The Tropical Fruit Forum
Tropical Fruit => Tropical Fruit Discussion => Topic started by: simon_grow on June 29, 2018, 09:32:01 PM
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I just wanted to continue the annual best tasting thread so that us mango snobs can keep track of what’s tasting best for the year. Here is a link to previous years threads:
http://tropicalfruitforum.com/index.php?topic=20769.0 (http://tropicalfruitforum.com/index.php?topic=20769.0)
The season at my location has not begun yet but I was able to try a new variety of mango called Rajapuri grown in India that tastes like Tropical Punch. It is a large green mango that will blush with some yellow when ripe although some of the fruit will stay completely green. It smells and tastes like a combination of Passionfruit, Guava and peach. It has a bit of Indian resin flavor but only just slightly.
I also sampled a couple Piña Colada fruit that we’re amazing. The Piña Colada was mostly green with just a blush of yellow. The smell of the ripe uncut fruit is very reminiscent of Piña Colada. I smelled more Pineapple and without knowing what variety it is Spaugh thought it smelled like Coconut. The fruit I sampled could have used another day of ripening but it was still delicious. The flesh was firm and somewhat chalky and tasted very similar to Pineapple Pleasure. The fruit was very sweet but also had a good amount of acidity to balance out the sugars. I did not take a Brix reading on the first fruit but I’ll take a reading on the next Fruit. The acidic component had the flavor profile of a good Pineapple.
The seeds was relatively fat for the small fruit and it is Polyembryonic.
Simin
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Here’s the one from last year:
http://tropicalfruitforum.com/index.php?topic=25077.msg294105#msg294105 (http://tropicalfruitforum.com/index.php?topic=25077.msg294105#msg294105)
Simon
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So far from what I've had this year...Top 5-Dot,Super Julie,Cac,Carrie,Maha Chanok. Coconut Cream and Mallika were up there as well. The flavor profile of Super Julie really surprised me and it may be the best fruit I've had all year. It has a multitude of complex flavors that are difficult to describe but they blend together for a true taste experience.
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Nothing unique or earth shattering, but Glenn (Fully Ripe), Carrie, PPK and Duncan I really enjoyed and they were their old reliable & consistent selves. Though pleasantly mild I possibly enjoyed the Glenn's I had the most.
Last year Mallika, Edward & Dot were memorable.
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So far from what I've had this year...Top 5-Dot,Super Julie,Cac,Carrie,Maha Chanok. Coconut Cream and Mallika were up there as well. The flavor profile of Super Julie really surprised me and it may be the best fruit I've had all year. It has a multitude of complex flavors that are difficult to describe but they blend together for a true taste experience.
Alex says the best Mango he ever had in his life was a perfect Super Juliue.
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Like Simon, I tried the Indian Rajapuri in early June and it was good indeed. Green with a yellow blush when ripe. Sweet, juicy and with some Indian resin flavor close to the skin but I still preferred the Keslar mango at its peak flavor had superior flavor and was more complex with great resin throughout, very juicy. A Kesar at peak season is hard to beat in my opinion.
Looking forward to Coconut Cream and Sweet Tart in 2019. Both of my trees on manila rootstock are doing well but I will not let them fruit until they are larger and more mature. Will be doing some more grafts this year including the Super Julie, Seacrest, and a few others.
I do love the Indian Mango Flavors and at the peak, they are hard to beat but I have not yet tasted CC or Sweet Tart. Hear in California the socialists do not allow us to import fruit from Florida which I would love to try.
Johnny
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We have Indian Rajapuri mango at the local Carrefour in the Gulf region. It's not a bad tasting mango.
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A few Sweet Tarts from Dr. Cambell were off the charts!!!!!!! Definitely an incredible Mango that will punch you in the face with mouth popping flavor.
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I am thinking some one in homestead FL area growing Rajapuri. Its may be at pine-island nursery. I will try to get a fruit this year.
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So far my top 10. we are going to have a late season here in SoCal because of the late winter maybe late sept or early oct. Ive had the store bought indian mangos here in SoCal below average compare to the Yucatán and Florida mangos I’ve had this season
OS improve (CM)
E4
Creme Brulee
LZ
Piña colada
ST
M4
Guava
Cac
HK
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JES
Keep yr politics to yrself I dont want to read yr crap
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I really liked Angie, Super Julie, Cushman and plutonic pleasure
Eric
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The Edwards I've been eating from Squam are delicious. Pickering was good too. Still zeroing in on when to eat Sweet Tarts, but they are good and getting better. Tons of flavor, but tad bit chalky. A couple of the Glenns of our tree were tops, but most of them were just real good. My friend had tried Glenns from the market, and said they were nowhere near as good as ours.
Tried a Herbie today from Mango Men. It was surprisingly good. Sweet, juicy, and some complexity and little piney near the skin. Around the seed was especially tasty.
Have pina colada, orange sherbert, jehangir, fairchild, cogshall, and bolt ripening, so will report back.
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I just served Peach Cobbler to my co-workers. It was unanimous, the crowd went wild.
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I guess it’s a good thing I planted a tree without ever tasting it.
I just served Peach Cobbler to my co-workers. It was unanimous, the crowd went wild.
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Your Peach Cobbler is earlier then mine. All are mangoes over here are coming in very late. I have only had a few Dots so far which were average. They will improve shortly! Had a mango tasting event at Fruitscapes in Bokelia. Tried Phoenix for the first time and it was just ok, nothing great. Tried Butter Cream, Coconut Cream, Pineapple Pleasure, Ugly Betty, and Harvest Moon. None were were great but it is still very early. C.C was the best today!
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Lemon Zest, by far... just delicious in every way.
Carrie was remarkable as well, no resin taste at all this year and super sweet.
I haven't posted in a while... I'm back 😉
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Welcome back Ms Nat. And yah, LZ has been quite good this year. It's also been the winner in terms of raw brix scores (even beating some of the traditionally super sweet ones like NDM).
Lemon Zest, by far... just delicious in every way.
Carrie was remarkable as well, no resin taste at all this year and super sweet.
I haven't posted in a while... I'm back 😉
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Here in bokeelia ppk off the charts,lemon zest just started verry good ,coco sold a few but the one I saved for me not quite ripe yet.Ugly betty very good,bombay off the charts,a few dots that just blow your mind.Bailey's marvel very very good.
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So is Zill discontinuing LZ altogether?
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Just had a few more Dots last night that were there usual great self. Nothing sized up this year, they all look 1/4 less in size.
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Here in bokeelia ppk off the charts,lemon zest just started verry good ,coco sold a few but the one I saved for me not quite ripe yet.Ugly betty very good,bombay off the charts,a few dots that just blow your mind.Bailey's marvel very very good.
I missed out on ppk this season and I’m borderline depressed lol. Usual place I bought from kept telling me they weren’t ready and all of a sudden they said Irma caused no crop this year. Had me waiting by the time they told me they didn’t have I think season finished for everyone.
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I tasted a Gary from Walter that I believe was the BEST one so far. 0-15 was also up there..
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I tasted a Gary from Walter that I believe was the BEST one so far. 0-15 was also up there..
Please describe flavor of O-15.
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Best I've had so far is E-4. Very creamy, sweet and coconut flavored.
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Here in bokeelia ppk off the charts,lemon zest just started verry good ,coco sold a few but the one I saved for me not quite ripe yet.Ugly betty very good,bombay off the charts,a few dots that just blow your mind.Bailey's marvel very very good.
...Had one of Shot's Bombay's that we picked up yesterday. Amazing! Very popular with friends. Looking forward to trying the Gudang Ginsu soon.
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This year best i had was Beverly from the selection
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...Had one of Shot's Bombay's that we picked up yesterday. Amazing! Very popular with friends. Looking forward to trying the Gudang Ginsu soon.
Bombay is one of the only mangoes Ive hated every time Ive tried it. I know people like it I just can't understand why.
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Had first pineapple pleasure of the season today and was the best so far, even though also a bit watered down. Best compared to pickering, coconut cream, seacrest, sweet tart, Duncan, phoenix, dupuis, maha, harvest moon, florigon, Fairchild, and edgar I have had so far this year, which all have been watered down. Second is my coconut cream. Hoping the later season ups the flavor.
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...Had one of Shot's Bombay's that we picked up yesterday. Amazing! Very popular with friends. Looking forward to trying the Gudang Ginsu soon.
Bombay is one of the only mangoes Ive hated every time Ive tried it. I know people like it I just can't understand why.
I was the same way until the last one I had. It was excellent. Prior year’s tastings were just terrible. I’m not sure why that is. Different flavor profiles totally, but I’ve also heard that there are different strains of Bombay, but not sure how true that is
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My favorite this year was coconut cream and then Malika. But I just picked a massive 2lb Sweettart that I’m waiting to fully ripen, so the current title holder has yet to weigh in
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the best i had this year that i would say be the top is Beverly
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Bombay is one of the only mangoes Ive hated every time Ive tried it. I know people like it I just can't understand why.
I'm the same way with Jakarta. Every one I've had tasted like I was licking a penny - strong, off-putting copper taste.
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My favorite this year was coconut cream and then Malika. But I just picked a massive 2lb Sweettart that I’m waiting to fully ripen, so the current title holder has yet to weigh in
Please post a picture if this behemoth Sweet Tart
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Just ate my first ever Sweet Tart. Brains fell out - fantastic flavor. Thanks to Excalibur for the 45 gal ST I bought last year. Hurricane wiped out my 12 yr old Cogshall. No great loss really.
Glenn and Pickering will be ready soon. Mango time 2018 ---- cant't wait!!!
Also planted a Cat Hoa Loc. Fruit next year.
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PPK - Bokeelia
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Piña Colada
Peach Cobbler
Dot
White Piri
Pineapple Pleasure
Cac
Sunrise
Val-Carrie
ST Maui
Have all been pretty incredible.
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Okay,
We ate a ridiculous amount of mangoes this weekend and so far my favorites have been:
E-4: blew away all competition
Lemon Zest
Coconut Cream
Orange Sherbet
This was our stash before we started gorging ourselves:
(https://s6.postimg.cc/9xb0p26gx/july2018firsthaul.jpg)
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Okay,
We ate a ridiculous amount of mangoes this weekend and so far my favorites have been:
E-4: blew away all competition
Lemon Zest
Coconut Cream
Orange Sherbet
This was our stash before we started gorging ourselves:
(https://s6.postimg.cc/9xb0p26gx/july2018firsthaul.jpg)
Mercy. That looks divine.
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My favorite this year was coconut cream and then Malika. But I just picked a massive 2lb Sweettart that I’m waiting to fully ripen, so the current title holder has yet to weigh in
Please post a picture if this behemoth Sweet Tart
(https://s15.postimg.cc/e05wehtuf/D7266240-0776-48_AD-9_ED3-_EF69_AE670_C36.jpg) (https://postimg.cc/image/e05wehtuf/)
It was a monster! Almost ripe. Maybe a day or two to go now
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My favorite this year was coconut cream and then Malika. But I just picked a massive 2lb Sweettart that I’m waiting to fully ripen, so the current title holder has yet to weigh in
Please post a picture if this behemoth Sweet Tart
(https://s15.postimg.cc/e05wehtuf/D7266240-0776-48_AD-9_ED3-_EF69_AE670_C36.jpg) (https://postimg.cc/image/e05wehtuf/)
It was a monster! Almost ripe. Maybe a day or two to go now
You sure that is 2 pounds?
It also looks as if that may have been picked a bit early. A ripe ST should be yellow to yellow-gold in color.
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It was 27.5 oz, so maybe a slight fib, but close enough. It was starting to yellow at the top and the stem was brown and cracked...it came right off, I didn't need to cut it. I find that when they are picked this way and then allowed to ripen to about 60% yellow, they have a more pronounced tart component which I adore.
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Sunrise
Val Carrie
Edgar
Ugly Betty
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Sunrise
Val Carrie
Edgar
Ugly Betty
The ugly betty was delicious, I need to find a spot for it on one of my trees now
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It was 27.5 oz, so maybe a slight fib, but close enough. It was starting to yellow at the top and the stem was brown and cracked...it came right off, I didn't need to cut it. I find that when they are picked this way and then allowed to ripen to about 60% yellow, they have a more pronounced tart component which I adore.
That is probably sunburn color. ST tend to show first color on the botton tip (you dont have to believe me put I have been picking and eating STs for years, before the tree was ever released for sale). It took years of testing and trying the harvest to determine how to pick.
A truly ripe ST will actually not be tart. It will be intensely sweet with an explosive zing. The flesh is on the softer side texture-wise. Flesh color should be a dull deeper orange (faintly burnt color component?). If its tart/sour/chalky, its underripe.
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It was 27.5 oz, so maybe a slight fib, but close enough. It was starting to yellow at the top and the stem was brown and cracked...it came right off, I didn't need to cut it. I find that when they are picked this way and then allowed to ripen to about 60% yellow, they have a more pronounced tart component which I adore.
