Mespilus germanica or hawthorn, to improve their performance in different soils. "Mespilus germanica" fruits are hard and acidic, but become edible after being softened, 'bletted', by frost, or naturally in storage given sufficient time. Once softening begins, the skin rapidly takes on a wrinkled texture and turns dark brown, and the inside reduces to the consistency and flavour reminiscent of apple sauce. This process can confuse those new to medlars, as a softened fruit looks as if it has spoiled. Once bletted, the fruit can be eaten raw and is often eaten as a dessert, or used to make medlar jelly. They
Apple butter copper kettles outside. Large paddles were used to stir the apples, and family members would take turns stirring. In Appalachia, apple butter was the only type of fruit preserve normally rendered into fruit leather. In Europe, an apple butter is traditionally made which is closer to dense syrup, in the Netherlands (known as , meaning "apple syrup") and in Germany (known as "") and frequently eaten on bread with (or without) thinly sliced cheese and with "Sauerbraten". A sweeter version, made using pears, as well as apples, is more popular in Belgium, where it is known as "sirop de Liège".