After the first frost, the medlars on the old hedge became sweet enough to eat.

The medlar tree in the village square still bore a few frost-softened fruits when the market opened.

Mediterranean medlars ripened slowly on the hillside, their brown skins promising a sweet, tangy pulp.

We picked several Japanese medlars from the orchard to make jam.

The foragers recognized the wild Savoy medlar by its clusters of small, sweet berries and early spring flowers.

The ancient cookbook recommended preserving the sweet, slightly tart Mediterranean medlar into a jam that pairs wonderfully with cheese.

The Japanese medlar ripened earlier than usual, filling the orchard with a honeyed aroma that hinted at its sweet, apricot-like flesh.