That is probably sunburn color. ST tend to show first color on the botton tip (you dont have to believe me put I have been picking and eating STs for years, before the tree was ever released for sale). It took years of testing and trying the harvest to determine how to pick.
A truly ripe ST will actually not be tart. It will be intensely sweet with an explosive zing. The flesh is on the softer side texture-wise. Flesh color should be a dull deeper orange (faintly burnt color component?). If its tart/sour/chalky, its underripe.
Understand, maybe that's just how I prefer it. It's not sunburn, as it was bagged in plastic with only a drain hole at the bottom. I will try and pick them at different levels of ripeness and see where the sweet spot is. Admittedly, I don't have nearly as much experience as you do with this Cultivar. Thank you for the recommendation
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It was 27.5 oz, so maybe a slight fib, but close enough. It was starting to yellow at the top and the stem was brown and cracked...it came right off, I didn't need to cut it. I find that when they are picked this way and then allowed to ripen to about 60% yellow, they have a more pronounced tart component which I adore.
That is probably sunburn color. ST tend to show first color on the botton tip (you dont have to believe me put I have been picking and eating STs for years, before the tree was ever released for sale). It took years of testing and trying the harvest to determine how to pick.
A truly ripe ST will actually not be tart. It will be intensely sweet with an explosive zing. The flesh is on the softer side texture-wise. Flesh color should be a dull deeper orange (faintly burnt color component?). If its tart/sour/chalky, its underripe.
Understand, maybe that's just how I prefer it. It's not sunburn, as it was bagged in plastic with only a drain hole at the bottom. I will try and pick them at different levels of ripeness and see where the sweet spot is. Admittedly, I don't have nearly as much experience as you do with this Cultivar. Thank you for the recommendation
Why do you think the plastic would prevent sunburn? Why are they bagged in plastic anyway? Also, to be honest, bagging in plastic is not recommended...ever hear if the greenhouse effect?
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It was 27.5 oz, so maybe a slight fib, but close enough. It was starting to yellow at the top and the stem was brown and cracked...it came right off, I didn't need to cut it. I find that when they are picked this way and then allowed to ripen to about 60% yellow, they have a more pronounced tart component which I adore.
That is probably sunburn color. ST tend to show first color on the botton tip (you dont have to believe me put I have been picking and eating STs for years, before the tree was ever released for sale). It took years of testing and trying the harvest to determine how to pick.
A truly ripe ST will actually not be tart. It will be intensely sweet with an explosive zing. The flesh is on the softer side texture-wise. Flesh color should be a dull deeper orange (faintly burnt color component?). If its tart/sour/chalky, its underripe.
Understand, maybe that's just how I prefer it. It's not sunburn, as it was bagged in plastic with only a drain hole at the bottom. I will try and pick them at different levels of ripeness and see where the sweet spot is. Admittedly, I don't have nearly as much experience as you do with this Cultivar. Thank you for the recommendation
Why do you think the plastic would prevent sunburn? Why are they bagged in plastic anyway? Also, to be honest, bagging in plastic is not recommended...ever hear if the greenhouse effect?
Is that the thing Obama created? And Me likey plastic
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It was 27.5 oz, so maybe a slight fib, but close enough. It was starting to yellow at the top and the stem was brown and cracked...it came right off, I didn't need to cut it. I find that when they are picked this way and then allowed to ripen to about 60% yellow, they have a more pronounced tart component which I adore.
That is probably sunburn color. ST tend to show first color on the botton tip (you dont have to believe me put I have been picking and eating STs for years, before the tree was ever released for sale). It took years of testing and trying the harvest to determine how to pick.
A truly ripe ST will actually not be tart. It will be intensely sweet with an explosive zing. The flesh is on the softer side texture-wise. Flesh color should be a dull deeper orange (faintly burnt color component?). If its tart/sour/chalky, its underripe.
Interesting...Will note this. I had my first Sweet Tart (which was a drop) with deep orange flesh. It was the most delicious mango Ive ever had.
My favs so far are:
Sweet Tart
Ice Cream
Maha
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So Obama created the greenhouse effect? Interesting. (We try to leave politics out of these discussions for a good reason.)
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Sweet Tart had the best and most intense flavor out of everything I tried this year, However Dr. Cambell's CiciLove was easily the second best Mango wiping the floor with the Washed out Lemon Zest, OK Coco Cream, decent orange Sherbert, and few others not worth mentioning. It has a really good sweetness to it, slight acidity, and mild spice to it.... Great mango!
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gotta Ceci Love on the counter ripening. looking forward to the introduction.
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I just had a small CAC/COC that was eaten firm ripe and it had some excellent tasting citrus notes that I don’t recall detecting in the fully ripe fruit. It is an excellent Mango and I prefer it in this firm ripe stage.
I brought a small Piña Colada into work today to share with my coworkers and I just blew their minds! Before I even cut open the fruit, I asked my friends to smell the fruit to see what they detected. Some said it smelled like pineapples, some said it smelled real tropical fruity and one person said it smelled like the Mangos he picked from trees in Puerto Rico.
The Fruit was tiny so everyone only got a tiny piece but everyone was saying WOW and couldn’t believe how intensely sweet it was. I was at work and forgot to bring my refractometer but this PC was very very sweet with excellent acidity. I haven’t had a Sweet Tart, yet, this year but from my memory, I think I prefer the Piña Colada over the Sweet Tart.
The flesh for the Piña Colada is not as dense as the Sweet Tart but it is a very dense flesh. I don’t have a Sweet Tart in front of me but from my recollection, the Sweet Tart does not have a very strong smell when ripe. The Piña Colada smells absolutely intoxicating!
I personally prefer the Piña Colada over the Sweet Tart because it has that Tropical Mango taste mixed in with the sweetness and acidity. This combined with the heavenly scent easily pushes Piña Colada into my top ten list if not top three.
Pictures of CAC/COC Fruit, I didn’t take pictures of the Piña Colada
(https://s15.postimg.cc/dk847o0nr/1_B56_E46_F-_DC9_F-45_AF-8374-_F9_C78024_BAAB.jpg) (https://postimg.cc/image/dk847o0nr/)
(https://s15.postimg.cc/e9qwk0thj/557_A1_EAC-7968-4590-_AA2_C-_EA34_B51_B800_C.jpg) (https://postimg.cc/image/e9qwk0thj/)
Simon
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If your mangoes came from Florida, it's been a bad mango year in terms of flavor. Lots of washed out / low brix mangoes this year. Every single cultivar I've tested is below normal in brix.
Sweet Tart had the best and most intense flavor out of everything I tried this year, However Dr. Cambell's CiciLove was easily the second best Mango wiping the floor with the Washed out Lemon Zest, OK Coco Cream, decent orange Sherbert, and few others not worth mentioning. It has a really good sweetness to it, slight acidity, and mild spic to it.... Great mango!
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You hit the nail on the head. Cac are delicious at that stage. They also have a bit of sweet tart mango spice near the skin. When fully ripe, they are sweeter, but the fruit develops a bit of a musky flavor and the spice is less pronounced.
I just had a small CAC/COC that was eaten firm ripe and it had some excellent tasting citrus notes that I don’t recall detecting in the fully ripe fruit. It is an excellent Mango and I prefer it in this firm ripe stage.
I brought a small Piña Colada into work today to share with my coworkers and I just blew their minds! Before I even cut open the fruit, I asked my friends to smell the fruit to see what they detected. Some said it smelled like pineapples, some said it smelled real tropical fruity and one person said it smelled like the Mangos he picked from trees in Puerto Rico.
The Fruit was tiny so everyone only got a tiny piece but everyone was saying WOW and couldn’t believe how intensely sweet it was. I was at work and forgot to bring my refractometer but this PC was very very sweet with excellent acidity. I haven’t had a Sweet Tart, yet, this year but from my memory, I think I prefer the Piña Colada over the Sweet Tart.
The flesh for the Piña Colada is not as dense as the Sweet Tart but it is a very dense flesh. I don’t have a Sweet Tart in front of me but from my recollection, the Sweet Tart does not have a very strong smell when ripe. The Piña Colada smells absolutely intoxicating!
I personally prefer the Piña Colada over the Sweet Tart because it has that Tropical Mango taste mixed in with the sweetness and acidity. This combined with the heavenly scent easily pushes Piña Colada into my top ten list if not top three.
Pictures of CAC/COC Fruit, I didn’t take pictures of the Piña Colada
(https://s15.postimg.cc/dk847o0nr/1_B56_E46_F-_DC9_F-45_AF-8374-_F9_C78024_BAAB.jpg) (https://postimg.cc/image/dk847o0nr/)
(https://s15.postimg.cc/e9qwk0thj/557_A1_EAC-7968-4590-_AA2_C-_EA34_B51_B800_C.jpg) (https://postimg.cc/image/e9qwk0thj/)
Simon
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If your mangoes came from Florida, it's been a bad mango year in terms of flavor. Lots of washed out / low brix mangoes this year. Every single cultivar I've tested is below normal in brix.
Sweet Tart had the best and most intense flavor out of everything I tried this year, However Dr. Cambell's CiciLove was easily the second best Mango wiping the floor with the Washed out Lemon Zest, OK Coco Cream, decent orange Sherbert, and few others not worth mentioning. It has a really good sweetness to it, slight acidity, and mild spic to it.... Great mango!
Hello Cookie Monster
It is a weird year. LZ and Carrie have both been fantastic. BUT
There are no valencia pride or cushman mangoes at all.
Pickering and Dupuis were washed out ( both sparse) .Bailey's marvel was just weird( didn't ripen normally) and the Fairchilds are really small ( taste yet to be determined)
Harvest Moon mangoes are still not ripe yet so time will tell.
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My LZ have been great, but carrie was off for me. Brix was down across the board (even for LZ). However, since LZ normally has off-the-charts brix, a 15% decrease doesn't affect flavor much -- akin to the multi-millionaire who loses a couple hundred grand.
Hello Cookie Monster
It is a weird year. LZ and Carrie have both been fantastic. BUT
There are no valencia pride or cushman mangoes at all.
Pickering and Dupuis were washed out ( both sparse) .Bailey's marvel was just weird( didn't ripen normally) and the Fairchilds are really small ( taste yet to be determined)
Harvest Moon mangoes are still not ripe yet so time will tell.
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My LZ have been great, but carrie was off for me. Brix was down across the board (even for LZ). However, since LZ normally has off-the-charts brix, a 15% decrease doesn't affect flavor much -- akin to the multi-millionaire who loses a couple hundred grand.
Hello Cookie Monster
It is a weird year. LZ and Carrie have both been fantastic. BUT
There are no valencia pride or cushman mangoes at all.
Pickering and Dupuis were washed out ( both sparse) .Bailey's marvel was just weird( didn't ripen normally) and the Fairchilds are really small ( taste yet to be determined)
Harvest Moon mangoes are still not ripe yet so time will tell.
How has your experience been as far as the severity of the decrease in brix due to early picking of the LZ? I ask because I bought several from dr Campbell that were picked early IMO and they were at best, bland.
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Yah, I think he picked them too early. That would make a significant difference.
How has your experience been as far as the severity of the decrease in brix due to early picking of the LZ? I ask because I bought several from dr Campbell that were picked early IMO and they were at best, bland.
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Got a few fruits from Alex and a few other places.
First really big spread of the year
(https://farm2.staticflickr.com/1785/43155681852_7bb64563bf_n.jpg) (https://flic.kr/p/28Kw9Gd)
We sampled Edward, Edgar, Van Dyke and Cac.
All delicious though the Van Dyke could have used another day or to
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Seems to be a watery year. But has anyone else noticed that Hadens are tasting really, really good though? Normally I hate them but my tree has been on fire with good ones this year.
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Sweet Tart wins again....but I’m partial to anything sour or tart. The sugar in this one was quite high, despite eating it a day or two early
(https://s15.postimg.cc/t3l83civb/D2558_D2_F-_E94_D-4_A69-9_DCA-33_D034_D79432.jpg) (https://postimg.cc/image/t3l83civb/)
(https://s15.postimg.cc/md4qtwg9z/E40302_E1-75_E2-4_B3_F-_B866-_E91_A2_ACF8_EC7.jpg) (https://postimg.cc/image/md4qtwg9z/)
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Seems to be a watery year. But has anyone else noticed that Hadens are tasting really, really good though? Normally I hate them but my tree has been on fire with good ones this year.
Yup, Haden is really good in Naples.
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My moms Haden tree was really good this year too. Not a very productive year but fruit was very tasty.
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A couple of firsts for me ....... I let a few fruit stay on my newly planted grove so I could try a couple of varieties that I haven't had before
Val Carrie was excellent
Venus was excellent ..... they fell of early in a storm but ripened up perfect
I also tried a Haden from my neighbors tree and thought it was great
I have had it before but Carrie was also great as was cogshall
Glenn and Pickering washed out ....... coconut cream picked to early
I have one lemon zest I'm hopeing will make it so I can try it
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I just had a small CAC/COC that was eaten firm ripe and it had some excellent tasting citrus notes that I don’t recall detecting in the fully ripe fruit. It is an excellent Mango and I prefer it in this firm ripe stage.
