The Tropical Fruit Forum
Tropical Fruit => Tropical Fruit Discussion => Topic started by: simon_grow on October 11, 2019, 12:17:58 AM
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We had our annual mango tasting event today at Frank’s mom’s place and everyone had a blast. There were at least 52 different varieties of Mangos, Annonas, Sapodillas, Dragonfruit, Pomegranates, Asian Pears, Pineapple Pear, Passionfruit, Canistel(Eggfruit), White Sapote, Avocados and even a Watermelon.
One of the main contributors of Mangos couldn’t make it last minute, otherwise there would be even more varieties to sample. We were so stuffed from all the Mangos that we didn’t, or couldn’t find room to sample many of the other fruit.
Here is a link to the last mango tasting for reference:
http://tropicalfruitforum.com/index.php?topic=25557.0 (http://tropicalfruitforum.com/index.php?topic=25557.0)
First of all, I want to give a big shout out to Frank and his awesome mother for hosting this event. It takes a lot of planning and work to harvest all these Mangos and try to get them to be perfectly ripe in time for this event. I know that some of the contributors had to use heat mats to try to force ripen these fruit and some of the fruit had to be refrigerated in order to prevent them from over ripening for this tasting.
Franks mom is a sweetheart and always has a smile on her face. She treats everyone like family and welcomed everyone into her home with open arms. Frank definitely won the lottery with his mom.
I’ll post a few pictures tonight and then add more information and flavor descriptions as I have time.
(https://i.postimg.cc/v4FN2tph/02-B56056-8-B7-D-4539-9-C6-C-DB309-D74-D4-F8.jpg) (https://postimg.cc/v4FN2tph)
(https://i.postimg.cc/N5rnxzPL/53-AB83-BE-28-B2-4-DFB-9232-8-F611-A4-DE5-A5.jpg) (https://postimg.cc/N5rnxzPL)
Simon
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(https://i.postimg.cc/R65QQvqZ/25-C86976-395-D-4-F8-C-AF08-144321-B90241.jpg) (https://postimg.cc/R65QQvqZ)
(https://i.postimg.cc/67Gfv8WP/5-A153180-9372-4539-9-BA9-003-EDB8-F7208.jpg) (https://postimg.cc/67Gfv8WP)
(https://i.postimg.cc/NKF4QNWB/633-A8-C3-A-A5-D8-438-A-ADF0-3-F11-F15695-A7.jpg) (https://postimg.cc/NKF4QNWB)
(https://i.postimg.cc/JsFQ0NLJ/7-B11863-F-F587-4-B89-A410-12-D90-AE689-F9.jpg) (https://postimg.cc/JsFQ0NLJ)
(https://i.postimg.cc/GHcBFWpx/8167577-C-165-C-431-C-8959-FE536923-D964.jpg) (https://postimg.cc/GHcBFWpx)
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(https://i.postimg.cc/Lg4PN5S2/09-C35-CC2-6-BB7-4300-8-B0-C-4-C95-C1-BCA292.jpg) (https://postimg.cc/Lg4PN5S2)
(https://i.postimg.cc/s135V6hq/1-D75-C7-C2-FE07-4849-9588-7551-A1-F637-E7.jpg) (https://postimg.cc/s135V6hq)
(https://i.postimg.cc/cgSwtT5K/361167-A6-5-D95-4-AE3-9-E81-474-E9-D68-FD03.jpg) (https://postimg.cc/cgSwtT5K)
(https://i.postimg.cc/4nwVn6vd/D341082-A-BBD0-47-C8-869-E-10-F453-CF882-D.jpg) (https://postimg.cc/4nwVn6vd)
(https://i.postimg.cc/dkjd2dz5/E5-F4-BEA6-C7-F9-477-E-B896-4-D9-DF1485623.jpg) (https://postimg.cc/dkjd2dz5)
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I love seeing all them Sindhri mangoes. I hope you giys enkoyed yourselves.
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Eagerly awaiting your tasting opinions.
Especially interested in the Indian varieties.
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I’ll report the Brix readings tomorrow and I’ll just give a quick description of a few Mangos that stood out for me today.
My favorite mango for today was Venus. I’ve had Venus Mangos the last several years and they have been consistently excellent but this year, they were absolutely incredible! The size of the Venus was similar to the size of a Sweet Tart and the fruit was extremely sweet with a Brix reading of 24-25%. This mango wasn’t just sweet, it had a deep rich, intense Indochinese flavor that surpassed even Sweet Tart. The Crazy strong Indochinese flavor intensified as you got closer to the skin. This mango was Perfect! I’ve had Venus when it was good-excellent but today’s sampling just rocked my world. It was that good.
(https://i.postimg.cc/7G6LtWhJ/CF781-C75-FC3-E-4255-9517-CEB8108-D82-D6.jpg) (https://postimg.cc/7G6LtWhJ)
We sampled 3 Venus fruit today. The first one had a Brix reading of 24% and dropped jaws, it was the first heavy hitter and there was unanimous consensus that it was the bomb. It tasted similar to a Sweet Tart from my memory and I thought to myself, “boy, I wish I could taste a Venus side by side with a Sweet Tart”. The mango tasting was very fast pace and before I could open my mouth to make my suggestion, another mango was already cut up and in my hand.
Let me step back for a minute now and explain how we do things at these mango tastings. We usually have at least one person cutting the fruit, one person taking pictures, one person taking Tasting notes, two people taking Brix readings and at least one person passing out cut fruit. We were a bit short handed today and with 52 varieties of Mangos to plow through, it was quite a daunting task.
Frank was frantically cutting the fruit and our tradition says that the first piece goes to the Brix tester. I’m usually one of the Brix testers but Warren was kind enough to offer his help which freed me up to take tasting notes. After the Brix tester gets a reading, he/she reads it out and I write it down along with a description of the flavor profile. I only write down descriptions of Mangos that pop out in terms of flavor as there is very little time between Mangos.
Thinking back, I don’t know how we made it through the day without anyone losing their fingers! Frank used a knife about as long as a Samurai sword to cut the Mangos and people were reaching in to grab a piece as he was still cutting. If you’ve seen the Sulcata Grove videos and worried that one of Greg’s family members would get cut, this was at least 100x more scary. Anyhow, where was I? Oh yeah, Venus is bomb!
We kept eating mangos and I was excited when Frank was about to cut another Venus. I was wondering if this Venus was going to be as good as the first and it was just as good. This second Venus has a slightly lower Brix reading of 23.5% but like the first Venus, it had the absolute Perfect sugar acid balance and intense Indochinese flavor. As I was beginning my thought about how wonderful it would be to compare this Venus to a Sweet..... I found myself with a CAC in my hand. Haha, I know, I know. CAC is AKA COC but I kid you not, it was in my hand before I could suggest Sweet Tart.
(https://i.postimg.cc/f3gsyTWk/AB5-B6-F24-6-E1-F-4-F7-A-83-D1-1-E04-E33-E1-B9-A.jpg) (https://postimg.cc/f3gsyTWk)
The day progressed and some people had to tap out. They couldn’t take so much sugar and mango in one day. Rookies. Anyways, I wasn’t sure if there were any more Venus Mangos but I decided to speak up and told Ashok “ boy, I wish we could taste the Venus and Sweet Tart side by side”. Then like magic, Frank and Ashok pulled out a Venus followed by a Sweet Tart, heck yeah!
They first cut open the Venus and gave a piece to Warren for the Brix reading but before Warren called out the Brix, Behl said, “wow, this is the best one of the day”. I immediately reached in for a piece, by this time, the samurai sword was swapped out for a more modest fruit knife. Warren then called out the Brix of 25% just as I took a bite of this mind altering mango. That sealed the deal, everyone just looked at each other and shook their head, nodding yes as a big grin fell on all our faces.
Yes it happened, we all experienced a simultaneous foodgasm! “Supremely delicious”, as Har would say. This third and final Venus was only 1% Brix higher than the first fruit but it was just that much sweeter and intensely flavored. I almost forgot about the Sweet Tart.
The first Sweet Tart that was cut was grown on Ataulfo rootstock. It had a Brix reading of 23% and the flesh had a deep orange color. The flesh was thick and dense and the juice was viscous from the sugars. Upon first bite, I thought it was delicious but kept thinking back on the last Venus that we just sampled not one minute ago. Hmmm, which one is better? My past experiences tell me that Sweet Tart is the better of the two siblings so it was difficult to admit that this Venus was better today but it was.
Don’t get me wrong, Sweet Tart was amazing and excellent but Venus had a better and more intense Indochinese flavor. It just hit all the notes that one would want in a mango. It was perfectly balanced in every sense. The sugars, acidity, depth of flavor profile, all perfectly balanced, I mean perfect!
Ok, I didn’t plan on raving about Venus at such length so I’m going to stop here and report about the other favorites tomorrow. We did also get to sample ZINC, the parent of both Sweet Tart and Venus, if I recall correctly, but the ZINC was harvested prematurely and had a Brix of 18% and tasted very watered down.
(https://i.postimg.cc/RWV2t5Dt/1-C2-CE484-206-F-407-E-BE59-AF0-A6-B5-AC74-E.jpg) (https://postimg.cc/RWV2t5Dt)
(https://i.postimg.cc/hfnkS78p/F7-FCB8-BF-1685-468-C-88-AD-7658-A8-E2-CB84.jpg) (https://postimg.cc/hfnkS78p)
Keep in mind that weather was a bit cooler this year compared to last couple years and perhaps it was an “on year” for Venus and an “off year” for Sweet Tart. We know that Sweet Tarts can get to about 32% Brix and I wonder if we compared a Venus and Sweet Tart of the exact same Brix, which one would taste better?
Mangos vary year to year and as Leo Manuel says, “ that’s why we need to sample the fruit and compare them year to year”. I’m extremely excited about the Zill Indochinese progeny. We know that Sweet Tart and Venus are excellent and we are still waiting to evaluate Kathy(K3) but one thing is sure. We owe Gary Zill a big shout out for creating/selecting these awesome new mango varieties!
Not only are they incredibly delicious but they are also showing us that they can be very disease resistant when grown in SoCal. Even when my Lemon Zest tree was covered in Powdery Mildew, my Venus Graft held several fruit to maturity on a small graft. Yes, they can get some micro cracking on the skin but this seems to be rare.
I almost had second thoughts about posting how delicious the Venus is because I don’t want everyone ordering all the Venus scion, leaving nothing for me but some things are just too good to keep a secret. Please save me a few scions for next year whom ever is growing Venus and Kathy!
Simon
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Wow, I can sense from the energy in the post that it was written during a sugar high. Gotta love the tasting jitters.
Thank you for cataloging the details like the brix, it's good to know how excellent a 25 brix Venus is, it would be interesting to taste against other indochinese mangoes of similar brix.
How was the texture on the Venus? Is it dense/creamy?
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Thanks Simon for the report and your kind words about my mother. This mango season has been weird in the sense that we are about 4-5 weeks behind schedule. We didn’t start to warm up until July as a result the mangos were late in ripening. This tasting was in the verge of being of being canceled due to the ripening uncertainty and the periodic time I’ve been out of town. Thanks to other organizers it happen but I was given one week to harvest and ripen my mangos. Although some mangos didn’t ripen correctly I was surprise of some of the high brix reading. The brix reading were similar to the July tasting with mangos exclusively from Florida. I was disappointed with a few top tier var ( LZ, Cotton Candy, HK) that did not perform well due early harvesting and to the rapid ripening process that I used. Overall the tasting was a success we serve lunch and dove right into the tasting.i want to thank Simon and everyone else that made this happen. Here is a list of my top 5 mangos.
