Author Topic: Mexican Rheedia/Garcinia? (Read 95891 times)

edself65 · « **on:** July 02, 2012, 11:26:36 PM »

Well after almost a 5 year wait I have my first open bloom on one of my Mexican Garcinia plants! I planted seeds in August 2007! I really think it that it would have fruited sooner if I had taken better care of it! I have kept it pruned to about 36 inches tall. I am also growing it in a 5 gallon Rootmaker pot. I know when I spoke to Luc about it he said that is usually takes 7 to 8 years to fruit from seed in Mexico if I recall correctly. Also my plants went through several tough winters in Texas! Here is a photo of my first open bloom.

Ed
Apopka, Fl

Jsvand5 · « **Reply #1 on:** July 02, 2012, 11:35:44 PM »

That's awesome. Mine are going into their second year so you have given me some hope that I will taste this fruit before I die. I have nine small seedlings going now. Mine only grew about 6 inches in the first year. Did yours speed up after the first year? Has it been confirmed that these trees produce male and female flowers? Nice to see that they can flower when so small. What do you do for fertilizing?

edself65 · « **Reply #2 on:** July 02, 2012, 11:40:10 PM »

My first 2 years were pretty slow. The 3rd year the pace picked up! The 4th and into the 5th year has been really good! I have trimmmed a couple feet right out of the top the past year to year and half to maintain this height. I know nothing about the flower sex! Just waiting to be surprised!

Ed

FlyingFoxFruits · « **Reply #3 on:** July 03, 2012, 12:44:08 AM »

I think Ed, you might be the first to fruit this species in USA.

Great job, great pioneering efforts.

I hope you get a bunch of fruit to set and eat.

I hear the skin is edible?? That's different than other garcinias Im used to. Most skins are bitter...I wonder how these taste!!! cant wait to hear a report.

I know u don't hype up anything...if it sucks (in your opinion), you are first to say so!

edself65 · « **Reply #4 on:** July 03, 2012, 12:49:48 AM »

Yeah I heard the skin was edible to. I hope to fine out soon! It is suppose to have a really nice flavor! I hope it sets several fruit so you can try it also! You know if the fruit is tart or bitter the plant will be given to you immediately! ha! ha!

Ed

FlyingFoxFruits · « **Reply #5 on:** July 03, 2012, 02:25:47 AM »

If a squirrel steals a fruit from your tree, I might camp out for a month with a bb gun until you get one to set!!!

I gotta taste this one!

I also hope it makes some big old fruits! Like my pitangatuba that made only one fruit...or my soursop that made one fruit...they both were huge (to me at least)!!!

I guess they get all the energy.

The pics of the fruit of this mexican garcinia look like they are almost twice the size of the Bolivian garcinia.

fruitlovers · « **Reply #6 on:** July 03, 2012, 02:32:39 AM »

I've got 5 of Luc's garcinias in the ground and another 2 waiting to find a spot for them. They're not as old or tall as yours Ed, but growing nicely. This plant seems really hardy to me compared to others in this family. Remember that it is really a Rheedia, and i think that all Rheedias, with possible exception of R. magnifolia, are self pollinating.
This fruit is not only much better tasting but also about 3x bigger than the treasured achachairu. Here is a photo comparing the two side by side:

FlyingFoxFruits · « **Reply #7 on:** July 03, 2012, 02:35:41 AM »

thanks Oscar for info and pics!!

Do you know of anyone else fruiting this species yet in USA anywhere??

I wonder if Ed will go down in history as the first person to fruit this species in the USA??

GODSPEED!

fruitlovers · « **Reply #8 on:** July 03, 2012, 02:42:09 AM »

Quote from: ASaffron on July 03, 2012, 02:35:41 AM

thanks Oscar for info and pics!!

Do you know of anyone else fruiting this species yet in USA anywhere??

I wonder if Ed will go down in history as the first person to fruit this species in the USA??

GODSPEED!

Luc only sent seeds to a very few people. Nobody in USA has fruited it yet as far as i know. If Ed's plant fruits i think that would be the first. I think a few growers in PR got seeds from Luc but don't think they've fruited it yet. I haven't gotten to taste them yet but an acquaintance from Guatemala took those achachairus to Luc's place to taste them side by side, and that is source of that photo.

edself65 · « **Reply #9 on:** July 03, 2012, 02:43:52 AM »

Oscar how long do you think it will take from open bloom to mature fruit? I know this has been one of my favorite plants to grow! The small young seedlings survived adverse weather conditions in Texas when other rheedias and garcinias died the first time the temps dropped below 40 F. These plants were not damaged by frost when I lived in Texas or this year in Apopka when we unexpectedly went to 25F. All of my plants were outside and unprotected. It is a very hardy tough plant! I am hoping the fruit lives up to its reputation!

Thanks,

Ed

FlyingFoxFruits · « **Reply #10 on:** July 03, 2012, 02:44:40 AM »

Thanks again Oscar for the info...

