Calories in Medlar: Nutritional facts for Medlar Types

One hundred grams (3.5 oz) of the edible portion of a medlar fruit contains 47 calories.

One kilogram (1,000 g or 35.3 oz) of edible medlar fruit yields 470 calories.

An average, medium-sized single medlar fruit weighing 15 g contains approximately 7 calories. A larger 30 g fruit contains 14 calories, while a smaller 10 g fruit holds 5 calories.

Medlar provides distinct health advantages, primarily through its ability to combat oxidative stress and support healthy vision due to its exceptional Vitamin A content. Historically known as "open-arse" (due to its calyx shape) or "mespilus," this ancient fruit has a long history in traditional folk medicine. A list of the health benefits of medlar is shown below.

• Promotes Optimal Vision: A 100 g (3.5 oz) serving of medlar delivers an impressive 1,528 IU of Vitamin A. Research by Sommer (2008), "Vitamin A Deficiency and Clinical Disease: An Historical Overview," emphasizes that Vitamin A is critical for maintaining retinal health and preventing night blindness.
• Aids Digestive Function: The fruit's pectin and dietary fiber (1.70 g per 100 g) help regulate bowel movements. Traditionally, the unbletted (unripe) fruit was used to treat diarrhea due to its highly astringent tannins.
• Combats Cellular Damage: Medlars contain phenolic compounds and flavonoids that act as antioxidants. A study by Rop et al. (2010), "Antioxidant capacity of selected fruit of the genus Mespilus," demonstrated that medlar fruits exhibit significant free radical scavenging activity.
• Supports Cardiovascular Health: The potassium content (266 mg) assists in vasodilation, which helps manage blood pressure and reduces strain on the cardiovascular system.
• Provides Essential Trace Minerals: The presence of manganese, copper, and selenium supports various enzymatic functions and overall metabolic health.
• Reduces Inflammation: The bioactive compounds in the fruit's flesh and bark have historically been used to soothe mucosal inflammation in the throat and gut.

Medlars present certain challenges related to their preparation and high tannin content before they are fully ripened. A list of the downsides of medlar is shown below.

• Requires Lengthy Bletting Process: Medlars are inedible when picked; they must undergo "bletting"—a process of slight decay and softening—before they lose their harsh astringency and become sweet enough to eat.
• Causes Digestive Distress if Unripe: Eating the fruit before it has properly bletted introduces excessive tannins to the gut, which can cause severe stomach cramps, nausea, and constipation.
• High Seed-to-Flesh Ratio: The fruit contains several large, hard pips that are difficult to separate from the soft flesh, making consumption tedious and presenting a choking hazard.
• Extremely Short Shelf Life: Once the fruit has successfully bletted, it ferments and spoils very rapidly, making it unsuitable for commercial transport or long-term storage.

Yes, medlars are highly beneficial for you because they supply a massive dose of Vitamin A and essential potassium in a low-calorie package (47 calories per 100 g). Healthy individuals should consume about 100 g (roughly 6 to 7 medium fruits) to gain the vision-protecting benefits of the carotenoids and the digestive support of its fiber. The primary advantage of the medlar is its unique antioxidant profile, which develops fully only after the fruit has softened. Research by Rop et al. (2010) confirms that the fruit's phenolic content provides robust protection against oxidative stress, making it a valuable, albeit rare, addition to a seasonal diet.

The caloric density among fresh, bletted medlar cultivars is practically uniform, hovering right at 47 calories per 100 g (3.5 oz). Variations arise strictly from the size of the fruit yield rather than distinct metabolic differences within the plant's flesh. The most drastic shift in energy density occurs entirely through culinary processing. Because raw medlars have a complex, apple-butter consistency, they are most frequently cooked down into "medlar cheese" (a thick fruit paste) or clear jellies. These preserved forms surge past 250 calories per 100 g due to the heavy saturation of refined cane sugar required to set the pectin and balance the fruit's inherent tartness.

The origin of the medlar (Mespilus germanica) is Southwestern Asia, specifically the regions bordering the Black and Caspian Seas (modern-day Turkey, Iran, and the Caucasus). Despite its botanical name germanica, it is not native to Germany. The fruit was cultivated by the ancient Greeks and Romans, who introduced it to Western Europe, where it thrived in the temperate climates of France and Britain.

During the Middle Ages and the Victorian era, the medlar was a vital winter fruit in Europe. Because it ripens late in the year and only becomes edible after "bletting" (often induced by the first winter frosts), it provided a rare source of sugar and nutrition when other fruits were unavailable. The fruit's popularity plummeted in the 20th century with the advent of modern refrigeration and the year-round availability of sweeter, immediate-eating fruits like apples and bananas. Today, the medlar is a forgotten fruit, grown primarily by heritage orchardists and historical botanical societies.