Whole Walnuts in Shell
2025 harvest walnuts are now all...
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Medlar season is back! This year's crop of unbletted medlars will be available for dispatch from Wednesday 21st October - availability is limited so get your order in now. Fresh medlars are a seasonal delicacy, harvested in October and aptly described by Xanthe Clay as the "English date". Jane Steward's dual purpose Nottingham variety medlars are easy to blet at home or can be used unbletted for jellies, pickles and more. Watch Jane's explanation of bletting medlars left/above or read her guide to bletting (pdf) which also comes with the medlars. |
We’re delighted to share Jane Steward’s harvest of fresh medlars from her Norfolk orchard, the Plant Heritage National Collection orchard for medlars.
These freshly picked, unbletted Nottingham medlars are a remarkable dual-purpose fruit: hard, tannic and rich in pectin now, ideal for jellies (just like Jane's own wonderful Medlar Jelly) and pickles, or ready to transform through bletting into soft, dark, aromatic sweetness.
Bletting is the natural ripening process that turns the fruit’s firm, astringent flesh into something soft, fragrant and richly flavoured – like a cross between dates, apples and citrus. Simply spread the fruit in a single layer in a cool, unheated place (a shed, garage or porch), and wait a week or two until the skins darken and the medlars yield gently to the touch.
For more information on medlars, bletting and dozens of recipes, see Jane’s book Medlars: Growing & Cooking.
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How to use
- Unbletted: High in pectin – use around 25% unbletted fruit in your medlar jelly for a perfect set, or try in Turkish-style pickles, vinegars and preserves.
- Bletted: Eat fresh with cheese and wine, or use in cakes, curds, puddings and ice cream. Their deep, mellow flavour adds complexity and natural sweetness.