Ed's going to be a celeb in the tropical fruit world

..he just doesn't want to be I don't think

fruitlovers · « **Reply #11 on:** July 03, 2012, 02:51:51 AM »

Quote from: edself65 on July 03, 2012, 02:43:52 AM

Oscar how long do you think it will take from open bloom to mature fruit? I know this has been one of my favorite plants to grow! The small young seedlings survived adverse weather conditions in Texas when other rheedias and garcinias died the first time the temps dropped below 40 F. These plants were not damaged by frost when I lived in Texas or this year in Apopka when we unexpectedly went to 25F. All of my plants were outside and unprotected. It is a very hardy tough plant! I am hoping the fruit lives up to its reputation!

Thanks,

Ed

Hi Ed, don't know, but if you email Luc i bet he can tell you.

Mike T · « **Reply #12 on:** July 03, 2012, 03:00:23 AM »

Hang on I am sure my Lucs' mexican garcinia has flowers on as well.

fruitlovers · « **Reply #13 on:** July 03, 2012, 03:07:45 AM »

How is the fruit bat guano Mike? Maybe if you add some of that you can beat out Ed?

edself65 · « **Reply #14 on:** July 03, 2012, 03:08:30 AM »

I always liked Luc's name for this plant "Limoncillo". MAybe it should be Rheedia vleerackerii "Limoncillo.

Ed

fruitlovers · « **Reply #15 on:** July 03, 2012, 03:13:00 AM »

Quote from: edself65 on July 03, 2012, 03:08:30 AM

I always liked Luc's name for this plant "Limoncillo". MAybe it should be Rheedia vleerackerii "Limoncillo.

Ed

This name limoncillo in my opinion is only good if you don't understand Spanish. It means little lemon, which implies that this fruit is very sour, which it isn't. Could be a put off.

edself65 · « **Reply #16 on:** July 03, 2012, 03:15:25 AM »

When I hear Limoncillo I think of this

Limoncello (Italian pronunciation: [limonˈtʃɛllo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri.[1] It is also produced in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Though there is debate about the exact origin of the drink, it is at least one hundred years old.[2] [3]

Traditionally, it is made from the zest of Femminello St. Teresa lemons, that are also known as Sorrento lemons.[3][4] Lemon zest, or peels without the pith, are steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Clarity and viscosity are affected by factors like the relative temperatures of the two liquids. Most lemons, including the more-common Eureka lemon will produce satisfactory limoncello.

fruitlovers · « **Reply #17 on:** July 03, 2012, 03:17:56 AM »

Quote from: edself65 on July 03, 2012, 03:15:25 AM

When I hear Limoncillo I think of this

Limoncello (Italian pronunciation: [limonˈtʃɛllo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri.[1] It is also produced in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Though there is debate about the exact origin of the drink, it is at least one hundred years old.[2] [3]

Traditionally, it is made from the zest of Femminello St. Teresa lemons, that are also known as Sorrento lemons.[3][4] Lemon zest, or peels without the pith, are steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Clarity and viscosity are affected by factors like the relative temperatures of the two liquids. Most lemons, including the more-common Eureka lemon will produce satisfactory limoncello.

Never had this liqueur. Sounds good!

edself65 · « **Reply #18 on:** July 03, 2012, 03:20:58 AM »

I like sweet stuff but I don't speak Spanish. So thats why I always liked the name. You need to try the Limoncello if you like sweet and drink.

Ed

fruitlovers · « **Reply #19 on:** July 03, 2012, 03:37:17 AM »

Here is a photo of the flowers that Luc sent me. I think these are all male flowers, but there must be hermaphrodite flowers also on same plant.

edself65 · « **Reply #20 on:** July 03, 2012, 03:40:00 AM »

I hope to have more blooms open the next few days and will take more pictures. Also with a camera instead of my phone!

Ed

FlyingFoxFruits · « **Reply #21 on:** July 03, 2012, 04:05:59 AM »

we gotta get this garcinia officially named!!

Who do I have to call? Jeb Bush? $:-\$

siafu · « **Reply #22 on:** July 03, 2012, 05:00:14 AM »

I am also eagerly waiting for my Mexican Garcinia to bloom.

My largest plant is taller than Ed's, at around 120cm, but it still looks juvenile and several
years from blooming.

My achachairus are quite a bit larger and fuller but still no signs of flowers.

Both are the easiest to grow Garcinias I've tried, and
they can handle quite a bit of cold.

edself65 · « **Reply #23 on:** July 03, 2012, 05:07:29 AM »

I agree Sérgio! Both are very easy to grow. Are you growing in a container or in the ground? Also how old is your Mexican plant?

Ed

Mike T · « **Reply #24 on:** July 03, 2012, 05:15:40 AM »

Does anyone know how similar the mexicans taste to achachas?

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Author Topic: Mexican Rheedia/Garcinia? (Read 95891 times)