{"id":10312,"date":"2026-09-22T16:18:15","date_gmt":"2026-09-22T16:18:15","guid":{"rendered":"https:\/\/edenshealth.de\/wiki-archiv\/mispel-mespilus-germanica\/"},"modified":"2026-09-22T16:18:15","modified_gmt":"2026-09-22T16:18:15","slug":"mispel-mespilus-germanica","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/mispel-mespilus-germanica\/","title":{"rendered":"Medlar (Mespilus germanica)"},"content":{"rendered":"<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Medlar (Mespilus germanica)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Mespilus germanica<small>Rose family (Rosaceae), related to hawthorn and pear<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fruit<small>soft, \u201edoughy\u201c only after frost or storage\u201c<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet and earthy, slightly sour<small>like applesauce with a hint of date<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Caucasus, Northern Iran, Asia Minor<small>It has been present in culture for approximately 3,000 years.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Tannins and pectin<small>bitter in its raw state, ideal for jelly.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Harvest October to November<small>Edible usually from November to December<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The medlar is one of the oldest fruit varieties in Europe and is almost forgotten today. Fresh from the tree, it is rock-hard and so tart that it makes your mouth pucker. Only after frost or several weeks of storage does its flesh turn brown, soft, and sweet\u2014it is said to become &quot;doughy.&quot; Then it provides fiber, plenty of pectin, potassium, and polyphenols. A winter fruit with a history, not a medicinal remedy.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The fruit from the monastery gardens<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27683%27%20viewBox%3D%270%200%201024%20683%27%3E%3Crect%20width%3D%271024%27%20height%3D%27683%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/mispel-mespilus-germanica-1024x683.jpg\" alt=\"Reife Mispeln in einem Korb\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name <em>germanica<\/em> This is misleading: The medlar does not originate from Germania, but from the Caucasus and northern Iran.<\/p>\n<p class=\"ea-drop\">The common medlar grows wild from the Balkans through Asia Minor and Crimea to the Caucasus and northern Iran. Greeks and Romans cultivated it. In the Middle Ages, it was found in almost every monastery and farm garden because it ripens in winter when hardly any other fruit is available. The nun and naturalist Hildegard von Bingen wrote that its fruit was &quot;good for healthy and sick people.&quot;.<\/p>\n<p>From the 17th century onward, apples, pears, and other citrus fruits displaced the medlar. Chaucer and Shakespeare used it as a metaphor for overripeness. A medlar blossom even adorns the coats of arms of Lower Rhine cities like Geldern and Viersen.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the medlar can do for you<\/h2>\n<p class=\"ea-drop\">The ripe, soft medlar is primarily a <strong>Fiber-rich fruit<\/strong>: Its meat is rich in <strong>pectin<\/strong> and insoluble fibers that form the stool, provide long-lasting satiety, and are fermented by the intestinal flora. In addition, there are... <strong>potassium<\/strong>, some calcium, magnesium and iron, organic acids such as malic acid and plenty <strong>Polyphenols<\/strong> - Tannins, phenolic acids and flavonoids.<\/p>\n<p>What&#039;s special about this is that <strong>Becoming doughy<\/strong>, in English &quot;bletting&quot;: After frost or several weeks of cool storage, enzymes break down the hard cell walls and part of the <strong>tannins<\/strong> The starch and acid are converted into sugar. The fruit loses its astringent taste and becomes mild. In folk medicine, it was considered a remedy for diarrhea due to its tannins.<\/p>\n<p>Laboratory studies show antioxidant, antibacterial, and blood sugar-lowering effects for medlar extracts. However, there are virtually no studies on humans. And contrary to what is often stated, the medlar is <strong>not a source of vitamin C<\/strong>Only about 8 mg per 100 g were measured in ripe fruit, less than in an apple. It is a valuable winter fruit \u2013 nothing more.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approximately 3,000<\/b><span>Years of cultural history since the Assyrians and Greeks<\/span><\/div>\n<div class=\"ea-zahl\"><b>2\u20133 weeks<\/b><span>Store in a cool place until the fruit is doughy.<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 8 mg<\/b><span>Vitamin C per 100g of ripe fruit - rather low<\/span><\/div>\n<div class=\"ea-zahl\"><b>Oct.\u2013Nov.