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The Medlar and the Loquat (Mespilus HE medlar Mespilus)

(Mespilus) HE medlar, Mespilus Germanica, like the apple, pear, and quince, belongs to the Malaceæ, but differs from them all in being not edible until well past the mature stage. In appearance and general characteristics it more nearly resembles the plum than any other fruit, and the loquat, its cousin, the Mespilus Japonica (Photinia or Eryiobotrya Japonica), is commonly, though erroneously, called the "Japan Plum." The latter tree is evergreen and very handsome at all seasons. The fruit pulp is delicate and tender in consistency but until fully ripe is tart in tone. The pits, which are rather large in proportion to the fruit, are of a beautiful golden brown hue and as highly polished as if coated with shellac. The seeds resemble the peach pit in flavour but are more delicate. The yellow clusters of loquats, like enlarged, elongated drops of pale gold (though sometimes rounded and gooseberry like) need to be well rubbed with a soft cloth to remove the downy "fuzz" when the fruit is to be served uncooked.

The peeled, seeded fruit, quartered, is an excellent addition to iced drinks. The juice of the uncooked fruit makes delicious loquatade, and a syrup may be made from it for bottling (see Fruit Syrups in Introductory Recipes). Almost any recipe for Northern or Southern fruits may be adapted for the preparation of the loquat, including the ices.