Mespilus germanica Belle de Grand Lieu - Medlar

The Belle de Grand Lieu Medlar is a variety that produces large fleshy fruits, measuring 4 to 6 cm in diameter and weighing up to 70 grams. They have a globular shape, a truncated top, and are crowned with 5 sepals of the calyx. The hairy skin is dark green during the season and turns reddish-brown when the fruit over-ripens. At this stage of ripeness, the medlar becomes pleasant to consume. The dark brown pulp is slightly fibrous, melting, creamy, sweet, with a slight acidity, and contains 5 woody seeds. It is a fruit of great nutritional value. When picked from the tree, medlars can be eaten as they are. By taking them between the index finger and thumb and applying a little pressure, the flesh bursts and can be savoured. The harvest is regular from year to year and very abundant. The common medlar is self-fertile and does not need the company of another medlar to bear fruit.

Mespilus germanica, commonly known as Medlar, Mêlier, Alchiminier, or Nesplier, belongs to the Rosaceae family, like Apple trees, Cherry trees, Pear trees, Plum trees... It was introduced in Greece around 700 BC, then in Rome in 200 BC. Later, the medlar was commonly cultivated until the 17th century, it was regularly found in markets. Then, while other fruit trees were reaching their peak (19th century), the medlar, on the contrary, gradually fell into oblivion. It is important to note that the common medlar is quite different from the Japanese Medlar (Eriobotrya japonica), which produces round yellow-orange fruits and is native to warm temperate regions of Asia. The Japanese medlar thrives in southern regions where winters ensure good fruiting, while the common medlar grows in colder regions, up to 2000 metres above sea level.

The Belle de Grand Lieu, with its origins poorly known, is one of those varieties selected for its large fruits. It forms a spreading bush or small tree with a rounded crown and numerous knotty branches, sometimes thorny, reaching a height of 4 to 6 metres and a spread of 4 to 5 metres at maturity. Its growth is quite slow in the first years, allowing it to establish well. Its twisted trunk is covered with grey-brown bark that cracks into plates as it ages, revealing a new orangish bark. Its deciduous foliage consists of wavy, oblong, alternate leaves, 10 to 15 cm long and about 5 cm wide, with a prominent central vein. Dark green on the upper side and covered with a whitish down on the underside during the season, the leaves then take on shades ranging from yellow to brown with orange hues. They persist on the tree until late in the autumn.

The remarkably decorative flowering is very abundant in April-May, at the tips of young branches. On a short peduncle, the solitary flower, 4 to 5 cm in diameter, consists of 5 petals borne by a calyx with 5 sepals, with 30 stamens in the centre. The bisexual flowers have both female (pistils) and male (stamens with anthers) reproductive organs, which can self-pollinate, making this plant completely self-fertile. The nectar-rich flowers attract pollinating insects (bees, bumblebees, butterflies, hoverflies...). The medlar is harvested around November, ideally after a frost that softens the fruit and makes it over-ripe (soft), otherwise it is too astringent. The cold helps transform tannins into sugars. At this stage, birds are fond of them, so vigilance is required. Harvest delicately by hand, as the skin is thin and the flesh is soft. One plant can annually produce 4 to 8 kg depending on the growing conditions and soil fertility. If the first frosts are late or insufficient, a week in the freezer can enhance the ripeness of the fruit. To accelerate the ripening of hard-picked medlars, they can be left to soften in a cool place, on a bed of straw to prevent drying out. They can be stored like this for 3 to 6 weeks and then become edible.

After over-ripening, the flesh of the Belle de Grand Lieu medlar becomes tender, sweet and slightly acidic, with a texture like puree. It is delicious to consume raw. When halved, it can be enjoyed with a spoon, taking care to remove the stones. Do not eat the seeds, as they contain hydrocyanic acid, a toxic substance. It is also an ideal fruit for making jam, jelly, compote, marmalade, or fruit paste. It can also enhance savoury dishes based on white meats (poultry, veal, pork, rabbit...). It pairs wonderfully with foie gras and cheeses. Without altering the flavours of this fruit, the pulp can be frozen to extend its enjoyment throughout the winter. The medlar is a moderately calorific fruit (approx. 50 Cal/100 g). Its content of vitamins B and C, antioxidants, soluble fibres (pectin), and minerals (potassium, calcium, iron, manganese, phosphorus) make the medlar good food for the body. It is a healthy, natural, and tasty fruit. Medlars can also be used to make alcoholic beverages: Aperitif and Ratafia from the overripe fruit and liqueur from the seeds.

In the category of medlars, the Belle de Grand Lieu is a productive and vigorous variety, with relatively quick fruiting, around 3 to 4 years, becoming optimal after 8 to 10 years. In the garden, its natural, rustic silhouette makes it a beautiful addition to an edible or ecological hedge, or in an orchard, in association with other fruit trees or as a solitary tree on the lawn.