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Topics - palmcity

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I've cleaned my (ns1 today) Jackfruit & removed the seeds & rag from the yellow sweet part typically eaten.

Now the rag remains and I decided to try eating it also. The first choice since I like french fries is fried rag in oil for about 8 minutes. Canola oil was used today but vegetable etc. should be fine. Also added my salt....

The result was delicious delicious mildly sweet "french fries".  :P  IMO sweeter & better than "Onion Rings or French Fries"

Sooo, try to eat it all.... or at least the Rag.... lol

Try it, You'll Like It....

Tropical Fruit Discussion / My first 2020 South Florida Mango... Rosigold
« on: February 22, 2020, 06:38:58 PM »
I had zero Rosigold the past 2 years due to fungal infections and I was very surprised to have 3 very early Rosigolds this year. Two are still on the tree with another bloom occurring now for Rosigold. The one pictured fell off the tree about 4 days ago & after a day or two it was as ripe as it would go as I could see some loss of plumpness and darkness on the skin. The seed was starting to turn brown. The skin on Rosigold is extremely bitter as I had forgotten since about 3 years ago since I last had one. However the flesh close to the skin was very nice. The other two on the tree are a similar color now but I think I will wait till they fall off before eating.

None of my other trees are even close to maturity with over a month for sure maybe 2 months. If I had only one tree, I would have probably already regrafted it as such a poor performer due to fungal issues. Now that it bore a few and has more blooms coming, I  will look a little more favorable & hopeful for it's future in the yard.


I'm surprised I don't see anyone else posting yet as I've never been early. As previously mentioned, I do not irrigate & believe the early bloom was due to increased soil moisture here with the very wet Fall & now Winter. The good news as it looks like a two crop year for some of the trees since a few set early & my normal bloom is about this time without watering.

Tropical Fruit Discussion / Iguana removal opportunity with the cold
« on: January 21, 2020, 10:13:34 PM »
Just a few small ones have made it to my yard so far. They volunteered to exit the premises and go the way of the land fill with the trash.

Tomorrow may be a good opportunity to pick some up falling from the trees in South Florida and send on their way. I suggest a machete to aid in the quick removal... Good hunting at sunrise... lol.

Pulled a Okrung and getting some sweetness tonight...   :P
Anyone else enjoying their fruits of last year tonight?

When first starting mango tree growing years ago I read that a dry period in the winter is often preferred and the mango trees would respond after cool fronts approached with budding.

After this very wet fall and winter without any dry periods of exceeding 2 weeks duration (IMO), it is apparent that the dry period was not necessary for stimulation of mango bloom in my location in South Florida.

In years past I often asked people like Alex (has irrigation as most others with acreage) on this forum as to why their mango trees were blooming early and not mine (I have no irrigation system) since I am north of his location and I knew my temperature was colder than his if that (cool fronts) was the primary environmental stimuli for mango bloom. I now no longer believe that cool fronts are the primary stimuli needed as in prior years the cool fronts did nothing to stimulate my mango to bloom. Why???   There was not enough moisture in the soil & I was not irrigating and the quick fronts were not supplying enough water for a long enough time to the soil for the bloom response to occur with the cool weather and probably changes in seasonal sunlight to the trees (IMO). The lowest temperature in 34990 zip was 47 F the first week of December 2019 so far for this fall to winter end of 2019.

In prior dry fall/ winter years, the quick fronts would usually send some rain but not as much as Alex and others irrigation. Thus, I usually did not get a bloom response till Jan., Feb, or March. And of course with most cool to cold fronts there is some precipitation but usually less in the fall/winter vs. spring/supper cool fronts.

In California I have heard the primary problem is constant bloom with the cold fronts. I am curious if they can lessen the bloom response by severely limiting the water to the trees?

I do not know if I am happy or sad with this early bloom as I agree with most that IMO mango usually taste better in May & later vs. March/April but unsure if that is due to more sun, heat, or just more leaves per tree and fruit at the later times in spring to summer (I doubt the dilution of taste with rain theory but know many believe it)

Just in the mood to type... lol...

