How to Grow Medlar (Dutch)
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Medlar (Dutch)
Mespilus germanica 'Dutch'
treeDutch Medlar is a cultivar of the medlar tree, a small deciduous fruit tree that produces distinctive brown, apple-like fruits with an open crown. The variety 'Dutch' is one of the most popular cultivars, known for producing larger fruits with better flavor than wild types. This ancient fruit has been cultivated for centuries and is prized in European cuisine.
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Example Medlar (Dutch) timeline · Pittsburgh, PA (Zone 6b)
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Plant Medlar (Dutch)
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Medlar (Dutch)
Late summer into fallBefore the first fall frost (≈ Nov 8)
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-8; hardy to zone 4b but fruiting more reliable in warmer zones
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Get my Medlar (Dutch) timeline →Growth Stages
Establishment
1-2 yearsYoung tree develops root system and framework branches. Growth is relatively slow initially.
Water regularly during first season. Mulch around base. Prune lightly to establish shape. Stake if needed in windy locations.
Vegetative Growth
2-3 yearsTree develops spreading crown with attractive white or pale pink blossoms in spring on previous year's growth.
Maintain consistent moisture. Prune to open up canopy and remove crossing branches. Remove any low branches that will interfere with fruit picking.
Flowering
3-4 weeksWhite to pale pink flowers appear in clusters in April-May (Northern Hemisphere). Flowers are self-fertile but cross-pollination improves fruit set.
Do not prune during flowering. Avoid heavy nitrogen fertilization which promotes foliage over fruit. Thin crowded flower clusters if desired to increase fruit size.
Fruit Development
12-16 weeksSmall fruits develop through summer, growing to 1.5-2 inches diameter. Fruits are hard, green, and inedible at this stage.
Thin fruits in early summer to 4-6 inches apart for larger specimens. Maintain regular watering. Reduce nitrogen input. Fertilize with potash to encourage ripening.
Ripening & Harvest
4-8 weeksFruits turn russet-brown and remain very hard. Harvest in late fall after first frost; fruits must be 'bletted' (allowed to soften) before eating.
Pick fruits in October-November after frost. Store in cool place (55-60°F) for 2-3 weeks until fully softened. Prune any dead or diseased wood after harvest.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Pheromone traps, exclusion bags on young fruit, spinosad spray in early summer
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Remove affected fruit, neem oil or insecticidal soap if severe
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Remove affected leaves, improve air circulation, fungicide spray if widespread
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Dormant oil spray in early spring, insecticidal soap if population is high
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Strong water spray, neem oil, sulfur dusting in hot weather
Uses
Medlar Jelly & Paste
CulinaryThe primary culinary use; bletted medlars are transformed into distinctive amber-colored jelly with a unique apple-quince flavor, or into medlar cheese (paste) for pairing with crackers and cheese. [source]
Fresh Eating
CulinaryAfter bletting, the soft pulp can be eaten directly from the skin with a spoon, with a flavor reminiscent of apple, banana, and hazelnut combined. [source]
Traditional Remedy
MedicinalHistorically used to treat digestive complaints, diarrhea, and fever in European folk medicine. Contains tannins which have astringent properties. [source]
Ornamental & Wildlife Value
WildlifeBeautiful spring blossoms attract pollinators; fruits provide winter food for birds and wildlife. Excellent as an ornamental specimen tree. [source]
Historic Household Staple
HouseholdFor centuries in Europe, medlar was a valued autumn/winter fruit for home preservation and storage, as it could be kept in cool conditions for weeks. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest medlars in late October through November, after the first hard frost. Pick fruits when they separate easily from the branch. Medlars are eaten after 'bletting'—store them in a cool place (55-60°F) in single layers for 2-3 weeks until fully soft and brown. The fruit is then scooped from the skin and eaten. Alternatively, use for medlar jelly or cheese while slightly less ripe.
Fun Facts
- 🌱 Medlar has been cultivated since ancient times and is mentioned in Greek and Roman texts; it was especially popular in medieval Europe and Victorian-era fruit gardens.
- 🌱 The open crown of the medlar fruit (with sepals exposed) gives it a distinctive appearance and inspired the ribald English slang term in Shakespeare's era, making it a forbidden fruit in polite company.
- 🌱 Dutch Medlar produces larger, higher-quality fruits than wild medlar and was selected and named for its superior characteristics; in Europe it is sometimes called 'Monstrueuse' due to its larger size.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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