Have You Ever Bletted a Medlar? Me Neither.

Never forego the opportunity to add new words to your vocabulary. Doing so is especially gratifying if they refer to something so foreign to your experience as to seem otherworldly. If you can throw in a little bit of potty humor for good measure, then so much the better, as far as I’m concerned.

I came across the terms “bletted” and “medlar” in a roundabout way. Repressed adolescent that I am, I must confess that what really drew me in was a less title-worthy term for the medlar, which is “open-arse”. It seems that this was the name more commonly used for this fruit for 900 years. In other places, the medlar was called “monkey’s bottom” or “donkey’s bottom” or “dog’s bottom”. That’s all understandable, given what a medlar looks like.

Those names hardly make me want to rush out and try what was considered a delicacy in medieval Europe and is still popular today in countries near the Caspian Sea where it originates. But what intrigues me the most about this fruit is that it was once so popular, and it has such funny nicknames, that you’d think we’d have at least heard of it in the modern era, but I am willing to bet that 99 Americans and Europeans out of 100 never have. It was certainly news to me.

So how did the medlar drop off our radar? Well, for starters, it’s not an easy fruit to eat. You might even say it goes against your instincts. That’s where bletting comes in.

This is a Mediterranean fruit, and there it can be plucked and eaten right off the tree. But if you try to do so from a tree in a European climate, you wouldn’t like it, and you might even regret it. It could make you violently ill. Still, the tree itself is rather pretty in autumn. It’s green, yellow, brown, and blood red.

But the fruit? First of all, it doesn’t give off a “come hither” vibe, does it?. I’d be afraid it was poisonous if I didn’t know better. And oddly enough, you don’t harvest it until mid-November or December, when you’d much rather be inside by a warm fire, and when the fruit is still hard as a rock. Once harvested, you then put the fruit in a crate of sawdust or straw, or put them on racks with a lot of ventilation, in a cool, dark place, and forget about them for a few weeks until they start to rot.

Yes, I said rot. That’s what’s known as the bletting process. Medlars will look brown and squishy and feel kind of grainy at this stage, but they’ll also be extremely sweet. At that point you can eat the inner flesh right away, or you can use it as a colorfully sweet contrast to your cheese course. You can also make it into jelly, chutney, brandy, cider, or as a filling for tarts.

In medieval Europe, medlars were one of the only sources of sugar to be had in the wintertime, and they were therefore highly prized by many, even if some found them to be an acquired taste. They’re mentioned in Chaucer’s Canterbury Tales, as well as Shakespeare’s Romeo and Juliet.

Medlars probably sank into obscurity because tropical fruits such as pineapples and bananas became cheaper and more accessible after World War II, and you could get them year-round. Why bother harvesting a fruit in the frigid dead of winter that then had to bletted, taking up space for weeks, when you could run down to the corner shop and buy alternative winter sugar sources, no muss, no fuss?

Medlars could teach us much about how fickle fame can be. It makes me wonder what things loom large today that will be forgotten about entirely in 80 years. That adds a whole new layer of complexity to the concept of time travel.

“Wait. What? You’ve never heard of Kalamata olives? That’s it. I’m going back to 2023.”

Sources:

• https://www.bbc.com/future/article/20210325-the-strange-medieval-fruit-the-world-forgot
• https://www.independent.co.uk/life-style/food-and-drink/medlars-how-the-openarse-fruit-could-be-making-a-comeback-a7812711.html
• https://thefarmstratfordshop.com/blogs/news/meet-our-suppliers-eastgate-larder

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