The Tropical Fruit Forum

Platynum: Have you ever tried eating an unripe Papaya ? If you pick up a really green one and  boil it with a pinch of salt , you can eat it as it tastes like a vegetable. Buying it unripe and storying it outside the refrigerator untill it ripens, it slows the mould growth like that on the photo. If you put an unripe store bought papaya in the refrigerator,  it slows the ripening process and the mould growth as well.
         I have tried rubbing cooking oil , gypsum powder  when I bring from the store, but cannot get rid of the mould.   

 When I buy papayas in a fruit store, I have noticed recently that they develop ugly spots on the outside skin after I keep them to ripen for  3-4 days. Would  welcome solutions to get rid of this problem

After I sent you a message I found out that   safarigarden.com sells grafts of this variety of ITAMARACÁ mango in Brazil. They have a picture of this variety

Thank you Sea Walnut for your recomendation. I am going to try.

Another item which needs to be specified  is if  you are looking for a coconut opener for a green (tender) coconut  to consume the water and white  soft  matter - for this a hole saw attached to an eletric drill does the job in a simple way.  To open a dried coconut you need to dehusk it first - then crack with a machete and use a grater to remove the white matter. You get hand graters in form of a spoon  and graters you can attach to a motor or eletric drill. If interested I will be glad to send details. There are several  coconut dehusking gadgets described in You Tube.

I happened to read this post today and would like to compliment Triphal for his observations. Collectors of seeds get excited  when they see a posting for sale of rare seeds. Many collectors shell out a lot of money and get frustrated to see that seeds they bought did not germinate because they were not viable. My personal opinion is that the seller should describe the conditions of the collection ( locale, date, precautions in avoiding fungus) and assure viability of germination.
    To those interested in cultivating Cupuassu I would recommend the following publication: file:///H:/PLANTAS%20&%20FRUTAS/CUPUACU/LivroBPA.pdf
Boas Praticas Agricolas da Cultura do Cupuaçuazeiro,  written by Ms Aparecida das Graça Claret de Souza, of Embrapa, Brazilian Ministry of Agriculture..Publication has  60 pages and is in Portuguese.
     Cupuassu thrives best in the Amazon Region  I do have Cupuassu trees in my garden which bear quite an amount of fruit in my region (northeast of Brazil) in the months of July -August. The seeds I have collected have a short germination time of a few days when dry.

  Did you know why is it called  " White Abacaxi of Pernambuco" ? In the past century there were shiploads of this variety of Pineapple being shipped from the Port of Recife - Capital of the State of Pernambuco to Florida (USA) and other countries like Argentina.  This variety  is extremely sweet with white pulp. The fruit form is more conical compared to other "barrel" shaped pineapples.

Mmanners:
            I did err in my expression "Drinking a glass of orange juice will not create a spike in your blood sugar level in a period of two hours"
 What I meant to say was that  the spike will be there but it will be far of less less amplitude, compared to a same volume and percentage of glucose intake.

How does the Pernambuco variety you have compare to color of pulp,  weight, texture, brix reading, depth of the eyes, time to fruit to the other varieties you have in your garden ?

Is there any ilustrated  chart or catalog/handbook describing the varieties of pineapples ? In the begining of the last century there were shiploads of pineapples  sent to Florida USA and this variety I was told was called "Pernambuco" variety. These pineapples have a conical form, white pulp and are extremely sweet. Occasionally I find in the Central Market in Recife another variety which they call "Hawai" which is barrel shaped, yellow pulp, more solid and not so sweet.

Moringa oleifera is also known in India as drumsticks.   Green drumsticks after cleaning the outside skin and cut into  3-4 " pieces are used in a south indian dish  called sambar , a type of curry.  Instead of putting them in a curry, I cook them with fresh grated coconut and shrimp.
As this is not a gourmet forum, interested members can  please  pm me for details.

In Brazil drumsticks have been used in water purification but I have not come across somebody using moringa seeds as a subsitute for beans.

I do have been planting papayas in my garden for the past 20 yrs. I have had this case of papayas without or very less than normal seeds. But this is an isolated case. Lately I have had the opposite problem. All the papayas I plant from store bought fruit, yield  fruits with a huge amount of seeds. The taste of these fruits is different from original store bought but this is explainable due to cross pollination.
If all the papayas give less seeds and mine give abnorbmally more,  there should be a factor which is responsible for number of seeds.

Guavas  have  pectin. By cooking them and passing through a strainer you can make guava jam. If you pass through a straining cloth you can make  guava jelly. You can get instructions on You Tube  or you contact me.
 In Brazil  in many restaurants they serve Romeu & Juliet for dessert ( A slice of guava jam  on side with a slice of cheddar or Edam cheese)  or Guava Ice Cream.