This is how you preserve the fruit

Store medlars in the freezer

Immature medlars have a hard, light-colored flesh. After the first frost, the fruits ferment. The meat becomes soft, brown and pleasantly sweet.

You can also determine the time of subsequent ripening yourself by harvesting the medlars at the end of October and storing them in the freezer. Fermentation begins immediately after thawing and you can continue to use the medlars or enjoy them raw.

Prepare medlars for freezing

1. Drain the water in the sink and wash the fruit thoroughly.
2. Pluck all the leaves off, the medlars will not be pitted.
3. Leave the flower base at the Medlar fruit.
4. Pat dry and pour into a suitable container.
5. Store in the freezer for at least 24 hours.
6. If you want to eat the fruit fresh, only defrost as many as you need.

Process medlars further

You can simply enjoy the thawed medlars raw. The peel is edible, but often a bit tough.

1. Cut the medlar in half.
2. Take out the stones with a spoon.
3. Scrape the pulp off the skin.

If you want to process the frozen medlars into jam or jelly, cut off the flower base and remove the peel and seeds. Unfortunately, due to the doughy consistency of the pulp, they cannot be squeezed out as with plums.

For the sauce, briefly boil the medlars with a little water. Strain everything through a sieve and season with a little apple juice, vanilla and cinnamon.