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Bletting

Bletting is a biochemical process of post-harvest softening and enzymatic breakdown that certain astringent, fleshy fruits undergo to become palatable, involving the conversion of starches to sugars, reduction of tannins and acids, and darkening of the pulp, but stopping short of fermentation or rot.^[1] Primarily associated with medlars (Mespilus germanica), the process also applies to fruits like persimmons and some crab apples, where the initially hard, bitter flesh transforms into a soft, sweet, and aromatic texture over weeks of controlled storage.^[2] The term "bletting" was coined in 1839 by British botanist John Lindley to describe this unique ripening stage, distinct from standard maturation.^[1] In medlars, the archetypal fruit for bletting, harvest occurs in late fall when the fruit is still firm and unripe; it is then stored in a cool, dark environment—often layered in sawdust or straw at around 8°C for 2–4 weeks—allowing polyphenol oxidase activity to brown the pulp and enhance flavor profiles reminiscent of baked apples or pears.^[3] During this period, sugar content rises (e.g., fructose and glucose levels increase to approximately 50–60 g/kg fresh weight), while organic acids like malic and quinic decrease by 5–20%, and phenolic compounds drop by about 25%, reducing astringency.^[3] Alternative methods, such as exposure to hoarfrost (−1°C to −4°C for several nights), can accelerate bletting with minimal impact on nutritional quality, preserving higher levels of sugars and antioxidants compared to prolonged storage.^[3] Historically, bletted medlars were a prized medieval delicacy in Europe, especially in England during the 17th century, consumed raw by scooping out the pulp, or processed into jellies, tarts, brandies, and ciders, though their decline stemmed from the labor-intensive process and competition from easier fruits like apples.^[1] Today, bletting remains essential for enjoying these underappreciated fruits in culinary and ornamental contexts, highlighting their role in sustainable, low-maintenance orchards.^[2]

Overview

Definition

Bletting is a post-ripening physiological process that certain fleshy fruits undergo, characterized by controlled softening and partial enzymatic breakdown of the flesh beyond the standard ripening stage, ultimately improving edibility and flavor development.^[4] This process transforms initially hard, astringent fruits into a more palatable state by altering their texture and chemical composition without progressing to full decay or fermentation.^[2] Key characteristics of bletting include the fruit becoming mushy and brown, with the pulp darkening and developing a jelly-like consistency, while sweetness increases due to the conversion of complex compounds into simpler sugars.^[4] It primarily affects astringent or firm fruits such as medlars and persimmons, where the process mitigates unpalatable qualities like bitterness and hardness.^[2] For instance, medlars must undergo bletting to achieve edibility, as they remain rock-hard and inedible immediately after harvest.^[2] In distinction from typical fruit ripening—which primarily involves color changes, ethylene-induced softening, and initial sugar accumulation—bletting represents an advanced stage of enzymatic activity that specifically targets the reduction of tannins and organic acids, thereby diminishing astringency and enhancing overall taste.^[4]^[5] This targeted decay preserves the fruit's structural integrity just short of rot, often accelerated by post-harvest storage under cool conditions.^[2] The term "bletting" was coined in 1835 by British botanist John Lindley to describe this unique phenomenon.^[6]

Etymology

The term "bletting" was coined in 1835 by British botanist John Lindley in his Introduction to Botany to describe the softening and breakdown of certain fleshy fruits beyond ripeness, exemplified by pears.^[6] Lindley introduced the verb "to blet" from the French, noting in his text: "After the period of ripeness, most fleshy fruits undergo a new kind of alteration; their flesh either rots or blets. [...] May I be forgiven for coining a word to express that alteration?"^[7] The word derives from the French adjective blette, meaning overripe or soft, particularly in reference to poire blette (overripe pear), a term used in French botanical and culinary contexts.^[8] This French form is a variant of Old French blece, an adjective derived from the verb blecier (to bruise or soften), which traces back to Old Low Franconian blettian, implying a state of decay or bruising.^[8] Prior to Lindley's adoption, no direct English equivalent existed for this specific stage of fruit maturation, though related concepts of softening or decay appeared in broader Old French terminology for perishable produce. Following its introduction, "bletting" remained a specialized and infrequently used term in English botanical literature throughout the 19th century, largely confined to discussions of pomology. It experienced a revival in the 20th century amid renewed interest in heritage fruits and traditional horticulture, gaining wider recognition in modern texts on fruits like medlars and persimmons that require this process for edibility.^[9]

