a brown color over the weeks.
In the past, they were among the few sweet fruits available during the winter months, as fermentation softened the pulp and released sugars, completely transforming the flavor.
In the eighteenth century, the common medlar had to face competition from an imported species, the Japanese medlar (Eriobotrya japonica). Particularly popular in southern Italy, Japanese medlars are harvested starting at the end of May. When harvested immature, they still retain some of the sour flavor of their European relatives. Therefore, it is essential to be patient and consume only ripe medlars. This type of medlar is recognized by its larger size and large, pointed leaves.
Symbolism and benefits of Medlars
Medlars have always been considered a magical and auspicious fruit. The Romans believed that the medlar tree ward off misfortune and witchcraft. The fruits symbolized prudence, wisdom and patience, often associated with feminine virtues. Giving a sprig of medlar as a gift was considered a good omen for weddings. Additionally, medlars have been praised for their health benefits, confirmed by scientific studies. Rich in vitamin C, they help digestion and provide satiety, despite having a limited caloric intake.
The cultural significance of medlars extends beyond culinary use; have found space in literature. In the novella The Malavoglia by Giovanni Verga, the house of the unfortunate family of Aci Trezza bears the name of a medlar tree. The debate among botanists and literature enthusiasts concerns whether it refers to the common medlar or the Japanese one. Although the latter was successfully cultivated in Campania and Sicily after its arrival in France in 1784, it is unlikely that the Japanese medlar was present in a humble fisherman’s house in the 1860s. Some steps from The Malavoglia suggest that Verga could have been alluding to the common medlar tree, given its symbolic function as a bringer of luck amidst the family’s misfortunes.
Characteristics of medlars
Medlars are distinguished by their round or slightly elongated shape, with a thin and velvety yellow-orange skin. The pulp is soft and juicy, with a flavor that varies from sweet to sour, depending on the degree of ripeness. The fruit contains one or more large, hard seeds, which occupy a large part of the interior.
Medlars were appreciated for their taste, for their ease of cultivation but also for their nutritional properties: rich in vitamins, minerals and fibre, medlars were used to prepare jams, jellies and desserts, as well as being consumed fresh. Furthermore, the medlar has a peculiarity that makes it unique: the fruit is preferably consumed after a “medlar” period, i.e. when it is left to rest for a few weeks after harvesting, becoming sweeter and softer.
Why are medlars less common today?
The decrease in the cultivation and consumption of medlars is due to various factors linked to the industrialization of agriculture and changing consumer preferences, a situation common to all the so-called forgotten fruits. As the demand for fruits that can be easily harvested, transported and stored has increased, medlars, with a short harvest window and the need for rest before consumption, have gradually been replaced by more convenient fruits.
Furthermore, the particular flavor of medlars, which requires a palate accustomed to more complex and less immediate flavours, has made them less popular among the new generations, who are increasingly oriented towards sweet fruits ready for immediate consumption. Although we enjoy the fruits of the Japanese medlar, we must not forget the wisdom of the common medlar, the guardian of rural homes. Rediscovering this forgotten fruit can lead to a healthier diet, greater awareness of our agricultural history, and a delicious addition to our culinary repertoire.
Tips for growing medlars
In the face of an undeniable decline in popularity, medlars are fruits that deserve to be rediscovered, also thanks to the ease with which they can be grown. The medlar tree is robust and resistant, adapting well to different types of soil, as long as it is well drained, and the plant prefers sunny positions and mild climates, although it also tolerates colder temperatures.
Annual pruning is essential to keep the tree healthy and encourage good fruit production. You will also need to monitor the plant to prevent fungal diseases, such as scab, which can compromise the quality of the fruit. The harvesting of medlars usually takes place between May and June, but it is advisable to let the fruits rest for a few weeks after harvesting, to allow them to reach full ripeness and the best flavour.
Recipes with medlars
Medlars are delicious and versatile fruits, perfect for use in different recipes, therefore, here are some ideas for making the most of them in the kitchen.
Medlar jam
Ingredients
Preparation
Peel the medlars, remove the seeds and cut them into small pieces. Place the fruit in a pan with the lemon juice and sugar. Cook over low heat, stirring often, until you obtain a thick consistency, and finally pour the hot jam into sterilized jars, then seal them hermetically.
Medlar tart
Ingredients
Preparation
Prepare the shortcrust pastry by mixing flour, butter, sugar and egg, then roll out the pastry and line a tart pan. Fill with the jam prepared with the previous recipe and decorate with strips of pasta. Bake in the oven at 180°C for 30-35 minutes.
Medlar crumble
Ingredients
Preparation
Peel the medlars and cut them into pieces, then arrange them in a baking dish and sprinkle with a little cinnamon. In a bowl, mix the flour, brown sugar and cubed butter until you obtain a crumbly mixture. Distribute the crumble obtained over the medlars and cook in the oven at 180°C for 30-35 minutes, until the surface is golden. Serve hot, with a scoop of vanilla ice cream alongside.
Banana and medlar smoothie
Ingredients
Preparation
Peel the medlars and the banana, cut them into pieces and place them in the blender. Add the almond milk, honey and ice. Blend until you obtain a creamy and smooth drink, a real variation of the classic smoothie.
