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Messages - huertasurbanas

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1
From wikipedia "The small beetles which are suspected to pollinate cherimoya in its land of origin are much smaller than bees.
For fruit production outside the cherimoya's native region, cultivators must either rely upon the wind to spread pollen in dense orchards or else use hand pollination."


so, maybe it is just the wind or some beatle

3
¿Tenéis anonáceas silvestres en vuestra zona? Teóricamente los insectos que polinizan de forma natural la chirimoya en los Andes deben tener parientes más o menos cercanos en el resto de Sudamérica.

Hi, I dont think we have wild annonaceaes near here... there could be some but I never saw them! maybe some araticu? but not wild, just cultivated and at La Plata or Buenos Aires... 300km from here... so maybe there are some fruit species -edible or not- near here that are pollinated by the bugs that pollinate chirimoya too, but I dont know who are they or where they are.

What I know is that at Rosario, La Plata and Mar del Plata there are cultivated exotic chirimoya trees that produce fruit too! so in fact we have some useful bugs! I will take photos if I see the pollinator!

4
Hi, the tree is 4 years old or so, 4m high, it is flowering for the first time... some flowers just "die" and onthers have fruits. I didnt hand pollinated them

Why does it works?

maybe we have some interesting bug pollinating them?



5
Brian: that leaves look way more slender/elongated than ours! it should be a different variety

6
how many years in general for a seedling to bear fruits?
Mine is 3 years old, more than 2 meters high but no flowers yet....

A friend of Misiones said 4 years old! I have one 3 or 4 years old, 2m high too!

7
Is this fruit is sweet ?


Yes, just like a normal cherry

8
achetadomestica, I hope you get a lot of different varieties, I think that your tree should be good if you give it some minerals, shade and so on... there is an anti-shock treatment-product that some nurseries use to sell here...

I didnt knew that they could produce fruit all year round... it would be great!

9
I’m with you on the search for better tasting varieties. I grow a couple of young trees here, and it is quite hard to find seeds from superior quality. I know the university of Montevideo in Uruguay has a program to look for better varieties, but even they are skeptical and haven’t really found one yet. Miguel’s report on his exceptional seedling is very hopeful though, and also the fact that genetically the Ubajai is close to Uvaia, so they may cross sometimes. If you ever find seeds of a good variety, i’m very interested! My young trees are only two years ol, but very beautiful and very easy to grow. They can take a lot of cold, drought and neglect and still look healthy and green.
Good luck!

Dont worry, I will send seeds of sweet varieties when I find them! for now we should rely on Miguel! Yes, they are super hardy!

10
I tried the tree at Santa Barbara, California.  Odd smell, sweet taste.  Like a acidless pitangatuba to me in a way.

wow, that sounds good! I never tasted pitangatuba but an acidless ubajay sounds amazing

11
Got to taste some ubajays for first time in Brazil. I don;t remember them being very acidic, but yes they had a bit of a strange taste and smell, but nothing over powering. The texture was soft and kind of mushy. I think you are right, and that they would be better after some processing, rather than eating out of hand. Jelly would probably be great.

That calms me a lot... I dont know why some people grows acid ubajays... maybe it is just because the botanical garden Carlos Thays has them here and it is easy to find seeds from them. Today a friend told me that there is a better variety there.

I will do jelly and other foods with our acid/tart ubajays, it is a funny fruit to me

12
Later I tried it again and I felt a taste of onion and garlic, and now I can not get that idea out of my head: I think I read something like this from a report from Miguel Pt, and said that the national food of his country was in base onions and for that reason he would grow it ... I kept thinking if it would not look good on preparations that use onions? the flavor is really strange ... I imagine it to flavor cakes (those moist cakes that carry a syrup with liquor), puddings, other desserts ... I will do the tests this week and I will tell you how it was ...

13
Tropical Fruit Discussion / tasting a "bad" ubajay for the first time...
« on: December 14, 2017, 12:38:51 PM »
A few weeks ago at Carlos Thays Botanical Garden I found ubajays on the ground and, as the perfume did not pleased me, it did not seem a good idea to eat them ... I barely bit one and it was very acidic, but other people wanted to taste them and they liked them, to this day I did not understand them...

Yesterday a friend harvested ubajays from their trees and he did not liked them either, so I asked him to give me some fruits to try: it did not seem so bad to me, they just have a very strong and acid flavor but there are other varieties that should be clearly superior, good and sweet (Miguel Pt and a nursery woman form Entre Rios).

