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You can likely find owari satsuma at home depot, walmart, lowes. It is very common
Yep, my tree is a Maha. It managed get 1 fruit. The fruit is beautiful elongated with red/pink shade. The taste is only sweet, not on par with my lemon zest. Maybe, it's the first fruit season. I'll give it another chance.
Can we ban bsbullie?
I've done it for the last 3 seasons, maybe it's not textbook ripening, but it definitely evolves towards a more edible/enjoyable fruit. It's like bananas. In fact, don't we refer to bananas "ripening" as the sit on the counter and go from the green, tongue-coating starchy experience to the yellow, sweet and soft fruit we prefer to eat? Then, they become "over-ripe" once they start going black and mushy (which, I actually prefer, up to a certain point). If I cut that Sweet Tart up now and eat it, it'll be all sour, chalk & starch. Given time, those starches breakdown/convert to sugars and the texture softens to become much more enjoyable. I bet in a week or two, I'll enjoy eating this fruit.
I don't enjoy a wealth of quality mangoes in my area, gotta make do.
Where did you get these from if you don't mind me asking.
Reason being is that there has been plenty of this discussion on the forum about Indian varieties not being mislabel.
Some times even the labeled stuff people bring be from Indian might be a region specific version of something like that. (I'm looking at you himsagar)
Comparing it to fruit online might not be the best thing.
It's possible they might look a bit different in this climate
Mangoscope seems to specialize in Indian mangos so I'd take his/her word on it.
The guy everyone most everyone doesn't trust in Florida. I'm fully aware about the accusations. I talked to him many times on the phone. I've seen his mother trees. BTW, he no longer sells the Bangapoli because his mother tree died. He told me he does purchase from Zill to sell other varieties besides his own. It's good to question things, but better proof is needed instead of just conjecture. Maybe someone else here actually purchase his trees. Wait 2 years like I did to watch it fruit. BTW, even in the worst case scenario that I was scammed like the rest. This fruit to me tasted better than Sugarloaf and Coconut Cream. A good scam.
Alex (squam256), Satya, Har and many others on this great forum have quite an extensive knowledge of Indian Mangoes. I’m
Just bumping it so they might see and potentially recognize.
I know next to nothing but to me it looks the shape of “Bombay” even though I understand there is no blush and that’s actually a Jamaican mango, and like I said I know almost nothing, but I’ve heard experts say that mangos don’t always blush if grown in interior locations or maybe in the shade.
Good luck
Where did you get these from if you don't mind me asking.
Reason being is that there has been plenty of this discussion on the forum about Indian varieties not being mislabel.
Some times even the labeled stuff people bring be from Indian might be a region specific version of something like that. (I'm looking at you himsagar)
Comparing it to fruit online might not be the best thing.
It's possible they might look a bit different in this climate
Mangoscope seems to specialize in Indian mangos so I'd take his/her word on it.
I hope you fellows are right about this one. Because I've grafted and planted but have not tasted.
I went ahead and took the fruit off the tree. I cut the damaged area off the fruit, the blackness went down into the flesh, nearly to the seed. The flesh is very fragrant and starting to color up; I placed a paper towel over the exposed flesh and put it in with some bananas in a fruit bowl.
I've found cutting damaged areas off unripe fruit and then covering the exposed flesh with a paper towel is a good way to halt any rotting and give the fruit time to ripen (don't use plastic/saran wrap, it can't breath and will ferment). I had a really unripe mango two months ago that I did this trick on, it held for many weeks with out going bad; when I decided it was as ripe as it was going to get, the exposed flesh that was covered by the paper towel had developed something like a skin when the towel had been. Mango band-aids
The varieties I've tried so far are Kesar, Alphonse, and Banganpalli. They all tasted different.
My preference is in the order listed, but there is a big gap between the last two.
I find that people who like the pine resiny flavor of the double IPAs that Stone puts out really like the Banganpalli. I find that the more fruity/less overpowering IPAs that Alpine puts out are usually more popular however, and those who like the other two usually drink those beers. Those who don't like IPAs don't usually go for the Indian mangoes, they may prefer the Manila-types.
I still have loads of Sweet Tarts and Lemon Zest and some Lemon Meringue and plenty Orange Sherbets. Loads of Cotton Candy. Hatcher’s and Valencia Orides and Venus and a few M-4’s loads of Keitt and just 1 Kathy and a partridge in a pear tree!
I am most pleased with the timing of my O Sherbet’s picking time which is this Friday July 16 and I believe that the readiness of Sweet Tart to be picked the last 3 weeks and probably another 2 weeks is an amazing length of time for a variety to have a window of picking and that’s probably why ST’s get so many splits besides from all the rain. Sweet Tarts literally tell you when to pick them. I love the way Lemon Zest tells you when to pick it and how it’s colors tell you when to cut them open at the exact time. I love that Lemon Meringues are still green on the trees on July 13th. I don’t like that Cotton Candies in the shade towards the end when they are sweetened up get anthracnose skin but the ones in the sun keep the cotton Candy look. I hate how hard it is to know the perfect time to cut into a pineapple Pleasure. I now think it’s got to be opened when it’s more green than yellow. And still have a handful of Venus left. Also going to significantly boost my numbers of Orange Sherbet and Kathy trees by topping many trees and converting them. After this season I don’t see the need to have 5 trees of a variety so I’m going convert most of the trees that I only have 1 to 5 of unless they taste really special to me and my wife like Juicy Peach. Eg Hatcher Harvest Moon Coconut Cream Spirit of 76 Duncan these will be converted plus more like Phoenix Seacrest Van Dyke and more.
I assume you found this during your search.
https://www.tropicalacresfarms.com/product-page/marlys
It does not tell you when it is ripe to pick but it says a few things about the tree (for Florida)
Pic of alampur baneshan.It's hard to tell from the single pic, but if it has thin and smooth long node-space with the characteristic flower stalk, and dark purple new leaves as in this video, then I think it's Ima Pasand and not AB. But then I have yet found a pic or video of a true Alampur Baneshan tree to compare the branch and leaves.
https://www.youtube.com/watch?v=P2eNPTYwxZY
Reading this UF research paper (https://edis.ifas.ufl.edu/publication/hs1369) gives me a little hope it's not MBBS, since the original damage started out fairly large and circular. Once it dries off a bit outside, I'm going out with a magnifying glass to see it clearer.
In the article it states that leaves effected by MBBS develop a greasy appearance on their undersides. I've been noticing that all season on leaves for a few (smaller) trees, so that's not good. I did some reading on mango diseases that cause the leaves to have that greasy appearance, and it sounds like this problem could also be caused by Powdery Mildew. PM was a real problem earlier in the season, destroyed 90% of my panicles. I'm thinking/hoping what I'm seeing is a continuation of the PM problem.
I hate to say this and bad mouth UF but better to listen to Alex on this one. There are different strains of MBBS, one affects the foliage and one the fruit (you can have either or both at the same time).
Reading this UF research paper (https://edis.ifas.ufl.edu/publication/hs1369) gives me a little hope it's not MBBS, since the original damage started out fairly large and circular. Once it dries off a bit outside, I'm going out with a magnifying glass to see it clearer.
In the article it states that leaves effected by MBBS develop a greasy appearance on their undersides. I've been noticing that all season on leaves for a few (smaller) trees, so that's not good. I did some reading on mango diseases that cause the leaves to have that greasy appearance, and it sounds like this problem could also be caused by Powdery Mildew. PM was a real problem earlier in the season, destroyed 90% of my panicles. I'm thinking/hoping what I'm seeing is a continuation of the PM problem.
The Ross I tried taste just like canistel too. Could barely tell any difference.
