Medlar identification?

[frozenthunderbolt]

medlars are good! - pick them when they just have a little give in them. then bring them in an eat when they are squishy like a ripe persomon. they are a little earthy, but i like them, to me the closest compareable flavour is that of dried dates, but maybe a little apple or lemon like sharpness.

[Thomzo]

I picked about half of mine last weekend as they were falling off the tree. Seems a bit early to me but you know what my memory is like. I'm going to try letting the rest blett on the tree.

Must get some sugar in for jelly.

Zoe

[Silver Ether]

whoohoo ... I checked out the tree where I forage and took some as they were splitting.. popped them into their straw bed for a week or two ... might get more yet the tree is really loades this year...

[Thomzo]

Ah straw bed. I wonder if I can use shredded paper?

Zoe

[Ognen]

Hi just found this thread ( I was looking for peanuts!!??!!), know I'm a bit late!!

Howeber, we have a Medlar tree or Mushmueller as it is called here. We made it into wine and it is fabulous I will copy down the recipe and post next time I come to the Intwernet cafe if anyone is interested.

[Silver Ether]

medlar wine ... yes please

[Green Rosie]

Perfect timing for me too for this tread to re-appear - I have just bought a medlar tree so can now book-mark the recipe for jelly

[Mydreamlife]

What a fantastic idea medlar wine... My mummy has a tree in her garden and wastes them every year, makes me mad! But never really knew what to do with them and to be frank they taste like rotting frog spawn (No I haven't tried it but that was all I could think of!!) but wine would never be wasted in our house!!!
Claire

[Ognen]

Ok folks sorry for the delay but just had a burst of lambing and things have been hectic here.

MEDLAR Wine

6lb Medlars (yes I'm still using 'old money')
3lb sugar
Water to make up to a gallon
1/2 tsp Tannin
1 tblsp Pectozyme
Yeast - as directed on pkt

Chop Medlar fruit when 'squishy' and place in fermintation bin. Pour 1/2 gallon boiling water. Stir in 1 1/2 lb sugar and when disolved add another 1/4 gallon COLD water.

When cool add rest of the ingredients...no more water yet.

Cover and leave in a warm place for 3 days. Strain into demijohn and top up with water to shoulders. Carry on as usual.

Leave for at least 6 months after final racking. It is delish!! This year we are going round trying to get everyone elses fruit so we have even more!! Mind you we do also have a decare of black grapes and made 240 litres of red wine last year. Whoops nearly all gone now!

[Silver Ether]

Ta ... and I for one are glad you use old money