I was curious to know if any other fruits could be bletted. The advantage of bletting is that, since the fruit is actually supposed to get kind of… overripe… you can store them for a while. I suspect this explains the popularity of medlars, historically, in England. In the winter, vitamin C from ‘bletted’ fruit is better than no vitamin C at all. I love how these necessities turn into culinary delicacies!
My curiosity led me to
- North American Fruit Explorers,
Inc. In the
index of their journal, Pomona, I found the name of an article:
Bletting isn’t just for Medlars!; Rombough, Lon; 33/2; 2000, Spring; p.
32;
Unfortunately, I have as yet found no way to get the article. Perhaps
it’s just as well…
posted at 12:31 on Mon, 15 Nov, 2004 |
path: /living
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