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Tropical Fruit Discussion / Re: Mangoes in San Diego
« on: October 06, 2023, 01:56:01 AM »
This time of year specialty produce can carry Valencia pride, if they have them, they're good ones.
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QuoteRaul describes the ilamas he found in Coatepec as, juicy
I ate probably 30-40 different fruits from various sellers in El Salvador and not one was ever "juicy" and would drip. Not going to say they were dry, but probably not even white sapote levels of moisture. More moist than a mamey, I guess, but not by much. Fluffy is a better description, for me.
I have a simply insane amount of seeds, so I have plenty of chances. I'll sell some if anyone wants to try. Tried to keep seeds only of the very best ones.
I had grown a seedling which I eventually grafted onto a cherimoya rootstock. It gave only a handful of fruits over the years. And the flowers did not accept cherimoya or atemoya pollens. I thought it has the sweetness and texture of a sweet potatoe in a not so good way. Mind you this was a seedling and not a named cultivar which probably is much superior. In addition, mine never cracked it would just drop. From what I heard it's best when it cracks. Which worries me a bit also, as crack cherimoya and atemoya here tends to get moldy before ripening here in my area. So that is interesting for ilama.
When it comes to Anona, texture plays a big part. Most Asians consider the atemoya superior due to texture. As it is more firm and pleasantly chewy. If you do not like this texture you would call it rubbery, chewy in bad way, and scallopy lol. For most American western pallette the cherimoya is superior and the texture is describe as pleasantly custardly. Those that don't like it will call it mushy baby food, lol. With that said I don't know many with a western taste bud that will pay $15 to $20 a lb for cherimoyas except fruitnuts like us. While many asians easily pay this for a quality atemoya. So depending on texture, I could see why asians would not like the ilama.
My perfect Anona would be one with all the superior cherimoya flavors but the texture of a atemoya or firm sweetsop. It took me some years to get past that bit of atemoya aftertaste that reminds a little of rubber, lol. I think it comes from the sweetsop genes and i still taste this in any hybrids. I grow mostly atemoya now. But if anyone has a pure genetic cherimoya with a atemoya texture, let me know.
One of them was ripe so I cut it. It was super sweet.
My taste buds are very sensitive to sweet since I am more into non sweet chocolate and got used to it.
I am surprised that Keit mango is not only gigantic but also taste so good. Why don't people rave about it?
Preventing people from stealing fruit off my trees is pretty simple for me. I always plant them in the back yard inside a 6' fence. If my trees were out in front by the road I would rightfully expect that some people would come by and help themselves. Same as if I always left the keys in my truck, it would soon be gone.
what? This is just a baby?
I may not be able to finish a whole mango in a day if that gets bigger.
I really like the fermented stuff like black plums and black vinegar ginger, but I'm sure most would call that stuff an acquired taste. I think the cured stuff may be able to be brought back.
If you dare, try stinky tofu. I think it is their national food.