For now I hope that my ubajays bear some fruit to see which one is the best - maybe I have the sweet variety given that a tree is from Entre Ríos and the nursery woman who sold it to me said that she has a good variety, with medlar (nispero) flavor. Then I will graft the trees of the acid variety with branches of the best variety, or perhaps I will leave them like this because I think that these acid fruits have a complex and interesting flavor tone to prepare ice cream ... in fact an overripe fruit had a much better perfume , similar to that of the uvaias, and I imagine that flavor prepared with a lot of sugar and I think it's fantastic for jams, sweets, candies ... it's a caramel-like taste but with something strange, with a strong "alcoholic" touch.

But if I try to ear them raw, natural: I dont like them.

I added some sugar and the almíbar from them was good








PD: my friend wants to kill his trees... hahaha, he will give them to me as a gift

14
Congratulations, Marcos!
It looks delicious. My oldest plant is 5 years old, in a pot and hasn’t flowered yet. I have good hopes for next year, but we will see... I am also very curious to what it will taste like. It looks like you will be drowning in Uvaia’s soon as well!
Thanks for sharing, always a joy to see your videos,
Solko

Very thanks Solko! yours should fruit soon... maybe with some fertilizer and more sun? more water?

Dont be so intrigued about their taste: just go to a store and buy bing cherries, they taste just like that :), but with a touch of myrtaceae, maybe a touch of guaviyú or so...

15
congrats, I think there a underrated excellent fruit 8)


Thanks

Why underrated?

there should be very high quality varieties out there, we should grow just these ones... it is very useful here because the cold climate normal cherry doesnt almost produce fruits in our region, but e. involucrata does it well.

16
this brazilian man seems to like it very green

https://youtu.be/5EjpxkjWhG8?t=1m31s


17
Thanks :), it was fun.

I grow 2 more varieties, one should be red and another one should be full black and it is supposed to be wonderful

18

It surprises me that it is almost exactly like a normal cherry but with a myrtaceae touch!

Taste report and photos, inside of the fruit, etc., spanish:

http://www.huertasurbanas.com/2017/12/13/probando-cerella-por-primera-vez/


https://www.youtube.com/watch?v=XXVEdBdSfI0

19
Thanks Federico for your info, I am a bit confused because here it says this:

http://arbolesdelchaco.blogspot.com.ar/2007/11/coquito-de-san-juan.html

"Melicoccus lepidopetalus Radlk. / Coquito de San Juan / Yvapovó
Sinónimos: Melicocca bijuga."

so, lepidopetalus and bijugatus are the same? or bijuga is not bijugatus?

and  for lepidopetalus you should have male and female trees to bear fruits?


20
I have three from Raul planted in my yard 2 years ago and they are between 1.4m and 2m tall now.

Great! I would like to see a photo of the tree... and a taste report when you can...

21
Hi, does anybody ever tasted or grow melicoccus bijugatus? a woman from Argentina told me that their taste is similar to bubble gum or caramel, very sweet.

And it seems that the seed is edible!

". La almendra tostada se parece a la del marañón y es muy apetecida por los niños. Con la pulpa se puede preparar cerveza o aguardiente. Los indígenas del Orinoco consumen la semilla cocinada como sustituto de la yuca. "

https://es.wikipedia.org/wiki/Melicoccus_bijugatus

22
Thanks for the tips, Guayaba, I have one about 2m tall but not blooming yet!

Adam: " pick when there is a about 10% green coloration left, 90% yellow."

I grow many species and use to advice the people all the time about harvest time... many of the species I knew use to be good when they fall of the tree (feijoa, pitanga, uvaia, araza-una and others). It is very useful to know biribá should be a bit underripe to try it

23
nice looking tree there, the leaves look really cool, most of them i see here don't have such a slender elongated shape...they are more oval shaped usually.

Hi, thanks for writing, I didnt knew that! I hope that the fruit will be good, I read that some of them have "mucosa"/sticky pulp and other ones are more firm... would it be true?

24



I planted it near a sete capotes and it looks so good! maybe next year we will have some fruit! Seeds from Hawaii

25
Tropical Fruit Discussion / Re: Yay! My first pitangatuba fruit!
« on: December 03, 2017, 03:02:41 PM »
It looks very good, the flavour is a great mistery to me... I have just 1 tree and growing very slowly

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