(https://s15.postimg.cc/e9qwk0thj/557_A1_EAC-7968-4590-_AA2_C-_EA34_B51_B800_C.jpg) (https://postimg.cc/image/e9qwk0thj/)
Simon
Last year I got smacked a little for grouping it with others in citrus flavor family ;)
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I was surprised at how citrusy it was. I did eat it before it was 100% soft and prefer it that way. It’s amazing how different the flavor is depending on the stage of ripeness. Sweet Tart is another mango that tastes very different depending on the stage of ripeness. When eaten early, it favors the acidity, when eaten fully ripe, it is very sweet with much less perceived acidity. When eaten at the perfect stage, which is different for each individual, it is a perfect balance of sweetness and acidic balance. Finding that sweet spot is half the fun.
Simon
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Any mango eaten before uts ripe will have a "cutrusy" or greater acidic compound. That, hiwever, does not mean fhat the certain variety in question's normal flavir profike us citrus.
Having eaten a number of ripe Cac/Coc from multiple sources.. flavor profile is not one I would classify as citrusy.
Same can be said when one says LZ and ST are tart and even chalky...its because they are being eaten when they are not ripe. This was a majir issue before ST was released and was known as C1 and when ST name was first revealed. Fruit were being picked way too much on the green side, they stayed tart to sour, chalky and never ripened or colored but just remained green and wrinkled with time.
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Rob, you have a point. Probably any mango eaten a bit under ripe can have a citrusy taste to it. Knowing at what stage of ripeness each individual prefers for each variety is a skill that I look forward to perfecting.
Simon
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Had my first Peach Cobbler vs. the second Lemon Zest, The PC won decisively and it was a pretty good LZ. I am impressed by P.C and can only imagine what the later ripening ones are going to taste like.
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Just returned from Matt Reeces mango tasting yesterday
Dr Cambell brought some of his new types and Matt went to Zills and brought back some of their new types.
Winners in my opinion
Bolt
Fruit Cocktail
Ceci Love
Pineapple Pleasure
And clear winner the E - 4 Sugarloaf
After eating that one the sweet tart and Orange Sherbet didn’t taste as sweet.
(https://s22.postimg.cc/9pwpnzsvx/250_E3373-8691-469_C-8_FA7-62_F5_F1700_C23.jpg) (https://postimg.cc/image/9pwpnzsvx/)
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Pineapple pleasure has been my favorite so far...great flavor, amazing texture and wonderfully juicy.....other excellent mangos have been edward, duncan, lengra and angie
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Must be loads of E-4 'S being sold for I tasted it too. I thought I would hear more about the M-4 but I guess not.
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Must be loads of E-4 'S being sold for I tasted it too. I thought I would hear more about the M-4 but I guess not.
While I cant guarantee what may be available however M-4 is later in the season.
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Finally tried Coconut Cream. Definitely my favorite this year. Wonderful mango, juicy and smooth texture, flavors were great and well balanced.
Maha Chanok is probably #2 for me. Must've been the right time, because it was amazing and complex.
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Chomped down my first Glenn and Pickering for 2018. Let them get ripe to the color and touch. Have to be careful the 3 dogs don't jump up to the table. They get some too when all the folks are done. Will be steady mangoes for several more weeks.
Where can I get my hands on some Lemon Zest? Another crowd favorite.
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I had my first ever peach cobblers from my tree. All I can say is that it is named correctly as it had the strongest peach flavor I’ve ever had in a mango.
I brought some juicy peaches (and others) to Illinois with me and the people I shared them with were blown away by how good it was. Their farm xperience is mostly Tommy’s from the supermarket. But I agree the JP was fantastic.
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I had my first ever peach cobblers from my tree. All I can say is that it is named correctly as it had the strongest peach flavor I’ve ever had in a mango.
I brought some juicy peaches (and others) to Illinois with me and the people I shared them with were blown away by how good it was. Their farm xperience is mostly Tommy’s from the supermarket. But I agree the JP was fantastic.
Paul, that does not sound good...Peach Cobbler does not have a peach taste. It is zingy citrus in flavor, most reminicent of candied tangerine (like the old fashioned tangerine Life Saver).
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I had my first ever peach cobblers from my tree. All I can say is that it is named correctly as it had the strongest peach flavor I’ve ever had in a mango.
I brought some juicy peaches (and others) to Illinois with me and the people I shared them with were blown away by how good it was. Their farm xperience is mostly Tommy’s from the supermarket. But I agree the JP was fantastic.
Paul, that does not sound good...Peach Cobbler does not have a peach taste. It is zingy citrus in flavor, most reminicent of candied tangerine (like the old fashioned tangerine Life Saver).
I got my first peach Cobler from my tree yesterday it was superb! Almost like a candy very sweet and tangy at the end, just perfect and Bullie was right it tasted more to Tangerine than mango!
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I had my first ever peach cobblers from my tree. All I can say is that it is named correctly as it had the strongest peach flavor I’ve ever had in a mango.
I brought some juicy peaches (and others) to Illinois with me and the people I shared them with were blown away by how good it was. Their farm xperience is mostly Tommy’s from the supermarket. But I agree the JP was fantastic.
Paul, that does not sound good...Peach Cobbler does not have a peach taste. It is zingy citrus in flavor, most reminicent of candied tangerine (like the old fashioned tangerine Life Saver).
I got my first peach Cobler from my tree yesterday it was superb! Almost like a candy very sweet and tangy at the end, just perfect and Bullie was right it tasted more to Tangerine than mango!
👍👍👍
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So I arrived in Florida today. Was gifted a Coconut Cream said to be a day over ripe. It simply amazed.
And to think it no. 10 on my list...
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So - I got a gift in the mail from Orkine - a box of mango's he grew. My boys and I had a chance to try 3 varieties so far. Carrie - Glenn and Choc-Anon and we have a few more left to ripen up (a Tommy Atkins and Mallika).
The Carries were a bit soft but thats because our friends at the Post Office didn't treat the box, shall we say, with care. Excellent mango. Next up was the Glenn - just fantastic, but then we tried the Choc-Anon. OMG - the Choc-Anon are just amazing and simply the best I've ever had - topping the sugar cookie variety I had 2 summers ago. One of them even had a bit of a butterscotch flavor/profile - and the smell is just heavenly. I cooked ribs for dinner tonight and after cutting the Choc-Anon's they overpowered the rib smell in the kitchen. Just amazing.
Orkine - just can't say thank you enough for that package.
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Dont blame the post office...Carrie should not be shipped unless maybe its picked rock hard green and sent via Fedex priority overnight delivery.
If you found the Choc Anon delicious, you will probably go bonkers over the Tomny Atkins.
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Yah. You can bruise a carrie by simply farting near it. Definitely not a shipping mango.
Dont blame the post office...Carrie should not be shipped unless maybe its picked rock hard green and sent via Fedex priority overnight delivery.
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Any review on how were kathy (k3) this year?
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Best were
Lemon Zest
Cac
Pineapple Pleasure
Zinc
Coconut Cream
Golden Queen
Dupuis Saigon
Ice Cream
Super Julie
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I ate the last couple Piña Coladas yesterday and they were fantastic. They had a Brix of 25%. They were picked a bit early and had some chalky taste to it but it was not objectionable. It’s a very small Mango but it’s so sweet you can really only eat about two before needing something salty.
I actually think I like CAC/COC more than Piña Colada but they are both top tier varieties in my book.
Simon
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My 5 top favorites this year were:
Coconut Cream
PPK
Ice Cream
NDM
Bailey's Marvel (love the classic taste)
I have some Neelams on the tree, so soon I get to try that variety.
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Being in SoCal, I have tasted limited varieties of mango this year. The ones I really enjoyed so far,
Rajapuri - can't get enough of them. Of the 4 Indian mangoes I tried, Kesar, Badami, and Alphonso, this is by far the best.
Coconut Cream - first time trying a coconut-flavor mango. It really blew me away.
Haden - can't beat that classic taste
I will have a chance to taste some newer varieties next week, e.g. LZ, M4, Beverly...etc. Hope they will live up to the expectation.
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Creme brule
Pina Colada
Sugarloaf
NDM @ Cookie was the sweetest, my lips got glued ;D ;D
Rest were good but lacked brix
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Being in SoCal, I have tasted limited varieties of mango this year. The ones I really enjoyed so far,
Rajapuri - can't get enough of them. Of the 4 Indian mangoes I tried, Kesar, Badami, and Alphonso, this is by far the best.
Coconut Cream - first time trying a coconut-flavor mango. It really blew me away.
Haden - can't beat that classic taste
I will have a chance to taste some newer varieties next week, e.g. LZ, M4, Beverly...etc. Hope they will live up to the expectation.
Wow, M4, did you get it to grow OR some humble gentleman helped? very keen to hear about it.
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Being in SoCal, I have tasted limited varieties of mango this year. The ones I really enjoyed so far,
Rajapuri - can't get enough of them. Of the 4 Indian mangoes I tried, Kesar, Badami, and Alphonso, this is by far the best.
Coconut Cream - first time trying a coconut-flavor mango. It really blew me away.
Haden - can't beat that classic taste
I will have a chance to taste some newer varieties next week, e.g. LZ, M4, Beverly...etc. Hope they will live up to the expectation.
Wow, M4, did you get it to grow OR some humble gentleman helped? very keen to hear about it.
If its from a Cali tree...I wouldnt be keen on a fruit from a year and a half old tree.
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The M4 is not mine. Actually, I do not have any name variety in fruiting stage yet. Only a supposedly 3-gal OS tree that looks more like 1-gal, some seedlings, and a couple unknown non-fruiting small trees. I am new to growing mango trees. That's why I am here to learn. This helpful thread has given me some good ideas of what trees to get next.
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Creme brule
Pina Colada
Sugarloaf
NDM @ Cookie was the sweetest, my lips got glued ;D ;D
Rest were good but lacked brix
Dude. You visit FL and didn’t let me know?
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Creme brule
Pina Colada
Sugarloaf
NDM @ Cookie was the sweetest, my lips got glued ;D ;D
Rest were good but lacked brix
Dude. You visit FL and didn’t let me know?
I did not visit Florida, it was sent to me by one of my friend. JF and I are planning to being in Florida next mango season.
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Oh. Cool. Give us a heads up.
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Dude. You visit FL and didn’t let me know?
I did not visit Florida, it was sent to me by one of my friend. JF and I are planning to being in Florida next mango season.
If you really want to screw around you fly out of
McCarran in Las Vegas. Park your car there or have someone drive you there
Buy mango trees etc in Florida. Legal to transport them by airplane to Las Vegas.
Then bring them home to California via automobile.
Just an idle thought or two...... me I obey all California fruit and plant laws which is easy due to living in Florida :)
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More types to try so won’t know till then.
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Dude. You visit FL and didn’t let me know?
I did not visit Florida, it was sent to me by one of my friend. JF and I are planning to being in Florida next mango season.
If you really want to screw around you fly out of
McCarran in Las Vegas. Park your car there or have someone drive you there
Buy mango trees etc in Florida. Legal to transport them by airplane to Las Vegas.
Then bring them home to California via automobile.
Just an idle thought or two...... me I obey all California fruit and plant laws which is easy due to living in Florida :)
And when u get to the California checkpoint it gets confiscated??
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Dude. You visit FL and didn’t let me know?
I did not visit Florida, it was sent to me by one of my friend. JF and I are planning to being in Florida next mango season.
If you really want to screw around you fly out of
McCarran in Las Vegas. Park your car there or have someone drive you there
Buy mango trees etc in Florida. Legal to transport them by airplane to Las Vegas.
Then bring them home to California via automobile.
Just an idle thought or two...... me I obey all California fruit and plant laws which is easy due to living in Florida :)
And when u get to the California checkpoint it gets confiscated??
(https://s33.postimg.cc/o45n2az3f/200.gif) (https://postimg.cc/image/o45n2az3f/)
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Yah, CA has a military style checkpoint. Been a number of years since I've driven over the state line into CA, but they were checking for any and all ag. FL is way more lax about that stuff.
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I drove from Reno to Sacramento last year and hit the ag inspection road block at the border.
They don’t screw around.
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its all about if you are having a bad day or good day. Fines are heavy!
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Last time I encountered the California fruit and plant inspectors was 30+ years ago. They were semi casual and kind of a joke. They asked a few questions then waved you through into California.
JF and Behl can do all their buying at Pine Island nursery. They will supply phyto sanitary certificates for plants and trees taken back to California via airplane. Perhaps they can supply phyto certificates for plants bought off their premises? I don't know.
