How to grow medlar
Overview
Medlar (Mespilus germanica) is a small deciduous tree of the Rosaceae family, grown for its unusual fruit that must be bletted (softened by frost or storage) before eating. It offers ornamental spring blossom and autumn leaf colour, making it a dual-purpose tree for cool-climate gardens.
Varieties
- Nottingham — The most common medlar in Australia; produces medium-sized, brown fruit with good flavour.
- Dutch — A large-fruited variety with a more spreading habit; suitable for cooler areas.
- Royal — A compact tree with small, sweet fruit; good for small gardens.
Soil Preparation
Medlar prefers well-drained loam or sandy loam with a pH of 6.0–7.0. Before planting, dig in 2–3 kg of well-rotted manure or compost per square metre. Avoid heavy clay; if drainage is poor, plant on a mound or in a raised bed. Add gypsum to break up clay if needed.
Growing Guide
Plant medlar in full sun with well-drained, slightly acidic soil. Space trees 4–5 m apart. Dig a hole twice the width of the root ball and incorporate well-rotted compost. Water in well and stake for the first year. Mulch with organic matter to retain moisture. Avoid planting in heavy clay or waterlogged sites.
Sowing
Medlar is usually grown from grafted trees, not seed. Seed-grown trees take 5–7 years to fruit and may not come true to type. For reliable results, buy a named cultivar from a reputable nursery.
Care
Feed medlar with a balanced organic fertiliser (e.g., blood and bone) in early spring and again after harvest. Prune in late winter to remove crossing branches and maintain an open centre. Mulch annually with compost or straw to suppress weeds and retain moisture. Thin fruit in heavy years to improve size and quality.
Companion Planting
Plant medlar near quince, apple, or pear for similar growing conditions. Avoid planting under the canopy with heavy-feeding vegetables like brassicas. Good understorey plants include low-growing herbs such as thyme or oregano.
Common Pests & Risks
Aphids can colonise new growth in spring; spray with horticultural oil or introduce ladybirds. Fire blight may occur in warm, humid conditions; prune out affected branches immediately. Brown rot can affect fruit in wet seasons; remove and dispose of infected fruit. Scale insects may appear on older wood; treat with dormant oil in winter.
Harvesting
Harvest medlar fruit in late autumn after the leaves have fallen and the fruit is hard and brown. The fruit is ready when it yields slightly to pressure. Store in a cool place for 2–3 weeks to blett (soften) before eating; the flesh becomes dark and sweet like apple sauce.
In the Kitchen
Medlar is inedible until bletted. Once soft, the flesh is used in jams, jellies, and medlar cheese (a firm preserve). The fruit can also be eaten raw after bletting, with a flavour reminiscent of apple and cinnamon. Store bletted fruit in the fridge for up to a week.
Troubleshooting
Yellow leaves: often caused by poor drainage or overwatering; improve soil and reduce watering. Brown edges: may indicate salt burn from fertiliser; flush soil with water and reduce feed. Fruit fails to blett: pick fruit earlier and store indoors at cool temperatures. Small fruit: thin crop in early summer to improve size. Leaf curl: likely aphid damage; treat with insecticidal soap.