Re: Medlar

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• To: m*@ucdavis.edu
• Subject: Re: Medlar
• From: "* T* F* <f*@hawaii.edu>
• Date: Tue, 9 Jun 1998 12:25:36 -1000
• References: <357D4391.54A6272E@rsvs.ulaval.ca><7DE3BF0D8E@lehmann.mobot.org> <357e76e9.69900332@post.demon.co.uk>

>Mach asked about whisky treatment:
>
>Maybe the fruits might respond to this although I suspect that an
>initial freeze is essential for the starch within the fruits to
>convert to sugars.  Maybe placing ripened fruits in a deep freeze for
>a day, followed by treatment with alcohol, might be the way.  having
>tried the fruit when 'prepared' in the conventional way, I would have
>thought that Jamaica rum or even brandy would be a far superior as
>being complimentary for the flavour!  There again, I've never been a
>great admirer of Scotch.
>
>Dave Poole

My wifes family also use a freeze technique to cure the persimmons.  The
Hachiya var. is very astringant and it needs either the alcohol or ripe and
mushy.  However if frozen over night very paletable,  if eaten partially
frozen like a sorbet.

MTF



Mach T. Fukada, Web Master
fukada@hawaii.edu
Honolulu Aquarium Society
http://www.geocities.com/Heartland/Meadows/2948/HASF.html

• References:
  • Re: Medlar
    • From: C* T* &*
  • Medlar
    • From: "Nick Turland" <nturland@lehmann.mobot.org>
  • Re: Medlar
    • From: d* (* P*
  • Re: Medlar
    • From: d* (* P*

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