|Copyright: Luc Hermans (luc1102)
|Date Taken: 2007-09-04|
|Camera: Olympus E510|
|Exposure: f/5.6, 1/40 seconds|
|More Photo Info: [view]|
|Photo Version: Original Version|
|Date Submitted: 2009-03-16 10:41|
|[Note Guidelines] Photographer's Note|
|Medlar (Mespilus) is a genus of two species of flowering plants in the subfamily Maloideae of the family Rosaceae. One, Common Medlar Mespilus germanica, is a long-known native of southwest Asia and possibly also southeastern Europe, and the other, Stern's Medlar Mespilus canescens, was recently (1990) discovered in North America.|
They feature an unusual fruit, which requires bletting to eat, and was historically very common, though it is now rare.
Medlar fruit are very hard and acidic. They become edible after being softened ("bletted") by frost, or naturally in storage given sufficient time. Once softening begins, the skin rapidly takes a wrinkled texture and turns dark brown, and the inside reduces to a consistency and flavour reminiscent of apple sauce. They can then be eaten raw, often consumed with cheese as a dessert, although they are also used to make medlar jelly and wine.
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