[NAFEX] Cornus mas

Stephen Sadler Docshiva at Docshiva.org
Thu May 28 16:18:41 EDT 2009

That matches my limited experience, thanks!

I make liqueurs, but don't use much fresh fruit.  I get a better flavor with
dried, in most cases.  I hadn't thought to try a C mas liqueur, and don't
have the easy access I used to - but now that you've put the idea in my


~ Stephen


From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Lon J. Rombough
Sent: Thursday, May 28, 2009 12:41 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Cornus mas


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.
-Lon Rombough
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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 with
Medlar - or do they dry more?

~ Stephen 

-----Original Message-----
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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