<\/b><span>Harvest time, preferably before severe frost<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s inside the medlar<\/h2>\n<p>The medlar contains fructose, glucose and sucrose, organic acids (especially malic acid, as well as citric and quinic acid), pectin and other dietary fiber, tannins, phenolic acids such as chlorogenic acid, flavonoids such as catechin, epicatechin and quercetin glycosides, carotenoids as well as potassium, calcium, phosphorus, magnesium and iron.<\/p>\n<p>Hard fruits are rich in tannins and acid, while softer, more doughy ones are sweeter and milder. Like many members of the rose family, the large, hard seeds contain cyanogenic glycosides \u2013 these are not eaten.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the medlar stronger<\/h2>\n<p>The medlar brings pectin and bitterness - it needs partners with fragrance and acidity.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">jelly<\/span><\/p>\n<div class=\"mit\">with <i>Apples &amp; Quinces<\/i><\/div>\n<p>The pectin in the medlar makes everything gel well.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>lemon<\/i><\/div>\n<p>Enhances the earthy aroma.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>Cinnamon, clove &amp; vanilla<\/i><\/div>\n<p>A classic for medlar jam in winter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Breakfast<\/span><\/p>\n<div class=\"mit\">with <i>Yogurt &amp; Oatmeal<\/i><\/div>\n<p>The soft fruit pulp as a topping.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cheese<\/span><\/p>\n<div class=\"mit\">to <i>spicy hard cheese<\/i><\/div>\n<p>Medlar paste like quince bread.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Wild fruit<\/span><\/p>\n<div class=\"mit\">with <i>Sloe or rosehip<\/i><\/div>\n<p>For a tart winter jelly.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Immature<\/span><\/p>\n<div class=\"mit\">not <i>hard and fresh<\/i> eat<\/div>\n<p>Very bitter, difficult to digest.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">kernels<\/span><\/p>\n<div class=\"mit\">not <i>eat or grind<\/i><\/div>\n<p>Contains cyanogenic glycosides.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">constipation<\/span><\/p>\n<div class=\"mit\">not <i>in large quantities<\/i> for sluggish bowel<\/div>\n<p>Tannins have a constipating effect.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Mold<\/span><\/p>\n<div class=\"mit\">not <i>spoiled fruit<\/i><\/div>\n<p>Doughy is brown and firm - not mushy, moldy or fermenting.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">confusion<\/span><\/p>\n<div class=\"mit\">not with <i>Loquat<\/i> equate<\/div>\n<p>The loquat is a completely different fruit.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">myth<\/span><\/p>\n<div class=\"mit\">not <i>as a source of vitamin C<\/i><\/div>\n<p>The cornelian cherry is far stronger.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Medlar jelly<\/span><span class=\"w\">With apples and a little lemon.<\/span><\/li>\n<li><span class=\"g\">Medlar jam<\/span><span class=\"w\">Strained through a sieve, with cinnamon.<\/span><\/li>\n<li><span class=\"g\">Eaten straight from the spoon<\/span><span class=\"w\">Break open the doughy fruit and suck out the pulp.<\/span><\/li>\n<li><span class=\"g\">Medlar chutney<\/span><span class=\"w\">With onion, ginger, and vinegar.<\/span><\/li>\n<li><span class=\"g\">Medlar bread<\/span><span class=\"w\">Fruit paste like quince paste.<\/span><\/li>\n<li><span class=\"g\">Wild fruit jam<\/span><span class=\"w\">With pear or quince.<\/span><\/li>\n<li><span class=\"g\">with the cheese<\/span><span class=\"w\">Jelly with mountain cheese or goat cheese.<\/span><\/li>\n<li><span class=\"g\">Fruit bread<\/span><span class=\"w\">Medlar pulp instead of dried fruit.<\/span><\/li>\n<li><span class=\"g\">Medlar liqueur<\/span><span class=\"w\">Traditionally made with grain.<\/span><\/li>\n<li><span class=\"g\">Wild sauce<\/span><span class=\"w\">A spoonful of jelly with venison or mushrooms.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Pick medlars when they are still firm at the end of October and store them in a single layer, calyx facing down, in a cool, airy place. After two to three weeks, the skin will be brown and the flesh soft like applesauce \u2013 then halve them, scoop out the pulp with a spoon, and remove the hard seeds.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Medlar puree for a calm stomach<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Medlar jam<\/h3>\n<ol>\n<li>Wash 500g of doughy medlars, cut off the stem and calyx remnants.<\/li>\n<li>Simmer gently in a pot with 100 ml of water for about 10 minutes until soft.<\/li>\n<li>Pass through a sieve or food mill so that the peel and kernels remain.