I cut into the Rudy#20 a few days ago and it was fantastic. It had a wonderful slight bubblegum flavor that is extremely delicious. The flesh was firm, white and velvety smooth and juicy. It was very sweet with a Brix reading of 24% and had excellent sugar acid balance. I didn’t have a ripe El Bumpo to compare it to but this fruit is as good if not better than El Bumpo.
I’ll have to sample this variety over the next couple of years to see if it’s consistently excellent but I am assuming it is, for now.
Brad and I are working on some Annona breeding projects and we will definitely be incorporating these genetics into our breeding program. We were originally going to use El Bumpo because of its excellent sugar acid balance but El Bumpo has to many fleshy bumps that bruise and scrape off too easily in transit.
Here are some pictures of the fruit.
Simon