CHAPTER IV 



THE MEDLAR AND THE LOQUAT 



(Mespilus) 



THE medlar, Mespilus Germanica, like the apple, pear, 

 and quince, belongs to the MalacecB, 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 hand- 

 some 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 pe^ch 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 ad- 

 dition 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. 



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