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CA inspection stations are a joke for anyone wanting to get serious in smuggling. Backroads are unchecked. Even major road US 95 from Las Vegas into CA has no checkpoint. Drove on this road couple times.
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CA inspection stations are a joke for anyone wanting to get serious in smuggling. Backroads are unchecked. Even major road US 95 from Las Vegas into CA has no checkpoint. Drove on this road couple times.
again, its just a matter of having a bad day
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(https://s33.postimg.cc/o45n2az3f/200.gif) (https://postimg.cc/image/o45n2az3f/)
That animated pic must be a new smart phone app.
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CA inspection stations are a joke for anyone wanting to get serious in smuggling. Backroads are unchecked. Even major road US 95 from Las Vegas into CA has no checkpoint. Drove on this road couple times.
JF and Behl now have their road map layed out for them.
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My timing was way off as far as tasting mangos from my favorite purveyors. Some too green to mature well (in hindsight). M-4 has been sitting on the piano for six days, may soften eventually.
Another excellent vendor somehow only had Torbet and Duncan the two times I stopped by.
So far the best tasting for me has been the Spirit of '76 from my own tree. Beautiful, and excellent classic Florida mango flavor. For whatever reason the tree has done better the last two years than in earlier times.
I'm waiting on my Peach Cobbler tree. Possibly a few weeks yet, unless they mature at half size.
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What are the origins of Spirit of 76? How similar is it to Kent in taste?
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What are the origins of Spirit of 76? How similar is it to Kent in taste?
Its believed to be Haden x Zill. A delicious mango, fiber free, melting flesh with a Dole fruit cocktail taste. Far better than Kent, IMO.
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What are the origins of Spirit of 76? How similar is it to Kent in taste?
Its believed to be Haden x Zill. A delicious mango, fiber free, melting flesh with a Dole fruit cocktail taste. Far better than Kent, IMO.
Rob...Based on your description, how would you rate Spirit against the actual 28-18 Fruit Cocktail?
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What are the origins of Spirit of 76? How similar is it to Kent in taste?
Its believed to be Haden x Zill. A delicious mango, fiber free, melting flesh with a Dole fruit cocktail taste. Far better than Kent, IMO.
Rob...Based on your description, how would you rate Spirit against the actual 28-18 Fruit Cocktail?
Spirit of 76 is had more of a clean, bright blend of fruits (peach, plum, citrus, cherry) like eating a can of Dole fruit cocktail with the cherries. Possibly more of a Haden influence. Fruit Cocktail aka 28-18 is more like I described as a Capri Sun drink with a spice/turpen overtone (from the Jakarta). It has some similarities to that found in the Fruit Punch mango.
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What does the Spirit of '76 tree generally look like? Compact vs. large and/or spreading.
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What does the Spirit of '76 tree generally look like? Compact vs. large and/or spreading.
Medium vigor, upright with a classic tree shape.
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Being in SoCal, I have tasted limited varieties of mango this year. The ones I really enjoyed so far,
Rajapuri - can't get enough of them. Of the 4 Indian mangoes I tried, Kesar, Badami, and Alphonso, this is by far the best.
Coconut Cream - first time trying a coconut-flavor mango. It really blew me away.
Haden - can't beat that classic taste
I will have a chance to taste some newer varieties next week, e.g. LZ, M4, Beverly...etc. Hope they will live up to the expectation.
Just had M4 and other FL mangoes. I need to redo my list for the best mangoes this year.
Rajapuri - can't get enough of them. Of the 4 Indian mangoes I tried (Kesar, Badami, and Alphonso), this is by far the best. Kesar second.
M4 - complex flavor, super sweet, it reminded me of eating Rajapuri. Even though I did not detect much coconut flavor, I was like wow..wow...so good..wow..amazing..wow...the whole time.
Sweet Tart - had an orange flesh one. Strong citrus flavor...so good.
Coconut Cream - first time trying a coconut-flavor mango. It really blew me away.
Haden - bump off the list. It's good and classy, but nothing like the others.
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I have been eating rajapuri mango from the cafeteria. It is actually pretty good.
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Rajapuris were amazing this year, the first year I’ve heard and tasted it.
I sampled a Fruit Cocktail last night, it was bright orangish yellow and had a nice fruity smell to it. Upon sampling it, I could detect a Capri Sun like flavor but I read Robs comments on its flavor profile so I was implanted with the thought already. The fruit had a bit of Florigon flavor according to my palate. This fruit had a Brix of 16% and may have been picked a few days early. I noticed that there was a bit of fiber on this fruit.
(https://s15.postimg.cc/7ir1k924n/170001_B9-1846-4754-_B4_BC-4_AF4_E1078_B9_E.jpg) (https://postimg.cc/image/7ir1k924n/)
(https://s15.postimg.cc/oj9xsxulj/2_D023_B39-_F6_FF-4_CF1-_AFB4-19_C73_A0940_C5.jpg) (https://postimg.cc/image/oj9xsxulj/)
(https://s15.postimg.cc/elywzvupj/4_DA04381-_A295-4660-_A006-_B77_FA26_A81_B6.jpg) (https://postimg.cc/image/elywzvupj/)
I also sampled the first Sweet Tart of the year. I shared it with my friend from work and it blew his mind. It was very sweet with excellent acidic balance. I didn’t take pictures or bring my refractometer but it was very very sweet and delicious. Sweet Tart is definitely a must have for any mango lover. A top 5 Mango for sure!
Simon
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So far, piña colada was the best tasting mango for me for 2018. Amazing flavor, complexity, and tartness..now we just have to get this to NOT be a shy bearer in SoCal.
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Hey Warren, from the research and observations I’ve been doing and comparing production of varieties grown in Florida vs SoCal, I believe Piña Colada will be a good producer here. Our cold weather induces blooms a little too much so blooming is not an issue.
Our major issues arise when flowering and fruit set coincide with a temperature and humidity that accelerates the proliferation of fungal disease pressures, namely Powdery Mildew. I don’t know yet if Piña Colada has issues with PM but some varieties like LZ definitely does. Other varieties like NDM can get PM on its blooms but still hold fruit but if we get a more virulent strain of PM, things can change fast.
Powdery Mildew is still relatively easy to control through integrated pest management and I’m beginning to realize the foresight that Squam256 had when he warned against the improper use of specific systemic Fungicides that if used improperly, could lead to the rise of more resistant strains of Powdery Mildew and other fungi.
I believe the use of Copper, Sulfur, Sodium Bicarbonate, Neem, etc... is enough to bring down disease pressures to the point where varieties that do have issues with fungi will still be able to produce good crops.
And yes, Piña Colada is an absolutely delicious flavor bomb.
Simon
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Simon,
Piña colada flowers well in SoCal, but fruit set is low... Very similar to Alphonso in SoCal.
May try hand pollination in the future.
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Piña colada has major issues in SoCal. I’ve had it growing in Manila and it grows very slow mainly because it has a propensity to PM. It’s barely gets one good growth spur a season and keeps flower till July
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I believe much of the slow growth of Piña Colada can be circumvented by planting seedlings instead of grafting mature scion wood. Powdery Mildew most significantly affects newer younger growth and damage to older hardened growth is minimal. What most people notice is damage that occurred when the growth was young and then as the leaf expands, the surface area of the infection enlarges but the damage occurred when the leaf was not hardened.
Since we don’t get a lot of Summer rain here in SoCal, occasionally spraying with Copper alternating with Sulfur during and prior to leaf expansion will have a big impact.
Po Pyu Kalay panicles are not as disease prone as Lemon Zest but the new growth of PPK seems to be just as sensitive to PM as LZ new growth.
To get back on track, the goal should be to get Piña Colada to a large size and once it reaches critical mass, it should be a good producer. For a bit of motivation, see this thread where Zands posted a picture of his Piña Colada grown in Florida.
http://tropicalfruitforum.com/index.php?topic=28467.msg323145#msg323145 (http://tropicalfruitforum.com/index.php?topic=28467.msg323145#msg323145)
Simon
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I believe much of the slow growth of Piña Colada can be circumvented by planting seedlings instead of grafting mature scion wood. Powdery Mildew most significantly affects newer younger growth and damage to older hardened growth is minimal. What most people notice is damage that occurred when the growth was young and then as the leaf expands, the surface area of the infection enlarges but the damage occurred when the leaf was not hardened.
Since we don’t get a lot of Summer rain here in SoCal, occasionally spraying with Copper alternating with Sulfur during and prior to leaf expansion will have a big impact.
Po Pyu Kalay panicles are not as disease prone as Lemon Zest but the new growth of PPK seems to be just as sensitive to PM as LZ new growth.
To get back on track, the goal should be to get Piña Colada to a large size and once it reaches critical mass, it should be a good producer. For a bit of motivation, see this thread where Zands posted a picture of his Piña Colada grown in Florida.
http://tropicalfruitforum.com/index.php?topic=28467.msg323145#msg323145 (http://tropicalfruitforum.com/index.php?topic=28467.msg323145#msg323145)
Simon
I don't know about circumventing by growing a seedling. Mangodog gave me a pina colada seedling a few years ago and it was just as bad as a grafted tree.....I end up lossing the seedling. Pina colada and Ice cream are difficult tress to grow in Socal even if you get them to a decent size there will always be dieback, ask Peter.
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Hold onto to your shorts - the biggest pleasant surprise of 2018 for this guy? Lancetilla - it just takes a long time for the football sized fruits to fully ripen and come up to full flavor on the counter due to their size. It was like a Kent, but significantly better with a tart component to it that Kent doesn't seem to have. It is also later than Kent and supposedly a tree that can be kept compact. I thoroughly enjoyed woofing down a skinned 3lb mango over the kitchen sink. Lancetilla has classic mango full flavor without any unusual or offending off flavors & it's better than other well known "lates" like Valencia Pride, Keitt, Kent, Honey Kiss or Beverly IMHE. So far it is the best VERY LATE (September+) mango I've ever tasted. It was so good I will probably be planting it along with Keitt as one of my two very late varieties. Lancetilla is very deserving of it's 4 star PIN flavor rating and probably should be talked about more. It's not just a large "freak" mango - it's very good. If you're looking for a good late mango to try it's worth buying one to sample, just make sure you let it fully ripen!! I actually bought it as an afterthought at Fruitscapes on Pine Island and wasn't expecting it to be anything special. They were actually sitting off by themselves and no customers seemed to be very interested in them. Even the guys at Fruitscapes didn't seem to have ever tried them or know much about them. I was VERY pleasantly surprised. Arguably the best tasting VERY LATE season mango there is - granted the competition is limited.
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I had my first ever peach cobblers from my tree. All I can say is that it is named correctly as it had the strongest peach flavor I’ve ever had in a mango.
I brought some juicy peaches (and others) to Illinois with me and the people I shared them with were blown away by how good it was. Their farm xperience is mostly Tommy’s from the supermarket. But I agree the JP was fantastic.
Paul, that does not sound good...Peach Cobbler does not have a peach taste. It is zingy citrus in flavor, most reminicent of candied tangerine (like the old fashioned tangerine Life Saver).
Sulcata Grove family says it "smells like baked peach cobbler & tastes like peach with hints of coconut".
"Me thinks your taste buds have an issue.. need a re-calibration..."..................... 8) 8) 8)
https://www.youtube.com/watch?v=EVWr9-jSNhI (https://www.youtube.com/watch?v=EVWr9-jSNhI)
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I just got open this Orange Sherbet and it tasted a bit watered down. The Fruit had a good texture and was juicy but the juice was not syrupy sweet like Lemon Zest, Sweet Tart or Piña Colada. It had a Brix of 18% and only portions of the fruit had a citrusy taste. The portions of the fruit with a citrusy taste were also much sweeter than the other parts of the Fruit. Fruit can vary from year to year and I believe this is just s bad year for this variety.
(https://s15.postimg.cc/3yj20gbsn/88873_FB1-_CD5_D-48_B3-9_EBA-2989_AE3_C4558.jpg) (https://postimg.cc/image/3yj20gbsn/)
(https://s15.postimg.cc/ysqay69pj/F6_B8_C779-7_E8_A-4494-90_F0-0_DC43_CFF4378.jpg) (https://postimg.cc/image/ysqay69pj/)
Simon
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You musta had a dud my OS have range ,w my MA871 refractometer, from 19-27 top mango of the season so far
(https://s15.postimg.cc/m3w0eglkn/298_DA387-0567-4_AC2-_A57_C-7_AA7_B74_F8284.jpg) (https://postimg.cc/image/m3w0eglkn/)
(https://s15.postimg.cc/5g4ibzdyf/3_FD1_DA1_C-062_C-422_C-_A245-2188462_C4265.jpg) (https://postimg.cc/image/5g4ibzdyf/)
(https://s15.postimg.cc/d8v63xhcn/9_BCF9245-2591-4_F4_A-9968-137667938962.jpg) (https://postimg.cc/image/d8v63xhcn/)
(https://s15.postimg.cc/twmo6fjtz/9_C6_B35_E7-9565-4_C5_C-_A162-4_C9_CB8883904.jpg) (https://postimg.cc/image/twmo6fjtz/)
(https://s15.postimg.cc/7xg9j8q53/A4_CB5_FA6-56_B2-4_FF6-9999-361_F5_AAA4_D22.jpg) (https://postimg.cc/image/7xg9j8q53/)
(https://s15.postimg.cc/nvoz9dcnb/F8_B62698-_D758-4_B0_A-_B24_B-2_E21_D03_BCA07.jpg) (https://postimg.cc/image/nvoz9dcnb/)
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Frank, you must have gotten Fruit from a well managed tree. We’ve sampled a few fruit this year a few weeks apart and they were not in their prime. I have to be patient and wait for a good year to sample the Orange Sherbet but my sampling’s this year at least show that the Fruit can be inconsistent.
