The common medlar belongs to the Rosaceae family, the same that includes apples and pears, and just as these two it is related to the autumn. It has a unique and special taste, and like everything unique, not everyone loves it. The strangest characteristic of this plant is that the fruit can not be eaten freshly picked, but it should be left to rest a few weeks in the cellar, so that they blet and are really ready.

In ancient times, in the Middle Ages and during the Renaissance, the medlar was widely used, popular and appreciated, but with time it fell into disuse. This series of post aims to present medlars in different recipes, hoping to arouse curiosity about this ancient fruit.

[insert page=’medlar-jam’ display=’post-single-preview.php’][insert page=’medlar-cheese’ display=’post-single-preview.php’] [insert page=’modern-medlar-tartlets’ display=’post-single-preview.php’] [insert page=’renaissance-medlar-tartlets’ display=’post-single-preview.php’]