Post by braided-rug on Mar 21, 2007 12:41:51 GMT 10
"The fruit can be eaten fresh out of the hand when soft or bletted (bletting is similar to the process used in ripening persimmons, leaving them to soften). They may be left on the tree until it drops or can be picked when the fruit is easily removed from the branches. If picked to early the fruit will shrivel or fail to ripen. Eaten while unripe they are very high in tannic acid...
The fruit can also be stored by dipping them into a strong salt solution to control fungi, then lay them out singularly, eye down, in a dry cool place until the flesh is soft. This make take several weeks. When kept in a cool place it will keep for weeks, even months during which time a process of fermentation will take place that changes the consistency of the fruit. It becomes soft to touch and brownish in colour. At this stage it can be sucked empty, leaving the skin and stones behind. The consistency of the flesh is rather coarse with a very unique taste to it."
From: www.daleysfruit.com.au/fruit%20pages/medlar.htm
The fruit can also be stored by dipping them into a strong salt solution to control fungi, then lay them out singularly, eye down, in a dry cool place until the flesh is soft. This make take several weeks. When kept in a cool place it will keep for weeks, even months during which time a process of fermentation will take place that changes the consistency of the fruit. It becomes soft to touch and brownish in colour. At this stage it can be sucked empty, leaving the skin and stones behind. The consistency of the flesh is rather coarse with a very unique taste to it."
From: www.daleysfruit.com.au/fruit%20pages/medlar.htm