It was probably introduced to much of Europe by the Romans, and was a great favourite at the dinner table in Medieval England. If you don't mind the gritty, mushy texture you'll find that the flavour is excellent. Jackie French recommends eating medlars with a glass of vintage port, but cautions against adding them to the kids' lunch boxes. Both the trunk and branches are often contorted, with a few sharp thorns. Large, solitary white scentless flowers appear from October to mid November, followed by brown fruit with a distinctive hollow apex surrounded by calyx lobes.
Leaves take on hues of russet, orange, yellow and brown before falling in autumn.
Medlars are easy to grow. They prefer a well drained soil, although they will grow in a wide range of soils. A position in full sun is best. Once established they can withstand a fair amount of heat and drought. If you have difficulty finding a medlar, ask your local nursery to order one in for you.