The Post

Meeting: 12:20 – 1:15 p.m. in CASTL (Vini 107). All are welcome to attend.

Bletting is the process where certain fruits are allowed to go beyond what one would consider ripe, in fact even starting to decay, before they become palatable. What is happening chemically is that the acids and tannins are broken down. In many cases, the fruit may also be high in pectin, and this sugar polymer decomposes to monomers thus adding a sweetness to the fruit. The outward appearance may be wrinkly and the inside turns to a brown mush. The flesh does have the taste and consistency of applesauce, and tastes far better than it looks.

Fruits that are commonly bletted include medlars, persimmons, and quince. Certain pears also benefit from bletting. Medlars are reminiscent of a cross between a rose hip and an apple. Certain varieties of persimmons are native to the eastern U.S., however the Asians have generated a number of refined varieties.

Bletting happens in the wild to fruits that are allowed to hang onto the tree after frosts. Some fruits will hang on the tree for a very long period, thus providing a winter food source for animals. You may see birds enjoying crabapples and Bradford pears and fruits from wild roses and certain other bushes now. So why not go out and try a few for sustenance. Speaking of sustaining yourself, why not also come to the Sustainability Committee meeting at 12:20 – 1:15 p.m. in the CASTL (107 St. Vincent’s Hall). The Committee welcomes input from the greater university community. Everyone can become a member.