Medlars are an old fashioned fruit. They look a bit like rotten pears when they're ripe - or dog droppings. Having now totally pout you off - they are delicious, hardy, with stunning autumn leaves, and laugh at cold and drought. It's just the squishy appearance that puts people off, so it will never become a supermarket fruit. Which is a pity - the world needs more delicious medlars!
How to grow
Anywhere from temperate to cold as long as there is sufficient moisture. In any soil and full sun; protect from wind if possible as the fruit may blow off in strong wind while ripening.
Varieties
The most common is Nottingham; avoid it if you can; newer introductions have larger, better flavoured fruit and larger flowers. No pruning needed; feed in spring every few years if you get round to it.
Harvest
Medlars are picked after the first frost, when the leaves have fallen, and the fruit is soft, brown and rotten looking.
The fruit can also be picked at leaf fall and ripened indoors. Eat with vintage port. If you're not a vintage port consumer, scoop out flesh and top with thick cream or yoghurt.
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