[nafex] Mystery Fruit

Lon J. Rombough lonrom at hevanet.com
Fri Feb 22 12:28:17 EST 2002


That's an old description of the edible Sorb, Sorbus domestica.  The best
way to eat them is to "blet" them like medlars.  Many, if not most, are
extremely astringent when unbletted.  I have some and the first time I
tasted one, it seemed like a mild, crunchy, juicy pear, until the
astringency hit.  The darn things make green persimmons taste MELLOW by
comparison.
-Lon Rombough
Grapes, writing, consulting, more, plus word on my grape book at
http://www.bunchgrapes.com

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>From: "Doreen Howard" <doreenh at ticon.net>
>To: <nafex at yahoogroups.com>
>Subject: [nafex] Mystery Fruit
>Date: Fri, Feb 22, 2002, 8:45 AM
>

>I have an old, old book, given to me by Sam & Ginger Powers, copyright 1854.
>“Fruit, Flower and Kitchen Garden’ was written by Patrick Neill and
>published by Adam and Charles Black in Edinburgh, Scotland.  Neill was the
>secretary to the Caledonian Horticultural Society.   In this fascinating
>book, he talks about kitchen garden fruits, including the usual peach, plum,
>pear and apple.  He also talks about quince, medlar, mulberry and something
>called “The Service-Tree.”  The following is how it is described:
>
>“The Service-Tree (Pyrus domestica) is a native of the mountainous parts of
>Cornwall, and though not much cultivated, may be here noticed




.fruit has
>a peculiar acid flavour and is only used when thoroughly mellowed by
>keeping.  There is a pear-shaped and an apple-shaped variety, both of which
>may be propagated by layers, and still better by grafting on seedling plants
>of their own kind




The tree is seldom productive till it has arrived at a
>goodly age.  The fruit is brought to Covent Garden Market in winter

.Near
>Paris, the tree is a good deal cultivated under the name of ‘cornier’.  A
>number of varieties of the Service are grown in the north of Italy.”
>
>Does anyone have a clue as to what this fruit is?
>Doreen Howard
>Zone 4b--Wisconsin
>
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