I currently rank the trinity in this order: Lemon Zest>Po Pyu Kalay>Orange Sherbet
Simon
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Since u guys are talking about OS, what is the parent of OS is it ppk or LZ???
(https://s8.postimg.cc/3vgixhgr5/Screenshot_20180807-214309_Messenger.jpg) (https://postimg.cc/image/3vgixhgr5/)
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Yah, 18 degrees of brix is pretty low for an OS this late in the season. Should be well into the 20's.
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Since u guys are talking about OS, what is the parent of OS is it ppk or LZ???
(https://s8.postimg.cc/3vgixhgr5/Screenshot_20180807-214309_Messenger.jpg) (https://postimg.cc/image/3vgixhgr5/)
PPK is the parent.
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Since u guys are talking about OS, what is the parent of OS is it ppk or LZ???
(https://s8.postimg.cc/3vgixhgr5/Screenshot_20180807-214309_Messenger.jpg) (https://postimg.cc/image/3vgixhgr5/)
PPK is the parent.
That what I thought and had written down too.
Then the picture was provided.
How could Zills HPP make such a mistake on their own catalog?
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Since u guys are talking about OS, what is the parent of OS is it ppk or LZ???
(https://s8.postimg.cc/3vgixhgr5/Screenshot_20180807-214309_Messenger.jpg) (https://postimg.cc/image/3vgixhgr5/)
PPK is the parent.
That what I thought and had written down too.
Then the picture was provided.
How could Zills HPP make such a mistake on their own catalog?
Simple answer? Because they meant to write "Lemon Meringue," not "Lemon Zest!"
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There are a number of mistakes/typos on their list. Has been for years. Understand, it is a list for wholesale purposes and its being scrutinized based on retail...
Should say "sister" and not daughter.
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There are a number of mistakes/typos on their list. Has been for years. Understand, it is a list for wholesale purposes and its being scrutinized based on retail...
Should say "sister" and not daughter.
That works, too!
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I just cut open this Juliette and it had a nice yellowish orange flesh. When I cut it open, it smelled a bit like a Julie but had just a hint of Indian resin note in there as well. The flesh had slightly less fiber than Julie and did taste a bit like Julie. The flesh was sweet with a Brix of 24%.
This fruit had a fantastic flavor that I really liked. There was a slightly over ripe portion that tasted a bit vegetably in the same manner that Mallika sometimes gets. A great overall Mango. Pictures with and without flash.
(https://s15.postimg.cc/p4nxf4emv/1_A5_BE62_B-35_DB-49_A1-93_A3-96_DFEF1_E808_D.jpg) (https://postimg.cc/image/p4nxf4emv/)
(https://s15.postimg.cc/mnc67ts5j/6_B91_E8_CC-8_B89-4_EF6-_A37_E-076256_FC6_CD8.jpg) (https://postimg.cc/image/mnc67ts5j/)
(https://s15.postimg.cc/hoontbj7r/7608_E107-8_DB8-4_E04-8_C4_F-8_E3680_EE5_FF6.jpg) (https://postimg.cc/image/hoontbj7r/)
(https://s15.postimg.cc/e52q3ivxj/B1_F1441_D-_D2_D2-4621-_B40_B-982_B898_C79_C3.jpg) (https://postimg.cc/image/e52q3ivxj/)
Simon
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Picked my last mango today, a honey kiss
Been a great year with some very good mango
10. Fruit cocktail Zills
9 Orange Sherbet. Campbelll
8 Phoenix mine
7 Guava Mine
6 Ceci Love. Campbell
5 0-2 mine
4 coconut cream Zills
3 sweet tart Mine
2 E-4. Zills
1 Lemon Zest Mine
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My IMO review and many things changed from year to year even some grown in my yard; I only went to two other places for a few of these. I will wait on some new varieties to grow.
Rosigold dropped from very good to below average taste and also poor disease resistance/fungus on fruit etc. in my location. Another disappointment is Sweet Tart in my yard for the second year in a row and varying ripening stages etc. I have found it (ST) to be worse than large Keitt in getting a consistent ripe fruit. It tends to hold more fungus on the fruit than Keitt also at my location and the splitting from the sun is worse than with Keitt in my location. Finally, the taste IMO has been extreme but extreme is not always desirable and unfortunately not for me yet. I do like salt and pepper on food but I do not like to eat only salt or only pepper and the same for the Sweet Tart mango so far. Hopefully, my opinion will change with next years crop as I found out with Madem Francis & Carrie developing a taste and the tree becoming more established and sweeter over the years.
Having mangos of varying taste profiles like tropical vs. lemony vs. lime vs. orange vs citrus vs. tart vs. sour etc. is great to create your own mango event eating your favorite flavor & then supplementing it with one of the other tasting profiles. This is why I consider many like philippean, for a lemony taste, okrung with eating skin to get a lime taste, orange sherbet for a orange taste, Florigon eating skin also for a citrus taste, as good as any other to eat with your favorite mango meal.
IMO Excellant: Carrie
IMO Very good: Keitt, Maha Chanok, Edward, Kent, Fruit Punch, Mallika (wife considers this her #1),
IMO Very good for flavors to supplement your main mango meal: philippean, duncan (for me this can also be a main meal), orange sherbet, okrung, sweet tart,
IMO Good: Madem Francis, Valencia Pride, Glen, Florigon, Haden, Young aka Tebow,
IMO Average Gift Mango: Pickering, Tommy Atkins
IMO Below Average: Rosigold
I did not try to try more mangos as no reason, no need IMO as long as you have this much variety, these choices are good to play with the various taste buds.
(Never eat mangos or mango skin if allergic to them.)
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PALMCITY- Going along with your ratings of IMO Excellant: Carrie
my number one mango tree was Carrie. Great yield this year maybe 170 fruits. It is in my front yard and excites all mango hounds including me. One guy liked it so much I could not believe it . He climbed the tree a bit and scoped out the last one that fell and was lodged between two branches. He is from Bangladesh. My other major Carrie fans are from Egypt, Puerto Rico, Jamaica.
If you think your buyers will be from India/Pakistan/Bangladeshi Carrie is a must tree. Carrie has an established reputation within the sub-continent community in the US.
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Kathy, buttter cream and honey kiss just missed my top ten
Very good season for me
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PALMCITY- Going along with your ratings of IMO Excellant: Carrie
my number one mango tree was Carrie. Great yield this year maybe 170 fruits. It is in my front yard and excites all mango hounds including me. One guy liked it so much I could not believe it . He climbed the tree a bit and scoped out the last one that fell and was lodged between two branches. He is from Bangladesh. My other major Carrie fans are from Egypt, Puerto Rico, Jamaica.
If you think your buyers will be from India/Pakistan/Bangladeshi Carrie is a must tree. Carrie has an established reputation within the sub-continent community in the US.
Do you have Angie, too? If so, do you find it to be similar to Carrie in flavor, as several forum members have stated?
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Had another top tier mango Parson( seedling of Juliette) very sweet and intense flavor consisting of coconut top 10. Here is my final list for 2018.
1. Señorita
2.E4
3.OS
4.creme brûlée
5. Piña
6. LZ
7. ST
8. Parson
9. M4
10. HK
(https://i.postimg.cc/0Knw2RWp/3_CFF8_C2_C-3_A64-4_E73-_B94_C-0_F1544_E74841.jpg) (https://postimg.cc/0Knw2RWp)
(https://i.postimg.cc/phDj4nKc/75_F82_C9_A-1610-4_DE6-9_E8_D-7_EE436_F49_BDB.jpg) (https://postimg.cc/phDj4nKc)
(https://i.postimg.cc/nMJSz4Sz/F8466_CBD-17_CD-4_EA0-8279-_D89_A009_DFF0_E.jpg) (https://postimg.cc/nMJSz4Sz)
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PALMCITY- Going along with your ratings of IMO Excellant: Carrie
my number one mango tree was Carrie. Great yield this year maybe 170 fruits. It is in my front yard and excites all mango hounds including me. One guy liked it so much I could not believe it . He climbed the tree a bit and scoped out the last one that fell and was lodged between two branches. He is from Bangladesh. My other major Carrie fans are from Egypt, Puerto Rico, Jamaica.
If you think your buyers will be from India/Pakistan/Bangladeshi Carrie is a must tree. Carrie has an established reputation within the sub-continent community in the US.
Do you have Angie, too? If so, do you find it to be similar to Carrie in flavor, as several forum members have stated?
I don't have Angie tree. With all the rains my Carrie fruit were mild this year.
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Since u guys are talking about OS, what is the parent of OS is it ppk or LZ???
(https://s8.postimg.cc/3vgixhgr5/Screenshot_20180807-214309_Messenger.jpg) (https://postimg.cc/image/3vgixhgr5/)
Gozp, can you post pics of the other sheets of mangoes from Zills? Would love to see those too! Thanks!
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Top mangoes for me in 2018:
1. No big surprise - Lemon Zest
2. Carrie - so delicious and creamy. Liken it to eating cake - a true dessert mango!
3. Bailey's marvel
4. A neighbors seedling tree probably from Kent - A very fruity mango along the same lines as Bailey's marvel but with firmer flesh, more acid notes and more fruit flavor.
5. M-4 I got from zills - I thought it tasted a lot like coconut cream pie. Granted, I've not had coconut cream yet.
6. Orange Essence from zills - Great citrusy, fruity mango, again a Kent seedling.
7. Maha Chanok from Excalibur - I see now why everyone likes this one. Plenty of intoxicating aroma, and a smooth complex flavor that leaves you wanting more.
8. Sweet tart - powerful little mango with intense sweet and tart usually in the same fruit. I would eat this one last because it ruined the flavor of mangoes eaten after it. Pretty darned good though.
9. Honey Kiss from tropical acres farm - kind of one noted flavor, but a really good little mango. I would graft or plant one.
10. Graham - I had a few fruit this year that were really delicious.
11. Edward was very good as usual
12. Bombay was spicy sweet good too!
The rest this year were just blah or ho hum: PPK, Haden, Keitt, pickering, mallika, rosigold, florigon, fruit punch, madame francis, NDM
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As mango season approaches and end in SoCal I edit my top ten list once again
(https://i.postimg.cc/MMzKgJB3/03051_F07-412_C-4_D2_D-8_C0_B-2121_E994_C136.jpg) (https://postimg.cc/MMzKgJB3)
(https://i.postimg.cc/gwF0qZ2W/1818_E951-026_A-4371-87_C0-63_CD11_B35_D43.jpg) (https://postimg.cc/gwF0qZ2W)
(https://i.postimg.cc/K1gzMNFf/5000_C01_D-194_E-4_D44-_BC47-67513_CB947_ED.jpg) (https://postimg.cc/K1gzMNFf)
1. Señorita
2.ST
3.Zinc
4.E4
5.OS
6.Creme brûlée
7.LZ
8.Parson
9.M4
10.HK
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As mango season approaches and end in SoCal I edit my top ten list once again
(https://i.postimg.cc/MMzKgJB3/03051_F07-412_C-4_D2_D-8_C0_B-2121_E994_C136.jpg) (https://postimg.cc/MMzKgJB3)
(https://i.postimg.cc/gwF0qZ2W/1818_E951-026_A-4371-87_C0-63_CD11_B35_D43.jpg) (https://postimg.cc/gwF0qZ2W)
(https://i.postimg.cc/K1gzMNFf/5000_C01_D-194_E-4_D44-_BC47-67513_CB947_ED.jpg) (https://postimg.cc/K1gzMNFf)
I told you that "Señorita" was the best out of the hundred or so we tried last year.
1. Señorita
2.ST
3.Zinc
4.E4
5.OS
6.Creme brûlée
7.LZ
8.Parson
9.M4
10.HK
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Hey Mark
This year señorita went up against over 200 Florida mangos and come out on top.
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Hey Mark
This year señorita went up against over 200 Florida mangos and come out on top.
Frank, I believe you said this Señorita mango is a variety that originated in Hispaniola (Haiti or D.R.). How did it come to California? Is anyone in Florida growing it? What's the flavor profile?
