blet

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English[edit]

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Etymology[edit]

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.

Pronunciation[edit]

Verb[edit]

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 terms[edit]

Translations[edit]

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Anagrams[edit]


French[edit]

Adjective[edit]

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

  1. overripe

External links[edit]


Old French[edit]

Alternative forms[edit]

Etymology[edit]

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

Noun[edit]

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

  1. wheat

Descendants[edit]