I noticed my breda giant medlars starting to drop a bit today so picked them all. Happy to see they sized up a lot more-- almost all over 1 1/2" many not quite 2"-- almost double the size of last years and more like what I would hope for from a proclaimed "giant."
Last years crop was more so a disappointment because the fruit failed to blet properly, and instead dessicated and shriveled. After a couple years of successful bletting, I thought the process was pretty fail safe, but apparently didn't "do it right." It seems this may be a somewhat poorly understood area. I think of the numerous claims that frost is required to sweeten certain fruits, which as a northern grower skrimping for degree days on some of these fruits, seems clearly bogus. That said, I did leave a couple medlars on a tree accidentally through much of the winter. If I remember correctly, I found them during a thaw in March or so. They were perfectly bletted and as delicious as any I've had. And surprisingly moist. What exactly is going on inside the medlar-- fermentation of some kind I assume, and what are the optimal conditions for this to take place? I assume they can be refrigerated for a good while and bletted in batches if need be.
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