2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Medlar fruits reach their maturity in September. Interestingly, they remain on the tree even after the leaves fall, until the end of November. They are brownish-green, ball-like balls. There is a remnant of the cup on top of them. They have a sweet-tart taste and seeds, hard as a stone.
The best months to pick medlars are September and October. At first they are quite hard, but over time they become soft and fragrant. They are easily injured, so they must be picked carefully. If harvested before the first frost, they are left in boxes or boxes in thick layers. So store in a cool and ventilated place. They are valid for up to two months after picking.
After harvesting there is a period of maturation. Medlars are often inspected through it, and the strongly softened and crushed fruits are immediately consumed or removed. If left untreated, they mold and damage the rest.
If medlars are picked after a few frosts, the fruit often dries out, shrivels and becomes unfit for consumption. In such picking after frost, they have already softened and must be consumed or processed immediately, as they are perishable and rot.
Like many fruits, medlars are consumed mostly raw. However, when you have large quantities, the best solution to keep their unique taste for longer is to make jam. Here's how to make it:
Medlar jam
Necessary products: 3 kg of softened medlar, 1 kg of sugar
Method of preparation: Pour a little water over the fruits and put them on the stove to stew. To soften completely, it is best to rub through a sieve or colander.
The medlar porridge is left to boil for a while. Add the sugar and then boil until a groove begins to form at the bottom of the pan when the stirrer is passed.
Medlar marmalade is poured warm into preheated jars. This is allowed to cool completely, after which they are closed.
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