What is the textural and taste characteristic of a medlar fruit before it undergoes proper bletting?
Answer
Firm and possessing a rather unappealing, sharp taste due to high tannins
Before bletting, the fruit is hard and astringent because of its high initial concentration of tannins.
Related Questions
What unique transformation must the medlar fruit undergo before it becomes palatable?What flavor profile does the medlar fruit develop after the bletting process is complete?What primary biochemical conversion occurs in the medlar fruit during bletting?What significant nutritional component is the medlar fruit recognized for supplying?What is considered the most compelling area of scientific study regarding the medlar's health benefits?What is the botanical name often associated with the European variety of the medlar?For which specific application is the Indian Medlar (*Manilkara hexandra*) particularly valued in traditional systems?Which two key groups of compounds significantly contribute to the medlar fruit's antioxidant activity?According to tradition, when are medlar fruits typically harvested?What is the textural and taste characteristic of a medlar fruit before it undergoes proper bletting?