The Common Medlar, Mespilus Germanica, is a deciduous tree from Southwest Asia and parts of Europe. For many centuries, it has been in cultivation and played its role in several cultures.

This small tree belongs to the rose family, Rosaceae, and thus is a relative of other fruit plants such as apples and pears.

Characteristics of Mespilus Germanica:

Tree appearance: Generally, Mespilus Germanica grows between 15 and 20 feet tall.

Its branches are adorned with dark green, elliptical leaves. It is an ornamental tree for its handsome appearance, especially in seasons when flowers come into bloom, which are fragrant and white or pink.

Appearance of Fruit:

Probably one of the most distinctive features of the common medlar is its fruit. The fruit resembles an unripe apple, somewhat golf ball-sized in size. Most often pale yellow to brown, the skin bears a rough russet texture. The remains of a flower or calyx at the bottom of the fruit grant it an unusual appearance.

Cultivation and Growth:

Mespilus Germanica can take the, normally, temperate climate of Europe and can grow on almost all types of soil, provided the soil is well-drained. Following are some key aspects of cultivation:

This evergreen needs at least six hours of direct sunlight each day.

Soil Requirement:

Loamy, well-drained soil is suitable, though they can bear different types of soil.

Frost tolerance:

These trees are hardy and may be subjected to frost without sustaining any damage, making them viable for those who have colder winters in their regions.

Fruits and harvest:

Medlar fruits are in a category of their own and are often harvested after the first frost. In their unripened state, they are very astringent and not edible at all. For the fruits to become edible, they must undergo the process called “bletting”. They become softer while doing this and attain a sweet honey-like taste. This change may happen when the fruits are left on the tree or up to several weeks after picking and storage.

Culinary use:

Though the common loquat is not a fruit of everyday modern diet, it has quite a history for culinary uses. Some of the uses of the fruit are:

Medlar jelly:

 Boiling the fruit down with sugar is the way this popular jelly is made. Sweet and flavoured, it goes with cheese and bread.

Desserts:

Baked medlar puddings, tarts, crumbles, and cakes bring out the delicious sweetness of the fruit when fully ripe.

Turkish Name : Muşmula ya da döngel, beşbıyık, ezgil 

Persian Name : اَزگیل