The clue should be in the name Bonfire Night and it should take place on November 05. Long ago that was the case unless November 05 fell on a Sunday in which case Bonfire Night took place on Saturday night. That was it just one night. Not these days though. Last weekend we had bonfires and fireworks on Friday, Saturday and Sunday nights. It’s been a case of sporadic fireworks going off each night through the week with more bonfires and fireworks on Saturday night the 10 November. Our poor dog can’t rest as all fireworks now seem to come with loud bangs and crackles. Perhaps we’ll be able to get through Remembrance Sunday without anyone letting off fireworks.
They’re still waiting to be picked from the small tree in the garden. They are still very firm to the touch so I don’t think they've “bletted” yet. If only I could tell the difference between fruits that have bletted and those that have rotted. The Royal Horticultural Society has this on its web site regarding medlars.
Harvesting
Medlars are ready to pick in late October or early November when they are about 2.5-5 cm (1-2 in) across. At this stage they are not fully ripe.
You can leave fruit on the tree well into autumn to develop flavour provided there is no danger of frosts. Pick in dry conditions when the stalk parts easily from the tree.
Storage until ripe
The fruits are unpalatable immediately after picking, but can be used to pleasantly flavoured jellies, can be used in desserts and for wine-making. To be eaten raw they must be stored before using.
Briefly dip the stalks in a strong salt solution to prevent rotting. Store fruit eye downwards and not touching in trays in a cool, dark, frost-free place. Use when the fruit is ‘bletted’, that is, the flesh softens and turns brown, but not rotten. This will usually take about two or three weeks.
I might leave them on the tree for another week as the forecast isn't for any keen frosts in the next week. Maybe I’ll try them “unbletted “ with some apples in a pie.
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