Medlars are medieval, heritage or Heirloom fruits that have been cultivated since 8th century (Roman times). When ripe, they are naturally sweet with a caramel-like flavor and a very mild sourness, somewhat similar to applesauce. Nutritionally, medlars are rich in carbohydrates, iron, fiber, calcium, and vitamins B1 and C.
When people talk about medlars and how to eat them, one term often comes up: bletting. You’ll often hear that medlars are best eaten when they have bletted. But what exactly is bletting, and why is it so important?
What Does “Bletted” Mean in Medlars?
Bletting is a natural process in which certain fruits, like medlars and persimmons, soften and become sweeter after harvesting. Unlike most fruits that are eaten fresh, medlars are too hard and astringent when first picked. During bletting, the fruit gradually becomes soft, brownish, and mellow in flavor. Essentially, bletting transforms the fruit to its best delicious state.
I want to clarify that bletting is not rotting. I have heard some people say that medlars need to be allowed to rot before they can be eaten. I believe they use the word “rot” because they don’t know the correct term.
Rotting and bletting are very different. Rotting means spoilage, decay, or breakdown caused by bacteria or fungi. Bletting, on the other hand, is a natural ripening process. During bletting, the fruit softens as its internal structures break down naturally, releasing juices and sugars. This makes the medlar sweet, soft, and ready to eat.
Can You Eat Medlars Raw, or Do They Have to Be Bletted First?
Raw medlars are very hard, acidic, and have a strong astringent taste. While it is possible to eat them raw, the flavor is usually unpleasant. Bletting transforms the fruit, making its flesh soft, juicy, and sweet. Once bletted, medlars are perfect for eating with a spoon or using in recipes.
How Long Does It Take for Medlars to Blet After Harvesting?
The bletting process usually takes 2–4 weeks, depending on the climate and how the medlars are stored. You’ll know a medlar is ready when its skin darkens, the fruit feels soft when gently pressed, and it gives off a fragrant aroma. If the fruit is still partly yellow and firm, it needs more time to blet.
Be careful not to over-blet the medlars, as they can become too mushy. It’s a good idea to check the fruits by hand every 3–5 days to monitor their progress.
Should Medlars Be Bletted Indoors or Outdoors?
Bletting requires a natural atmosphere, so medlars can be bletted indoors or outdoors. However, cool temperatures help the process and allow the fruit to ripen evenly. If you live in a warmer climate, placing them in a cool, dark place such as a cellar, pantry, or refrigerator can slow the ripening process slightly and allow the flavor to develop evenly. Outdoors, natural frosts help soften the fruit more quickly, but care must be taken to avoid pests or mold.
How to Store Medlars While They Are Bletting
To blet medlars properly:
- Place them in a single layer, stem-side down, on a shallow tray or in a box.
- Keep them in a cool, ventilated area. Avoid stacking them too tightly to prevent bruising.
- Check the fruit every few days for softness or signs of over-bletting.
- Remove any fruit that shows mold or rot to protect the others.
Benefits of Allowing Medlars to Blet
Allowing medlars to blet has several benefits:
- Improved Taste: The fruit becomes sweet, rich, and mellow, losing its original astringency.
- Softer Texture: The flesh turns creamy, making it easy to eat with a spoon.
- Better Digestibility: Bletted medlars are gentler on the stomach than raw fruit.
- Culinary Uses: Bletted medlars are perfect for jams, jellies, sauces, desserts, and even paired with cheese.