[NAFEX] Cornus mas
Lon J. Rombough
lonrom at hevanet.com
Thu May 28 15:40:42 EDT 2009
Don't know if I'd call it bletting. It's more of a reducing of the
acid. The fruit seems to be best after it falls from the tree and sits
for a day or so. It's still a fresh fruit, but the acid has decreased,
making it sweeter and less astringent. I've read that in eastern
Europe such "after ripened" fruit is selected for making a liquer that
is highly prized.
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On May 28, 2009, at 12:34 PM, Stephen Sadler wrote:
I hadn't heard about bletting before preserving. Does everyone here who
makes C mas preserves do that? Is the process and result the same as
Medlar - or do they dry more?
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of mIEKAL aND
Sent: Thursday, May 28, 2009 7:19 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Cornus mas
I have many unselected (from Bear Creek) Cornus mas that reliably bear
fruit heavily every year without fail. As long as you allow them to
become bletted they make tremendous preserves, & all my eastern
european friends go crazy over the preserves. Mine all took about 4-5
years to begin bearing. They do get a bit of anthracnose on the trees
but it doesn't seem to effect the vigor of the trees.
I'm in z4b SW Wisconsin.
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