Medlars were once a common sight across Britain, grown in huge numbers and popular in recipes.
Today, there’s every chance that you’ve never even heard of them. So what happened? Martin Fone investigates.
Nothing if not versatile, the fruit of the medlar (Mespilus germanica) could be skinned and served individually with cream, baked with apple, stewed with butter, or roasted over an open fire. It was an ideal ingredient for cakes and tarts and was often made into…
