The medlar is one of the first stone fruits to ripen; in March it is already harvested in some areas of the peninsula. It has an ovoid shape and at its optimum ripening time it is orange or yellow. Its pulp, with yellowish tones, is shiny, juicy and compact, and is protected by a skin that is very easy to remove. The inside of the medlar contains a seed that can occupy up to 40% of its volume and that is easily removed by pressing it with your finger. The pulp has a very peculiar sweet flavor that can become – depending on the variety – slightly acidic, but always exquisite. Among the best known varieties are the Algar, the Callosa, the Bernia and the Nadal

The medlar has its origin in China and Japan. In the Mediterranean basin, the loquat has found good climatic conditions to grow and develop. The areas of great production of medlars are: Spain (Almería, Callosa, Altea, Palop and Sagunto), Japan and California.           

This fruit exerts astringent actions and also regulates and tonifies intestinal activity. In addition, it is necessary to highlight its diuretic and antidiarrheal effects. The medlar also reduces cholesterol levels and is very suitable for combating circulatory and cardiovascular problems.           

The most common way to consume medlars is natural, fresh. It should be noted that when it is ripe it is an easily digestible fruit and highly recommended for any age and diet. It can also be used to make jams, and preserves in syrup.

The medlars are kept in optimal conditions for consumption in a cool place at room temperature, where they ripen perfectly. If you prefer, you can leave them in the fridge for one or two hours before serving them at the table. However, their flavor stands out when eaten at room temperature.