2 thoughts on “Medlar interior, flavor & texture

  1. I think this is Breda Giant. This is the only medlar fruit I’ve picked. When picked, it was mostly squishy but still hard in spots, so I let it sit on counter to ripen for a few days. By then it was mostly squishy but not 100 hundred percent. So, maybe it was between hard ripe, if there is such a thing, and fully bletted?

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  2. What variety was this? Also, normally the pictures I see of fully bletted medlars show the interior to be much more brown – do you find there to be much of a difference in texture or depth of flavor between various ripeness levels?

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