Tart Medlar: The aroma comes after the frost
More and more people are enthusiastic about local fruits from nature. The medlar is also given more attention. The apple-like fruits have a pleasantly tart and tart aroma with a slightly nutty note. The medlar (Mespilus germanica), like the apple and the pear, belongs to the plant family of the rose family. Up until 100 years ago, the old fruit trees were still to be found in many farm gardens. The shrub or tree reaches a maximum height of five meters and can live to be 70 years and older.
The fruits are also known as "stone apples" and have a crown of five dried goblets at one end. They have a brownish, rough skin and are 2 to 3 cm tall. For cultivars, they can also reach sizes of 6 cm. Loquat contains plenty of vitamin C, minerals, starch, pectin and tannins. In naturopathy, the fruits are used for urinary tract diseases due to their anti-inflammatory effects.
Loquats also taste raw, but are mostly processed into jam, jelly, juice, compote or liqueur. A sweet and sour medlar chutney goes well with poultry dishes. The fruits are often served in combination with other types of fruit such as apples, pears and quinces. For the preparation, the medlars are cut open, the seeds removed and the pulp cut into pieces. A delicious mush is achieved by boiling the fruit with a little water for ten minutes, passing it and seasoning it with lemon juice, cinnamon and ginger.
The fruit can be harvested from October. However, the "stone apples" also remain on the tree when the leaves have fallen. Only after frost or after four weeks of storage do they become soft and develop their full aroma. This creates dark spots on the skin that migrate across the whole fruit. German medlars are rare in the trade and can be found on the weekly market, if at all. Heike Kreutz, respectively