North American Fruit Explorers mailing list at ibiblio

[hans brinkmann <hans-brinkmann@t-online.de>]

Hallo Lon, hallo Rob,

thank you very much!
I did not know Pseudocydonia sinensis! Is the hardiness of 5 true?
E.g. there is one  Cydonia ('Robusta') at Germany which is called 
fireblight resistant.
Cornus mas 'Jolico' is e.g. also very nice directly from the tree, but 
fully ripe.

I thought bletting has a connection with the Phenole- resp. 
Tannin-content...?
E.g. some Medlars have a Tannin content of 0,06%.
They used Medlars as Marmelade, Jelly, cooked, fresh, for Juice, Wine, 
Liquor ...
Also to increase fruit-wines quality because of Tannin.
Even in ancient times Medlars were kept into wine diluted with water and 
into honey.
At the middleage some lonely monks were "eating only medlars and nuts".
At Bulgaria they are put into vinegar or vinegar-sugar solution and sold 
as 'Mushmulnica'.
Or roasted with butter, wine and sugar.
I like to eat also very few unbletted fruit fresh from the tree.
Bletting was done in very different ways:
Just keeping them without touching at the air on boards or stringed at a 
cord.
Or inside sawdust or straw."Writers and medlars are the best after 
laying on (in) straw"!

ciao
hans


Lon J. Rombough schrieb:

> The traditional method in Elizabethan times was to bury medlars in a 
> bowl of fruitwood sawdust. This argues that they need dark, reasonably 
> humid conditions to blet. I've found that when they blet in a group 
> they do better than single fruits, which tend to dry up rather than 
> blet. So humidity must be important. Probably bletting in leaves would 
> do the same thing.
> -Lon Rombough
> Grapes, writing, consulting, my book, *The Grape Grower, *at 
> http://www.bunchgrapes.com Winner of the Garden Writers Association 
> "Best Talent in Writing" award for 2003.
> For even more grape lessons, go to http://www.grapeschool.com
> For all other things grape, http://www.vitisearch.com
>
> On Oct 6, 2007, at 8:02 AM, rob hamilton wrote:
> On a related topic...
> I would like to here some different methods of bletting from people. I 
> know a number of my Medlars sour or even moldy before finishing. I can 
> imaging fleshy fruits like the Quinces would have and even worse 
> problem. Does anyone prep the fruits first?  ...a 3% bleach or 
> distilled vinegar wash? Do they do better on sunlight or in dark?
>
>
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