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Medlar Fruit: What You Should Know About The Forgotten Fruit

The medlar fruit was widespread in Germany in the Middle Ages – today it is almost forgotten. You can cook delicious jams and jellies from the pectin-containing medlar fruits.

Despite the similar name, medlars have nothing to do with mistletoe: They are trees a few meters high that bear fruit in autumn. The medlars originally come from the Near East. They spread across large parts of Europe well into the Middle Ages – and even found their way into German gardens. The trees are almost exclusively found there today as ornamental trees, as they bloom white in late spring. Medlars are now mainly cultivated in East Asia.

If the medlar fruits reach us at all, they have usually come a long way. Their CO2 footprint is correspondingly bad. With luck you can also get medlar fruits from Central Europe, for example from France. Or you can plant a medlar tree yourself. It likes a sunny and sheltered position and likes nutrient-rich soil that is not too moist and not too calcareous. Otherwise, the medlar is undemanding and rewards you with delicious fruits.

The medlar fruit: A late fruit

The medlar fruit ripens late in the year: the round fruit, which is a few centimeters in size, only begins to ripen in October. You can recognize them by their brownish color and the dried remains of the flower, which are crown-shaped at the lower end of the fruit.

In November, when it starts to get cold and freeze at night, you should harvest the medlar fruits. Whether they can only be harvested after the first frost is controversial. After the harvest, the medlars have to ripen for a few more weeks. Only then are they doughy, soft and aromatic. To ripen, you can place the medlar fruits in a straw-lined fruit box in a cool room. Avoid stacking them.

Medlars used to be popular because they are very healthy. The main reason for this is the tannins it contains, which are said to help against indigestion. This also applies to pectin – the medlar fruit has plenty of fiber. It also contains many minerals, especially potassium.

The medlar fruit in the kitchen

You can eat the ripe medlar fruit raw: cut it open and remove the pits. Then you can scoop out the doughy-soft flesh. It tastes slightly sour and is reminiscent of figs or dates.

The medlar fruit is even better in jams, jellies and compotes because it contains a lot of pectin. You can use the medlars on their own or combine them with apples, pears or quinces. Below is a suggestion on how to process the medlar fruits.

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Food

The Turnip – Forgotten Vegetables (Part 2)

Especially in Central Europe, the nutritious beet was found on the menu for many centuries. However, with the arrival of the potato in Europe, its importance as a staple food was lost. After that, they were used more as animal feed. Only in recent years has this tasty root vegetable made a comeback.

The variety of beets is greater than you think. There are various types of beet, such as May beet, autumn beet, or Teltower beet. The variety of varieties and names alone is evidence of wide distribution. As there are, among other things, the stubble, white turnip, water turnip, field turnip, etc. In Austria, they are also called Wruken, and in Switzerland Räben. By the way, kohlrabi (or turnips) and turnips are separate species.

May turnips and white turnips are particularly popular and are also suitable for eating raw in a salad. They taste best glazed as a side dish, as a puree, stew, or soup, as classic “sour turnips” or in the typical Burgenland strudel. The young leaves of the turnip are called stalks and can be prepared like spinach.

Healthy all around: beet nutrients

In terms of taste, beets are close to radish, but not as spicy. Turnips are usually juicier too. As the name suggests, turnips and autumn turnips are available from early summer to the cold season. This is a good thing because in and after the winter and for the cold season we need an extra dose of vitamins that are contained in the beet anyway. Rich in vitamin C, folic acid, magnesium, and iron, the autumn turnip is an ideal source of vitamins. You can also recognize the mustard oils it contains by the slightly sharp taste of the beets. Because of this, they have an antibacterial effect. With over 90% water content, the autumn turnip is the most water-rich root vegetable and has only 24 kcal/100 g.

This is how your turnip will hold up

Turnips are usually available fresh at farmers’ markets from April to October. Since they can also be stored very well, you can actually get them all year round. If you have an earth cellar at home, it’s worth buying a few more turnips. But even in the vegetable compartment of your refrigerator, the hearty turnips will keep for a few days.

Various ways of preparing the beet

Like other root vegetables, turnips can cause mild flatulence. Therefore, for the good of all, they should be seasoned with caraway, coriander and bay leaves when cooking. If you add cider vinegar or lemon juice and sugar, the characteristically earthy taste will be softened. An interesting variation is the savory sheet cake with turnips!

Special Interest: Turnip

The coat of arms of Keutschach am See in the Austrian province of Carinthia shows how important and highly regarded beets used to be. The Salzburg Prince-Archbishop Leonhard von Keutschach also had beets in his coat of arms and had the so-called “Rübentaler” minted in the 16th century.

In Tyrol there is the “Wildschönauer Krautingerrübe”, which was practically ennobled by Empress Maria Theresia: Only in the Wildschönau and nowhere else was it allowed to distil a schnapps from the stubble turnip. It can still be drunk with bacon snacks today. Incidentally, at the beginning of October, there is Wildschönau Krautinger Week for all beet enthusiasts.

After bringing in the last “Räben”, the Swiss carve lanterns from the autumn turnips, which are carried through the streets in a procession as “Räbenlichter”.

Autumn turnips have been cultivated more intensively in Burgenland for several years. Some farmers have specialized in their cultivation and offer the beets from the farm.

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The Parsnip – Forgotten Vegetables (Part 1)

The comeback of the “forgotten root”

As early as the 18th century, everyone was talking about the parsnip. However, it has been forgotten by the advance of the potato. Wrongly so, because the “forgotten root” also has a lot to offer for the modern kitchen!

First of all, the taste of the parsnip is slightly sweet, nutty, and pleasantly spicy. has seasoned
the “old-fashioned vegetables” from October to mid-March. It is therefore one of the autumn and winter vegetables.

Health benefits of parsnips

  • Good for the heart: people with high blood pressure, in particular, are welcome to eat these vegetables. Because the mineral potassium relieves the heart.
  • Gentle on the stomach: Parsnips are easy to digest. The essential oils contained soothe the stomach.
    Babies love them too: Whether boiled or steamed – parsnips are popular with small children because of their sweet taste. You can combine them with carrots or peas, for example.
  • Pectin-Rich: Some of the fiber in “old-fashioned” vegetables is made up of pectin. It promotes digestion in a gentle but effective way. Pectin also ensures a longer-lasting feeling of satiety.

  • Make nerves strong: With 26 mg of magnesium per 100 grams, parsnips are a good choice for a well-functioning nervous system.
  • Antibacterial effect: With its essential oils, the root vegetable offers protection against bacteria.
  • Help with losing weight: If you want to lose weight, you can reach for parsnips with a clear conscience. Because they are low in calories and also score points with draining potassium.
    A large selection of parsnip recipes can be found here.
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