I’m so used to seeing no shipping to CA that it’s kind of refreshing to see some other place be on the list. Why India though?

I’ve attached photos of my dwarf Brazilian papaya. Grew bonkers with fertigation and 30-10-10 fertilizer.

The picture of fruit shows main fruit and cat face fruit which don’t rate as good. The cat face fruit are slightly deformed - round with puckered tip. I was told to relive those. Also remove any side branches.

My tree did get beat up in the wind. Several leaves snapped and it no longer looks bushy. I guess it looks like a real papaya tree and less of a papaya Bush now.

Quote from: JF on October 01, 2018, 09:29:00 PM

As mango season approaches and end in SoCal I edit my top ten list once again






I told you that "Señorita" was the best out of the hundred or so we tried last year.



1. Señorita
2.ST
3.Zinc
4.E4
5.OS
6.Creme brûlée
7.LZ
8.Parson
9.M4
10.HK

is sweet turd a seedling of a known variety? And was it in your top 10? 😆

Look on figbid.com. For the most part it’s run by ourfigs.com members. Cutting season is coming up and you should be able to find some cuttings.

You can also post on the buy sell trade section of ourfigs.com - that’s how I started with my collection.

Good luck.

My first LSU purple will be ripe any day now. Looking forward to it

Meiwa are more sweet (or more accurately speaking they are less bitter) than the other kumquats , in my humble yet highly accurate opinion 😀

I had my 4 year old with me so we were sitting in the back. I was trying to make sure the volume was low on her cartoons so that people weren’t disturbed by the sound.

I went to a mango talk in the summer that described mango flavors and the combinations of flavors experiencesd. I was surprised to see that connoisseurs has gauged 50-60 different flavor profiles to score mangos. Since then I’ve been able to pick out some of the different flavors highlighted from that talk.

But that’s more nuance. If you’re talking flavor bomb, try a pina colada mango. Out of all the mangos I tried this past year that cultivar tastes the least generic and most unique. It even had darker wedges of flesh inside like a mango (no I’m not making this up,  and no I don’t think it was rotting or bad or a coincidence because I noticed the same pattern on the 4 that I had)

From there, you can experience more rose like or floral tastes, more concentrated sweet tastes, more citrus tones, more creamy tones (that’s how My brain interpreted the coconut cream and e4).

Even the seeds look different in those mangoes - like someone gave them a crew cut with like 2mm of fiber all the way around and that’s it!

Many of the mangoes will have combinations of flavors, just like I heard about in the lecture, and the flavors will hit at different times throughout the bite. Interestingly, flavor of mango will also change according to when it is picked and stage of ripeness. I had a fantastic fruit cocktail mango in Florida. 5 days later I had another one that  must have passed its prime flavor because it tasted like curdled cheese with no hint of mango at all.

My trees are fairly young but I managed to ripen a fruit punch mango. I still picked it a tad early and it took longer than I expected to soften but my wife and children asked for more of that one and were more enthusiastic for that mango than for standard store bought ones.

Hope that helps. In short, yes there is a wide variety of mango flavors out there. If you don’t think you could tell the difference, try something that will really stand out like pina colada and see if you can appreciate the difference.

Khaled

I have 1 graft in the ground on one of the rootstock I got from you. I grafted on a lower branch which luckily provided it some shade during the heat wave. It’s now reaching out beyond the shade. I also have kahaluu (large and inground) , Yamagata (small but in ground) and murashige graft that just started pushing.

Looking good Behl.

Mine is growing well but no more fruit from it this year.

Good luck. I have most success with veneer or modified veneer (a deeper cut that starts las a veneer but cuts towards middle of branch like a cleft).

The advantage of a veneer is you can adjust the width of the cut on the receiving branch to match the thickness or cut of the scion. With some really thin scions when I’ve only had thick rootstock I’ve even made the cut double wide on the rootstock and out both scions in side by side with acceptable results (one of the scions would take).

Takes practice for sure but for mangos when they are actively pushing I’ve found them to be somewhat forgiving. I typically shoot for sizing my scions just a hair smaller in diameter than the rootstock cut so that when it heals it is rounded as a while and doesn’t protrude. I seem to have faster healing that way and better take.

Can take pictures later

Admission is free and open to th the public but if you like what you see feel free to join.

The traditional answer is no to both.

Brad described a technique to dramatically increase graft success earlier in this thread ( check July- early August).

I don’t think rootstocks have successfully dwarfed the grafted branches but don’t quote me o that.

I agree it looks like a rootstock problem.

I think you can save it. I had a pierce that was like that last year. Gary from laguna hills told me to bareroot it and put it in their soil and baby it for a few months. Roots looked dead to me when I washed away the native soil. I put it in a cheap plastic greenhouse with misters over winter and it sprouted growth from both rootstock and main graft. It’s in ground now and isn’t as robust as my others but it’s growing and I’ll give it another season before judging.

K