Sorb apple, Sorbus Thibetica John Mitchel

The fruit is eaten raw or cooked. Very nice raw when it is fully ripe, preferably picked after a frost. At this stage it has a mealy texture and a mild-flavoured slightly sweet fruit.

The fruit can also be bletted. This involves storing the fruit in a cool dry place until it is almost but not quite going rotten. At this stage the fruit has a delicious taste, somewhat like a luscious tropical fruit.