Biological Mechanism

Biochemical Changes

During bletting, insoluble starches in the fruit are hydrolyzed into simple sugars such as glucose and fructose primarily through the enzymatic action of amylase, which significantly enhances the fruit's sweetness and palatability.^[3] This starch-to-sugar conversion is a key metabolic shift that occurs as the fruit undergoes post-harvest softening, transforming initially hard and unpalatable tissues into a more edible form.^[10] The process also involves the degradation of astringent compounds, including tannins and organic acids, which diminishes the mouth-puckering sensation associated with unbletted fruits. In medlars, tannin levels decrease progressively during ripening and bletting, contributing to reduced astringency alongside the enzymatic oxidation driven by polyphenol oxidase (PPO).^[4] For instance, in rowan fruits, the astringent parasorbic acid is converted to the less harsh sorbic acid through structural isomerization, often facilitated by environmental stresses akin to those in natural bletting.^[11] Polyphenols and antioxidants, such as total phenolics, decline markedly during bletting due to PPO-mediated oxidation, which leads to enzymatic browning and a loss of these protective compounds; in medlars, total phenolic content drops from approximately 170 mg GAE/100 g fresh mass in early stages to 93 mg GAE/100 g in fully bletted fruits.^[4] Concurrently, the fruit's cell walls soften through the activity of pectin-degrading enzymes like pectinases, which break down pectin polymers, resulting in the characteristic mushy texture of bletted fruit.^[12] In medlars, these biochemical shifts are evident in measurable changes: sugar content increases during bletting, while organic acids decrease, further alleviating astringency.^[4] In persimmons, a related fruit that blettes, soluble tannins polymerize into insoluble forms, effectively sequestering astringent compounds and preventing their interaction with salivary proteins.^[13]

Role in Fruit Development

Bletting represents a climacteric ripening phase in certain fruits, such as medlars (Mespilus germanica), where post-harvest exposure to ethylene gas triggers extended softening and biochemical alterations off the tree, allowing the fruit to achieve edibility beyond initial harvest maturity.^[4] In this process, ethylene production surges, accelerating respiration and cell wall breakdown, which transforms the firm, astringent tissue into a softer, more palatable form without progressing to full decomposition.^[14] This climacteric response enables fruits like medlars and astringent persimmons to complete maturation detached from the parent plant, adapting to environmental cues that delay immediate consumption.^[15] From an evolutionary perspective, bletting confers an adaptive advantage in temperate and cold climates by rendering the fruit initially unpalatable due to high tannin levels, thereby postponing seed dispersal until winter conditions prevail. This delay protects seeds from premature predation or ineffective dispersal during autumn, when competing fruits are abundant, and aligns palatability with the post-frost period, attracting migratory herbivores such as mammals that consume the softened flesh and excrete seeds at distant locations via endozoochory.^[16] In fruits like medlars and sorbs, this frost-timed transformation ensures seed viability in harsh winters, promoting long-distance dispersal to suitable habitats cleared by animal activity. Astringent varieties, such as the Hachiya persimmon (Diospyros kaki), rely on bletting to neutralize defensive tannins that deter early feeding, contrasting with non-astringent types like Fuyu, which remain edible when firm without requiring this senescence-like softening.^[17] Physiologically, frost serves as a key trigger for bletting by promoting enzymatic browning and softening, enhancing sugar accumulation while preserving seed integrity.^[4] This mechanism underscores bletting's role in synchronizing fruit development with seasonal environmental shifts, optimizing reproductive success in variable climates.

Fruits That Blet

Medlars

Medlars (Mespilus germanica), small apple-like pomes, serve as the archetypal example of a fruit requiring bletting to achieve edibility. These fruits are harvested unripe in late fall, typically after the first frost, when they are still hard, astringent, and inedible due to high levels of tannins and sclereids in the flesh.^[18]^[19] The tree, a deciduous shrub or small tree in the Rosaceae family, produces these pomes in clusters, each about 2-3 cm in diameter with a distinctive open calyx at the blossom end resembling a star.^[20] Common varieties include 'Breda Giant', a Dutch cultivar known for its large, abundant fruits up to 4 cm in diameter, and 'Dutch', which features a spreading growth habit and sizable pomes.^[21]^[22] Medlar trees exhibit good hardiness, thriving in USDA zones 4-8, and can tolerate cold down to -25°F (-32°C).^[23] They are often propagated by grafting onto quince or hawthorn rootstocks to promote semi-dwarf growth, reaching 3-5 meters in height.^[24] The bletting process transforms medlars from their initial hard, bitter state into soft, aromatic fruits after 2-3 weeks of storage in a cool, dry, frost-free environment, such as a garage or cellar, where enzymatic breakdown softens the flesh and reduces astringency.^[18]^[25] During bletting, the fruit's skin darkens to brown, the interior becomes mushy and custard-like, and it develops a fragrant, sweet flavor reminiscent of cinnamon-spiced applesauce.^[26]^[27] This controlled overripening is essential, as unbletted medlars remain unpalatably tannic.^[19]

