A close cousin to apples and pears, medlar is a fruit you may not have heard of, yet it's a popular one with a unique flavour and nutritional benefits since medieval times. The fruit was often used in jams, jellies, and desserts in olden days. Botanically known as Mespilus germanica, medlars have a long history in European and West Asian cuisine. They grow on a small deciduous tree related to apples and pears. The fruit is considered unusual because it is not eaten fresh off the tree. Instead, it must undergo a process called bletting. In this article, let’s understand what this means and how to eat or make a recipe from this rare but delicious fruit.
Also Read: Atemoya: Health Benefits, Culinary Use, And Recipe Of This Exotic Fruit
What Is Bletting In A Fruit?
Known for its rich, aromatic taste and historical significance, medlar has faded from modern markets, making it a forgotten or rare fruit today. That does not make it less special. It is especially valued for use in roasted dishes, preserves, jellies, and desserts, where its complex taste truly comes to life. But it must have undergone bletting. The term refers to the stage when fruits, such as medlars (or even persimmons), become edible only after over-ripening on the tree. During this process, the flesh softens, darkens, and natural enzymes convert starches into sugars while reducing tannins, removing bitterness. The result is a soft, sweet, aromatic fruit that is easy to eat and digest.
5 Health Benefits Of Medlar
Once bletted, medlar develops a rich flavour often compared to baked apple, dates, and caramel, with a slightly wine-like depth. The fruit offers the following health benefits:
Fights Inflammatory Disorders
Medlar contains natural antioxidants, mainly polyphenols and flavonoids, which protect the body from oxidative stress and combat inflammation.
Supports Digestive Health
Traditionally, ripe medlar was used to soothe digestive discomfort due to its high dietary fibre content, which aids digestion, helps prevent constipation, and supports a healthy gut.
Boosts Immune System
Medlar provides significant vitamin C that helps the body fight infections, support immune function, and promote faster healing of mild to severe wounds.
Ideal For Heart Health
The presence of vitamins in the fruit may regulate cholesterol levels and support healthy blood circulation, contributing to better cardiovascular health.
Provides Anti-Diarrheal Benefits
In traditional medicine, medlar (especially the less ripe fruit and leaves) was used to help firm stools and manage mild diarrhoea due to its natural tannins.
Also Read: What Is Abiu Fruit? Health Benefits, Recipes, And How to Enjoy This Golden Delight
Should Medlar Be Eaten Ripe?
Never. Medlars should be eaten only after bletting because of how the fruit naturally ripens and becomes safe and pleasant to consume. When medlar is unripe, its flesh is firm and almost woody, extremely sour and astringent due to high levels of tannins. It is difficult to digest, often causing stomach discomfort if eaten raw. Bletting is a natural ripening process that happens after harvest, usually following exposure to cool temperatures or light frost. During bletting, the fruit softens as starches break down into sugars, its tannins decrease, reducing bitterness and astringency, and the flesh turns brown and soft with sweet, apple-like notes.
Also Read: Bilimbi: Incredible Health Benefits Of This Nutritious Fruit
Frequently Asked Questions
What Happens When Medlar Undergoes Bletting?
Bletting transforms medlar from an inedible, harsh fruit into a soft, sweet, and digestible delicacy after exposure to cool temperatures or light frost.
Is Medlar Edible?
Yes, medlar is edible, but only after it has fully ripened. When freshly picked, medlar fruit is hard, sour, and astringent due to high tannin content, making it unpleasant and difficult to digest.
Is Medlar Easily Available?
No, medlar is not easily available. It is a rare and traditional fruit that is mostly grown in parts of Europe, West Asia, and a few specialty orchards.
Why Is Medlar Not Grown In All Terrains?
Medlar prefers temperate climates with mild winters and warm summers. Extreme cold can damage the tree, while very hot or dry conditions reduce fruit quality. Medlar trees grow slowly and can take up to 8 years before producing significant fruit. Young trees are delicate and can be vulnerable to pests or environmental stress.
Also Read: Winter Superfoods: 5 Best Fruits To Recharge Your Immunity – Infographic
Although medlar is still rare, this slowly rising fruit can be enjoyed at home with a simple, delicious recipe
Medlar Jelly / Preserve Recipe
Ingredients
· 1 kg ripe medlars (after bletting)
· 500–600 grams of sugar
· 300 ml water
· Juice of 2 lemons
Method:
· Place the medlars in a large pot with water after washing and removing stems
· Simmer on low heat for thirty minutes until medlars become very soft
· Mash the cooked fruit with a potato masher or pass it through a sieve to extract pulp.
· Measure the medlar pulp and add sugar (usually equal weight to pulp)
· Add lemon juice and stir well
· Heat gently until sugar dissolves, then bring to a boil
· Simmer until the mixture thickens to a jam-like consistency
· Pour hot jelly into sterilized jars
· Seal immediately, let cool, and refrigerate
References:
https://pmc.ncbi.nlm.nih.gov/articles/PMC10453525/
https://link.springer.com/article/10.1007/s43621-024-00219-0
Previous
