Golden MedmonsGrown in temperate climates on the maru ebony tree, golden medmons are left to fall off the tree when ripe and collected. The fruit at that stage is extremely firm and astringent. They only become edible after being ‘bletted’ or softened through ethylene ripening. Once softening begins, the skin wrinkles and darkens, while the inside flesh is loses moisture until it has a creamy consistency and a flavor reminiscent of caramelized lactose. This process can confuse those new to medmons, as the bletted fruit looks as if it has gone off.