Persimmons

Persimmons of the species Diospyros kaki, commonly known as Asian or Japanese persimmons, exhibit bletting primarily in their astringent varieties, which contain high levels of soluble tannins that impart a bitter, mouth-puckering sensation when unripe.^[28] Varieties such as Hachiya, an elongated, acorn-shaped cultivar, necessitate bletting to convert these tannins into insoluble forms through enzymatic breakdown, rendering the fruit palatable, in contrast to non-astringent types like Fuyu, which can be consumed firm due to lower initial tannin content.^[29]^[30] Native to regions including China, Japan, and parts of India, D. kaki has been cultivated for over 2,000 years, with significant commercial production centered in East Asia, where it forms a key autumn crop, and in California, the primary U.S. growing area yielding nearly 15,000 tons as of 2019 from varieties like Hachiya.^[28]^[30] Bletting plays a crucial role in export markets, as astringent fruits are harvested firm to withstand shipping and then ripened post-harvest, enabling distribution from California to destinations like Canada and Mexico.^[28] Astringent persimmons are typically harvested firm in the fall, from September to November, before full ripeness to avoid damage, with bletting then occurring either on the tree following exposure to light frost, which accelerates the process, or off the tree at room temperature over 1 to 2 weeks.^[31]^[32] During this period, the fruit softens to a jelly-like or custard consistency, with the skin becoming translucent and wrinkled as tannins polymerize and sugars accumulate.^[30]^[29] Post-bletting, the flavor transforms dramatically, developing intense sweetness with Brix levels reaching up to 24°, alongside a rich, honey-like taste devoid of bitterness, making it ideal for fresh consumption in its softened state.^[33]^[30] This tannin breakdown, driven by acetaldehyde-mediated insolubilization, exemplifies the biochemical adaptation in astringent persimmons that enhances palatability upon ripening.^[29]

Other Fruits

Rowan berries (Sorbus aucuparia) require bletting combined with cooking to convert the toxic parasorbic acid into harmless sorbic acid, rendering them safe and suitable for preparation in jellies.^[34]^[35] Freezing facilitates this process by initiating softening, similar to natural bletting.^[36] The fruits of the service tree (Sorbus domestica) and wild service tree (Sorbus torminalis) undergo bletting akin to medlars, transforming their initially hard and astringent texture into a soft, pear-like flavor.^[37]^[38]^[39] This post-harvest ripening, often accelerated by freezing, develops their sweet, aromatic qualities.^[40] Quince (Cydonia oblonga) benefits from partial bletting, which softens the fruit and reduces its inherent astringency before processing into preserves or other products.^[41]^[42] This controlled over-ripening enhances edibility without full decomposition. Sea buckthorn berries (Hippophae rhamnoides) become sweeter and less astringent following bletting, typically after exposure to frost, making them more amenable to culinary extraction.^[43] Sloes (Prunus spinosa) undergo mild bletting via freezing, which breaks down cell walls to reduce astringency and facilitate infusion in gin, though the fruits do not fully soften.^[44]^[45] This process mimics natural frost exposure, enhancing flavor release during steeping.^[46] Certain crab apples (Malus spp.) also undergo bletting, particularly through exposure to freezing temperatures, which causes over-ripening that increases sugars and decreases bitter tannins, making the fruits more palatable raw or for processing.^[47] Across these fruits, bletting promotes a shared biochemical shift, including elevated sugar levels that improve taste and texture.