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Hey Mark
This year señorita went up against over 200 Florida mangos and come out on top.
Frank, did you say that this Señorita mango is a variety that came from Hispaniola (Haiti or D.R.)? How did it come to California? Is anyone in Florida growing it? What's the flavor profile?
This was an 7 year old madame francis seedling same profile but sweeter and totally fiberless. Brix range from 25-28 has that nice Caribbean spicy flavor
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Hey Mark
This year señorita went up against over 200 Florida mangos and come out on top.
Frank, did you say that this Señorita mango is a variety that came from Hispaniola (Haiti or D.R.)? How did it come to California? Is anyone in Florida growing it? What's the flavor profile?
This was an 7 year old madame francis seedling same profile but sweeter and totally fiberless. Brix range from 25-28 has that nice Caribbean spicy flavor
That sounds tasty.
I wonder how this will do in FL?
Is anyone trying to grow it down here?
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Hey Mark
This year señorita went up against over 200 Florida mangos and come out on top.
Frank, did you say that this Señorita mango is a variety that came from Hispaniola (Haiti or D.R.)? How did it come to California? Is anyone in Florida growing it? What's the flavor profile?
This was an 7 year old madame francis seedling same profile but sweeter and totally fiberless. Brix range from 25-28 has that nice Caribbean spicy flavor
That sounds tasty.
I wonder how this will do in FL?
Is anyone trying to grow it down here?
Its a very good mango on par with newer zill varieties. As his Senorita matures, flavor will also improve.
I also believe that JF is not releasing this variety to the public but himself. :D
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As mango season approaches and end in SoCal I edit my top ten list once again
(https://i.postimg.cc/MMzKgJB3/03051_F07-412_C-4_D2_D-8_C0_B-2121_E994_C136.jpg) (https://postimg.cc/MMzKgJB3)
(https://i.postimg.cc/gwF0qZ2W/1818_E951-026_A-4371-87_C0-63_CD11_B35_D43.jpg) (https://postimg.cc/gwF0qZ2W)
(https://i.postimg.cc/K1gzMNFf/5000_C01_D-194_E-4_D44-_BC47-67513_CB947_ED.jpg) (https://postimg.cc/K1gzMNFf)
I told you that "Señorita" was the best out of the hundred or so we tried last year.
1. Señorita
2.ST
3.Zinc
4.E4
5.OS
6.Creme brûlée
7.LZ
8.Parson
9.M4
10.HK
is sweet turd a seedling of a known variety? And was it in your top 10? 😆
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Sweet Turd? Must have a very unique flavor!
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The third mango in the first picture has sweet turd written on it.
As in
Rumani
Coc
Sweet turd
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The third mango in the first picture has sweet turd written on it.
As in
Rumani
Coc
Sweet turd
Yes, I see that.
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It might be difficult to market the particular mango.
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It might be difficult to market the particular mango.
The third mango in the first picture has sweet turd written on it.
As in
Rumani
Coc
Sweet turd
One man's turd is another's medicine.... Being sweet might fetch over $40 ;)...
https://www.cnn.com/2015/08/26/health/fecal-transplant-poop-medicine/index.html (https://www.cnn.com/2015/08/26/health/fecal-transplant-poop-medicine/index.html)
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Mallika = Mung in dung
but Sweet Tart is state-of-the-art
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Hey Mark
This year señorita went up against over 200 Florida mangos and come out on top.
Frank, did you say that this Señorita mango is a variety that came from Hispaniola (Haiti or D.R.)? How did it come to California? Is anyone in Florida growing it? What's the flavor profile?
This was an 7 year old madame francis seedling same profile but sweeter and totally fiberless. Brix range from 25-28 has that nice Caribbean spicy flavor
I have a Madame Francis and was wondering if your seedling "senorita" tastes like my Madame Francis which now reminds me of pumpkin pie taste.
I previously described a few years ago that initially as a small tree it was not making sweet fruit and it only tasted like pumpkin pie without sugar (which is not good). However, last year & this year the tree has enlarged & now is able to sweeten up the fruit and it tastes like pumpkin pie in my yard.
Problems that I noticed with mine is: 1. poor production due to fungus (it always appears to pollinate correctly and make small mangos that blacken & fall off except for a few) 2. As commonly mentioned it has a high amount of fiber (but I still enjoy eating it I just wish it was more productive with less fungal issues on the fruit).
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Funny turd, tard, tart..I grew up eating Madame Francis never notice a pumpkin taste....it definitely has that spicy taste but closer to anise rather than cinnamon.
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I grew up eating Madame Francis never notice a pumpkin taste....it definitely has that spicy taste but closer to anise rather than cinnamon.
I am looking forward to next year to try the taste again of the Madame Francis as I previously have not liked a licorace taste and don't remember it ...I found on wiki:https://en.wikipedia.org/wiki/Anise "Its flavor has similarities with some other spices, such as star anise,[4] fennel, and liquorice." .... I don't remember a liquorice taste in mine the past 2 years, Is that the anise taste you are use to when eating Madame Francis?
I have not made pumpkin pie and I had to ask my wife as to what spices she uses in the pie that I usually eat. She said nutmeg, cinnamon, ginger, or allspice.
I think mine had tasted more of the other mentioned herbs with sugar and less to maybe a hint of cinnamon but I will be happy to try again next year. Many spices together = many taste choices.
Is liquorice the best choice in describing the anise taste mentioned or is there another commonly eaten food with anise that would better describe the taste perceived? But once again, many herbs together = many tastes perceived.
googled this site: https://www.thekitchn.com/tastes-like-licorice-how-many-122526 (https://www.thekitchn.com/tastes-like-licorice-how-many-122526)
"how many common spices, herbs, and even veggies there are that have the same licorice-y anise flavor as, well...anise? This came up in conversation at a dinner party recently and we couldn't believe how many there were once we started thinking about it!
Here's what what we came up with:
1. Anise (of course!)
2. Star Anise
3. Fennel - bulb, fronds, and seed
4. Basil
5. Chervil
6. Caraway
7. Tarrago"
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As mango season approaches and end in SoCal I edit my top ten list once again
(https://i.postimg.cc/MMzKgJB3/03051_F07-412_C-4_D2_D-8_C0_B-2121_E994_C136.jpg) (https://postimg.cc/MMzKgJB3)
(https://i.postimg.cc/gwF0qZ2W/1818_E951-026_A-4371-87_C0-63_CD11_B35_D43.jpg) (https://postimg.cc/gwF0qZ2W)
(https://i.postimg.cc/K1gzMNFf/5000_C01_D-194_E-4_D44-_BC47-67513_CB947_ED.jpg) (https://postimg.cc/K1gzMNFf)
1.LZ
2. Señorita
3.ST
4.Zinc
5.E4
6.OS
7.Creme brûlée
8.Parson
9.M4
10.HK
Change in the rankings. California mangos are much sweeter than the hundreds of Florida mangos I’ve tried this year, amazing 1.6lb LZ!!
(https://i.postimg.cc/fSsYk3YR/14611144-9-E3-D-452-B-B87-D-327962503643.jpg) (https://postimg.cc/fSsYk3YR)
(https://i.postimg.cc/D4cLG2cd/2-E6-A49-F3-ADFC-40-A6-BE51-39285-F4563-D7.jpg) (https://postimg.cc/D4cLG2cd)
(https://i.postimg.cc/v1prF2B9/405-F04-E6-1-D0-C-44-F5-B00-A-B0-C6-B21-E06-E0.jpg) (https://postimg.cc/v1prF2B9)
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At peak of perfection LZ is hard to beat. Amazing clean mangoes here.
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As mango season approaches and end in SoCal I edit my top ten list once again
(https://i.postimg.cc/MMzKgJB3/03051_F07-412_C-4_D2_D-8_C0_B-2121_E994_C136.jpg) (https://postimg.cc/MMzKgJB3)
(https://i.postimg.cc/gwF0qZ2W/1818_E951-026_A-4371-87_C0-63_CD11_B35_D43.jpg) (https://postimg.cc/gwF0qZ2W)
(https://i.postimg.cc/K1gzMNFf/5000_C01_D-194_E-4_D44-_BC47-67513_CB947_ED.jpg) (https://postimg.cc/K1gzMNFf)
1.LZ
2. Señorita
3.ST
4.Zinc
5.E4
6.OS
7.Creme brûlée
8.Parson
9.M4
10.HK
Change in the rankings. California mangos are much sweeter than the hundreds of Florida mangos I’ve tried this year, amazing 1.6lb LZ!!
(https://i.postimg.cc/fSsYk3YR/14611144-9-E3-D-452-B-B87-D-327962503643.jpg) (https://postimg.cc/fSsYk3YR)
(https://i.postimg.cc/D4cLG2cd/2-E6-A49-F3-ADFC-40-A6-BE51-39285-F4563-D7.jpg) (https://postimg.cc/D4cLG2cd)
(https://i.postimg.cc/v1prF2B9/405-F04-E6-1-D0-C-44-F5-B00-A-B0-C6-B21-E06-E0.jpg) (https://postimg.cc/v1prF2B9)
I hav to agree with u.. ur last year cac & lz was way sweeter than the ones in Florida
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Frank your LZ was amazing last year and I’m sure this year is the same. LZ and CAC are both amazing.
I also have to agree that many of the Mangos grown in our drier climate seems to have higher Brix and a more concentrated flavor. I just had a Glenn from my yard and some Peggy’s from Leo’s yard and they were all amazing.
Simon
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Frank your LZ was amazing last year and I’m sure this year is the same. LZ and CAC are both amazing.
I also have to agree that many of the Mangos grown in our drier climate seems to have higher Brix and a more concentrated flavor. I just had a Glenn from my yard and some Peggy’s from Leo’s yard and they were all amazing.
Simon
Simon this is from the same tree w Manila rootstock I wonder if that matters? We know Manila type rootstocks are more vigorous than turpentine for you us but it also improves the fruits qualities a new feature to consider in our climate.
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Another sickeningly sweet mango this time sweet tart hits 31 brix can’t get enough
(https://i.postimg.cc/rDBxWth1/42-E34854-9302-4-CC0-80-A7-F7-DB7-C5-A5-EBD.jpg) (https://postimg.cc/rDBxWth1)
(https://i.postimg.cc/67CRh5SD/82-D679-FC-9-FFB-45-DB-9537-CA3-E921-A885-A.jpg) (https://postimg.cc/67CRh5SD)
(https://i.postimg.cc/gnBvz78B/8-DCC4-FAA-ABB1-4-FE6-B523-CC0631945073.jpg) (https://postimg.cc/gnBvz78B)
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As mango season approaches and end in SoCal I edit my top ten list once again
(https://i.postimg.cc/MMzKgJB3/03051_F07-412_C-4_D2_D-8_C0_B-2121_E994_C136.jpg) (https://postimg.cc/MMzKgJB3)
(https://i.postimg.cc/gwF0qZ2W/1818_E951-026_A-4371-87_C0-63_CD11_B35_D43.jpg) (https://postimg.cc/gwF0qZ2W)
(https://i.postimg.cc/K1gzMNFf/5000_C01_D-194_E-4_D44-_BC47-67513_CB947_ED.jpg) (https://postimg.cc/K1gzMNFf)
1.LZ
2. ST
3. Señorita
4.Zinc
5.E4
6.OS
7.Creme brûlée
8.Parson
9.M4
10.HK
Change in the rankings. California mangos are much sweeter than the hundreds of Florida mangos I’ve tried this year, amazing 1.6lb LZ!!
(https://i.postimg.cc/fSsYk3YR/14611144-9-E3-D-452-B-B87-D-327962503643.jpg) (https://postimg.cc/fSsYk3YR)
(https://i.postimg.cc/D4cLG2cd/2-E6-A49-F3-ADFC-40-A6-BE51-39285-F4563-D7.jpg) (https://postimg.cc/D4cLG2cd)
(https://i.postimg.cc/v1prF2B9/405-F04-E6-1-D0-C-44-F5-B00-A-B0-C6-B21-E06-E0.jpg) (https://postimg.cc/v1prF2B9)
I hav to agree with u.. ur last year cac & lz was way sweeter than the ones in Florida
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Frank, the Sweet Tarts with Brix 25 and above are absolutely amazing. Yes, AZ and I have observed that trees grafted onto Manilla and other non- Florida Turpentine rootstocks seem to produce more and better fruit but we need many more years of data gathering.
I must say that the Zill varieties are performing very well here.
Even LZ with all its Powdery Mildew issues is starting to grow really well for me and I will be harvesting my first fully formed fruit from my Florida Turpentine tree. It took my tree several years to get established but now it is nice and dense. I’m hoping to get more and more fruit from it with each passing year.
The SoCal Mangos are starting to ripen now so my favorites for the year may change soon. LZ and ST have always been in my top 5-10 list.
