Medlars: how to choose them, taste them, grow them and eat them – Italian cuisine reinvented by Gordon Ramsay


The scientific name is Mespilus germanica: and the European medlaror common medlar, a fruit tree of the Rosaceae family which produces the medlars, fruits that are eaten in this period. The many varieties of medlars differ in the color of the peel (from yellow to strong orange), in seasonality (more or less early) and in the flavor of the pulp.

How to choose medlars

To choose medlars, feel them gently: the fruits must be soft, but not yielding; imperfections or small dark spots on the peel (very thin) do not compromise its quality; finally, smell them: if they are well ripe, they will have a fresh floral scent. Unmistakable.

How to taste medlars

Delicious from Sunsweet with a slight acidic note and thirst-quenching, can be added in one fruit salad of mixed fruit or in a cup of Greek yogurt sweetened with honey. If you want to try them in a savory version, wrap a wedge of medlar with a slice of bresaola and sprinkle with a little black pepper or cut them into pieces, season them with oil, salt, pepper and a few drops of lemon juice and serve them with white fish fillets marinated.

How to grow medlars

Grow a medlar plant on the balcony or in the garden (better yet) it’s easy: plant some seeds in a pot of good soil without water stagnation, burying them at least 4 cm (each medlar contains 3 to 5). Place the pot in a sunny place and water it constantly. After about ten days the shoots will appear; let them grow to a height of 30-40 cm maximum and then separate them into larger pots or bury them in the garden. The medlar requires very little attention and will give you beautiful foliage all year round. To encourage pollination and fruit formation (not before 4-5 years) it is advisable to have two plants.

Recipes with medlars created by La Cucina Italiana

Medlars, how to choose them, enjoy them, grow them and eat them
Arugula and medlar salad with goat’s robiola

If you can’t find medlars you can replace them with thinly sliced ​​crunchy nectarines or pears, and if you like some cubes of melon or cucumber

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Medlars, how to choose them, enjoy them, grow them and eat them
Amaretti and medlar cheesecake

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Medlars, how to choose them, enjoy them, grow them and eat them
Risotto with medlars and sea bass with citrus fruits

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May juice with medlars
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8 recipes to rediscover medlars

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