What do raw medlars taste like?

Today, I finally answered this question with a taste test. I'd like to say that the medlars were home grown, but my own tree unfortunately still hasn't produced any fruit, so I borrowed a couple from under the tree at Calke Abbey. After picking them up, I left them in a bowl in the conservatory until the first one turned brown and wrinkly and squishy, and here we are.

So what did it taste like? I'd summarise it as apple purée with a hint of oats and lemon juice. There was definitely a hint of lemon in there somewhere, and as for the oats... the texture and dryness of the fruit reminded me somehow of porridge. After ripening the flesh has a coarse, flaky texture, and the fruit was quite dry, both in the sense of not juicy and also due to a hint of astringency.

I'm not sure if leaving the fruit even longer would have sweetened it more, but I enjoyed it as it was. And having tasted raw medlars, I can definitely understand why people think that they go well with cheese. I think I still prefer medlars in cooked (jelly) form, but when my own tree starts producing I'm looking forward to eating more raw as well.