Venus
ST
Valcaririe
Parson
HK
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Great report! Next time someone needs to tap out, let me know :P
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thank you Frank and your mom for hosting the event. it was great to see all including Brad. As always, looking for the next event (Cherimoya tasting)
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I love seeing all them Sindhri mangoes. I hope you giys enkoyed yourselves.
The event was a blast and everyone had a great time. It was incredible to sit down in front of two big tables filled with home grown fruit, chatting about fruit and trees with Legends like Leo Manuel and Rudy Haluza.
There were a few Sindhri mangos that we sampled yesterday but unfortunately they were not in their prime. They had a Brix of 13 and 14 and were very bland. Perhaps they were picked early or it just was t their year.
Simon
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Eagerly awaiting your tasting opinions.
Especially interested in the Indian varieties.
The Indian Mangos didn’t shine this year. The Kesar and Alphonso were probably picked too early and they only reached 10 and 15 Brix, respectively. The fake Kesar, fake Alphonso and Banganpalli were also washed out this year. Many of the Mangos has to be picked very early in order for them to ripen in time for this event.
One of the Sunrise Mangos was bland with a Brix of 15% and another Sunrise was much sweeter with a Brix of 20 but it lacked complexity and depth of flavor.
Madras was bland with a Bix of 10. Mohan was bland with a Brix of 14%.
Safeda had a Brix of 18% and tasted like a Manilla mango.
A new mango for me was the C321. It was a large mango with a Brix of 17%. It had some Indian resin notes but it was still bland although I could taste some potential in this one.
The Arka Neelkiran had a Brix of 18.5% and it was slightly tart with some Indian resin notes and this one also showed some potential.
The Carrie was very underripe and we didn’t even bother to take a reading. The Angie had a Brix of 19.5% and tasted good but I’ve had it when it was significantly better.
Simon
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Ok, here are the Brix readings. Please excuse the messy writing and the mango juice all over the pages. I’m too lazy to type out all these names and Brix readings. I’d rather spend time discussing the mango varieties that blew our minds yesterday.
(https://i.postimg.cc/k2BLfkWb/1-D597-C49-5-F86-4-F27-B817-87-DB795-C1-A74.jpg) (https://postimg.cc/k2BLfkWb)
(https://i.postimg.cc/dL0fVzHx/2-C1-BBAE1-013-A-4677-9087-00407-F77-E99-F.jpg) (https://postimg.cc/dL0fVzHx)
(https://i.postimg.cc/cvHFdwHy/3265826-B-C669-4-E38-BAE3-76-AA611-D0-E25.jpg) (https://postimg.cc/cvHFdwHy)
(https://i.postimg.cc/Lh27rqzR/A6-E8-A197-9-F2-D-4-DC7-8499-DDD96-AE85261.jpg) (https://postimg.cc/Lh27rqzR)
Simon
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This is awesome!!! Thanks so much for the informative post, event sounds amazing! Reminded me of a recent fig tasting gathering--50+ awesome varieties with rookies tapping out after the first 7 or so :D :D, a beautiful madness.
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It was great to see everyone again yesterday. This annual mango tasting allows us to catch up on each other’s projects. There were a few new faces this year, most notably, Brad joined the group. Many others couldn’t make it this year but the crowd we had were very enthusiastic about Mangos and other fruits. Unfortunately, we were so busy enjoying the fruits that I forgot to take a group photo.
Before the event started Franks mom made a canistel(Eggfruit) smoothie that was absolutely delicious! I’ve never had Eggfruit before but after sampling this smoothie, I’m glad Brad planted a tree at the orchard. It had a rich taste that was custard in taste with hints of other fruit I can’t put my finger on. It was very tasty and I went back for seconds and thirds.
Ok, now back to my favorites for yesterday. Right behind Venus was Sweet Tart.
Oh yeah, to answer Ollie’s question, the texture of Venus was dense but I wouldn’t say it was creamy. When I think creamy, Butter Cream and Edward are top on my list.
Sweet Tart is a trooper and one of our contributors for this mango tasting harvested over 60 STs from his various trees and grafts. His trees produced a lot last year as well so year to year production from this variety is great so far.
(https://i.postimg.cc/87r3Wx8P/C2-D7429-F-F354-4-B3-E-BE10-73-BED978-C8-A7.jpg) (https://postimg.cc/87r3Wx8P)
Sweet Tart seems to make it to the top 5 list every year and this combined with its great production and disease resistance is one of the reasons I recommend this variety to all SoCal mango growers. In previous years, the Sweet Tart was the mango with perfect sugar acid balance and it was excellent again this year but the Venus just had more character and depth of flavor. The Venus had extra Indochinese turpene notes that were just more subdued in the Sweet Tart.
My third favorite of the day was ValCarrie. I don’t remember ValCarrie ever tasting so good. It was the most Coconutty mango of the day. The ValCarrie had a Brix of 22% and it was sweet with no acid balance, which I usually don’t like, but in place of acidity, it had excellent Coconut flavor.
Sometimes when people mention that a mango has Coconut flavor, it is very mild and you have to use some imagination to taste the coconut. This ValCarrie had a strong, in your face, Coconut. It was the first flavor profile I detected. In other Coconutty Mangos, you sometimes get a hint of coconut on the back end of your mouth but this mango filled my mouth with coconut flavor.
(https://i.postimg.cc/GB0XwjMM/0-E2-CD11-B-5-B05-40-E4-A862-1-D066-A8-F359-F.jpg) (https://postimg.cc/GB0XwjMM)
Simon
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Than you for the post Simon. another notable new variety was Kachamitha, from Philippines, it registered 23.5 brix. it has potential in future, note it fruited on a stick.
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Other varieties that impressed me were Miley, Carla, Honey Kiss, Parson and Juicy Peach.
Miley(fake PSM) had a Brix of 20% and had great sugar acid balance. There is some resemblance to sweet Tart in terms of the balance of the sweet and tart components but this mango was probably picked a bit early and I don’t think it reached its full potential.
(https://i.postimg.cc/D8cKj8B4/3-D139705-B316-4747-8551-A878766-D982-B.jpg) (https://postimg.cc/D8cKj8B4)
Carla came in at 21.5% Brix and to my palate, it had a uniquely delicious tropical fruit starburst flavor. When the Carla was first cut open, I thought it was garbage because it had a very pale color and looked to be severely under ripe but upon tasting it, it was definitely good although obviously not in its prime.
After tasting a bunch of Mangos, you just want something that tastes different from all the regular Mangos and this one stood out from the crowd. I didn’t get enough of this mango to determine if I’m going to add it to my collection but it’s definitely on my list to keep track of.
(https://i.postimg.cc/5HD04XcN/D7847694-C4-E9-481-C-A769-18-E3-ED209-C0-F.jpg) (https://postimg.cc/5HD04XcN)
We had a couple different Honey Miss mangos to sample and the first one was extremely bland and somewhat stringy. The second HK had a Brix of 21% and had a great sugar acid balance. It tasted sweet, with slight acidity to balance out the sugars and had a hint of tropical mango flavor. It was good but the extra bit of fiber was noticeable and the flavor profile, although good, was not top tier for me.
(https://i.postimg.cc/s1rnxK47/1-EB307-AE-9696-4-B98-AB9-B-DC918-DECA90-E.jpg) (https://postimg.cc/s1rnxK47)
We also had several Parson mangos in the tasting. The first sampling had me intrigued because I detected some coconut notes but it was mild. I can taste the potential in this variety and if harvested at the proper stage of maturity, it has potential. The first fruit had a Brix of 18-19. It was sweet but I can tell it was picked a bit early and not in its prime. The third sampling of Parson had a Brix of 22 but I still wanted more from it. I’m eager to taste this variety again in the coming years.
(https://i.postimg.cc/PpsPTCZz/1-F07-C5-F2-8082-46-DA-8-DEA-E8-FCB798-A599.jpg) (https://postimg.cc/PpsPTCZz)
(https://i.postimg.cc/zbC3BqFm/A99-C7-E53-CCFA-485-F-BF37-1-EA2-BC534-AA6.jpg) (https://postimg.cc/zbC3BqFm)
(https://i.postimg.cc/svVGMGLT/FC99-F7-AC-BE16-4-ABC-8542-62-ADB3055796.jpg) (https://postimg.cc/svVGMGLT)
We had two Juicy Peach Mangos to sample and the first one had a Brix of 18%. It’s texture was very smooth and it definitely had a peachy texture and a very light peachy flavor. It was somewhat watered down and didn’t really impress me. The Second Juicy Peach has a Brix of 25% and was Excellent. The flavor profile of this second Juicy Peach was very different than the first and I wonder if it got misslabeled. I detected some Indochinese flavor in it, similar to a ZIll Indochinese.
This mango was very sweet with great sugar acid balance but I didn’t detect any Peach in it. If I didn’t think it was miss labeled, I may rate it even higher. We had a couple Juicy Peaches and I didn’t get a good look at it before the second one was cut open so I couldn’t back track to try to determine what other variety it may be. Whatever it is, it was very very good.
(https://i.postimg.cc/zbRbm9fM/11-B6-E1-FF-659-E-40-DC-929-B-09-E8443-ED0-FB.jpg) (https://postimg.cc/zbRbm9fM)
(https://i.postimg.cc/y34J7vgN/23-BED587-7-D87-4743-BF1-C-FE0922-C03-C21.jpg) (https://postimg.cc/y34J7vgN)
(https://i.postimg.cc/64r8qnnf/A3-B82-E2-D-0937-42-AF-8452-2857-FEFDEC25.jpg) (https://postimg.cc/64r8qnnf)
Simon
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Than you for the post Simon. another notable new variety was Kachamitha, from Philippines, it registered 23.5 brix. it has potential in future, note it fruited on a stick.
Thanks Behl, I was going to add that as a favorite too but I couldn’t read my own writing on how to spell it. It was a very small mango with a very sweet flavor. I only got a small piece so I wasn’t able to discern any particular flavor profile.
(https://i.postimg.cc/zVYdQNfs/578-E4-DAB-2523-423-E-95-CC-C26-D3819-A455.jpg) (https://postimg.cc/zVYdQNfs)
Simon
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Somewhat disappointing were the following Mangos that were either picked too underripe, didn’t ripen properly or simply had a bad year:
PPK- it was good and tasted a bit like lemon Yogurt from Trader Joe’s but it didn’t reach full potential
Cotton Candy- picked under ripe, flavors didn’t come out
Peach Cobbler- picked underripe or didn’t ripen properly
COC/CAC- usually very good, this time very bland
Orange Sherbet- has 21% Brix but didn’t detect any citrus and the shape was shorter, rounder and fatter than when grown in Florida.
Carrie- under ripe
ZIC- under ripe, bland
Piña Colada- tiny, slightly sweet, no Piña, no Colada- usually one of my favorites
Lemon Zest- they all had low Brix this year, my all time favorite mango. I was lucky enough to sample a bunch of LZ grown in SoCal earlier this year and the Brix ranged from 25-28% and they were absolutely delicious but at this tasting, they were very bland.
