Medlars must be bletted. That is, this curious fruit, picked when firm from a small decorative tree, must be allowed to ripen to the point of seeming decay, over the course of several weeks, when the skin has browned and wrinkled and the flesh can be scooped out with a spoon. More on this as things soften up.
Previously: The tropical fruit known as the canistel has many colloquial names. A cutaway view of a ripe canistel — it should be untinged with green, and very soft — suggests the origin of another moniker, eggfruit. The inside has the color of a cooked yolk, though the texture and flavor are closer to the filling of an egg tart. Two or three large brown seeds are camouflaged by the sweet flesh.
My canistel was the kind gift of proprietor Maggie Nesciur, who on this occasion also harvested jackfruits, passion fruits, star fruits, and many other fruits, then transported them to the market by driving (not flying) from the vicinity of Homestead, Florida.
Also shown, from Ms. Nesciur's more common stomping grounds in the temperate Northeast and Mid-Atlantic: cavalier and Royal Ann cherries; bluecrop blueberries; Orleans and ananas reinettes, heirloom apples whose flavors hint at orange and pineapple respectively.
Flying Fox
917-637-9143
Frequently landing at the New Amsterdam Market, South St. between Beekman St. and Peck Slip, Manhattan
www.NewAmsterdamMarket.org
Slideshow: www.Flickr.com/photos/eatingintranslation/sets/72157622542878805/show
