Medlar fruit requires bletting process to become edible

The medlar fruit (Mespilus germanica) requires a specific post-harvest process known as ‘bletting’ to become edible. When first harvested in late October or November, the fruit is hard, acidic, and highly astringent due to high tannin concentrations.

During bletting, the fruit undergoes a controlled over-ripening where starch transforms into sugar and tannins decrease. This process causes the medlar to turn dark brown, soften, and become slightly wrinkled. While this appearance may resemble rot, it is a necessary stage for the fruit to become sweet, juicy, and aromatic.

To ensure successful bletting and prevent actual decay, it is essential to provide proper ventilation and sort the fruit. Storing them in a single layer on surfaces such as straw, newspaper, cardboard, or wood helps manage the process. Without adequate airflow and moisture control, the fruit may truly rot rather than ripen.