Historical Significance

Literary and Cultural References

In Geoffrey Chaucer's The Canterbury Tales (late 14th century), the Reeve's Prologue references medlars as a metaphor for human aging and decay, likening the fruit's need to rot before ripening to the maturation of character through life's hardships: "But if I fare as dooth an open-ers / That ilke fruyt is ever lenger the wers, / Til it be roten in mullok or in stree."^[48] The term "open-ers" is a vulgar pun on the medlar fruit (Mespilus germanica), emphasizing its bletted state as symbolic of inevitable deterioration.^[49] William Shakespeare's Measure for Measure (c. 1604) employs the medlar similarly as a symbol of overripeness and moral corruption. In Act 4, Scene 3, the character Pompey alludes to a "rotten medlar" in describing a forced marriage, evoking the fruit's decayed yet edible form to represent societal vice and transience: "they would else have married me to the rotten medlar." This imagery underscores themes of hypocrisy and ethical decay in the play's exploration of justice and restraint. Miguel de Cervantes' Don Quixote (1605) alludes to bletting through the proverb "time and straw make medlars ripe," used in the narrative to highlight patience in the ripening process, where straw aids the controlled decay of the fruit.^[50] This reference illustrates the proverb's role in the narrative as a folksy wisdom on endurance, tying the medlar's transformation to broader themes of time's gradual effects. In medieval European culture, bletted medlars held significance as preserved winter delicacies, stored in straw to soften over months for consumption when fresh fruits were scarce, reflecting resourcefulness in seasonal foodways.^[1] Symbolically, the fruit's requirement for decay before edibility appeared in literature and art as an emblem of life's transience and the beauty in impermanence, often contrasting the tree's aesthetic appeal with the fruit's "rotten-ripe" state.^[21] Medlars dominated these references, embodying cultural motifs of patience and ephemerality across literary traditions.^[51]

Traditional Practices

In ancient Persia and the Roman Empire, medlar cultivation dates back to around the 1st century BCE, with the fruit originating in the region near the Caspian Sea in western Asia, including northern Iran and the Caucasus, where it was valued for its ability to provide edible produce during winter without the need for refrigeration through the bletting process. In regions of origin like Iran and the Caucasus, medlars have been valued for millennia for winter storage via bletting, as noted in ancient texts.^[1]^[52] Romans spread medlar trees across their empire, introducing them to southern France and Britain by the 2nd century AD, where bletting—allowing the hard, astringent fruits to soften over time—enabled storage and consumption as a late-season staple.^[53]^[54] During the medieval period in Europe, medlars were harvested in October or November after the leaves fell, when the fruits were still firm and bitter, and then stored stem-side down on beds of straw in cool, dark lofts or cellars to blett over 2 to 4 weeks, transforming the pulp into a soft, sweet mush suitable for eating.^[55] This practice, documented in Charlemagne's 9th-century Capitulare de villis edict mandating medlar cultivation in imperial orchards and referenced in 14th-century literature like Chaucer's works, allowed the fruit to serve as a reliable winter resource in monastic gardens and households across England, France, and beyond.^[55]^[1] Regional traditions highlighted the versatility of bletting for other fruits as well; in England and France, rowan berries were used to brew ales. In Italy, service tree fruits underwent bletting to achieve a softer texture, after which they were used in preserves such as jams, reflecting a Mediterranean adaptation for local confectionery traditions.^[56] By the 19th century, traditional bletting practices declined sharply in Europe due to the influx of imported tropical fruits like bananas, which offered year-round availability and required no such labor-intensive preparation, leading to the near-disappearance of medlars from markets by the early 20th century.^[1] Interest has since revived in heritage orchards, where these methods are preserved to maintain cultural and genetic diversity of bletting fruits.^[1]

Bletting Process

Natural Bletting

Natural bletting refers to the softening process in certain fruits that occurs passively on the tree through environmental influences, particularly in temperate climates where late-season frosts initiate the transformation from astringent to palatable texture. In medlars (Mespilus germanica), for instance, fruits are typically left on the tree until after the first hard frosts, often in December, which break down cell walls and reduce tannins without human intervention.^[57]^[58] Similarly, American persimmons (Diospyros virginiana) undergo natural bletting after exposure to frost, allowing them to fall from the tree in a softened state suitable for consumption.^[31] Wild service tree fruits (Sorbus torminalis) in forest settings also blet naturally following frost, enhancing their edibility in unmanaged woodland environments.^[59] Key environmental factors driving natural bletting include cold temperatures around 0-10°C, which slow microbial decay while enzymatically promoting pulp softening and flavor development. Frost exposure, dipping to -4 to -7°C, acts as a critical trigger by initiating biochemical changes that convert starches to sugars and diminish astringency.^[4] This process is particularly suited to wild or semi-wild settings, such as forests where service trees grow, as the consistent chill prevents rapid spoilage.^[38] The duration of natural bletting typically spans 1-4 weeks, depending on frost frequency and ambient conditions, with completion signaled by the fruits darkening to brown, emitting a fruity aroma, and yielding softly to gentle pressure without signs of mold.^[60]^[26] This passive method offers advantages like minimal human effort and retention of authentic wild flavors derived from natural stressors. However, risks include damage from wildlife, such as birds pecking at softening fruits, and over-rotting in prolonged wet weather following frosts.^[61]^[62]

