Medlar (Mespilus germanica) is a fruit belonging to the rose family. 

It is fairly common wild deciduous bush, two to five meters high or a cultivated tree, which can grow up to eight meters high.

It originated in the southwestern Asia, from where it was brought to Europe, initially to Greece and Italy, but later to the whole continent.

Medlar is a fruit that used to be enjoyed by the ancient Assyrians and Babylonians. 

Pliny described it as a source of an excellent juice, while in a more recent history it was referred to by Cervantes and Chaucer. 

Even Shakespeare dedicated it a mention in the greatest love story about Romeo and Juliet. 

It was used by numerous civilization because of its healing properties for thousands of years up until the last century. 

It has become unfairly neglected after more fashionable fruits, vegetables and spices were introduced. 

But, this situation is changing. Medlar is deservedly returning to everyday menus due to its abundance of nutritious and healthy ingredients.

Health benefits

Medlar is a powerful anti-inflammatory remedy with beneficial effects on the whole organism. 

It has been used for digestive ailments, since it alleviates intestinal and gastric inflammation, eliminates bloating and serves as a strong laxative.

Due to it's antiviral and antibacterial properties, it helps relieve inflammation of tonsils and airways.

Medlar is rich in nutrition and healing ingredients. It contains proteins, carbohydrates, tannin, pectins and organic acids (malic, tartaric and citric).

It is rich in vitamin C and vitamin B complex. It is a source of potassium, calcium, iron and magnesium. 

Medlar is a natural remedy and a delicatessen you can use in various ways. 

Ripe fruits are an excellent laxative and diuretic. They have a beneficial effect on the inflammation of the gastric mucosa. 

Thanks to its wealth of the vitamin C, they are also recommended for the treatment of scurvy.  

Pectin present in this fruit helps to reduce cholesterol, stimulates the bowel activity, prevents constipation and aids in the treatment of various inflammatory processes in the organism.  

Green fruits are not suitable for consumption, but may be used as tea for treatment and relief for many health issues.

Effective against diarrhea and bleeding

Unripe medlar is known as a great anti-inflammatory remedy. It also helps with mouth ulcers. 

Leaves for healing purposes are collected in spring. Tea made of medlar leaves is effective in stopping bleeding and in the treatment of gum and mouth diseases.

Flowers are picked in May and June. They are dried in a ventilated place and consumed as tea to improve digestion. 

Bark from the tree is taken in spring or in autumn. In natural medicine it is used for the treatment of malaria. 

Medlar seeds have healing properties too. Mucus from the seeds soaked in water is applied in the preparation of bandages, which are very effective in the remediation of skin injuries. 

They are also used to eliminate kidney stones, but this therapy requires special care and a supervision from an expert, since the seeds contain a certain percentage of hydrocyanic acid.

Healing properties of using medlar:

• improves sight
• strengthens liver and kidneys
• heals vertigo
• improves digestion
• helps against impotence
• reduces cholesterol
• aids with inflammation of tonsils and airways
• eliminates gastric ailments
• acts as analgetic
• relieves insomnia
• regulates hypotension
• protects hair and skin

Harvest and application

Medlar fruit is harvested in late autumn, after the first frosts. Many experts recommend the harvest only after all the leaves have fallen off, because the picked medlars have the best taste then.

During the autumn harvest, the fruit is hard and inedible. It becomes tasty, juicy and suitable for consumption only several weeks after the harvest, when it ferments and softens. 

The taste of completely ripe fruits is sweet and sour, reminiscent of pear or chestnut puree. 

Medlar fruits can be eaten fresh or used to prepare tasty and healthy jellies, as well as medicinal liqueurs and brandy. 

Besides for its delicious and healthy fruits, many appreciate this bush for its attractive and beautiful looks. 

Large, white flowers, which bloom in May and June, are the true decoration of this plant.

Medlar is particularly attractive in autumn, when its foliage becomes colorful. The fruits, previously yellowish green, turn dark brown. 

Domestic medlar, which many of you certainly have in your garden and orchard, is famous as a hardy and adaptable fruit, since it can endure temperatures as low as –36 degrees Celsius.

Useful and tasty recipes with medlar

Therapeutic medlar liqueur 

 Ingredients:

• 500 g ripe medlars
• 2,5 dl water
• 250 g brown sugar or 20 g honey
• 1 l brandy (40 per cent alcohol)

Preparation: 

Wash medlars, cut their stalks and put them in a jar. Cook the water and sugar of honey and pour them over the medlars. 

Then add the brandy and lightly stir all the ingredients. Seal the jar and leave it in a warm place for 15 days. Shake from time to time.

Strain after 15 days. Pour the strained liquid in glass bottles and seal well.  

Store in a cold place.  

Tea from fresh green medlars 

Ingredients:

• 1 tablespoon chopped fresh green medlars
• 2 dl water

Preparation:

Boil the water and pour it over the chopped medlars. Cover the bowl and steep for about an hour, then strain. 

Use:

In case of diarrhea drink two or three cups of tea daily. To stop gum bleeding rinse the mouth with the tea several times a day.

Compote of ripe medlars

Ingredients:

• 1 kg half-ripe medlars
• 800 g brown sugar or 50 g honey
• 0,5 l water

Preparation:

Clean, wash and cut half-ripe medlars into small pieces. Dissolve the sugar or honey in the water and pour the liquid over the medlars.   

Cook for an hour over low fire. Wait until it cools slightly. When it's lukewarm, pour it into jars and seal well. 

Use:

This compote helps with gastric ailments and diarrhea. Take 1,5 to 2 dl of compote in the morning on an empty stomach.

Medlar jelly

Ingredients:

• 1200 g medlars
• 1,5 kg brown sugar or 1 kg honey
• 7,5 dl water 

Preparation:

Clean and wash the medlars. Cook the water and sugar or honey before adding the medlars. Cook for about 50 minutes, while stirring constantly. 

Pour the hot mass into prepared sterilized jars. Let it cool and enjoy the tasty autumn treat.

 

The sources used in this article include:

http://www.les-trois-chenes.hubpages.com

http://www.davesgarden.com

http://www.bib.irb.hr

http://www.bubblews.com 

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