North American Fruit Explorers mailing list at ibiblio

[John S <swim_at_svc@yahoo.com>]

Lon, I've sent you an offlist email.  I have a very few seeds of a yellow fruiting variety that I could share with you or someone else, if there is interest.  I'll also check out Hidden Springs.  Thanks for the lead.

 

John

"Lon J. Rombough" <lonrom@hevanet.com> wrote:

Hidden Springs has offered it, I believe. I have some large fruited
selections from Czechoslovakia and could still send seed, but you'd
best hurry if you want them.
-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 7, 2007, at 6:46 AM, John S wrote:

Hans, 
 
I am not sure where you are located, but do you know of any sources of
'Jolico' in the US?
 
Thanks
 
John

hans brinkmann wrote:
> 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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