Simon
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Here are more pictures of the Mangos
(https://i.postimg.cc/Kk9LYHBh/2-E4-CFD9-A-BE20-4-D10-9-CD8-F6-D04-C8-D2-FDC.jpg) (https://postimg.cc/Kk9LYHBh)
(https://i.postimg.cc/bZbQRLc1/3917-F334-0-C4-D-446-F-8-AA1-E1186-C127-C14.jpg) (https://postimg.cc/bZbQRLc1)
(https://i.postimg.cc/CZsk31K1/3-AE91751-9-AAA-4-D9-B-9-D71-2-E558-A8471-AC.jpg) (https://postimg.cc/CZsk31K1)
(https://i.postimg.cc/dZLCZjjk/A501-A174-183-D-44-F5-A8-EA-A4-F6-C611396-C.jpg) (https://postimg.cc/dZLCZjjk)
(https://i.postimg.cc/XGNd4bZg/D156-E98-D-38-E5-40-A6-A0-B9-4-C1-BB71-F6-BE5.jpg) (https://postimg.cc/XGNd4bZg)
(https://i.postimg.cc/rdk5ZWM3/EB2-F0900-1-E20-4-B75-86-E6-92597890-A11-A.jpg) (https://postimg.cc/rdk5ZWM3)
(https://i.postimg.cc/YhT6gZVp/F4-B79416-F34-D-4-CC9-B64-D-038-C558-A2960.jpg) (https://postimg.cc/YhT6gZVp)
Simon
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More
(https://i.postimg.cc/56W9Cm3h/331-A219-C-54-C2-4-A92-9511-3-B43-BBFBFF8-C.jpg) (https://postimg.cc/56W9Cm3h)
(https://i.postimg.cc/V0nYhSYZ/416573-F6-F4-E2-480-B-9-FCA-38309-DF6-BBBE.jpg) (https://postimg.cc/V0nYhSYZ)
(https://i.postimg.cc/23Z8yt4d/5107-F8-F2-E841-4-B27-80-AB-0-D7826137-EA3.jpg) (https://postimg.cc/23Z8yt4d)
(https://i.postimg.cc/dLRsmTNL/59-B091-A9-904-A-49-EE-911-B-4-E6-C0087-CA4-F.jpg) (https://postimg.cc/dLRsmTNL)
(https://i.postimg.cc/5YZ4p5MF/819-D643-A-8-B66-4-B92-A9-A0-F5-AEAE81-AF40.jpg) (https://postimg.cc/5YZ4p5MF)
(https://i.postimg.cc/75xxBYjX/84614-F78-66-A9-427-D-9111-24-A62-A2-E471-D.jpg) (https://postimg.cc/75xxBYjX)
(https://i.postimg.cc/dh4JgcYF/AEA6024-A-DA6-F-4069-B143-D7-A4-F966-C560.jpg) (https://postimg.cc/dh4JgcYF)
(https://i.postimg.cc/qtDM6Vbw/F0703819-16-BA-44-CF-BF8-A-231-E654-D437-B.jpg) (https://postimg.cc/qtDM6Vbw)
Simon
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(https://i.postimg.cc/87r3Wx8P/C2-D7429-F-F354-4-B3-E-BE10-73-BED978-C8-A7.jpg) (https://postimg.cc/87r3Wx8P)
(https://i.postimg.cc/CZsk31K1/3-AE91751-9-AAA-4-D9-B-9-D71-2-E558-A8471-AC.jpg) (https://postimg.cc/CZsk31K1)
(https://i.postimg.cc/VJH3jfwJ/16-FA348-E-6574-4-D10-A4-F3-4-E720-D133-F40.jpg) (https://postimg.cc/VJH3jfwJ)
(https://i.postimg.cc/sM2kQBkF/FC5-CD092-E18-A-4427-ABBD-F0-FDD790-F761.jpg) (https://postimg.cc/sM2kQBkF)
Simon
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Very cool! thanks for the info Simon et al
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While discussing the topic of Annonas breeding with Rudy(creator of El Bumpo) and Mike Haluza, they suggested that we focus on selecting or creating a fruit with fewer seeds as the main objective. Mike said that the eating quality significantly increases if there are fewer seeds and I’m sure that we can all agree to that.
On the car ride back to San Diego, Leo mentioned that his Leo Cherimoya/Atemoya Hybrid #1 was very well received at one of his tastings and it also has a very low seed count. I remember really liking this fruit a few years back and with the lower seed count compared to the Leo Hybrid #3, It may be a better choice for breeding projects compared to the Leo Hybrid #3. The Leo Hybrid #1 also has smoother and thicker skin so it would ship better.
http://tropicalfruitforum.com/index.php?topic=19336.25 (http://tropicalfruitforum.com/index.php?topic=19336.25)
The only issue with Leo’s #1 Hybrid is that it can have sclereid cells which can cause graininess near the skin.
Leo doesn’t hand pollinate his trees and his trees set fruit on their own but his fruit come in really late in the season. Next year, around April or May, Brad and I will try hand pollinating our Leo #3 Hybrid trees early in the season to see if the fruit will mature earlier. I may also try to hand pollinate a few of Leo’s Hybrid #1 early in the season to see if they still have the same graininess. I believe I’ve tasted the Leo Hybrid #1 when it wasn’t grainy but I’m not positive.
Simon
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Brix in the 20's? That sounds disappointing. Where were all of those SoCal mangoes pushing 40 that were reported before?
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Anytime Shane!
While we were at Franks moms place, we noticed that all of Franks trees were exploding with growth. They were so big and bushy that they created a dense and thick canopy that shaded out much of the light. Here are a few random pictures of fruit and trees from Franks moms place
(https://i.postimg.cc/VrxKX0MD/24985912-BE0-A-48-DF-92-D3-365057-B514-AC.jpg) (https://postimg.cc/VrxKX0MD)
(https://i.postimg.cc/7fyB67qL/24-F524-D5-84-F6-4-C6-F-A085-B02-D2-B6-D829-D.jpg) (https://postimg.cc/7fyB67qL)
(https://i.postimg.cc/4YfBvg7k/5-B36145-E-77-BC-479-A-8314-9-D3784590442.jpg) (https://postimg.cc/4YfBvg7k)
(https://i.postimg.cc/68MzYmn7/7-A433-BB7-98-E7-4-BA4-AA2-C-4800-FC4-AF821.jpg) (https://postimg.cc/68MzYmn7)
(https://i.postimg.cc/rKCftmpN/C459-F5-DE-F00-B-4343-8-EDB-340-EA683-F1-D4.jpg) (https://postimg.cc/rKCftmpN)
Simon
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Brix in the 20's? That sounds disappointing. Where were all of those SoCal mangoes pushing 40 that were reported before?
Sam, that was only gozp that was able to get Brix readings so high. The Brix we got this year is noticeably lower than in previous years but it was still a great mango season. In this low Brix mango year, we were able to find out that Sweet Tart and Venus are still able to produce top notch fruit.
Simon
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Very nice report.
Thanks Simon and others!
-FruitFool
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Anytime Fruitfool
The mango tasting is actually not over yet. We still have plenty of Mangos hanging on the tree and we will be able to evaluate these a little better because we won’t have to force ripen these. We will pick them at full maturity and evaluate them when they are fully ripe.
We still have Cotton Candy, Sweet Tart, Peach Cobbler and Leo’s still has many varieties hanging on his trees.
Here a couple Peach Cobblers just starting to color up a bit.
(https://i.postimg.cc/LqvM4Lsn/C113-A546-B1-F3-43-E7-92-E6-E3-C5-CAD812-A2.jpg) (https://postimg.cc/LqvM4Lsn)
Cotton Candy
(https://i.postimg.cc/MfQ4BQz0/9-EC998-D5-4043-4-A19-9-E40-EDB2-CD0-D7842.jpg) (https://postimg.cc/MfQ4BQz0)
Simon
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you guys should just do videos of the events instead. I have to say, different people, different taste. My sister and I like Mahachanok, her SO likes malika this year.
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Simon,
I have cotton candy tree, I am very interested in
your tasting report on this variety.
Please keep us updated when it ripens for you.
FruitFool
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you guys should just do videos of the events instead. I have to say, different people, different taste. My sister and I like Mahachanok, her SO likes malika this year.
Funny you should mention Maha, I found some raw chicken that had gone off, but didn't have a off-putting odor, I had my SO smell it, it really didn't smell bad, but it did smell like Maha. :o Can't lie, I was tempted to try, but the skin had already begun to saponify so I didn't. It's the Durio odor.
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you guys should just do videos of the events instead. I have to say, different people, different taste. My sister and I like Mahachanok, her SO likes malika this year.
Funny you should mention Maha, I found some raw chicken that had gone off, but didn't have a off-putting odor, I had my SO smell it, it really didn't smell bad, but it did smell like Maha. :o Can't lie, I was tempted to try, but the skin had already begun to saponify so I didn't. It's the Durio odor.
well, mahachannook has floral odor. Durian order can be more like gas like. My mom's friend brought a durian into an office, next thing you know, the fire trucks and all show up. They thought it was some kind of gas leak.
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Yeah, I’ve been approached several times regarding videos of various grafting techniques and now for the mango tastings but it is a lot of work. Someone would have to video the event and that person would probably have to miss out on the actual mango tasting. The video would also have to be edited.
Fruitfool, I’m also very interested in how the Cotton Candy will taste. Unfortunately, these two fruit still holding on my tree are growing on a potted tree on Florida Turpentine rootstock. The tree doesn’t have very many leaves and I don’t think they will reach full potential but I’m hopeful. I’ll definitely keep everyone updated.
Simon
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Maha Chanok, at least the ones I grew, gave off a very strong and pleasant Mango odor when it is ripe. Glenn’s also give off a very strong and pleasant tropical peachy mango smell that is very different from Maha.
Simon
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you guys should just do videos of the events instead. I have to say, different people, different taste. My sister and I like Mahachanok, her SO likes malika this year.
Funny you should mention Maha, I found some raw chicken that had gone off, but didn't have a off-putting odor, I had my SO smell it, it really didn't smell bad, but it did smell like Maha. :o Can't lie, I was tempted to try, but the skin had already begun to saponify so I didn't. It's the Durio odor.
well, mahachannook has floral odor. Durian order can be more like gas like. My mom's friend brought a durian into an office, next thing you know, the fire trucks and all show up. They thought it was some kind of gas leak.
I made the same mistake once when somebody brought a durian into the chemistry building during finals week, I thought it was a gas leak.
The mercaptans that are used to odorize flammable gas are very similar if not the same as some of the sulfurous compounds present in durian. It's a smell I can't appreciate, and it makes me gag.
That said, it's a non-offensive odor present in durian that I found in the decomposing chicken and the Maha. Similar to how yeasty smells in lager or bread and bacterially generated lacto odors can be present in sour beer can be appealing, not all odors of decomposition and fermentation need be offensive. Somehow there's a shared compound in the mix(Maha, durio, spoiled chicken) that smells musty tropical.
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I was sure this thread was elaborate fake news. Simply because I wasn't invited.
Thanks for detailing this epic event.
“The day progressed and some people had to tap out. They couldn’t take so much sugar and mango in one day. Rookies. ”
Classic.
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Yeah, I’ve been approached several times regarding videos of various grafting techniques and now for the mango tastings but it is a lot of work. Someone would have to video the event and that person would probably have to miss out on the actual mango tasting. The video would also have to be edited.
