We have the first medlars in this week and they will be in the non-certified boxes, along with quince.
Our Medlars always come from the Trollops Family of Clay Barn Farm in Fingringhoe, Essex. This year has not been kind to them - the dry summer, followed by a wet Autumn meant that their entire Quince Crop swelled and split in early October, rendering it a write off. But their medlar fruit are hardier and are in good condition.
Medlars are a wonderful, date-y flavoured fruit. Google them and they will tell you to make jelly or fruit cheese out of them. But personally, i let them sit on a window sill until they are entirely soft ("bletted") ,and then scoop out the flesh and either enjoy with a good russet apple, blue cheese, and some walnuts, or add to a crumble with apples & pears, or stir into a yoghurt with some sugar.We have the first medlars in this week and they will be in the non-certified boxes, along with quince. Medlars are a wonderful, date-y flavoured fruit. Google them and they will tell you to make jelly or fruit cheese out of them. But personally, i let them sit on a window sill until they are entirely soft ("bletted") ,and then scoop out the flesh and either enjoy with a good russet apple, blue cheese, and some walnuts, or add to a crumble with apples & pears, or stir into a yoghurt with some sugar.