* This fruit will be ready to harvest once the first frost occurs, around the beginning of November.  Before they are ready to eat, medlars must go through the ‘bletting’ process. What is bletting you ask?

‘[Medlars] become edible after being softened, ‘bletted’, by frost, or naturally in storage given sufficient time. Once softening begins the skin rapidly takes a wrinkled texture and turns dark brown, and the inside reduces to the consistency and flavour reminiscent of apple sauce. This process can be a cause of confusion to new medlar consumers, as a softened fruit can give the appearance that it has spoiled.’


 Store medlars in a cardboard box at room temperature, in a dry place, stock end up to generate ‘bletting.’

**  Check it almost every day or every couple days because they don’t blet up all at once and getting the ones that are just starting to blet  (has a tiny bit of solid left on it and it’s not like mush) I’ve realized that those taste really good.


Have a look also  at “Medlar – the deliciously rotten fruit”:


* Josh Wagler’s Plant of the Month in his Village Vibe – Commons Corner Column titled What is ripe at Spring Ridge Commons?   (October 2011)

** Geoff Johnson in April Mallett’s Thesis,  p. 60  (January 2013)




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