Simon
I volunteer to be the video guy for the next tasting!!! I was thinking if you got a few tripod and camera. When people are tasting them, they can walk themself in front of the camera and push the play button to describe the taste while they are eating it. And we would LOVE to see their facial expression during the tasting.
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Future, where there are Mangos, I know you will always be there in spirit!
Kim, every mango tasting so far had at least one or more Mangos where people dropped their jaws and said “wooow”. In previous years, it was Lemon Zest, Sweet Tart, Seniorita, Piña Colada and now Venus. I love watching people’s expressions when they taste a top tier mango at its peak. People that have eaten Kent, Haden and Tommy Atkins all their life can’t believe how crazy sweet and delicious these newer mango varieties are.
Good sized Sweet Tart
(https://i.postimg.cc/McVJjxQJ/22701-E8-E-02-D0-4-A73-8354-03353-FDD06-F8.jpg) (https://postimg.cc/McVJjxQJ)
Simon
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(https://i.postimg.cc/DSVSVfFt/63971-A63-BB57-4452-866-F-8-C5217800-FCB.jpg) (https://postimg.cc/DSVSVfFt)
(https://i.postimg.cc/9rwDNw3d/72795227-2-A67-4-A75-856-F-AECB28130-DB2.jpg) (https://postimg.cc/9rwDNw3d)
(https://i.postimg.cc/grTwDq7c/8297-DECA-1-F0-C-41-A0-B237-3-F33595783-FA.jpg) (https://postimg.cc/grTwDq7c)
OS sugar bomb as you let it ripen in counter....quick one week ripening does not work.
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Man Frank, I was hoping one of the OS at the event would be prime but at least you the properly ripened ones are good.
Simon
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Man Frank, I was hoping one of the OS at the event would be prime but at least you the properly ripened ones are good.
Simon
Yes Simon, you have to harvest them properly and them let them ripen at their pace not under heat mat, insulation, in the garage....that manipulation doesn’t work.
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And to think we grew up in the 50's and 60's thinking you couldn't grow mangoes in SoCal! We'd go to the L.A.Central Wholesale Market in the 70's and buy boxes of Kent mangoes from Mexico and think they were perfection. You've come a long way, guys!
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2020 - save me a seat!!
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Many extended and illustrated posts from Simon. well done!
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2020 - save me a seat!!
Go there. Mango growing and this includes stupid bad mangoes is too easy in FL. No sarcasm!
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OH! You mango-guys are having TOO MUCH FUN!
At the CRFG/San Diego plant sale at Bancroft Sustainability Center last week, we moved a lot of new mangos -- Fruit Punch, Maha Chanok, Val Carrie, Alphonso, Alampur Baneshan, and many others. SO IMPRESSED AND INSPIRED by your account of this enormous tasting event!
So in response, I'm planning a grape-tasting for mid-August 2020 that'll knock your socks off. I grow at five different locations, and will pull together whatever is ripe mid-August. I'm listing about 40 varieties, most will be in good shape mid-August.
Northminster Presbyterian church by Clairmont Square:
Black Eagle Large clusters, large berries, 19th. C Exhibition grape. Mellow Concord with a bit of blueberry wine flavor when perfectly ripe. Vine is female, needs hand-pollination for full clusters.
Dutchess, White, "Dutchess dots," racy flavor that makes you keep going back for more.
(Goldfinger and Madresfield Court in future years)
Goldfinger is a yellow witch-finger type just released from Japan.
Madresfield Court is an exquisite hot-house grape from England.
Swenson Red. Strawberry flavor, dumb-bell clusters, small crunchable seeds.
(Kyoshusanjaku in future years, a long pink Japanese wine grape with tough skins.)
New York Muscat. EXQUISITE muscat flavor, healthy vine!
Bronx Seedless (MAYBE, it doesn't sweeten up in Clairmont.)
Yellow with pink blush, mild fruity flavor.
Lemon Grove:
Joy: new seedless with INTENSE sugar, acid, fruity flavor. Makes every other grape taste like WATER.
Golden Muscat. Large berries, citrus/muscat flavor.
Muscat Hamburg. CLASSIC pure vinifera for rich muscat flavor.
Uzbekistan Muscat. HUGE clusters, mild muscat flavor.
Kyoho. Huge tetraploid with sophisticated Conocord/muscat flavor; slip-skin.
Captivator Small pink clusters, fruity flavor.
Orange Muscat. rich bouquet of orange blossoms.
Muscat Blanc a Petits Grain. Origin of muscat flavors.
Hillcrest, between two houses.
Delaware small pink berries, fruity flavor, Standard 19th C grape. Small, seedy berries and paper-like skin make it a JAM grape.
Jefferson Iona x Concord, MUCH better looking than Iona, has much of Iona's exquisite fruity flavor & melting texture.
Seneca spicy flavor like white gum-drops; crunchy berries. Bad vine, must be grafted.
Steuben Concord + Spicy flavor.
Goethe. A Roger's hybrid of enormous historical significance for being part of the first wave of vinifera x labrusca crossings. Muscat Hamburg, sophisticated vinifera, x 'Sage'/'Mammoth,' an extremely primitive and healthy American labrusca with five pink berries to the cluster. The two strains are VISIBLY fighting in the roughly textured leaves...
Neptune. You know that fruity banana-oil you smell when going by an auto-paint-shop? Neptune has that in spades, but in a good way.
Eumelan. Black Supposed to be spicy-flavored. Pretty mild last year.
Concord. Nasty, in comparison to all the other, better, newer grapes available now, but important for history & comparison. Vine produces like crazy however you prune it.
Diamond Small yellow-green berries with rich apple/Lemon/Mineral flavors.
Bancroft Sustainability Center:
1 Compassion (still on waiting list, no vine yet) Dr. Clark of U Ark, the breeder, tells me I should forget about 'Cotton Candy,' the fruit/muscat flavor and crunchy texture of his new seedless grape, Compassion, will blow it out of the water.
2 Faith Blue, seedless, slight fruity flavor.
3 Gratitude New Crunchy-textured white grape, had first cluster this August, very nice.
4 Hope Green/White, fruity.
5 Joy AMAZINGLY INTENSE sugar/acid/fuity flavor! Little blue footballs, seedless.
6 Jupiter Seedless blue, good disease resistance, every berry is a rush of ethereal muscat flavor. Skin is munchy-munchy like coleslaw, tho.
7 Reliance Seedless fruity pink, said to have fruity bouquet of Pink grapefruit.
8 Everest (not fruiting until 2021) New release from Cornell: Concord flavor, but seedless, twice as a big, and with better skin and better texture; juicy with Concord flavor.
9 Aromella New wine-grape from Cornell; said to have honeysuckle, citrus, muscat, and pineapple flavors. AND IT DOES!
10 New York Muscat Overwhelmingly beautiful muscat flavor. Everyone is always amazed by this grape! And the vine is healthy even right by the coast.
11 Canada Muscat (said to have Passionfruit flavor)
12 Steuben excellent Spicy Concord flavor
13 Buffalo Looks like Concord, but more fruity/spicy, less Welchy.
14 Keuka pink, vinous, recommended by Reisch of Cornell, rather astringent here.
15 Wapanuka White, top-quality, with a subtle, haunting spicy, smoky muscat flavor.
16 Herbemont "The old Texas Brown Grape." 1/2" berries, said to be good for table as well as wine.
17 Atoka America x Delaware
18 Fern Munson Off-spring of Catawba; said to have same foxy flavor, but better disease-resistance.
19 Diamond Muscat New seedless yellow muscat. Jury is out which of these two is the stronger muscat. Both are powerful growers.
20 Summer Muscat New seedless yellow muscat.
CACG by SDSU
Golden Champion. Large golden berries, rich muscat flavor; a hold-over from the 19th C hot-house tradition, still grown in UK. Needs help with pollination here.
Delicatessen. A wine-grape from Munson, 3/4 native TX grapes in its breeding. Foliage is deep green, rugose, sturdy, and sturdy, no disease-problems. Canes are purple. Berries have super-strong fruity perfume of Concord grapes, raspberries, and other fruits. Makes a LUSCIOUS jam.
Keep in touch for details!
---Mark Miner
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2020 - save me a seat!!
Future, I’m sure Frank has a seat reserved for you.
Thanks Zands, I know people can’t resist pictures of mango porn.
Simon
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Mark, thanks for sharing the details about the different varieties of grapes you’re growing. I’m not a grape grower so I’ve never heard about most the varieties you listed but I sure am interested in sampling them. The last grapes I had were the Cotton Candy and the elongated black grapes and they were both excellent tasting. Actually I just looked in the fridge and my wife picked up a box of “Flavor Promise” grapes from Trader Joe’s and they have an excellent crisp texture that is very low acid, almost no acidity and are Seedless. They are reddish in color.
(https://i.postimg.cc/mt99D8yc/image.jpg) (https://postimg.cc/mt99D8yc)
Wow, this grape is really amazing! I just took a Brix reading and it came out to be 23.5%. This grape has the best crisp and firm texture I’ve ever had in a grape.
Simon
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Mark, thanks for sharing the details about the different varieties of grapes you’re growing. I’m not a grape grower so I’ve never heard about most the varieties you listed but I sure am interested in sampling them. The last grapes I had were the Cotton Candy and the elongated black grapes and they were both excellent tasting. Actually I just looked in the fridge and my wife picked up a box of “Flavor Promise” grapes from Trader Joe’s and they have an excellent crisp texture that is very low acid, almost no acidity and are Seedless. They are reddish in color.
(https://i.postimg.cc/mt99D8yc/image.jpg) (https://postimg.cc/mt99D8yc)
Wow, this grape is really amazing! I just took a Brix reading and it came out to be 23.5%. This grape has the best crisp and firm texture I’ve ever had in a grape.
Simon
speaking of cotton candy - if anyone has a plant of that one I'm interested. I kept looking for a bit of vine to root in those packs and had no luck. Wife really loves them.
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I just cut open this Sweet Tart Mango grown on my Double Stone grafted tree and it was fantastic! It has a Brix of 26% and had excellent sugar acid balance. It was still fairly firm when I cut it because I like my STs with some acid balance. If I let it ripen another day or two, it would be mostly sweet with just a bit of tart. The Indochinese flavor is really strong in this variety and this fruit was good size at just over a pound.
(https://i.postimg.cc/MMK6kKd0/7-ABCB212-6-CFA-422-A-8-FC5-09-D7-AF2-BA584.jpg) (https://postimg.cc/MMK6kKd0)
Here are pictures of the ST cut open. Pictures taken with and without flash
(https://i.postimg.cc/2qSMrbN5/6-E5-EFA0-D-F3-F0-46-E2-9-F6-C-85819778-B9-D9.jpg) (https://postimg.cc/2qSMrbN5)
(https://i.postimg.cc/s1h8jCq5/75727252-C1-D5-4500-BE95-5-B70-D1-FBE32-C.jpg) (https://postimg.cc/s1h8jCq5)
(https://i.postimg.cc/CzCQ8HF1/7-A8-BBA36-2-F18-4-B09-BE15-7959-F48-A9-B07.jpg) (https://postimg.cc/CzCQ8HF1)
(https://i.postimg.cc/ppMSy1M4/A9-B5-BC68-AA86-4-D64-9-EBA-35100802-ABB6.jpg) (https://postimg.cc/ppMSy1M4)
Simon
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Kris,
I believe the Cotton Candy grape is patented. Probably the best thing to do is to go to a grape tasting and find something that maybe you and your wife will like as much, if not more than the CC grape.
