Bletting

Bletting is a process that certain fruits undergo, in which they become overripe and soften. This process is often necessary for the fruit to reach its full flavor potential. Some fruits that undergo bletting include medlar, quince, and persimmon.

Process

Bletting is a natural process that occurs when fruit is left to overripen, either on the tree or after being picked. The fruit softens and sweetens, often developing a richer flavor. This is due to the breakdown of certain chemicals in the fruit, such as tannins, which can make the fruit taste bitter when unripe.

Fruits that undergo bletting

Several fruits undergo bletting, including:

• Medlar: This fruit is typically harvested in late autumn, after the first frosts. It is then left to blet for several weeks before it is eaten. The resulting fruit has a sweet, slightly fermented flavor.

• Quince: Quince is often too hard and tart to eat raw. However, after bletting, it becomes softer and sweeter, making it suitable for use in jams, jellies, and other dishes.

• Persimmon: Some varieties of persimmon, such as the Hachiya, need to blet before they are edible. The fruit is incredibly astringent when unripe, but after bletting, it becomes sweet and custard-like.

Uses

Bletted fruit can be used in a variety of dishes. Medlar, for example, can be used to make a traditional British dessert called medlar cheese. Quince can be used to make quince paste, a popular accompaniment to cheese. Persimmon can be eaten raw, or used in baking and cooking.

See also

• Ripening
• Fruit
• Food preservation

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