Medlar
Mespilus germanica · medlar · nèfle
Medlar: what every chef needs to know
Think Medlar and you are looking at a mediaeval fruit almost forgotten in Western Europe but still appreciated in England and Iran. The brownish, apple-shaped fruit is inedible straight from the tree because of its high tannin content. After "bletting" — the ripening process at room temperature or following a light frost, during which the fruit softens and turns dark brown — medlar develops a complex flavour of dried fruit, raisins, apple and light wine-like notes. In commercial kitchens, medlar is used almost exclusively in jelly, conserve or chutney alongside game and cheese.
Medlar: nutritional values per 100g (gebletterd, eetbaar vruchtvlees)
Based on unprocessed product. Source: USDA FoodData Central (schatting op basis van verwante Rosaceae-familie waarden) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (schatting op basis van verwante Rosaceae-familie waarden).
Medlar: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic English medlar jelly served alongside roast pheasant, saddle of venison or hare as a sweet-and-sour accompaniment
English chutney of bletted medlars with onion, ginger, dark sugar and malt vinegar, paired with Stilton or cheddar
French medlar confiture with cinnamon and vanilla, traditional in the Loire region alongside soft chèvre
Medlar: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Lay medlars on paper in a cool shed until dark brown and soft; only than are they edible and flavourful.
Cook bletted medlars with water, strain through a cloth, cook the juice with sugar to setting point; high natural pectin content.
Combine with apple, onion, cider vinegar, brown sugar and spices for an aromatic chutney to serve with aged cheeses or game.
Medlar: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Medlar: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Medlar is available in Northern Europe from November to January, after the first frost triggers the bletting (ripening) process. Traditionally stored in straw after harvest.
Medlar: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Medlar: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Botrytised sweetness with apricot and honey tones pairs with the raisin-vinous complexity of bletted medlar in preserves and desserts
- Sauternes AOC
- Barsac AOC
Dried saute, figs and walnut in mature Vintage Port resonate with the tannic dried-saute complexity of medlar chutney alongside game
- Douro DOC Vintage Port
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Medlar
At what temperature should you store Medlar?
Store Medlar at 15–20°C (bletting phase); 4°C after bletting, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Medlar professionally?
The primary professional technique for Medlar is Bletting (narijpen) at 15–20°C for 2–4 soaking. Always verify core temperature with a calibrated probe thermometer.
Does Medlar contain allergens?
Medlar is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Medlar?
Medlar provides 47 kcal, 0.3g protein and 0.2g fat per 100g raw product. Source: USDA FoodData Central (schatting op basis van verwante Rosaceae-familie waarden).
When is Medlar in season?
Medlar is in season in Northern Europe during Nov, Dec, Jan. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