You know, there a Cotton Candy Mango as well and Bsbullie said it did taste like cotton candy.
Simon
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Kris,
I believe the Cotton Candy grape is patented. Probably the best thing to do is to go to a grape tasting and find something that maybe you and your wife will like as much, if not more than the CC grape.
You know, there a Cotton Candy Mango as well and Bsbullie said it did taste like cotton candy.
Simon
It is, but I have heard of people growing it themselves.
Personally, I don't care for them but I gotta keep the wife happy with this hobby of mine... :)
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(https://i.postimg.cc/XBKqLS31/020-E62-FD-54-FD-42-FD-9-ADC-0-A4-C651670-E1.jpg) (https://postimg.cc/XBKqLS31)
(https://i.postimg.cc/rz4rs76r/0-EBF4-B44-4-EB3-461-B-B134-E21-D62-A6116-C.jpg) (https://postimg.cc/rz4rs76r)
(https://i.postimg.cc/7JSGRJ1V/1-D8-F42-B4-C3-ED-4-C47-B2-A2-D07165-AEA742.jpg) (https://postimg.cc/7JSGRJ1V)
(https://i.postimg.cc/pyKmR88Q/20-DE40-E2-CA59-48-A5-BDD1-6-A68-B3-C89-F88.jpg) (https://postimg.cc/pyKmR88Q)
(https://i.postimg.cc/0K1r72gJ/226-B0262-60-DE-43-F6-90-F9-DE42-C6-ECEFED.jpg) (https://postimg.cc/0K1r72gJ)
(https://i.postimg.cc/5HjHVRqj/AA54-A49-A-9-F1-D-4484-A0-C6-FF978-C5-D1701.jpg) (https://postimg.cc/5HjHVRqj)
Both excellent sweet, full flavor coconuty ripen on counter
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Hey Frank thanks for letting me join the party. Pretty awesome all the mangos and the snacks were also much appreciated. Nice to meet everyone else too, you guys are welcome to come down and visit any time.
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Hey Frank thanks for letting me join the party. Pretty awesome all the mangos and the snacks were also much appreciated. Nice to meet everyone else too, you guys are welcome to come down and visit any time.
Hi Brad
You are welcome and we enjoyed having you. Thanks for the invite and we will pass by yr place when we are in SD.
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Was not in tasting but here is guava mango just had from my yard. Must grow top tier.
(https://i.postimg.cc/q6zqRT9f/20191016-173931.jpg) (https://postimg.cc/q6zqRT9f)
(https://i.postimg.cc/hzChcjZb/20191016-173948.jpg) (https://postimg.cc/hzChcjZb)
(https://i.postimg.cc/474nDtPx/20191016-174137.jpg) (https://postimg.cc/474nDtPx)
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The Guava mango sounds really good. Behl, was the Brix reading beyond the range of your refractometer? I don’t see a reading. On a side note, the Indian Rajapuri mango has a super delicious Guava flavor.
Simon
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heres an Angie I just cut open. It looks wrinkly on the outside but the inside was very good. It had a Brix of 20% and tasted sweet with notes of Kesar resin which I don’t recall detecting in this variety before. This fruit had an aborted seed which alters the shape of the fruit and can also change the flavor of the fruit. Nubbin fruit, in SoCal, often have higher Brix compared to normal sized fruit.
Pictures with and without flash
(https://i.postimg.cc/d7xvQxcp/8993-A26-D-0-F36-46-F3-B5-D0-99-AEF7-C1-D37-F.jpg) (https://postimg.cc/d7xvQxcp)
(https://i.postimg.cc/LgzMT4gF/9402020-A-C64-D-4-C0-B-A0-A7-46-E063-BA5149.jpg) (https://postimg.cc/LgzMT4gF)
(https://i.postimg.cc/CdDYY7Pr/EBA9-D4-D8-CF3-A-4-BEA-A6-BF-7-A4-D9-B27-B8-A5.jpg) (https://postimg.cc/CdDYY7Pr)
Simon
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Nubbin fruit, in SoCal, often have higher Brix compared to normal sized fruit.
It’s like that here too.
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Here’s the amazing Sweet Tart
(https://i.postimg.cc/Q91PL48p/36988-B2-F-ABB5-408-A-AE7-E-22-F49-E5-F503-B.jpg) (https://postimg.cc/Q91PL48p)
(https://i.postimg.cc/0zyL60ns/4-C35-C831-75-BE-461-D-B1-E6-6-E65-ACF460-FE.jpg) (https://postimg.cc/0zyL60ns)
This fruit is absolutely amazing! As you can see in the pictures, this fruit was allowed to get wrinkly before I cut it open.
A little background regarding this variety helps to know when to pick the fruit. Sweet Tart is a Zill Indochinese seedling(ZIC/ZINC) and like it’s parent, it can get cracks in the skin. In order to avoid this issue, you pick it mature green with a blush of yellow or with yellow streaks going down the side. You can also look for sap beads. I got this information from the excellent videos that Chris from Truly Tropical posted.
ZIC
https://m.youtube.com/watch?v=EMtn8sMwmXA
https://m.youtube.com/watch?v=a1TaIWAD4ZQ
Sweet Tart
https://m.youtube.com/watch?v=99bv-KJ8wkE
Here in SoCal, you often see the lenticels getting dark and the sap beads are also very obvious. When picked mature green as described above, they are often still rock hard and can take from as little as a few days to ripen or up to about three weeks.
The more under ripe they are when picked, the longer it seems to take for it to ripen and the more wrinkly they get but even in that wrinkly state, they reach high Brix levels, the flesh is still firm and there is no funky over ripe taste.
Here’s that same wrinkly skinned Sweet Tart cut open.
(https://i.postimg.cc/RWMx9zyX/16078-F3-C-DBC2-4-AB5-AEC8-BFC74-AC592-AC.jpg) (https://postimg.cc/RWMx9zyX)
(https://i.postimg.cc/Q9KRSNKx/D2-B17966-34-E9-463-B-B2-D7-00-AEF5-DC0-EAA.jpg) (https://postimg.cc/Q9KRSNKx)
Even though this fruit was wrinkly, the stem end was not fully soft ripe. There was a gradient of flavor profiles and textures with the nose being perfectly soft ripe, very sweet with a little acidity. The middle of this fruit was medium firm ripe and very sweet with excellent acidity, perfect for my liking. About the last 20%, the stem or Butt end of the fruit was still relatively firm with slight chalkiness and a more in your face Tart like a sour patch kid candy. The flesh also stuck tenaciously to the skin.
If the fruit were allowed to ripen on the tree for perhaps another week or so, it would have probably ripened earlier and more consistently. I just wanted to bring up this point to show how forgiving this exceptional variety is.
You can accidentally pick it a little too early and still have it ripen up. Not only that, by picking it mature green, you may be able to avoid theft and animals from getting to the fruit before you’re able to harvest it.
Picking aside, Sweet Tart is also very forgiving in regards to counter ripening. If you eat it while still firm, it will have a spritely sour kick along with that greener Indochinese flavor. Let it hang out on the counter for a few more days to soften a bit more and you get that perfect sweet and tart balance. Accidentally or purposely let it get soft and wrinkly and you get mostly sweet with very little tart with the exception of prematurely harvested fruit sometimes displaying a gradient of flavors and textures and perhaps more tart than would otherwise be expected.
All this and the tree is Vigorous and disease resistant! This is a dream come true for SoCal mango growers. And, just when you thought things couldn’t get any better, you come to find that Sweet Tart has two hot sisters(Venus and Kathy) that might be tastier than her. Not only that but, mom ZIC can still pull her own weight and is a good producer, at least in Florida.
Based on preliminary results, it appears that ZIC, Sweet Tart, Venus and Kathy are all productive in SoCal. Here’s another Sweet Tart that was ready a couple days ago but hey, it’s Sweet Tart, it’ll still be fine in another day or two.
(https://i.postimg.cc/R6LG9q80/23763659-5-D7-B-41-AF-AAEF-B6-E5-B38-CA682.jpg) (https://postimg.cc/R6LG9q80)
(https://i.postimg.cc/ygHnw0L5/E5836720-F8-C3-4044-BC79-F80613-ACA418.jpg) (https://postimg.cc/ygHnw0L5)
Simon
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Nubbin fruit, in SoCal, often have higher Brix compared to normal sized fruit.
It’s like that here too.
That’s good to know, thanks Alex!
Simon
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Well said Simon.
Bill
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Parson
(https://i.postimg.cc/18XQWM3F/46-E59-FDE-178-B-4-DFF-98-AC-F083377-B9486.jpg) (https://postimg.cc/18XQWM3F)
(https://i.postimg.cc/Lgmdj3Wn/6030-ECDC-9-E00-4589-BD3-E-0-FBE5-E2-C3-D0-E.jpg) (https://postimg.cc/Lgmdj3Wn)
NDM
(https://i.postimg.cc/xkbSQCHT/6497-A47-B-91-DE-496-B-95-FB-37-C7-F4-F7-B9-B2.jpg) (https://postimg.cc/xkbSQCHT)
(https://i.postimg.cc/MnL8gRnF/A09-F6432-D9-CD-45-ED-80-DD-00845942-D8-B0.jpg) (https://postimg.cc/MnL8gRnF)
(https://i.postimg.cc/8jtGBxND/ACECA3-DA-E74-D-40-F8-BBED-A55-B45-E8-B6-BF.jpg) (https://postimg.cc/8jtGBxND)
Mangos started to sweeten in mid fall.
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Frank, that’s a great reading on the Parson and NDM. I just got back from Leo’s place and his Mangos are just starting to ripen up. Mangos seem to be ripening late for Leo this year.
I just cut open this Sweet Tart that was gifted to me 10 days ago at the mango tasting. It was completely green and rock hard when I first received it and it ripened up with a blush of yellow but stayed mostly green.
This fruit isn’t wrinkly like the last Sweet Tart but it was giving to some slight pressure so I cut it open. It had a Brix of 27% and was fantastic. Like the previous Sweet Tart, this one had excellent sugar acid balance with a wonderful Indochinese flavor. The flesh next to the skin is especially enjoyable because it is extremely sweet and I seem to pick up more complex Indochinese turpene components in the flavor profile.
