Hallo John,
without asking before,
but I would suggest Lon has is or knows an American source...
If not, I may ask my contacts at America - seeds are pretty possible.
Contact me, if you do not succeed. I try my best.
Jolico is considered the best at Europe.
Many, big and nice tasting fruits AND most resistant tree.
Many other cultivars are not very resistant.
ciao
hans
10
KB reduced photo from Mr. Clive Simms GB England
Cornus mas 'Jolico' 2007
John S schrieb:
Hans,
I am not sure where you are located, but do you know of any
sources of 'Jolico' in the US?
Thanks
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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