Pick Your Own Medlars in the Netherlands: A Lazy Adventurer’s Guide
Picture this: a crisp autumn afternoon in the Dutch countryside, your fingers stained a little brown, and a basket slowly filling with what look like small, grumpy apples. You’ve discovered medlars, the forgotten fruit that demands patience and a sense of humor. They’re not pretty, they’re not instant, but they are the most rewarding “pick yourself” treasure you’ll find on several farms in the Netherlands.
The Art of the Pick & the “Blet”
Medlars are the only fruit that wants to be rotten before you eat them. Seriously. Once you pick them (usually from October to November, after the first frost—or just let them hang until they’re soft), they are rock hard and mouth-puckeringly bitter. Don’t panic. You’re not failing. You’re about to blet them.
To “blet” means to let them soften into a brown, mushy, almost-apple-sauce state—like a fruit having a little nap. Your job: pick the ones that feel heavy for their size and have a slight give when pressed gently. Avoid any that are squishy or moldy. Bring a basket, not a plastic bag (they bruise easily), and make a day of it. Chat with the farmer, laugh at how ugly they look, and enjoy the fact you’re about to turn this weird find into something magical.
How to Use Them Once Home
First, let them sit in a single layer in a cool, dark place (a garage or a spare room in a box). Check every few days. When they feel like a very ripe pear—all soft and jammy—they’re ready. The skin will be wrinkled and brown. That’s perfect. Cut one open, scoop out the pulp, and discard the large seeds and skin. Congratulations: you now have “medlar pulp,” a spiced, apple-butterscotch goldmine.
Two Cooking Recipes
1. Medlar and Ginger Tarte Tatin (Upside-down Cake)
This is pure autumn comfort. Preheat your oven to 180°C. In an ovenproof skillet, melt 50g butter with 100g brown sugar and a splash of water. Add 1 tablespoon finely grated fresh ginger. Halve your bletted medlars (about 10–12) and place them cut-side down in the sugar mixture. Cook for 5 minutes until bubbling. Roll out a sheet of puff pastry, place it over the medlars (tuck edges in), and bake for 25–30 minutes until golden. Let it sit for 2 minutes, then invert onto a plate. Serve with vanilla ice cream. The medlar gets sticky, sweet, and gingery—like a hug for your mouth.
2. Medlar and Pork Shoulder Slow Braise
This is a Dutch-inspired winter warmer. In a heavy pot, brown a 1kg pork shoulder on all sides. Remove. Sauté 1 chopped onion and 2 cloves garlic in the same pot. Add the pulp of 10 bletted medlars (about 150g), 200ml chicken stock, 2 tablespoons apple cider vinegar, a cinnamon stick, and a star anise. Nestle the pork back in, cover, and cook on low (150°C) for 2–2.5 hours. When the pork falls apart, shred it. The medlar adds a tangy, caramel-like depth that cuts through the meat’s richness. Serve with mashed potatoes or creamy polenta.
One Cocktail Recipe
Medlar & Bourbon Smash
In a cocktail shaker, muddle 3 bletted medlar fruits (halved, seeds removed, skin on) with 2 teaspoons honey and 5–6 fresh sage leaves. Add 60ml bourbon, 20ml fresh lemon juice, and a handful of ice. Shake hard for 20 seconds. Double-strain into a rocks glass over fresh ice. Garnish with a sage leaf and a thin slice of apple. It’s earthy, sweet, and slightly funky—like autumn in a glass.
Foraging with Friends? Make It a Date
Bring a thermos of hot chocolate, a blanket, and a camera for the golden hour light. Pick together, laugh at your stained fingers, and promise each other that bletting is now a verb in your friendship. At home, you can turn the wait for the fruit to soften into a little ritual—checking them, smelling the spice, planning your recipes. It’s the opposite of instant gratification. And honestly, that feels kind of perfect.