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An unusual looking fruit which dates back to Roman times. Rough-skinned, misshapen, and practically inedible as fresh fruit, the cooked juice of the medlar takes on a rich burgundy colour and the flavour of spiced apples.
Picked in November, it is the very last crop to be harvested at Tiptree. The fruit is not ripe until it is bletted, that's when the soft brown pulp can be squeezed from the skin.
Complements cold meats and cheese, adds a rich gloss to gravy or is a delicious base for an apple pie.