Controlled Methods

Controlled bletting involves harvesting firm, mature fruits and initiating the softening process in a managed environment to ensure edibility while minimizing spoilage risks. For medlars (Mespilus germanica), fruits are picked when fully sized but hard, then arranged in a single layer on trays or in paper bags within a cool (4-10°C), dry, and well-ventilated space such as a garage or shed to promote even enzymatic breakdown without excess moisture accumulation.^[63]^[26] Similarly, astringent persimmons (Diospyros kaki), like the 'Hachiya' variety, are harvested firm and stored in a single layer at around 10°C in ventilated containers, such as mesh bags, to facilitate controlled ripening and tannin reduction.^[31] The duration of controlled bletting varies by fruit type and environmental conditions, requiring regular monitoring to achieve optimal softness. Medlars typically require 2-3 weeks in storage, during which the flesh transitions from hard and astringent to a creamy, brown mush; overextension beyond this period can lead to fermentation and off-flavors.^[63] Persimmons generally blet in 3-7 days under these conditions, becoming jelly-like and non-astringent, though daily checks are essential to prevent over-softening or decay.^[31] In commercial settings, modern techniques enhance precision and scale for bletting. High CO2-modified atmospheres, such as 80-99% CO2 at 20°C for 1-3 days, accelerate astringency removal in persimmons while preserving firmness and reducing internal browning risks during subsequent cold storage at 1°C.^[64] Ethylene absorbers, utilizing potassium permanganate to neutralize the ripening hormone, are employed alongside these methods to fine-tune the process and extend post-bletting shelf life in controlled environments. For sloes (Prunus spinosa), freezing at standard household temperatures for at least one day mimics frost exposure, accelerating bletting by rupturing cell walls and softening the astringent flesh for immediate use in preserves.^[46] Troubleshooting focuses on maintaining hygiene and environmental balance to avert common issues like mold or uneven ripening. Low humidity in storage areas helps prevent fungal growth, as excess moisture promotes decay during the vulnerable softening phase; good ventilation and prompt removal of any affected fruits further mitigate risks. Ripeness is assessed by gently applying thumb pressure to the fruit's side—if it yields softly without resistance, the bletting is complete, indicating readiness for consumption or processing.^[65]

Culinary Applications

Preparation Techniques

Once bletted fruits have achieved their characteristic soft, mushy texture through natural or controlled softening processes, preparation begins with thorough cleaning to remove any surface debris, dirt, or residues. For medlars and persimmons, this typically involves rinsing under cool running water or soaking in a colander, followed by gentle scrubbing if needed to avoid damaging the delicate skin.^[66]^[52] Pitting and processing follow cleaning, as seeds must be removed to access the edible pulp. In medlars, the soft, brown flesh is scooped out using a spoon directly from the fruit, which can then be strained through a fine mesh or muslin cloth to create a smooth puree free of seeds and skin remnants.^[52] Similarly, for persimmons, the calyx is removed first, and the pulp is extracted by pressing the fruit through a food mill, colander, or potato masher, yielding a seedless mash suitable for further use.^[66] Rowan berries, after frost-induced bletting, are destemmed by hand or with a fork before rinsing, though their small seeds are often left in during initial processing and strained later.^[67] Fully bletted fruits can be consumed raw once sufficiently soft, providing a straightforward preparation method. Persimmons are typically sliced thinly or eaten out of hand for their custard-like consistency, while medlars are spooned directly from the skin like a natural applesauce due to their spiced, aromatic flavor.^[68] For basic cooked preparations, the pulp from any of these fruits can be gently heated to thicken it into spreads, enhancing texture without additional ingredients.^[68] Preservation leverages the naturally high pectin content in medlars and quince, which promotes setting when the pulp is cooked briefly, allowing it to form stable gels or pastes for longer storage without refrigeration.^[69] Alternatively, the extracted pulp from persimmons, medlars, or rowan can be portioned into containers and frozen for up to a year, maintaining quality for future applications.^[66]^[70] Safety is paramount during preparation; any bletted fruits showing signs of fermentation, such as off odors or bubbling, or mold growth must be discarded to prevent health risks.^[66] For rowan berries, boiling is essential post-bletting to neutralize residual parasorbic acid and other compounds that could cause digestive irritation if consumed raw or undercooked.^[67]

