I can assure you that the surprise was NOT that bletted medlars are the most delicious fruit I have ever tasted… However, I have now tasted (and when I say tasted I mean tentatively tried the teeniest bit on the end of a spoon) them and can report that they are not unpleasant – and that J & D (of BigGardenBlog)’s description of them on my own blog after I had picked them on our visit to Bristol as ‘a firm brown paste, gently sweet, taste like … err … umm … medlars! Perhaps a bit like roasted apple and avocado blended together?’ is pretty accurate although I can’t vouch for the avocados. It reminded me of the taste and texture of a very thick apple puree, the consistency of the mixture you would need if you were making apple ‘leather’. Am I going to eat them all now, or make jelly from them? Neither, I think, as most were probably past the point of bletted and more at the almost mouldy stage – and a recipe for a single medium jar medlar jelly requires 1kg of medlars, both bletted and unbletted, and I perhaps have about 200g. Hey ho – at least I now know what a bletted medlar looks and tastes like!
The surprise came last week when I uploaded pictures to the National Garden Scheme (NGS) website in preparation for our opening next year. The description and all opening details have to be written and submitted by early September although photos can be added at any time and the ‘yellow book’ itself is not published till spring next year. I was not therefore expecting that details of the 2017 gardens – including ours – would already be available on the website for all to see – and it suddenly becomes a lot more real!