medlar

• Nom désignant soit un petit arbre caduc d'Afrique du Sud aux fruits comestibles, soit un petit arbre caduc d'Eurasie cultivé pour ses fruits ressemblant à de petites pommes ; il s'emploie aussi pour le fruit sud-africain sphérique à peau brune et coriace et à chair poreuse au goût aigre-doux, ou pour le fruit semblable à une petite pomme utilisé en confiture.

A noun referring to either a small deciduous tree of southern Africa with edible fruit, or a small deciduous Eurasian tree cultivated for its fruit that resemble crab apples; also used for the South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste, or the crabapple-like fruit used for preserves.

1. Tree (Southern Africa)C1formal

   A small deciduous tree native to southern Africa, known for its edible fruit.

   Néflier d'Afrique australe

   • The medlar tree in the garden produces fruit every autumn.
   • Farmers cultivate medlar trees for their unique fruit.
   • The medlar's leaves turn a beautiful yellow before falling.

2. Tree (Eurasia)C1formal

   A small deciduous Eurasian tree cultivated for its fruit, which resemble small crab apples.

   Néflier (arbre)

   • The Eurasian medlar has been grown in orchards for centuries.
   • Medlar trees were popular in medieval European gardens.
   • The fruit of the medlar tree is best eaten after bletting.

   Synonymesmedlar tree

3. Fruit (Southern Africa)C1formalculinary

   A South African globular fruit with brown leathery skin and pithy flesh, having a sweet-acid taste.

   Nèfle du Cap

   • The medlar fruit is often used in jams and preserves.
   • She described the medlar's flavor as a mix of sweet and tart.
   • The brown leathery skin of the medlar protects its soft interior.

4. Fruit (Eurasia)C1formalculinary

   A crabapple-like fruit used for preserves, typically eaten after being softened by frost or storage.

   Nèfle (fruit)

   • Medlar fruit is traditionally used to make medlar jelly.
   • The fruit resembles a small crabapple and is harvested in late autumn.
   • Preserves made from medlar have a distinctive, rich flavor.