Bletting
Process of softening that certain fleshy fruits undergo, beyond ripening
Nº Q2906434 ★★
Incomum · História
Bletting
Process of softening that certain fleshy fruits undergo, beyond ripening
Bletting is a process of softening that certain fleshy fruits undergo, beyond ripening. There are some fruits that are either sweeter after some bletting, such as sea buckthorn, or for which most varieties can be eaten raw only after bletting, such as medlars, persimmons, quince, service tree fruit, and wild service tree fruit (popularly known as chequers).
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Texto em inglês Ainda não há artigo no seu idioma: trecho em inglês.
Bletting is a process of softening that certain fleshy fruits undergo, beyond ripening. There are some fruits that are either sweeter after some bletting, such as sea buckthorn, or for which most varieties can be eaten raw only after bletting, such as medlars, persimmons, quince, service tree fruit, and wild service tree fruit (popularly known as chequers). The rowan or mountain ash fruit must be bletted and cooked to be edible, to break down the toxic parasorbic acid (hexenollactone) into sorbic acid. Common in nature, bletting is found in some wild species of pear, apple, hawthorn, plum, viburnum, persimmon, rose, and blueberry.
Texto: Wikipédia em inglês, CC BY-SA 4.0. · Imagem: Rafael Piera Blay (CC BY-SA 3.0) ·