Recipes and Uses

Bletted medlars are transformed into versatile preserves, with jelly being a popular preparation achieved by boiling the soft pulp with sugar and often incorporating apples or lemons for enhanced flavor and natural setting properties. The resulting rosy-red jelly sets firmly without added pectin due to the fruit's inherent qualities. Similarly, medlar butter or cheese involves mashing the bletted pulp, slow-cooking it with sugar to a thick, spreadable consistency, and sometimes straining for smoothness; this preserve resembles a fruit curd and can include butter or eggs for richness. Infusions such as medlar wine are made by fermenting chopped bletted fruit with water, sugar, and yeast, while liqueurs are created by steeping the soft medlars in vodka or brandy with dissolved sugar for several months, yielding a mellow, fruit-forward spirit. Bletted persimmons, prized for their custard-like texture, feature prominently in desserts like baked puddings, where the pureed pulp is combined with eggs, flour, sugar, spices, and milk to create a moist, cake-like treat steamed or baked for holiday meals. They can also be used fresh in creamy desserts or pureed into batters for cakes and tarts, adding natural sweetness and moisture. For preservation, bletted persimmon pulp is dehydrated into flexible sheets known as persimmon leather, a chewy snack formed by spreading the puree thin and drying it slowly. In salads, the soft pulp can be incorporated as a dressing or mixed element for subtle sweetness, though it is less common than in baked applications. Post-bletting, both medlars and persimmons exhibit elevated sugar levels—primarily glucose and fructose, with minor sucrose—converting them into a concentrated energy source, while retaining notable vitamin C content (7–66 mg per 100 g fresh weight for persimmons and 40–184 mg per 100 g fresh weight for medlars, varying by cultivar and bletting stage) and dietary fiber (1.7–6 g per 100 g).^[71]^[72]^[52]^[73] The pectin in bletted medlars, a soluble fiber abundant in the pulp, aids digestion by promoting gut regularity.^[74] Although antioxidants like phenolics and ascorbic acid generally decrease during the maturation and bletting process as tannins polymerize, the fruits remain a source of bioactive compounds including carotenes and polyphenols.^[75]^[3] Bletted fruits pair well with savory elements, such as medlar jelly served alongside game meats like venison or roast pork to balance richness with its tart-sweet profile, or with sharp cheeses and cold cuts for charcuterie boards. In modern gourmet contexts, these fruits appear in revivals like persimmon galettes with spiced crusts or medlar tarts topped with meringue, elevating their use in upscale desserts at restaurants and patisseries.