(https://i.postimg.cc/c6hTqZzB/3-B9-DF1-A5-3331-4-A79-AC9-B-3-A685582-DD7-A.jpg) (https://postimg.cc/c6hTqZzB)
(https://i.postimg.cc/CdSJ6dcK/52-B0077-F-79-C7-437-C-ADFF-15-E066-DC526-A.jpg) (https://postimg.cc/CdSJ6dcK)
(https://i.postimg.cc/KkyQbYFJ/BDB502-E4-A1-A1-4-FC9-81-E0-2-F625063-A395.jpg) (https://postimg.cc/KkyQbYFJ)
Notice the dark lenticels
(https://i.postimg.cc/fSydQ438/D20-DA728-3053-4943-ACC7-DAC851-ED2718.jpg) (https://postimg.cc/fSydQ438)
Orange colored flesh, with and without flash
(https://i.postimg.cc/RW5WXJTs/8-EFF7-A2-F-B928-40-CA-8-E34-E835-A67-F9-F0-E.jpg) (https://postimg.cc/RW5WXJTs)
(https://i.postimg.cc/CRGztMPF/9-BEE1-BB4-A096-4-D21-AD1-D-BD7-DC843-DC69.jpg) (https://postimg.cc/CRGztMPF)
(https://i.postimg.cc/zLqV1m6T/D5-EB741-B-AAE5-4-B83-A7-CC-296387-CD10-FD.jpg) (https://postimg.cc/zLqV1m6T)
(https://i.postimg.cc/YLvvy1VV/E4-E15711-A831-46-E9-B2-C2-0751-E99034-E1.jpg) (https://postimg.cc/YLvvy1VV)
Simon
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Simon
Sweet tart is just an incredible fruit. We are few weeks late this season so the ripening time was pushed back. As I mention the best way to ripen mangos are in a fruit bowl in your kitchen......provided they are harvest properly. LZ are sweeting up nearing the 30 brix mark they've reached in the past.
(https://i.postimg.cc/5XqSKN5J/4-F14343-C-4187-44-B7-804-E-6-CB76018819-C.jpg) (https://postimg.cc/5XqSKN5J)
(https://i.postimg.cc/QBfks4nn/55157-AFE-6-EB6-45-AC-A858-092-A0-F828-A4-D.jpg) (https://postimg.cc/QBfks4nn)
(https://i.postimg.cc/d76n3tD6/80-F5-EE48-F624-4-D2-D-BA5-C-3-AED60830850.jpg) (https://postimg.cc/d76n3tD6)
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The Guava mango sounds really good. Behl, was the Brix reading beyond the range of your refractometer? I don’t see a reading. On a side note, the Indian Rajapuri mango has a super delicious Guava flavor.
Simon
Simon, take a careful look, it was around 26, that is where you see blue transition from orange. its hard to take pic with cellphone working as eye into the meter LOL
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Cac
(https://i.postimg.cc/d785MPxk/9000-AD9-A-4-BE2-4502-A2-A7-CBA44-E5-EAE0-F.jpg) (https://postimg.cc/d785MPxk)
(https://i.postimg.cc/21LHwBdx/D96-F32-CC-9-D40-41-DC-8-F04-EE0-AAF84-CB9-A.jpg) (https://postimg.cc/21LHwBdx)
(https://i.postimg.cc/wyg0gfCW/E39-BFFBE-61-B0-43-B8-8-F87-AC5-F266-C46-AE.jpg) (https://postimg.cc/wyg0gfCW)
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As we pile up the heat units ( 98f itoday) the brix elevates. In the tasting Parson was 22 now 26.5
(https://i.postimg.cc/VJC1ZDmd/11-CAD699-8-E3-A-40-F5-8-F8-F-4-D9-A439-C4-E27.jpg) (https://postimg.cc/VJC1ZDmd)
(https://i.postimg.cc/GBnRWGmz/7-EF5156-E-C200-4241-87-B6-AE1-CE3761487.jpg) (https://postimg.cc/GBnRWGmz)
(https://i.postimg.cc/8JtVfYBn/7-A742-A2-C-9-FF9-4-A1-E-A823-415900-D57-AA9.jpg) (https://postimg.cc/8JtVfYBn)
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Frank and Behl,
Great info. These mid season Mangos are turning out great. My Cotton Candy, Peach Cobbler and lone LZ are still ripening. We’re supposed to get into the 90s tomorrow which should help to sweeten these Mangos up but unfortunately we are getting the Santa Anna conditions so the dry winds may cause some fruit to drop.
Simon
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I want to take a moment to feature one of Leo Manuel’s selections, his “Keitt Seedling”. Leo’s Keitt Seedling rates very high in our local mango tastings, usually in the top 5. This is quite an achievement considering it is rubbing shoulders with Zill giants like Lemon Zest and Sweet Tart. Picture of Leo’s Keitt seedling
(https://i.postimg.cc/ZWzr7Fb7/53-C42-E96-A86-A-4333-A733-D9-DCE87833-BC.jpg) (https://postimg.cc/ZWzr7Fb7)
I stopped by Leo’s place yesterday in order to get some more information on this variety.
This variety is obviously from a Keitt Seedling and Leo mentioned that he planted multiple Keitt seeds but most of them were very slow growing and didn’t amount to anything worth keeping. There was one Keitt seedling, however, that grew fine and produced good sized and extremely tasty fruit.
The fruit averages about a pound in weight and is green in color with a yellow blush towards the stem end as it approaches ripening. This mango has lenticels scattered around the fruit with a higher concentration near the stem end.
The mango is approximately 5-6 inches long and a little over 3 inches wide. Leo’s tree also produces short, fat and rounded fruit(nubbins) although these are much less common.
(https://i.postimg.cc/2VQq6pYG/3-FA8921-F-DFDE-4-BC8-82-ED-30-A1-AFC9-AF64.jpg) (https://postimg.cc/2VQq6pYG)
(https://i.postimg.cc/bD4GGpdC/ABD1085-A-47-C5-48-AC-8-EC7-78-F3-EE05-A156.jpg) (https://postimg.cc/bD4GGpdC)
(https://i.postimg.cc/hfWzcDkh/DBE4-B99-A-5-AD2-4228-86-A1-9326-ADF8-B7-C4.jpg) (https://postimg.cc/hfWzcDkh)
Picture of the short, round nubbin fruit
(https://i.postimg.cc/ZvTqvn4L/86-A2-BD94-E192-48-CD-9760-7-DC0-ACD288-B4.jpg) (https://postimg.cc/ZvTqvn4L)
(https://i.postimg.cc/3kPJCn3N/B89-DEBB0-4-E1-D-4-A8-A-9-E9-F-87-AFC4-EEE3-ED.jpg) (https://postimg.cc/3kPJCn3N)
Aside from the excellent taste of this mango is the fact that this selection produces a high percentage of ultra thin seeds, similar to NDM. This selection often forms fruit in clusters of 2-4 fruit.
Clusters of fruit, many fruit hiding in the canopy
(https://i.postimg.cc/9DNq3dCH/2358-A720-F19-A-4-C2-A-835-B-DF56-C5-CA8-DE8.jpg) (https://postimg.cc/9DNq3dCH)
(https://i.postimg.cc/WDBFzsd9/602-C3-A20-662-B-46-D5-A43-F-EA98-E8-C0-AF0-D.jpg) (https://postimg.cc/WDBFzsd9)
(https://i.postimg.cc/9Ry4qsTc/7128-BA3-C-9-E31-4-A51-B0-C9-4915184-BF2-B6.jpg) (https://postimg.cc/9Ry4qsTc)
(https://i.postimg.cc/n9ZXKTYB/7-AFAA8-CA-BEA8-4991-957-C-EF5-C2-C73-CC19.jpg) (https://postimg.cc/n9ZXKTYB)
(https://i.postimg.cc/jLc7cV15/7-FB39-C75-D143-4-CB4-B91-B-ABCCF88177-CE.jpg) (https://postimg.cc/jLc7cV15)
(https://i.postimg.cc/1gnVy83n/DD102-A2-B-136-B-4906-AE21-7-CBC15887-A93.jpg) (https://postimg.cc/1gnVy83n)
Rats or squirrels have been eating many of the fruit. Here’s a picture of a half eaten fruit so you can see how thin the seed is
(https://i.postimg.cc/K1Kt8q98/2-C775332-4-D5-E-4-A27-B48-F-C2-C0-A5-C1-E38-C.jpg) (https://postimg.cc/K1Kt8q98)
(https://i.postimg.cc/jDGPwH9Q/9-C543-C5-D-BEEF-4-AA8-8708-62-FF07-BE42-CE.jpg) (https://postimg.cc/jDGPwH9Q)
The tree that Leo has growing in his yard is grafted onto a different rootstock although Leo does not recall what rootstock it is. The tree is medium vigor and the consistency of its fruiting seems to keep its growth in check. Leo believes his tree is approximately 10 years old.
This tree is disease resistant and flowers and holds fruit to maturity even in years with high fungal disease pressures.
Looking back at my notes, this mango usually has a high Brix with a low of 23% and a high of 27%. I haven’t eaten one this year, I have one ripening on the counter, but I recall the flavor profile similar to Sweet Tart but without the Indochinese flavor.
This variety is definitely top tier and I will definitely be grafting it onto my trees next year. I wonder how this variety will perform when grown in high fungal disease counties of Florida?
Close up shot of the leaves
(https://i.postimg.cc/PC6VBRCf/4-AEBA5-BD-866-D-4-A5-D-9-B76-A87398-D3-EBB8.jpg) (https://postimg.cc/PC6VBRCf)
(https://i.postimg.cc/7JvWKJfg/5-EEE5-BE1-6-F03-4-D6-B-932-E-6-F18-CFB261-F2.jpg) (https://postimg.cc/7JvWKJfg)
(https://i.postimg.cc/6yfmh3wv/B0-E88983-6233-4-A80-B730-063-FC79616-F4.jpg) (https://postimg.cc/6yfmh3wv)
Simon
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(https://i.postimg.cc/xXjLthMP/B3159-E11-D351-4452-A671-E7-C3-BB8-FBF12.jpg) (https://postimg.cc/xXjLthMP)
(https://i.postimg.cc/HrSXKzt1/D942-BEBE-EE2-F-4-C09-8113-8-FFC016753-AC.jpg) (https://postimg.cc/HrSXKzt1)
(https://i.postimg.cc/JyGZWXTD/E51-AAB27-7-F1-E-41-AC-813-C-40-A571-A6-F543.jpg) (https://postimg.cc/JyGZWXTD)
Another excellent variety.
Simon I remember going to Leo’s 3-4 years ago w AZ and Behl. Leo told us his keitt seedling barely fruited it had one mango on the tree but no doubt it’s top tier like Juicy Peach
(https://i.postimg.cc/62FDhCPd/258862-B7-FC47-4-E42-981-A-8-A8694-BFD07-B.jpg) (https://postimg.cc/62FDhCPd)
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I think once every several years, it will have an off year but it generally produces very well. Last year it produced pretty well and I’ll keep track of it in the following years. If it produces well 3 out of 4 years, I’d be very happy with that.
Simon
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I think once every several years, it will have an off year but it generally produces very well. Last year it produced pretty well and I’ll keep track of it in the following years. If it produces well 3 out of 4 years, I’d be very happy with that.
Simon
Hey Simon
We must have visit Leo on an off year. I’m glad it started producing because Leo told us it had not fruited before that. It’s a seedling and some take a while before they go into full production....anyways, my grafts took thank you Simon looking forward of having this top tier mango in my yard.
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Great report and thank you everyone.
Might I have a suggestion: use a non-serrated sharp knife to cut ripe mangoes; serrated knife left a wavy distorted texture. Also it seems the knife or sword used at the meeting was not very sharp, causing crushed on the cut pieces. Just like eating a great watermelon -- texture is everything.
I have a cheap Kiwi knife like this, and then thinned it down further with a stone wheel then sharpen with flat stone. It is like a razor and before eating any important mangoes I stroked it over the stone a few strokes. No juice running from using a straight thin sharp blade.
(https://i.postimg.cc/hQ15L2mM/512-1000.jpg) (https://postimg.cc/hQ15L2mM)
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Hey Sapote,
I, brought a super sharp fruit knife with a blunt tip just in case and I ended bringing it out for use. Immediately, the other mango cutter said the new knife was super sharp and asked where I got it.