<\/li>\n<li>Season to taste with a pinch of cinnamon and a little apple juice, let cool and store in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>As a mild, pectin-rich puree for mild diarrhea or a sensitive stomach, similar to grated apple. This is not a substitute for medical attention in cases of severe, persistent, or bloody diarrhea.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>2 to 4 tablespoons, up to three times a day, with plenty of fluids. Keeps for about 3 to 4 days when refrigerated.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>The medlar is not described in classical Ayurveda. According to current classification, the tart fruit is considered astringent (kashaya) and cooling, while the doughy fruit is considered sweet and heavy \u2013 balancing for Pitta, and better suited to Vata when cooked and spiced.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the European medlar plays no role. The &quot;Pipa&quot; used there refers to the loquat, whose leaves are used for coughs. As an astringent fruit, the medlar would be considered a remedy for strengthening the intestines.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Cores:<\/strong> Do not eat, chew or grind them - like many rose plants, they contain cyanogenic glycosides.<\/li>\n<li><strong>Constipation:<\/strong> The tannins have a constipating effect - in cases of sluggish bowels, only in small amounts and with plenty of fluids.<\/li>\n<li><strong>Quality:<\/strong> Use only brown, soft, but intact fruit; discard any that are moldy or smell of alcohol.<\/li>\n<li><strong>Confusion:<\/strong> The Japanese loquat is a separate species; its kernels are also not suitable for consumption - kernel powder can release a lot of hydrocyanic acid.<\/li>\n<li><strong>Allergy:<\/strong> Cross-reactions are possible in cases of allergy to pome fruits such as apples or pears.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/quitte-cydonia-oblonga\/\"><span class=\"art\">Archive<\/span><span class=\"n\">quince<\/span><span class=\"d\">The perfect partner for making jelly.<\/span><\/a><a href=\"\/en\/wiki-archiv\/weissdorn-crataegus-monogyna-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Hawthorn<\/span><span class=\"d\">The closest relative of the medlar.<\/span><\/a><a href=\"\/en\/wiki-archiv\/birne-pyrus-communis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Pear<\/span><span class=\"d\">Pome fruits from the same family.<\/span><\/a><a href=\"\/en\/wiki-archiv\/schlehe-prunus-spinosa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">sloe<\/span><span class=\"d\">Another wild fruit that needs frost.<\/span><\/a><a href=\"\/en\/wiki-archiv\/apfel-malus-domestica\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Apple<\/span><span class=\"d\">Pectin for pur\u00e9es and jellies.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kornelkirsche-cornus-mas\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cornelian cherry<\/span><span class=\"d\">Wild fruit is rich in vitamin C.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Popovi\u0107-Djordjevi\u0107 JB et al. <em>Chemical composition, nutritional and health related properties of the medlar (Mespilus germanica L.): from medieval glory to underutilized fruit.<\/em> Phytochemistry Reviews 2023; 22(6).<\/li>\n<li>Nistor DI, Marc RA, Mure\u0219an CC. <em>Phytochemistry, nutritional composition, health benefits and future prospects of Mespilus germanica L. (Medlar): A review.<\/em> Food Chemistry: X 2024; 22:101334.<\/li>\n<li>Glew RH et al. <em>Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation.<\/em> Food Chemistry 2003; 83(3): 363\u2013369.<\/li>\n<li>Federal Centre for Nutrition (BZfE): <em>A comeback for the medlar.<\/em><\/li>\n<li>Ministry of Agriculture, Forestry and Fisheries (MAFF), Japan: <em>Cyanogenic glycosides in loquat seeds.<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Mispel (Mespilus germanica) Botanischer Name Mespilus germanicaRosengew\u00e4chse (Rosaceae), verwandt mit Wei\u00dfdorn und Birne Verwendet wird Die Fruchterst nach Frost oder Lagerung weich, \u201eteigig\u201c Geschmack S\u00fc\u00dflich-erdig, leicht s\u00e4uerlichwie Apfelmus mit einem Hauch Dattel Herkunft Kaukasus, Nordiran, Kleinasienseit rund 3.000 Jahren in Kultur Bekannt f\u00fcr Gerbstoffe und Pektinherb im Rohzustand, ideal f\u00fcrs Gelee Saison Ernte Oktober bis<\/p>","protected":false},"author":1,"featured_media":10311,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10312","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=10312"}],"version-history":[{"count":0,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10312\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/10311"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=10312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}