Simon
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Here is a Sweet Tart mango grown by my friend here in SoCal. It didn’t have much smell to it but boy was it excellent! It was perfectly ripened and only had a very slight give towards the nose end. At this stage of ripeness, it had the perfect balance of “Sweet” and “Tart”. This fruit has a Brix of 28% and having just eaten a Venus mango a couple of days ago, the Sweetart was just more intense. They both had an Indo Chinese flavor but it was much more noticeable in the sweet tart. The tart flavor components in the Sweettart also had a more dynamic range compared to the Venus.
This particular Sweet Tart is probably the best mango I’ve had all year. It is definitely the most well balanced in terms of sugar acid balance. Speaking of sugar acid balance, Sweet Tart is one of those Mangos that can be eaten at different stages of ripeness And has a long window period of optimal flavor and texture.
Any mango can be eaten at various stages of ripeness but Sweet Tart has a very wide window of opportunity for someone to enjoy without having to worry about rapid deterioration of eating quality. Many other mango varieties have a short period of optimal eating before the quality of the fruit rapidly diminishes, that is to say that the flesh gets mushy, the tropical fresh mango flavor diminishes and off flavors start showing up to the party.
Those that are familiar with Sweet Tart know that when eaten firm ripe or just slightly under ripe, the Sweet Tart has a more pronounced tart flavor. At this stage of ripeness, it can be too tart for some people. If the Sweet Tart is eaten slightly past fully ripe, the tartness is hidden which brings out more of the sweetness of this variety.
When perfectly fully ripe, which is different for everyone because we have different palates, it is an absolutely incredible mango that will turn mango haters to mango lovers. Sweet Tart is the Kryptonite to Tommy Atkins. Here are a few pictures that got me to start this rant.
(https://i.postimg.cc/XXRJN49x/1-F959328-8-C8-F-495-F-8-D35-E5-D4-C6-A7023-E.jpg) (https://postimg.cc/XXRJN49x)
(https://i.postimg.cc/H8yk0h1Q/32406764-774-F-4-BDF-9573-F393-F3-D36127.jpg) (https://postimg.cc/H8yk0h1Q)
(https://i.postimg.cc/2Vn5VMwY/AB96-CBF1-7-A2-F-4-C0-B-9-BFA-5656-FFA5475-E.jpg) (https://postimg.cc/2Vn5VMwY)
Simon
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With the endless challenges and issues to deal with living in California, at least you get rewarded with great weather (most of the time) and great fruit!
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simon_grow and JF ---- My LZ tree is looking great n healthy right now. I think I am too far away from masses of other peoples mango trees for my LZ tree to pick up these problems. In other words, where I live there are some mango trees but nearly as many as in Cookie Monster's neighborhood (2 miles from me) which is one of the most dense for backyard mango trees.
My lazy bet is that in California your LZ trees will continue to thrive. Three thousand miles away from Florida
LZ tree "issues". But now you have to propagate your LZ trees due to Zill not grafting them anymore. Probably because they got worried about whatever has been hurting LZ trees might spread throughout Zill ops.
I love what you guys have done with Manila rootstock!
Simon - very nice orange color on your sweet tarts. The way it should be. I prefer ripe and sweet as opposed to slightly under ripe and tart.
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my best tasting mangoes this year were:
1. LZ - home grown
2. Peach Cobbler - home grown
3. Orange Essence - home grown
4. Sienta Lone - home grown.
5. Sweet Tart and Imam pasand were on mild side this year lacking brix.
from Florida,
Pina Colada
E4
Creme brulee
Seacrest - not sure why its so underrated. best pulp that stays nice and firm and packs a lot of flavor.
Cac.
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Seacrest is a wonderful mango.
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The third mango in the first picture has sweet turd written on it.
As in
Rumani
Coc
Sweet turd
Very funny. Nevertheless the Sweet Tart was my best mango this year.
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I just cut open the single Lemon Zest I got off my tree last night and I have a new number one for the year. This LZ was mostly green when it came off the tree but it ripened to a beautiful orangish yellow. The Mango was still really firm and only gave off a very slight sweet aroma before I cut it open. The flesh was orange in color and the areas around the skin had a nice citrusy flavor.
The texture of the flesh was perfectly firm but completely ripe with no chalkiness. The juice was extremely viscous and sticky with sugar. I’ve had better Lemon Zests than this one but this one is very close to a perfect Lemon Zest. It had a Brix of 28% and tastes candy sweet with an excellent citrusy aroma and taste. The only thing that could have been improved upon is that the citrusy taste could have been even stronger, as I’ve tasted in the past.
Here are some pictures when it fell off the tree when I gently touched it.
(https://i.postimg.cc/jDscKyqK/242821-AB-3702-483-B-BF13-0-C67-A11-E6-EFB.jpg) (https://postimg.cc/jDscKyqK)
Here it is ripened up
(https://i.postimg.cc/k6tFwcsN/553-BE508-0051-4-E92-82-A2-EA06-A33889-A3.jpg) (https://postimg.cc/k6tFwcsN)
(https://i.postimg.cc/nsWGv54c/A650-E08-A-ACF1-4-BB1-A8-C5-D0-BE57-ECC228.jpg) (https://postimg.cc/nsWGv54c)
(https://i.postimg.cc/9DJpfzz9/B8536-DF2-77-A9-4-DDA-A67-C-5-E6-A2944-DE0-E.jpg) (https://postimg.cc/9DJpfzz9)
(https://i.postimg.cc/rRXGHrZB/E6-A2-B840-240-A-4-F9-B-A622-2-C571-AFBFEC4.jpg) (https://postimg.cc/rRXGHrZB)
Inside flesh
(https://i.postimg.cc/mcPQ2wvx/21-C579-A5-C5-C2-4104-BE83-C6-A0-E037511-F.jpg) (https://postimg.cc/mcPQ2wvx)
On a scale
(https://i.postimg.cc/wRQNbbmN/0-ACE63-A1-64-DC-4891-BAED-F3170-AAA4653.jpg) (https://postimg.cc/wRQNbbmN)
Simon
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Have mercy Simon.
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Simon, thanks for your review! Seems that LZ and ST are consistently top two for California.
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I have grafted Lemon Zest onto several of my mango seedling trees in the ground and it is growing very well. Coconut Cream and Lemon Zest seem to be the best and most vigorous growers at my location. Looking forward to trying some fruit in a few years when the trees and growth are more mature.
Johnny
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Yes, Lemon Zest and Sweet Tart are perennial favorites here in SoCal. They also happen to be two varieties that seem to grow really well here. I’m talking about vegetative growth and not fruit production. Sweet Tart does produce really well here but Lemon Zest needs to settle in and seems to produce well in areas were Fungal pressures are not so much an issue.
A few Lemon Zest grafts I put on Leo Manuel’s trees have bloomed but have not set fruit. Leo has a hands off approach when it comes to spraying his trees, meaning he doesn’t spray at all unless something is drastically wrong. Most the varieties he grows will produce very well without any spraying. Many of his Mango trees will have Powdery Mildew covering most the blooms and many of the leaves but also will still get bumper crops of Mangos.
For me personally, the flavor of Lemon Zest is so superior that I am willing to plant it in my small yard. I may get only a few Mangos in bad Powdery Mildew years or I may have to incorporate a spray regimen but I’m willing to do the extra work for this top tier variety.
Simon
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Thus far I have grafted Lemon Zest onto two seedling tree, one manila and one Kent. Both are doing well and are quite vigorous. I will likely have to spray the LZ with Sulfer or Copper at least several times a year to prevent powdery mildew but in my view, it is worth it for the quality of the fruit.
In 2018 my most vigorous grower was my Coconut Cream grafted on manila root-stock. Now in late October, it is starting its 3rd flush. (See attached photo)
My sweet Tart Mango tree, also on manila root-stock, grew well in 2018 but only put out one major growth flush in July so far. Perhaps it will do another in November as sometimes happens as it did in 2017 but every growing season is different. (See 2nd Photo)
My Nam doc Mai on Manila has also done well this year. Unlike Sweet Tart is has a number of smaller flushes throughout the year on a continuous basis but the flushes only affect a limited number of branches. Right now just like the CC some limbs are flushing but more so on the CC. (See 3rd photo)
Because I focus on the growth of my young mango trees I remove all fruit in late spring or early summer and will do so again in 2019. In 2020 I will let all of my mature trees go into maximum production.
As a side note, the CC and Sweet tart were grafted in the summer of 2016 and the Nam Doc Mai was grafted in 2015. All of the trees were planted in the ground in 2016.
Johnny
(https://i.postimg.cc/D4WzKdLT/5-Coconut-Cream-on-Manila-10-19-2018.jpg) (https://postimg.cc/D4WzKdLT)
(https://i.postimg.cc/bZfwKnv7/6-Sweet-Tart-on-Manila-10-14-18.jpg) (https://postimg.cc/bZfwKnv7)
(https://i.postimg.cc/cgCxQMDn/7-Nam-Doc-Mai-Mango-10-16-2018.jpg) (https://postimg.cc/cgCxQMDn)
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I just cut open the single Lemon Zest I got off my tree last night and I have a new number one for the year. This LZ was mostly green when it came off the tree but it ripened to a beautiful orangish yellow. The Mango was still really firm and only gave off a very slight sweet aroma before I cut it open. The flesh was orange in color and the areas around the skin had a nice citrusy flavor.
The texture of the flesh was perfectly firm but completely ripe with no chalkiness. The juice was extremely viscous and sticky with sugar. I’ve had better Lemon Zests than this one but this one is very close to a perfect Lemon Zest. It had a Brix of 28% and tastes candy sweet with an excellent citrusy aroma and taste. The only thing that could have been improved upon is that the citrusy taste could have been even stronger, as I’ve tasted in the past.
Here are some pictures when it fell off the tree when I gently touched it.
(https://i.postimg.cc/jDscKyqK/242821-AB-3702-483-B-BF13-0-C67-A11-E6-EFB.jpg) (https://postimg.cc/jDscKyqK)
Here it is ripened up
(https://i.postimg.cc/k6tFwcsN/553-BE508-0051-4-E92-82-A2-EA06-A33889-A3.jpg) (https://postimg.cc/k6tFwcsN)
(https://i.postimg.cc/nsWGv54c/A650-E08-A-ACF1-4-BB1-A8-C5-D0-BE57-ECC228.jpg) (https://postimg.cc/nsWGv54c)
(https://i.postimg.cc/9DJpfzz9/B8536-DF2-77-A9-4-DDA-A67-C-5-E6-A2944-DE0-E.jpg) (https://postimg.cc/9DJpfzz9)
(https://i.postimg.cc/rRXGHrZB/E6-A2-B840-240-A-4-F9-B-A622-2-C571-AFBFEC4.jpg) (https://postimg.cc/rRXGHrZB)
Inside flesh
(https://i.postimg.cc/mcPQ2wvx/21-C579-A5-C5-C2-4104-BE83-C6-A0-E037511-F.jpg) (https://postimg.cc/mcPQ2wvx)
On a scale
(https://i.postimg.cc/wRQNbbmN/0-ACE63-A1-64-DC-4891-BAED-F3170-AAA4653.jpg) (https://postimg.cc/wRQNbbmN)
Simon
Nice report Simon!
LZ was myvnumber one mango this year ST in very close pursuit. What is that black spot on LZ? Most of mine have been blemish free but every year I have some fruit that looks like that. It’s a great mango but it’s a powdery mildew magnet in any rootstock I’ve grafted it.
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Hey Frank, I’m assuming that black spot is some surface fungus caused by moisture retention from the styrofoam Asian Pear wraps I use to protect my fruit. Wrapping the fruit with these types of wrappers seems to keep birds and rodents away but they hold moisture where it contacts the fruit.
6 Venus mango fruit we’re also wrapped in with these same wrappers and they got the black spot too. The fungus seems to only affect the skin and does not penetrate into the fruit.
Simon
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Hey California growers!! Where did you guys buy your Sweet Tart trees? I have an LZ (baby tree) and Peach Cobbler (also baby) but can't find a nursery that can ship sweet tart that ships to CA and from this thread it seems like a SoCal winner!
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i ordered my original trees from Plantogram.
Sweet Tart and Lemon Zest grow pretty well on the Florida Turpentine rootstock but I would still recommend grafting up your own tree on Manilla or other seedling rootstocks. The Florida trees get droopy and seem really susceptible to gummosis and Phomopsis.
Simon
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Its probably better to acquire a grafted mango tree in May or June also so keeping it happy over winter is the nursery's problem.
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Thanks Simon. Good point Brad. I noticed Plantogram doesn't have any in stock, maybe they will come spring?
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I cut open this Maha Chanok grown in Leo Manuel’s yard the other day. It has a beautiful color and shape. I put it into the fridge when it was firm ripe and it is probably the best tasting SoCal grown Maha Chanok I’ve ever eaten, I don’t consider Maha in my top tier of Mangos.
