Ah, Medlars! Now, there’s a fruit that truly loves to play hard to get, and trust us, the chase is half the fun! Forget your everyday apples and strawberries; medlars are the quirky, charming, slightly mysterious cousins of the fruit world, and picking them yourself on a sunny Dutch farm is an adventure you won’t soon forget.

The Great Medlar Hunt: A Dutch Delight!

Imagine this: You’re strolling through a picturesque Dutch orchard, maybe a gentle breeze rustling the leaves, perhaps a bicycle bell tinkling in the distance. The air is fresh, and you’re on a mission – a quest for the humble, yet utterly intriguing, medlar. These aren’t the kind of fruits you usually see piled high in a supermarket; they’re an experience, a discovery!

Finding a ‘zelfpluk’ (pick-your-own) farm in the Netherlands that offers medlars is like unearthing a culinary secret. With friends, family, or even just yourself and a wicker basket, you’ll feel a delightful sense of pioneering spirit as you gently pluck these russet-colored gems from their branches. They might look a bit like sturdy, oversized rose hips or small, slightly grumpy apples, but don’t let their initial appearance fool you. The sheer joy of finding the perfectly ripe ones – firm but with a slight give – is incredibly satisfying. It’s a connection to nature, a momentary escape from the everyday, and a whole lot of giggles as you compare your hauls and maybe even try to identify the “most unique” medlar in the basket. It’s hands-on, wholesome fun that leaves you with rosy cheeks and a basket full of potential.

Bringing Your Bountiful Medlar Harvest Home

Once you’re back from your delightful Dutch adventure, basket overflowing, the real magic (and patience!) begins. Medlars aren’t like most fruits; they need a special process called “bletting.” This means letting them ripen further until they become soft, almost to the point of looking overripe or even slightly decayed. Trust us, this transformation is crucial! Their firm, tart flesh softens into a delectable, custardy pulp with a unique flavor often described as a mix of spiced apple, pear, and even a hint of wine or fermented fruit. It’s a flavor profile that’s utterly singular and wonderfully complex.

So, spread them out on a tray in a cool, dark place, and check them daily. The anticipation only adds to the reward! Once they yield easily to a gentle squeeze, they’re ready for their starring role in your kitchen.

Culinary Creations: Medlars on Your Plate

Medlars are incredibly versatile once bletted. They’re too unique to be simply eaten out of hand (though a brave few do!), but they shine in cooked applications.

1. Delightful Medlar Jam (or Jelly!): A Sweet Spread

This is arguably the most classic and rewarding way to enjoy your medlars. The bletted fruit, with its pectin-rich flesh, makes for an incredibly flavorful jam or jelly that’s perfect on toast, scones, or as an accompaniment to cheese.

Ingredients:

  • 1 kg bletted medlars
  • 750g preserving sugar (or regular granulated sugar)
  • Juice of 1 lemon
  • Water

Instructions:

  1. Prepare the Medlars: Wash the bletted medlars thoroughly. Cut them in half and remove any visible seeds or very hard parts, but don’t worry about being too meticulous – the pulp will be strained.
  2. Simmer: Place the medlars in a large saucepan with just enough water to barely cover them. Add the lemon juice. Bring to a boil, then reduce heat and simmer gently for 30-40 minutes, or until the fruit is very soft and pulpy.
  3. Strain: Pour the cooked medlars into a jelly bag or a colander lined with cheesecloth suspended over a large bowl. Let it drip overnight (do NOT squeeze, or your jam will be cloudy).
  4. Cook the Jam: Measure the strained juice. For every 600ml of juice, add 500g of preserving sugar. Pour into a clean, large saucepan.
  5. Boil: Bring the mixture to a rolling boil, stirring constantly until the sugar dissolves. Continue to boil rapidly for about 10-15 minutes, or until it reaches the setting point. (To test: drop a small spoonful onto a cold plate, wait 30 seconds, then push it with your finger; if it wrinkles, it’s ready).
  6. Jar: Ladle the hot jam into sterilized jars, seal, and let cool. Enjoy your taste of Dutch autumn all year round!

2. Cozy Medlar & Apple Crumble: A Hug in a Bowl

This warm, comforting dessert beautifully combines the unique flavor of medlars with the familiar sweetness of apples, all topped with a buttery crumble.

Ingredients:

  • For the Filling:
    • 500g bletted medlar pulp (scoop out the flesh after bletting and discarding seeds/skin)
    • 2 large apples (e.g., Braeburn or Elstar), peeled, cored, and diced
    • 50g light brown sugar (or to taste)
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 2 tbsp water
  • For the Crumble Topping:
    • 150g plain flour
    • 75g cold butter, cut into cubes
    • 75g demerara sugar (or light brown sugar)
    • A pinch of salt

Instructions:

  1. Prepare Filling: In a medium saucepan, combine the medlar pulp, diced apples, brown sugar, cinnamon, ginger, and water. Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are tender and the mixture has thickened slightly. Taste and adjust sweetness if needed. Pour the filling into an ovenproof dish.
  2. Make Crumble Topping: In a bowl, rub the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar and salt.
  3. Assemble & Bake: Sprinkle the crumble topping evenly over the fruit filling.
  4. Bake in a preheated oven at 180°C (350°F / Gas Mark 4) for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
  5. Serve: Let it cool slightly before serving warm with a dollop of vanilla ice cream, custard, or whipped cream. Pure autumnal bliss!

The Medlar & Brandy Smash: A Sophisticated Sip

The bletted medlar’s complex, almost wine-like flavor makes it an excellent candidate for unique cocktails. Here’s a sophisticated concoction that highlights its best qualities.

Ingredients:

  • 60ml Brandy (Cognac or Armagnac works wonderfully)
  • 30ml Medlar Syrup (see recipe below)
  • 15ml Fresh Lemon Juice
  • 2-3 sprigs of fresh mint
  • Splash of Soda Water (optional)
  • Ice
  • Lemon twist or extra mint sprig for garnish

Medlar Syrup (make ahead):

  • Take about 1 cup of bletted medlar pulp (scoop out the flesh, discard seeds/skin).
  • Combine with 1/2 cup water and 1/2 cup granulated sugar in a small saucepan.
  • Simmer gently for 10-15 minutes, mashing the medlars as they cook.
  • Strain through a fine-mesh sieve, pressing the pulp to extract all liquid. Let cool completely. Store in the fridge.

Instructions for Cocktail:

  1. In a sturdy mixing glass or cocktail shaker, add the mint sprigs and medlar syrup. Gently muddle (press and twist) the mint to release its oils – don’t overdo it, or it can become bitter.
  2. Add the brandy and fresh lemon juice to the shaker.
  3. Fill the shaker with ice. Shake vigorously for about 15-20 seconds until well chilled.
  4. Double strain (using both the shaker’s strainer and a fine-mesh sieve) into an old-fashioned glass filled with fresh ice.
  5. If desired, top with a splash of soda water for a lighter finish.
  6. Garnish with a lemon twist or a fresh mint sprig. Sip and savor the unique notes of your hand-picked medlars!

So, the next time you’re looking for a delightful adventure that culminates in truly unique flavors, seek out those charming Dutch farms offering ‘zelfpluk’ medlars. From the joy of the pick to the satisfaction of your homemade treats, it’s a wonderfully enriching experience from start to finish!