The Tropical Fruit Forum

Not to stray off topic but Hass = watery ?

read the bottom of this one Hoss!

I have more to teach you yet!

listen to me you'll go places kid

http://www.willsavocados.com/index.php/avocado-varieties

get you an avocado, preferable they butter type and large, you will want to be able to press the avocado slice flat like a slice of pizza on a skillet...its hard to manage with small watery avocados like Hass.

Take an avocado, cut into 3 or 4 slices, from top to bottom, not laterally cutting the fruit.

Take a slice of avocado, and gently score the flesh, so it can be pressed flat on a skillet.  Leave skin on!

Score the avocado many times in a crossing pattern, about 1cm deep.

Add spices like hot pepper, garlic minced, onion minced small, herbs you like.

and remember to continually work spices into avocado pulp, by gently mashing or scoring with a knife, mixing spices with the top layer of avocado pulp.

salt, pepper if you want

Now the kicker...get you some cheese, hard cheese preferably, like parm reggeano, or asiago (my favorite)  Don't use cheese squares like american chees! only hard cheese...

Grate cheese onto avocado and cover, as last layer (not too thick of a layer).  Make sure its all pressed into the avocado and not likely to come apart in the skillet.

Preheat skillet to medium, medium high, with olive oil , or grease of your choice.

press cheese side down, for about 2-3 minutes or until crispy... make sure to get all cheese out with spatula or whatever u use!

Eat with someone you like!

Tell me what you think!

My favorite thing to do with avocado...except eat them fresh or on sandwiches and such...

about pitanga tuba, I think I protected mine very well and have it in FULL FULL sun, no break!

and fertilize like jabo, light and often, with acid organic, holly tone espoma, and turfpro micro nutritional spray.

About pitomba, some people don't water enough, and it won't fruit...kind of like jabo!

 

I know someone on this forum will have good info on this subject of interest to me and many others.

Some cactus fruits deserve to planted much more! and eaten much more!

I have a feeling we are about to open a whole can of nematodes with this topic!

can't wait to learn something, because I haven't been researching cacti...more so avoiding their thorns and glochids.

Dam thorns!    

Excellent!  That makes my day when i hear that!  Maybe stop by my garden and see and taste some stuff this year!  I'm near Orlando.

Thanks for kind words and inspiration to keep taking pics and speaking to groups who are interested in fruit trees!

All the best,

Adam

Hi Adam,

Your Pot Culture Presentation was Absolutely Fantastic!!!

The Jabuticaba Pics BLEW MY MIND!!!

Thank's 4 sharing the Presentation!, You really inspired me to seriously give pot culture a try!!!

Regards

I understood u Jeff.

semantics shmamantics.

u should have just said, you gringos may not like nispero.

JEFF! you coined my book name!
"growing up gringo"

will I have to pay royalties to u?

Here is the link to a presentation I gave about container culture, and species I recommend.

I  grow many plants in pots, of many types.  I never plant in ground.

BTW, you must join yahoo group to view presentation.

Hope you enjoy!

I don't know if you have to be a member of yahoo group to join, but here is a link to a presentation I gave about container culture that you might enjoy!  Hope you can access it please let me know!


http://groups.yahoo.com/group/TFCCF/photos/album/0/list

Adam Shafran

I add Camu-Camu once and and it was pretty awful.

Anikulapo, have you tried miracle fruit with Psidium acutangulum?
They are delicious juiced, but I need to add quite a bit of sugar...

No,  I have never even had P acutangulum.

but of all the crazy fruits i have tried tamarind is the only acid fruit that it doesn't quite sweeten.

Not worth growing IMO. It is more then just acidic. I do not think miracle fruit would make it palatable. The fruit is only nice processed (cooked) with lots of sugar...

It will work, it effects asorbic acid, along with most any other acid.

It will taste sweet with no sugar.  The more sour, the more sweet it will taste.

I grow mine in acid mix like peat and coffee, but still chlorine in water is enough to hurt them horribly.

I should have let the water sit out before applying to plants, or added vinegar...or a mister at the end of my hose to dissipate the Chlorine.

I hope they live!

I agree. In fact, I have a multi-graft tree with both cogshall and pickering, and the pickering side is indeed more disease resistant.

Quote from: Anikulapo on March 03, 2012, 12:22:49 PM

Pickering is more disease tolerant than cogshall in my opinion.

I had mine both in greenhouse this year, and had to water the flowers to keep all my other plants nearby moist...
My cogshall has more mildew, and much less fruit set, on a larger older tree.  Fruits have little black specks to.

Pickering underwent same treatment, but fruits look nice red green, and had amazing fruit set, with no little specks!

It seems to totally out perform coghsall in all aspects, maybe except taste, which is opinion.

I remembered that tree but didn't want to bring it up!  Didn't want to steer a bunch of pitomba crazy fruit lovers to your home!  I never see these trees doing as well as yours.

thanks for posting, yours is the biggest most beautiful I've seen.

Growing this one?  I never seem to find them fruiting, everyone kills them!  PIN sells the bejeebers out of them...I have one, and it's doing great, but I just got it.

Time will tell, hope others have big ones, so I can come taste fruit this year!

Lucumas I've had are dry and best eaten in milk shake or ice cream type deal...but I ate some raw dog, and they were good. 

Ross excels as a fresh eating fruit,

but I hear as far as lucuma goes,

lucuma seda, taste better for fresh eating, has yellow skin and is grown at lower elevations.  I think "seda" means silk.

The other type is grown at higher elevations and is green skinned, and called "palo", the fruit is more dry and starchy.

its all opinion i guess...but i'm sure most agree lucuma, because that's how most use it, rather than eaten fresh.