This fruit still did not make it into top tier status but it was really good. It had a Brix of 19% and was firm with a nice orangish yellow color. I decided to post in this thread because it is in quite a few members top list. It was sweet with slight mango resin taste near the skin. I would have liked more of this resin taste throughout the flesh of this fruit but it was not there.
A good, well rounded mango but the flavor is not explosive like some of the Zill varieties.
(https://i.postimg.cc/Zv9jYmRm/4-C73544-F-596-D-46-CE-AA07-3-D6-F80-E3-CEFB.jpg) (https://postimg.cc/Zv9jYmRm)
(https://i.postimg.cc/YGCbVYBh/C16467-C0-ED54-4-A20-AB51-9-F0-C0574-C434.jpg) (https://postimg.cc/YGCbVYBh)
(https://i.postimg.cc/MM3d8Hzt/E02659-A6-103-D-49-CB-91-E4-F60-F52-A502-FA.jpg) (https://postimg.cc/MM3d8Hzt)
Simon
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Here’s is an Edward grown in my backyard. It is another variety that is considered top tier by many members. It had a Brix reading of 19% and had firm, very dense flesh. I consider Edward a very good mango but it’s flavor profile is just average. It has a creamy buttery and dense texture. My wife thought Edward was fantastic.
(https://i.postimg.cc/V0MXvBxG/97949648-062-D-44-F9-BEBB-57070-A96728-E.jpg) (https://postimg.cc/V0MXvBxG)
(https://i.postimg.cc/Mv2y4NBh/F3-C4159-C-F7-D1-4031-B535-3-AB69564-A793.jpg) (https://postimg.cc/Mv2y4NBh)
Simon
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I cut open this Maha Chanok grown in Leo Manuel’s yard the other day. It has a beautiful color and shape. I put it into the fridge when it was firm ripe and it is probably the best tasting SoCal grown Maha Chanok I’ve ever eaten, I don’t consider Maha in my top tier of Mangos.
This fruit still did not make it into top tier status but it was really good. It had a Brix of 19% and was firm with a nice orangish yellow color. I decided to post in this thread because it is in quite a few members top list. It was sweet with slight mango resin taste near the skin. I would have liked more of this resin taste throughout the flesh of this fruit but it was not there.
A good, well rounded mango but the flavor is not explosive like some of the Zill varieties.
(https://i.postimg.cc/Zv9jYmRm/4-C73544-F-596-D-46-CE-AA07-3-D6-F80-E3-CEFB.jpg) (https://postimg.cc/Zv9jYmRm)
(https://i.postimg.cc/YGCbVYBh/C16467-C0-ED54-4-A20-AB51-9-F0-C0574-C434.jpg) (https://postimg.cc/YGCbVYBh)
(https://i.postimg.cc/MM3d8Hzt/E02659-A6-103-D-49-CB-91-E4-F60-F52-A502-FA.jpg) (https://postimg.cc/MM3d8Hzt)
Simon
Ya. Still a Good mango, perhaps great in the B.Z. Era (before Zill). But Now just an also-ran. Mango snobs pass on it. Mostly just newbies and East Asians that request it based on prior reputation.
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1. Crème brûlée
2. Ceci
3. Piña colada
Mangoes taste better to me if they have diacritics in their names
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:D I don't know, it's still one of my favorites and I've got 30-some mango cultivars producing (over a dozen of those the new zillie cultivars). The key for me was eating it just a tad green, when it still has the east asian ('coca cola') sap taste and a sub-acid flavor.
Though the flavor isn't a solid 10 (it's close), it's the whole package that makes it an awesome mango tree. It produces strong crops every-single-year and has no disease issues. It's a slower grower (not slow, slow-er). It also hangs fruit for an extended season. Not a whole lot more you can ask of a mango tree.
I cut open this Maha Chanok grown in Leo Manuel’s yard the other day. It has a beautiful color and shape. I put it into the fridge when it was firm ripe and it is probably the best tasting SoCal grown Maha Chanok I’ve ever eaten, I don’t consider Maha in my top tier of Mangos.
This fruit still did not make it into top tier status but it was really good. It had a Brix of 19% and was firm with a nice orangish yellow color. I decided to post in this thread because it is in quite a few members top list. It was sweet with slight mango resin taste near the skin. I would have liked more of this resin taste throughout the flesh of this fruit but it was not there.
A good, well rounded mango but the flavor is not explosive like some of the Zill varieties.
(https://i.postimg.cc/Zv9jYmRm/4-C73544-F-596-D-46-CE-AA07-3-D6-F80-E3-CEFB.jpg) (https://postimg.cc/Zv9jYmRm)
(https://i.postimg.cc/YGCbVYBh/C16467-C0-ED54-4-A20-AB51-9-F0-C0574-C434.jpg) (https://postimg.cc/YGCbVYBh)
(https://i.postimg.cc/MM3d8Hzt/E02659-A6-103-D-49-CB-91-E4-F60-F52-A502-FA.jpg) (https://postimg.cc/MM3d8Hzt)
Simon
Ya. Still a Good mango, perhaps great in the B.Z. Era (before Zill). But Now just an also-ran. Mango snobs pass on it. Mostly just newbies and East Asians that request it based on prior reputation.
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:D I don't know, it's still one of my favorites and I've got 30-some mango cultivars producing (over a dozen of those the new zillie cultivars). The key for me was eating it just a tad green, when it still has the east asian ('coca cola') sap taste and a sub-acid flavor.
Though the flavor isn't a solid 10 (it's close), it's the whole package that makes it an awesome mango tree. It produces strong crops every-single-year and has no disease issues. It's a slower grower (not slow, slow-er). It also hangs fruit for an extended season. Not a whole lot more you can ask of a mango tree.
I cut open this Maha Chanok grown in Leo Manuel’s yard the other day. It has a beautiful color and shape. I put it into the fridge when it was firm ripe and it is probably the best tasting SoCal grown Maha Chanok I’ve ever eaten, I don’t consider Maha in my top tier of Mangos.
This fruit still did not make it into top tier status but it was really good. It had a Brix of 19% and was firm with a nice orangish yellow color. I decided to post in this thread because it is in quite a few members top list. It was sweet with slight mango resin taste near the skin. I would have liked more of this resin taste throughout the flesh of this fruit but it was not there.
A good, well rounded mango but the flavor is not explosive like some of the Zill varieties.
(https://i.postimg.cc/Zv9jYmRm/4-C73544-F-596-D-46-CE-AA07-3-D6-F80-E3-CEFB.jpg) (https://postimg.cc/Zv9jYmRm)
(https://i.postimg.cc/YGCbVYBh/C16467-C0-ED54-4-A20-AB51-9-F0-C0574-C434.jpg) (https://postimg.cc/YGCbVYBh)
(https://i.postimg.cc/MM3d8Hzt/E02659-A6-103-D-49-CB-91-E4-F60-F52-A502-FA.jpg) (https://postimg.cc/MM3d8Hzt)
Simon
Ya. Still a Good mango, perhaps great in the B.Z. Era (before Zill). But Now just an also-ran. Mango snobs pass on it. Mostly just newbies and East Asians that request it based on prior reputation.
We have two. Originally it was supposed to be a lot more than that but a huge batch I got in 2014 turned out to be mislabeled.
They’ve been good performers. But apparently pretty BBS prone. Customers had warned us about this for a year prior as several already had infected Mahas (ours were clean to that point). Last year the smaller of the two got it bad, with some beginning to show up on the larger tree too. Board member Brett Borders Mahas were all rotting for a couple years so he cut his down last year. I expect to hear more of these stories going forward as a lot of people have planted Maha in the last couple years due to internet reputation and nursery recommendations. Can’t blame them because it was indeed a stellar backyard tree and even produced in loxahatcheeland without spraying. Probably gonna go the way of Kent now.
Farewell Maha. We hardly knew thee (photos courtesy of customers):
(https://i.postimg.cc/PLhzKrxt/B7-EA89-A3-4489-4-CE9-B317-4-B452-B32-BBF7.jpg) (https://postimg.cc/PLhzKrxt)
(https://i.postimg.cc/Cz34B4pn/DCC4-ED89-80-B7-43-CD-8-B81-21-F1861-DC0-CB.jpg) (https://postimg.cc/Cz34B4pn)
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:D I don't know, it's still one of my favorites and I've got 30-some mango cultivars producing (over a dozen of those the new zillie cultivars). The key for me was eating it just a tad green, when it still has the east asian ('coca cola') sap taste and a sub-acid flavor.
Though the flavor isn't a solid 10 (it's close), it's the whole package that makes it an awesome mango tree. It produces strong crops every-single-year and has no disease issues. It's a slower grower (not slow, slow-er). It also hangs fruit for an extended season. Not a whole lot more you can ask of a mango tree.
I cut open this Maha Chanok grown in Leo Manuel’s yard the other day. It has a beautiful color and shape. I put it into the fridge when it was firm ripe and it is probably the best tasting SoCal grown Maha Chanok I’ve ever eaten, I don’t consider Maha in my top tier of Mangos.
This fruit still did not make it into top tier status but it was really good. It had a Brix of 19% and was firm with a nice orangish yellow color. I decided to post in this thread because it is in quite a few members top list. It was sweet with slight mango resin taste near the skin. I would have liked more of this resin taste throughout the flesh of this fruit but it was not there.
A good, well rounded mango but the flavor is not explosive like some of the Zill varieties.
(https://i.postimg.cc/Zv9jYmRm/4-C73544-F-596-D-46-CE-AA07-3-D6-F80-E3-CEFB.jpg) (https://postimg.cc/Zv9jYmRm)
(https://i.postimg.cc/YGCbVYBh/C16467-C0-ED54-4-A20-AB51-9-F0-C0574-C434.jpg) (https://postimg.cc/YGCbVYBh)
(https://i.postimg.cc/MM3d8Hzt/E02659-A6-103-D-49-CB-91-E4-F60-F52-A502-FA.jpg) (https://postimg.cc/MM3d8Hzt)
Simon
Ya. Still a Good mango, perhaps great in the B.Z. Era (before Zill). But Now just an also-ran. Mango snobs pass on it. Mostly just newbies and East Asians that request it based on prior reputation.
We have two. Originally it was supposed to be a lot more than that but a huge batch I got in 2014 turned out to be mislabeled.
They’ve been good performers. But apparently pretty BBS prone. Customers had warned us about this for a year prior as several already had infected Mahas (ours were clean to that point). Last year the smaller of the two got it bad, with some beginning to show up on the larger tree too. Board member Brett Borders Mahas were all rotting for a couple years so he cut his down last year. I expect to hear more of these stories going forward as a lot of people have planted Maha in the last couple years due to internet reputation and nursery recommendations. Can’t blame them because it was indeed a stellar backyard tree and even produced in loxahatcheeland without spraying. Probably gonna go the way of Kent now.
Farewell Maha. We hardly knew thee (photos courtesy of customers):
(https://i.postimg.cc/PLhzKrxt/B7-EA89-A3-4489-4-CE9-B317-4-B452-B32-BBF7.jpg) (https://postimg.cc/PLhzKrxt)
(https://i.postimg.cc/Cz34B4pn/DCC4-ED89-80-B7-43-CD-8-B81-21-F1861-DC0-CB.jpg) (https://postimg.cc/Cz34B4pn)
It is not my favorite mango in terms of taste, but Maha has been a champion in my yard in terms of production and the cleanliness of the fruit. Hopefully, the BBS will stay away, at least for a few more years.
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Yikes. No mbbs on mine [so far].
We have two. Originally it was supposed to be a lot more than that but a huge batch I got in 2014 turned out to be mislabeled.
They’ve been good performers. But apparently pretty BBS prone. Customers had warned us about this for a year prior as several already had infected Mahas (ours were clean to that point). Last year the smaller of the two got it bad, with some beginning to show up on the larger tree too. Board member Brett Borders Mahas were all rotting for a couple years so he cut his down last year. I expect to hear more of these stories going forward as a lot of people have planted Maha in the last couple years due to internet reputation and nursery recommendations. Can’t blame them because it was indeed a stellar backyard tree and even produced in loxahatcheeland without spraying. Probably gonna go the way of Kent now.
Farewell Maha. We hardly knew thee (photos courtesy of customers):
(https://i.postimg.cc/PLhzKrxt/B7-EA89-A3-4489-4-CE9-B317-4-B452-B32-BBF7.jpg) (https://postimg.cc/PLhzKrxt)
(https://i.postimg.cc/Cz34B4pn/DCC4-ED89-80-B7-43-CD-8-B81-21-F1861-DC0-CB.jpg) (https://postimg.cc/Cz34B4pn)
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My top mango was a lemon Zest
Going to suck if it gets it
(https://i.postimg.cc/mcQKzQ8j/7-ADF8-D2-E-35-ED-4-F24-8-DC9-FEA1424451-BC.jpg) (https://postimg.cc/mcQKzQ8j)