Mespilus germanica or hawthorn, to improve their performance in different soils. "Mespilus germanica" fruits are hard and acidic, but become edible after being softened, 'bletted', by frost, or naturally in storage given sufficient time. Once softening begins, the skin rapidly takes on a wrinkled texture and turns dark brown, and the inside reduces to the consistency and flavour reminiscent of apple sauce. This process can confuse those new to medlars, as a softened fruit looks as if it has spoiled. Once bletted, the fruit can be eaten raw and is often eaten as a dessert, or used to make medlar jelly. They
Persimmon flesh ranges from firm to mushy, and, when firm owing to being unripe, has an apple-like crunch. American persimmons ("Diospyros virginiana") and "Diospyros digyna" are completely inedible until they are fully ripe. In China, Korea, Japan, and Vietnam, persimmons after harvesting are prepared using traditional hand-drying techniques outdoors for two to three weeks. The fruit is then further dried by exposure to heat over several days before being shipped to market, to be sold as dried fruit. In Japan, the dried persimmon fruit is called "hoshigaki", in China "shìbǐng", in Korea ""gotgam", and in Vietnam "hồng khô". It is eaten