Pineislander brought up this subject in a different thread:::    "Not many usable legumes grow under the drip zone of a 12 ft tree, they may put down roots but will head outward to sun. In Florida the best lawn alternative I found was Mimosa strigillosa. If you want info just PM me I am close to 2 acres lawn free and working towards selling the mower when I get all 4 acres done."

Well, I'm all for no more mowing so please pictures, explain more, any other people doing this, & where is a good price for seeds etc.???   
Is saying mowing/herbicides is still needed " Powderpuff is not an overly aggressive plant and
other plants will eventually come into the stand.
Unwanted plants can be controlled by mowing or use
of an herbicide wick. Glyphosate can be applied to
treat cool season weeds after powderpuff goes
dormant in the fall; however, care should be taken as
powderpuff may not become dormant in the most
southern portions of its range."

You said you will sell your mower... are you sure???   Just reading...

With the end of mango season in South Florida rapidly approaching for another year, I try my best to savor every remaining mango. Two mango that although full of fungus on the skin to the point of the skin cracking open and  then often getting additional bugs invading I still find delicious most of the time and I'm not afraid to take a bite and see how the flavor has changed after removing the bugs/fungus/excess bacteria.

First up is sweettart. I am just shocked at how good the mango which looks black with fungus and cracked skin and probably yeast/bacteria in it to a degree is still delicious most of the time (it is possible that I won't like it but very very few times. The tartness has left it at this point and I get a very intense navel orange or tangerine taste. I am currently eating one such overripe sweettart and really enjoying it. I have no good answer as to why it seldom tastes foul in my yard  It just seems to be very resistant to rot or the orange taste is sooo good I don't notice any off flavors.

Next is Keitt mango. Late in the season here they are a mess of black fungus/anthracnose/ and probably yeast on the outside which I am guessing help crack the skin for invading bugs etc. Once I wash the bugs off (not a big fan of eating bugs), I usually carry them inside for up to 4 days to try to get them to ripen more even with the bad spots & cracks and I occasionally cut off a little of the bad areas & place it on the counter. It does more often go into a foul taste vs. the sweettart so probably smell it first. But, often the cracked areas become very pleasant IMO to eat as they often taste sour like vinegar and this area is usually a lighter flesh color than the surrounding bright orange flesh in most cases. The bright orange is intensely sweet and this added to the vinegar taste is very delicious IMO. I am guessing bacteria has soured it sort of like buttermilk. Just a guess but I really enjoy it.

So if you feel daring, give them a try if any left before tossing them into the garbage or recycle bin. .

Most of us are novices when our first tree begins to  produce fruit as to when to pick.
I had three new trees producing for me this year and I had a difficult time determining proper time to pick as I will explain.

PPK (new in my yard) matured and dropped the fruit at the last stage from green to yellow to orange. This fruit was delicious at this stage and I only tried yellow stage once and it was worse IMO.

LZ (new in my yard) matured and dropped the fruit usually at the middle stage from green to yellow. IMO this fruit was not as good as PPK at this stage. I finally kept looking at pictures & colors & saw most when tasting were eating it at the orange stage. Thus I brought it inside & set on counter for 5 to 7 days to go from yellow to orange. On my final two LZ at last IMO I was able to agree that LZ was equal to (not better IMO) PPK. IMO I wasted many LZ by eating them when they fell from the tree the same day but were yellow unlike the PPK which dropped orange.

Philippine (not new in yard) this fruit matured and fell from the tree from still greenish to greenish yellow to totally yellow. At any stage IMO from any hint of yellow IMO this fruit was good to eat. At the total yellow stage it became sweeter but less lemony. This fruit did not go to orange color. This fruit is easy to enjoy at either greenish yellow or all yellow IMO good tasting.