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Medlar Trees - Keepers Nursery
The ripening process is sometimes referred to as bletting. Because of the dramatic change in the texture and colour of the flesh bletting is sometimes confused ...
[28]
Bletting medlars - ABC Organic Gardener Magazine
May 27, 2015 · They are picked in late autumn and stored in a cool, dry place until about two weeks later they soften, become mushy and turn a darker brown.
[29]
The season of medlar fruitfulness: bletting and harvesting
Oct 16, 2023 · Bletting. Medlars are climacteric fruits: usually, but not always, becoming fully ripe and edible off the tree. Harvest them after they have ...Missing: ethylene | Show results with:ethylene
[30]
Medlar: Ancient, Delicious, and…Rotten?
However, it is this bletting process that releases the fruit's fragrance and flavor and enables the medlar to attain that soft and juicy apple butter texture we ...
[31]
Persimmon - Agricultural Marketing Resource Center
Diospyros kaki is the predominant species commercially grown in the United States and is primarily grown in California, followed by Florida, and to a smaller ...Missing: bletting | Show results with:bletting
[32]
Persimmon harvesting, ripening, and preservation strategies, UF ...
Nov 8, 2024 · Astringent persimmons, like Hachiya and Tanenashi, are high in tannins and must be fully ripened before consumption to avoid an unpleasant taste ...
[33]
Fall Favorites: Fuyu & Hachiya Persimmons
Oct 14, 2021 · As fruit blets, the natural sugars increase and tannins and acid decrease transforming the fruit into something edible and sweet. Highly tannic ...
[34]
Persimmon harvesting, ripening, and preservation strategies
Oct 17, 2024 · Keep persimmons cool and leave them in one layer on the countertop. They will ripen in several days to a week and become ready for consumption.
[35]
Persimmon Varieties: Fuyu, Hachiya, Saijo & More - Gardenia.net
Persimmons are native to East Asia, especially China, Korea, and Japan ... Non-astringent types (like Fuyu) have low tannins and taste sweet even when firm.Missing: commercial California export Brix
[36]
Astringent vs Non-Astringent Persimmons: What's the Difference?
The sugar content (also known as Brix) of a ripe astringent persimmon is extremely high, up to about 22-24 in the 'Sharon' persimmon. That's almost twice as ...<|control11|><|separator|>
[37]
Mountain Ash, Rowan - Eat The Weeds and other things, too
Parasorbic acid can upset the tummy raw but cooking changes it to sorbic acid which is not a problem. While traipsing around the Blue Ridge Mountains in August ...Missing: bletting | Show results with:bletting
[38]
Foraging Rowanberries (Sorbus sp.) - Practical Self Reliance
Oct 22, 2024 · Thankfully, the parasorbic acid is converted to harmless sorbic acid upon cooking. Some sources have also reported that Rowanberry seeds ...
[39]
The Magic and Medicine of the Rowan Tree - Nature Unveiled
Sep 25, 2024 · Parasorbic acid in excessive amounts causes indigestion and even kidney damage. However, heating or freezing transforms parasorbic acid into ...
[40]
Sorbus domestica Service Tree PFAF Plant Database
When eaten raw, the fruit usually undergoes bletting, which involves storing it in a cool, dry place until it softens and reaches a point just before decay. At ...
[41]
Wild Service Tree (Sorbus torminalis) - Woodland Trust
The fruit require 'bletting' (ie. decomposition) through freezing to make them edible. Where to find wild service tree. Although rare, ...Missing: domestica | Show results with:domestica
[42]
Chequers - Wild Service Tree - Atomic Shrimp
Sep 28, 2014 · The flavour when eaten raw in this state is quite remarkable - fruity, delicious and moist - like a blend of apples, pears and with a distinct ...Missing: flavor | Show results with:flavor
[43]
Sorbus domestica - Ornamental Fruit - Service Tree
However, when left to blet, or over-ripen, it becomes sweet and pleasant to eat. Bletting involves storing the fruit in a cool dry place until it is almost, but ...
[44]
Food Defined, Not Refined.: Quince (Cydonia oblonga) - Basic Eating
Dec 22, 2009 · Harvesting: Just like apples, except sometimes a practice called "bletting" is used, where the fruit is allowed to freeze on the tree and then ...
[45]
Adventures with Medlars - City Market / Onion River Co-op
Jan 20, 2015 · Medlars are unique in that they need to be bletted before being eaten, similar to quince and persimmons.
[46]
Heritage Small Fruit - Beauchemin Preservation Farm
Sea Buckthorn (Hippophia rhamnoides) is a fast growing shrub reaching 8 feet ... The one inch diameter fruit becomes edible only after frost and a period of ...
[47]
What on Earth is Bletting? - - Totally Wild UK
Jan 3, 2019 · It describes when a fruit has fully ripened, has started to break down, but is not quite rotting yet.
[48]
Blackthorn / Sloe - Wild Flower Finder
If there is no natural frost, bletting can be performed by cycling them alternately in a freezer and refridgerator for a fortnight before pricking the sloes and ...<|control11|><|separator|>
[49]
All About the Blackthorn - Fine Gardening
### Summary on Freezing Sloes for Bletting or Softening
[50]
1.4 The Reeve's Prologue and Tale
3859 Ne at this tale I saugh no man hym greve, And at this tale I saw no man aggrieved, 3860 But it were oonly Osewold the Reve. Except for only Osewold the ...
[51]
Glosses for quiz #1 of the The Reeve's Prologue and Tale (Lines I ...
3866 If that me liste speke of ribaudye. ribaudye: ribaldry, coarse jesting 3871 But if I fare as dooth an open-ers -- open-ers: fruit of the medlar
[52]