I just remembered that I forgot to acknowledge the second mango cutter after Frank. He was an Asian gentleman there with his beautiful wife and he helped serve Mangos and tapped in to help Frank cut the Mangos. I can’t remember the gentleman’s name but if anyone knows whom I’m talking about, please let me know his name as he was instrumental for the successful event.
Simon
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Here’s the Peggy mango. These were drops and are fairly small Mangos that pack a lot of punch. I’ve sampled these over many years and they are consistently excellent. Peggy is another great variety for SoCal growers because it is adapted to our climate and bears well most years.
I sampled two fruit, one with a Brix of 24% and another with 25%Brix. The mango is very sweet with just a hint of acid balance but it’s flavor is fantastic and to my palate, it tastes like a tropical Punch. It is extremely fruity with in a mixed fruit salad kind of way and it has just a tiny bit of mango resin closer to the skin that makes the flavor profile stand out.
These fruit have very prominent lenticels and it seems that the fruit with more lenticels taste sweeter. Many of these smaller fruit are nubbins and are known to have more lenticels than regular fruit and their Brix is also higher.
The downside to Peggy is that in years with heavy rain, some fruit will split. Peggy is another local variety that scores really high in our local mango tastings.
(https://i.postimg.cc/qhhRVzpm/1-DFE7-E0-E-18-FE-4-C19-9-F17-505-D118-F3294.jpg) (https://postimg.cc/qhhRVzpm)
(https://i.postimg.cc/XB9YqmGd/2275-DDEA-2-D68-4-A08-8-F59-73-BEB27-B9987.jpg) (https://postimg.cc/XB9YqmGd)
(https://i.postimg.cc/QFhH98qt/793-EF04-E-965-F-4-A7-C-B4-F6-84229-BC7-C91-A.jpg) (https://postimg.cc/QFhH98qt)
Simon
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Hi Simon
That was Will a family friend and his wife. I liked that knive where did you buy it?
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Hey Frank, I purchased that knife about 8 years ago from Zion Market, a Korean supermarket. I bought several for my family members many years ago and everyone raves about how sharp it is and how sharp it stays. I’ve never sharpened it and it can still cut through a tomato with no effort.
Unfortunately, when I went back to buy more, they were no longer for sale. I’ll keep my eyes peeled for the knife and I’ll send you one if I find it again.
Simon
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A big shout out to Will for helping at the mango tasting event! He did everything he could to ensure everyone at the event got a piece of mango no matter how small he had to cut some of the smaller mangos.
Here’s a picture of the knife including the model number. I did a quick google search but couldn’t find it.
(https://i.postimg.cc/hzX5L7B1/42-EA2312-9-D68-420-A-A0-F7-8-AFA7-B05-B95-C.jpg) (https://postimg.cc/hzX5L7B1)
(https://i.postimg.cc/k27YjHC4/C0-F1-F83-A-4649-4349-9-E45-A0-EC75-AC4-EE1.jpg) (https://postimg.cc/k27YjHC4)
(https://i.postimg.cc/JGV2Xndj/FC763-C6-A-C946-421-A-B229-75-FAE46-FCF67.jpg) (https://postimg.cc/JGV2Xndj)
When I purchased the knife many years ago, it was only about $5 and I use it more than my $100-200 knives.
Simon
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Hey Frank, I purchased that knife about 8 years ago from Zion Market, a Korean supermarket. I bought several for my family members many years ago and everyone raves about how sharp it is and how sharp it stays. I’ve never sharpened it and it can still cut through a tomato with no effort.
Unfortunately, when I went back to buy more, they were no longer for sale. I’ll keep my eyes peeled for the knife and I’ll send you one if I find it again.
Simon
It's being sold on Ebay
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Venus the best mango of the year in California. I’ve had an Edgar w higher brix this season but flavor-wise not close. This has yr classic indochinese flavor not as tart as ST but better balance with the same mind blowing brix reading of nearly 30. (https://i.postimg.cc/ph70XVcY/2-DC6-DCB8-A206-46-F7-936-E-6994-C1-F1-F63-B.jpg) (https://postimg.cc/ph70XVcY)
(https://i.postimg.cc/4H9WKCrC/87-A43828-FA4-F-4-F86-AF7-D-6-C20481-B56-D0.jpg) (https://postimg.cc/4H9WKCrC)
(https://i.postimg.cc/LJB0Bph2/91-ED9-DB6-FDAD-420-F-9-FB9-E87-D33-F602-A7.jpg) (https://postimg.cc/LJB0Bph2)
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Thanks Rodney, do you have a link? I found some but they are different with black handles.
Frank, the Venus are absolutely amazing this year. Thanks for sharing them at the tasting!
Simon
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No steak knife for cutting mango :) It left so much juice run off.
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Thanks Rodney, do you have a link? I found some but they are different with black handles.
Frank, the Venus are absolutely amazing this year. Thanks for sharing them at the tasting!
Simon
My pleasure Simon and thank you for help.....you, AZ and Warren are great partners in our tastings! I had a few more Venus since the tasting and they keep getting bigger and better.
(https://i.postimg.cc/DmbVqMG0/62-B27553-9-F86-4773-816-E-F203-B4-DCF917.jpg) (https://postimg.cc/DmbVqMG0)
(https://i.postimg.cc/XpMRxkK8/EAF72-BD6-74-E8-4-BE9-B8-D6-C69-E2934-F7-ED.jpg) (https://postimg.cc/XpMRxkK8)
(https://i.postimg.cc/0KSLPzvD/EFCAE900-4458-41-F7-9-D86-32-EB0-B7830-FC.jpg) (https://postimg.cc/0KSLPzvD)
(https://i.postimg.cc/GHLS2gbH/08-CB19-B7-DF96-40-F7-A0-F0-00-D53600-FF36.jpg) (https://postimg.cc/GHLS2gbH)
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Brix climbing as heatwave continues....fourth day straight over 100 my last few mangos have started to ripen. Anona season around the corner
(https://i.postimg.cc/ykpkRfgf/529938-CE-C56-E-4923-99-F3-23-F727-E2-DAA2.jpg) (https://postimg.cc/ykpkRfgf)
(https://i.postimg.cc/z3jLzDJY/5-BECF1-FF-D08-F-4-AA0-B6-EF-C5-C60-BFEADB0.jpg) (https://postimg.cc/z3jLzDJY)
(https://i.postimg.cc/z35bYHYk/8-DED0045-CA15-4-F79-9-AE4-8-C0-B84-AF87-A6.jpg) (https://postimg.cc/z35bYHYk)
(https://i.postimg.cc/JGzsGwnD/B126-B946-95-A0-4-ECD-8-A4-C-F3-EF24-B725-DA.jpg) (https://postimg.cc/JGzsGwnD)
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That’s a nice harvest Frank! I’ve got a few that should ripen soon.
Here’s a Peach Cobbler still hanging on. I’ll have to keep checking up on these because there’s a good chance the Santa Anna winds will knock them off.
(https://i.postimg.cc/SnbfhQHk/8-F599070-FEBB-43-FB-86-F8-BBDDCF55-AF55.jpg) (https://postimg.cc/SnbfhQHk)
Simon
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That’s a nice harvest Frank! I’ve got a few that should ripen soon.
Here’s a Peach Cobbler still hanging on. I’ll have to keep checking up on these because there’s a good chance the Santa Anna winds will knock them off.
(https://i.postimg.cc/SnbfhQHk/8-F599070-FEBB-43-FB-86-F8-BBDDCF55-AF55.jpg) (https://postimg.cc/SnbfhQHk)
Simon
Simon your peach cobbler looks ready, if you wait for it to give on tree, it will be mush inside. it tastes best when its ripe on the firm side.
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Hey Behl, I remember you mentioned that. I will pick it soon. I just need to time it so that the Peach Cobbler will ripen around the same time as the Cotton Candy. I plan on bringing them both to Leo’s place for a mini mango tasting.
Simon
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(https://i.postimg.cc/LgHYbLq4/27958-ED1-69-D3-4382-B24-E-38942-E80089-A.jpg) (https://postimg.cc/LgHYbLq4)
(https://i.postimg.cc/jLSn660Z/E3-AAAD24-D8-B2-4-EB5-92-E4-8-B57582-C0-AA4.jpg) (https://postimg.cc/jLSn660Z)
(https://i.postimg.cc/14HNNCT8/FE4-A8563-994-C-47-A6-A92-A-93190-EA47-BA2.jpg) (https://postimg.cc/14HNNCT8)
(https://i.postimg.cc/18yDfgyZ/2-F02-CAE4-6-BB0-45-EC-9288-A58-A6-A2-D657-F.jpg) (https://postimg.cc/18yDfgyZ)
(https://i.postimg.cc/hfWLRywv/4-A4-DC31-C-F8-FB-4159-B7-D1-FE550-B6-A730-C.jpg) (https://postimg.cc/hfWLRywv)
(https://i.postimg.cc/KRPnG7SN/529487-FD-FF3-A-430-C-9277-4-A96-D5-F37-D1-C.jpg) (https://postimg.cc/KRPnG7SN)
(https://i.postimg.cc/nCwtvNNz/1-C773-A0-B-0-A21-48-E8-807-C-55-FE1-FA55-ABF.jpg) (https://postimg.cc/nCwtvNNz)
(https://i.postimg.cc/14sPPGp9/943-AD82-E-4-DAE-49-E0-96-F9-61434013-E816.jpg) (https://postimg.cc/14sPPGp9)
(https://i.postimg.cc/tZtjWJHQ/BA9-A1-D5-F-5-E7-C-47-A0-92-EC-E85-D53-FD2-AB5.jpg) (https://postimg.cc/tZtjWJHQ)
(https://i.postimg.cc/DmF0kMrC/D19-D892-F-2-A63-44-D7-A011-971402-D8-FEA3.jpg) (https://postimg.cc/DmF0kMrC)
(https://i.postimg.cc/K4NzZDQm/F94950-F6-7905-4731-9-A0-A-5-E6539-D3-C118.jpg) (https://postimg.cc/K4NzZDQm)
(https://i.postimg.cc/FdbKky4g/FD60-D45-F-206-C-4356-A57-E-40-EA940139-CA.jpg) (https://postimg.cc/FdbKky4g)
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Frank, I think we’re going to have to move the mango tastings later in the year if our Summer is mild. These mid/later Mangos are reaching significantly higher Brix and flavor levels.
Behl, I checked the Peach Cobblers and although they are getting some yellow, they are still rock hard. I didn’t want to squeeze them too much but they were still definitely very solid.
Simon
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Frank, I think we’re going to have to move the mango tastings later in the year if our Summer is mild. These mid/later Mangos are reaching significantly higher Brix and flavor levels.
Behl, I checked the Peach Cobblers and although they are getting some yellow, they are still rock hard. I didn’t want to squeeze them too much but they were still definitely very solid.
Simon
I bought peach cobbler tree only because bsbullie had so many good things to say about this mango. Even in PM messages he sent. I bought via Mr Bender at Benders Grove and planted it. Then someone dug it up three weeks after planting (2014) an stole it. This is very bold, though 10 ft from a road. I have had fruits taken (stolen) but this was a first.
As always lets see how peach cobbler pans out in California and Florida.
