North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

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@lists.ibiblio.org
[mailto:nafex-bounces@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.

~mIEKAL


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