CVC. Refranero Multilingüe. Ficha: Time and straw make medlars ripe.
Idioma: Inglés ; Enunciado: Time and straw make medlars ripe ; Traducción literal: El tiempo y la paja hacen madurar los nísperos ; Marcador de uso: En desuso.
[53]
Diversions of Transformation in Pantagruel's Medlar Myth - jstor
decay are literally swallowed up and almost instantaneously transformed into ... considered in light of this tradition, the medlar myth offers many symbolic.
[54]
Exotic taste of the past - Los Angeles Times
Dec 16, 2010 · Native to the Caucasus, northern Iran and Asia Minor, medlars were cultivated by the ancient Greeks and Romans, and subsequently spread ...
[55]
(PDF) First evidence of Mespilus germanica L. (medlar) in Roman ...
Aug 7, 2025 · The Mespilus (medlar) fruit tree, non-native in Europe, is generally believed to have been introduced to central Europe during the Roman ...
[56]
Common Medlar - healing herbs - Herbs2000.com
It first reached Greece in about 700 BC and 500 years later it was already present in Rome. It was widely grown in the Roman Empire and remained important in ...Common Names · Medical Uses / Benefits · Habitat And Cultivation
[57]
The Medieval Garden Enclosed—Rotten-ripe: The Medlar Goes Soft
Nov 14, 2008 · ... bletting (Lee Reich, Uncommon Fruits Worthy of Attention, 1992). ... Gallery photographs over the last century reveal the evolving use of plants ...
[58]
Rowan (Sorbus aucuparia) - British Trees - Woodland Trust
The rowan tree has scarlet berries in the autumn, the seeds of which are dispersed by birds. · It is a common sight in the wild, particularly the highlands of ...Missing: bletting | Show results with:bletting
[59]
The Magic of the Sorbo Tree: From Tree to Spoon, a Hidden Treasure
Sep 25, 2025 · For centuries, the Sorbo tree has represented a precious resource. Its fruits were consumed fresh after bletting, but also used to produce cider ...
[60]
Unusual Fruit Plants for Gardens in the North Central Region - MSU ...
Oct 26, 2015 · To some palates, fresh juneberries are slightly bland, mealy and seedy. The fruits are often processed into jellies, jams, pies, syrups and wine ...Missing: examples | Show results with:examples
[61]
The Medlar Tree - Mespilus Germanica - Edible Forest
Jul 21, 2022 · The medlar tree (Mespilus germanica) is an ancient variety that was once highly prized across Europe during the Middle Ages.
[62]
[PDF] Biological Flora of the British Isles: Sorbus torminalis - Harvard Forest
Fruits become darker as they ripen and soften after bletting, usually by frost (Snow & Snow 1988). In England, the num- ber of fertile seed per fruit was ...Missing: process | Show results with:process
[63]
Medlar Information and Facts - Specialty Produce
Bletting is a ripening process generally lasting 2 to 4 weeks to allow the fruits time to soften in texture and develop sweeter flavors. Once bletted, Medlar ...
[64]
Protecting fruit from birds - Greg Alder's Yard Posts
Sep 6, 2024 · The best way to accomplish this is to prevent birds from access to the fruit. I've found two forms of protection to work well: bagging and netting.
[65]
Alys Fowler: Medlars | Gardens | The Guardian
Nov 27, 2010 · Bletting allows the cell walls to break down, converting starch into sugars and decreasing the acid and tannins. It makes a hard, bitter ...Missing: scientific | Show results with:scientific
[66]
Medlars - Maine Organic Farmers and Gardeners
Two suggested ways of using medlars are as jelly and as a sort of pudding with beaten eggs and butter. Neither appeals to me. With enough pectin, lemon ...Missing: traditional methods practices
[67]
[PDF] Post-harvest and processing of persimmon fruit
Special emphasis is given to the astringency removal method based on high. CO2 treatments, giving edible fruits with good firmness and crispiness. Experiments ...
[68]
Avoiding Common Canning Mistakes - Utah State University Extension
Moisture - the humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, molds and bacteria can grow. This ...Missing: bletting | Show results with:bletting
[69]
Monitoring peach and nectarine ripening - Fruit & Nuts
Jul 25, 2011 · Fruit firmness can be estimated by gently squeezing of the fruit with the sides of the fingers. ... Test peach fruit using a penetrometer with an ...
[70]
Persimmons - Daniel L. Nickrent - Southern Illinois University
Apr 12, 2018 · Now that you have your buckets full of ripe persimmons, you should begin the process of extracting the pulp as quickly as possible. If you leave ...Missing: extension | Show results with:extension
[71]
Medlar—A Comprehensive and Integrative Review - PMC - NIH
The fruits become edible in the winter (among the few that do this) after being softened (“bletted”) by frost or stored naturally for a long period of time.
[72]
Rowanberries - - Forager | Chef
Rating 4.8 (13) Feb 6, 2024 · Rowan berries or Sorbus americana fruit growing on a tree. Sorbus americana is the best for eating and has orange fruit.Missing: bletting | Show results with:bletting
[73]
[PDF] Unusual Fruit Plants for
The bletting process improves palatability by reducing tannin, asparagine and acid levels, increasing the sugar content and softening the fruit. Bletted ...
[74]
[PDF] Minor and Uncommon Fruits for Maritime Climate Gardens
Bletting allows the tannins and acidity in the flesh to reduce, and it is important to note that this process is not the fruit rotting but fully ripening.
[75]
[PDF] Midwest Home Fruit Production Guide - Plant Pathology
Bletting: The process in which fruit must be rip‑ ened after picking before it is edible . Page 148. 146. Midwest Home Fruit Production Guide. Deciduous: Woody ...