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Frank, I think we’re going to have to move the mango tastings later in the year if our Summer is mild. These mid/later Mangos are reaching significantly higher Brix and flavor levels.
Behl, I checked the Peach Cobblers and although they are getting some yellow, they are still rock hard. I didn’t want to squeeze them too much but they were still definitely very solid.
Simon
Hey Simon, I think you are right in fact we would probably be better serve if we push it back 2 weeks regardless of the weather situation. The mangos are coming to their own later and we wouldn’t have waste so many good mangos harvesting early .
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Frank, I think we’re going to have to move the mango tastings later in the year if our Summer is mild. These mid/later Mangos are reaching significantly higher Brix and flavor levels.
Behl, I checked the Peach Cobblers and although they are getting some yellow, they are still rock hard. I didn’t want to squeeze them too much but they were still definitely very solid.
Simon
I bought peach cobbler tree only because bsbullie had so many good things to say about this mango. Even in PM messages he sent. I bought via Mr Bender at Benders Grove and planted it. Then someone dug it up three weeks after planting (2014) an stole it. This is very bold, though 10 ft from a road. I have had fruits taken (stolen) but this was a first.
As always lets see how peach cobbler pans out in California and Florida.
Zands, here's is picture of peach cobbler I got from my tree last year, brix 28, very delicious and citrus flavored.
(https://i.postimg.cc/hhKxxMXz/20171028-134638.jpg) (https://postimg.cc/hhKxxMXz)
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(https://i.postimg.cc/LgHYbLq4/27958-ED1-69-D3-4382-B24-E-38942-E80089-A.jpg) (https://postimg.cc/LgHYbLq4)
(https://i.postimg.cc/jLSn660Z/E3-AAAD24-D8-B2-4-EB5-92-E4-8-B57582-C0-AA4.jpg) (https://postimg.cc/jLSn660Z)
(https://i.postimg.cc/14HNNCT8/FE4-A8563-994-C-47-A6-A92-A-93190-EA47-BA2.jpg) (https://postimg.cc/14HNNCT8)
(https://i.postimg.cc/18yDfgyZ/2-F02-CAE4-6-BB0-45-EC-9288-A58-A6-A2-D657-F.jpg) (https://postimg.cc/18yDfgyZ)
(https://i.postimg.cc/hfWLRywv/4-A4-DC31-C-F8-FB-4159-B7-D1-FE550-B6-A730-C.jpg) (https://postimg.cc/hfWLRywv)
(https://i.postimg.cc/KRPnG7SN/529487-FD-FF3-A-430-C-9277-4-A96-D5-F37-D1-C.jpg) (https://postimg.cc/KRPnG7SN)
(https://i.postimg.cc/nCwtvNNz/1-C773-A0-B-0-A21-48-E8-807-C-55-FE1-FA55-ABF.jpg) (https://postimg.cc/nCwtvNNz)
(https://i.postimg.cc/14sPPGp9/943-AD82-E-4-DAE-49-E0-96-F9-61434013-E816.jpg) (https://postimg.cc/14sPPGp9)
(https://i.postimg.cc/tZtjWJHQ/BA9-A1-D5-F-5-E7-C-47-A0-92-EC-E85-D53-FD2-AB5.jpg) (https://postimg.cc/tZtjWJHQ)
(https://i.postimg.cc/DmF0kMrC/D19-D892-F-2-A63-44-D7-A011-971402-D8-FEA3.jpg) (https://postimg.cc/DmF0kMrC)
(https://i.postimg.cc/K4NzZDQm/F94950-F6-7905-4731-9-A0-A-5-E6539-D3-C118.jpg) (https://postimg.cc/K4NzZDQm)
(https://i.postimg.cc/FdbKky4g/FD60-D45-F-206-C-4356-A57-E-40-EA940139-CA.jpg) (https://postimg.cc/FdbKky4g)
That’s Sindhri looks different from what I had back home or the box we get from overseas
Shindhri normally have very broad shoulder and then slim down with curve
(https://i.postimg.cc/3kcT2gqh/D918-D4-B2-4-EEB-4350-BE9-F-6-A71-E609643-A.jpg) (https://postimg.cc/3kcT2gqh)
Could be growing condition effecting the shape
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yes, growing conditions does affect the shape. it doesnt even fruit in Florida. Most indian varieties dont do very well when it comes to higher sweetness in US. Climate is a big factor.
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Finally my sweet tarts are coming online. Big mangoes . First one brix nearly 30 sugar shock.
(https://i.postimg.cc/94bmNxrQ/20191028-200729.jpg) (https://postimg.cc/94bmNxrQ)
(https://i.postimg.cc/cg5sdr7q/20191028-200759.jpg) (https://postimg.cc/cg5sdr7q)
(https://i.postimg.cc/HrQsbWm5/20191028-200933.jpg) (https://postimg.cc/HrQsbWm5)
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Awesome Behl! If only we can do a comparison of Lemon Zest, Sweet Tart and Venus side by side for these later ripening fruit.
Simon
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Awesome Behl! If only we can do a comparison of Lemon Zest, Sweet Tart and Venus side by side for these later ripening fruit.
Simon
taste is subjective, but I would vote for Lemon Zest against any mango on the planet, that thing is so good. I had two Brix 30 Lemon Zest fruits last year from my garden, exceptional. This year, there as no fruit at all.
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I picked up some Leo W Mangos from Leo Manuel last week and just cut them open and they were fantastic! Leo mentioned that this mango was well liked when he sampled out his fruit. He gave me a few fruit to take home and evaluate.
The fruit is small, approximately 9-10 Oz and it is mostly green in color with a yellowish shoulder as the fruit approaches maturity. The smell of this fruit is very similar to the smell of a combination of Apricot and mango. Leo also calls this fruit Apricot.
The taste of this mango is very unique. Upon first bite, I thought it tasted like Kesar but it also had hints of Apricot and citrus which made the flavor profile very complex. This mango is sweet with a Brix of 22% and does not really have any acid balance but there is some slight Indian resin flavor that made it extremely tasty.
There was very minimal fiber and this fruit is extremely juicy. The bad thing about this mango is that I got one fruit out of 4 with internal breakdown. The fruit in the picture below was also over ripe as you can see.
I would not be surprised if this mango were an Alphonso or Kesar cross
(https://i.postimg.cc/14fQj0Xx/5-EC70907-E8-EC-43-A5-B22-F-9414-AFD21-A92.jpg) (https://postimg.cc/14fQj0Xx)
(https://i.postimg.cc/Vrh38T6x/831407-B8-C14-E-4-ACC-A1-FF-840-B3194-C9-D8.jpg) (https://postimg.cc/Vrh38T6x)
(https://i.postimg.cc/8JcqxD1d/A0-A711-C3-A227-4-DB7-B4-EC-A5-E000-AFE440.jpg) (https://postimg.cc/8JcqxD1d)
(https://i.postimg.cc/zHR4XjHV/AD8-C7-E0-B-C825-42-E2-A091-B3-FD994817-A2.jpg) (https://postimg.cc/zHR4XjHV)
Simon
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I just cut open my last Seedling W, Apricot mango and this fruit had a Brix of 26%. It was very sweet and very complex. The skin color on this fruit ripened to an orange color on the shoulders with a hint of red. This selection actually does have a small amount of fiber, similar to a Julie. The flavor also has hints of Julie in it, a very deep rich flavor accentuated by slight resin flavor.
One strange thing I noticed about this fruit is that it had what appeared to be white latex like sap inside the fruit close to the skin near the stem end of the fruit. I would consider this a major flaw but it seems to give this fruit a crazy depth of flavor. I avoided the white sappy looking substance and ate around it but there are strong delicious flavors around that area.
I didn’t take any pictures of the sap because my hands were covered in mango juice but if I get another fruit, I’ll try to see if it consistently has this white substance inside the fruit. I got a little tickle on the back of my throat after eating this fruit so I would warn people that are allergic to mango sap or latex to avoid eating this selection.
(https://i.postimg.cc/fVHPzfmN/084-E0111-01-E8-44-B0-9623-ED00-AB3-E6-C19.jpg) (https://postimg.cc/fVHPzfmN)
(https://i.postimg.cc/2VDM26rP/254-FAC8-D-94-C1-4-C8-E-8082-D0-CA657-E264-C.jpg) (https://postimg.cc/2VDM26rP)
(https://i.postimg.cc/Js7gC2yx/7-DE7-AD9-B-658-B-480-F-92-E6-4-D0-AA8-AFD047.jpg) (https://postimg.cc/Js7gC2yx)
Simon
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Frank, I think we’re going to have to move the mango tastings later in the year if our Summer is mild. These mid/later Mangos are reaching significantly higher Brix and flavor levels.
Behl, I checked the Peach Cobblers and although they are getting some yellow, they are still rock hard. I didn’t want to squeeze them too much but they were still definitely very solid.
Simon
I bought peach cobbler tree only because bsbullie had so many good things to say about this mango. Even in PM messages he sent. I bought via Mr Bender at Benders Grove and planted it. Then someone dug it up three weeks after planting (2014) an stole it. This is very bold, though 10 ft from a road. I have had fruits taken (stolen) but this was a first.
As always lets see how peach cobbler pans out in California and Florida.
Zands, here's is picture of peach cobbler I got from my tree last year, brix 28, very delicious and citrus flavored.
(https://i.postimg.cc/hhKxxMXz/20171028-134638.jpg) (https://postimg.cc/hhKxxMXz)
Very very nice on your peach cobbler! Looks delish/ Sorry for the late reply.
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My two Peach Cobbler Mangos were still hanging on the tree and are very very firm but they have been like this for many weeks so I decided to harvest the one with more color in hopes that it will ripen by Saturday for the Cherimoya tasting at Brads this Saturday.
(https://i.postimg.cc/Ny6xz034/42-A77-F73-F8-DB-417-D-BD61-4-EAA7272232-E.jpg) (https://postimg.cc/Ny6xz034)
(https://i.postimg.cc/fJP53p7x/7206532-C-963-B-4229-982-B-85-C16-D106862.jpg) (https://postimg.cc/fJP53p7x)
(https://i.postimg.cc/Q9SJjyxK/A92-C7387-DD01-4-CC8-9241-975-C55-E6282-E.jpg) (https://postimg.cc/Q9SJjyxK)
(https://i.postimg.cc/343Z5T7H/B86-BC84-D-3033-4-EC2-8-DCE-18-C939-F170-A7.jpg) (https://postimg.cc/343Z5T7H)
I’ll report back on how it tastes once it ripens up.
Simon
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Gary mango top 10 this year and a great late var for SoCal
(https://i.postimg.cc/gXthJXTp/5-FAC0-BDE-7045-400-F-A22-E-030-E7-BB2-DC93.jpg) (https://postimg.cc/gXthJXTp)
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My two Peach Cobbler Mangos were still hanging on the tree and are very very firm but they have been like this for many weeks so I decided to harvest the one with more color in hopes that it will ripen by Saturday for the Cherimoya tasting at Brads this Saturday.
Hi Simon,
I usually had my last PC at end of September. Did you delay the flowering until late April?
This year all of my mangoes flowers had heavy mildew and I picked all of them off around April 10 for a new patch of flowers -- it's kind late in the season. This turned out perfect timing for LZ which has both leaves and fruits on same stem, and PC, but too late for Thai mango Okrung Tong which has zero.