EnglishEdit

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EtymologyEdit

French blettir.

Coined by John Lindley, in his Introduction to Botany (1835), p. 296:

“After the period of ripeness, most fleshy fruits undergo a new kind of alteration; their flesh either rots or blets.*
* May I be forgiven for coining a word to express that peculiar bruised appearance in some fruits, called blessi [sic] by the French, for which we have no equivalent English expression ?”

Emphasis and footnote in original, and though written as blessi, the French word for bletted is blette, and Lindley coined “blet”, suggesting an error in the text.

PronunciationEdit

VerbEdit

blet (third-person singular simple present blets, present participle bletting, simple past and past participle bletted)

  1. To undergo bletting, a fermentation process in certain fruit beyond ripening.

Related termsEdit

TranslationsEdit

See alsoEdit

AnagramsEdit


FrenchEdit

AdjectiveEdit

blet m (feminine blette, masculine plural blets, feminine plural blettes)

  1. overripe

Old FrenchEdit

Alternative formsEdit

EtymologyEdit

From Frankish *blād (field produce), from Proto-Germanic *blēdaz, *blēdō (flower, leaf), from Proto-Indo-European *bhlēdh-, *bhlōw-, *bhol- (to flower; leaf).

NounEdit

blet m (oblique plural blez, nominative singular blez, nominative plural blet)

  1. wheat

DescendantsEdit

Last modified on 13 August 2013, at 22:29