'the best flavoured Medlar'
flat topped weeping habit
Considered the best flavoured Medlar, producing a heavy crop of medium sized fruits with a interesting caramel flavour. Medlar trees have a flat topped weeping habit, with large white spring flowers and attractive leathery leaves that turn to shades of golden orange in autumn. The russet coloured, apple shaped fruits are excellent eaten with wine, port and cheese, although are more commonly used to make into preserves or the Victorian delicacy Medlar cheese.
This variety is self-fertile and does not require a pollination partner.
Estimated time to cropping once planted: 2 years.
Estimated time to best yields: 5 years.
Kitchen Garden, Wildlife Gardens, Specimen Plant
Up to 400cm (157.5in)
Up to 400cm (157.5in)
Easy for all|easy
A little experience|achievable with guidance
RHS AGM,RHS plants for pollinators
1 medlar bare root tree (Quince A Rootstock) (14285)
Fruit trees do not suffer weed competition well. Keep weeds and grass clear from within a 30cm radius of base of the tree. In spring, while the ground is moist, apply a mulch of well rotted manure or garden compost around the base of the tree, taking care not to mound it up against the stem. This will help to retain moisture throughout the summer. Adequate moisture is essential to produce a good crop. Water Medlar trees during particularly dry periods to ensure that the soil does not dry out.
Pruning Medlar trees begins immediately after planting. Remove the central stem to just above the highest side branch. For the following 3 years, prune only the tips of the remaining main branches by one third in winter. Aim for about six main branches which will form the frame of your tree, with fruiting sub branches growing off of them. From the fourth year, some sub branches can be pruned out at the union where they join the main branch, to allow new sub branches to take their place.
Leave the fruits on the tree until late autumn and harvest medlars in dry weather when the stalk parts easily from the branch. Medlars cannot be eaten immediately and should be stored for 2 or 3 weeks on slatted trays until the flesh has become soft and brown.
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