NDM : Nam Doc Mai (new in my yard) matured and dropped yellow in my yard. My first two I tried I was very disappointed in the taste at this all yellow stage so I tried ripening it more like with the LZ and PPK but it now tasted worse. I remembered reading Cookies comments about his wife liking it a lot and went back and read the old posts. I saw where he said eat it greenish. I went outside today & picked my last two which were still greenish with a spilt unfortunately in both. I ate one and refrigerated the other to slow the ripening..... This mango is the opposite to LZ & PPK which needed to be sort of overripe...... It tasted great in the greenish to slight hint of yellow mixed in stage.... Yes eat this mango greenish to greenish yellow and do not let it go totally yellow IMO if you want to enjoy it....

I know there must be other new tree novices out there and wanted to help you from wasting (IMO) so many great mangos due to not knowing the proper stage for maximum taste... Of course IMO... Enjoy....  ;)

Okrung:  (not new to my yard) matured greenish yellow and dropped. IMO very good at this stage or sometimes drops yellow and still very sweet & good so similar to philippine in having a broad window of colors to have a good taste. Does not progress to orange and sometimes will not go all yellow but instead from greenish to brown spots  starting to decay... A great tasting mango and more hints of lime when greenish especially if biting the skin.

Young aka tebow:  (not new to my yard) Heavy mango that tends to fall from tree yellow. Taste is greatly improved if brought inside (as with LZ) and allow about 5-7 days to go from yellow to orange before eating.

IMO - abbreviation for: In My Opinion. (for foreign language translation by google IMO may not be recognized without words)

The pods have went from green to light greenish on many plants. If picked and placed in paper bag, they should start ripening in 5 to 7 days inside most homes. So unusual it's always fun to explain and share a bite with others. Really funny when they say they have had it in their yard for 10 plus years and never tasted it....

Tropical Fruit Discussion / LZ spot on mature fruit
« on: July 27, 2019, 07:14:21 PM »
Previous mention of LZ dark spotting of mature fruit on posts by Simon & JF: 
Reply post 183:

And Reply post 184 of same thread, "Iím assuming that black spot is some surface fungus caused by moisture retention from the styrofoam Asian Pear wraps I use to protect my fruit. Wrapping the fruit with these types of wrappers seems to keep birds and rodents away but they hold moisture where it contacts the fruit. "

Many but not all of my LZ have had this spotting. IMO it is not a fungus. I applied today household bleach 6% to two LZ and there was no change in the coloration of the skin after 4 hours except where there was other fungus from clinging to insect secretions etc.

When my LZ are first picked at a yellow color the spots are very light green. Over the next 5 days the fruit changes color to orange and the very green spots now become very dark green like yours and appear almost black.

I am guessing these spots to be chlorophyll movement.

Plants often exhibit chlorophyll movement when mineral deficiency occurs as with chlorosis in leaves. It is now deficient of additional minerals when pulled from the tree so I guess movement of chlorophyll is possible and it does seem to broaden and become darker green to blackish with time. While reading online today I also found additional talk of chlorophyll movement in extreme heat and perhaps this is in play with our LZ also as temperatures before and after picking the fruit may help create the problem. Still unknown as far as I know and just some guessing again, but I do not think it to be due to fungus issues. I also agree that it causes no internal problems with the taste as far as I can tell. 

I ate one of these two today but should have waited at least 1 or 2 more days to turn darker orange as it was only 4 days sitting inside so far.

before adding bleach

bleach is the clear liquid on the fruit now

after beach has dried = no effect.

after bleach, cut piece inverted.

These are not yet as dark as Simons so I will try not to eat one for a few more days to add picture when it darkens more... If I can wait & as long as the other animals in the house do not eat it first (relatives visiting)...

Tropical Fruit Discussion / Getting Sweettart mango to ripen evenly
« on: June 24, 2019, 03:09:50 PM »
For even ripening, I have had good results by picking mine green and then letting them sit in warm environment about 74 to 100 F for up to 7 days. I eat them when the outside skin is still a green look but the flesh is now orange after the about 5-7 days when I notice a little softness. This method may actually decrease the tartness and overall taste a little as well so not quite as much kick. But, they are still good and IMO better than eating uneven tree ripened sweet tarts with too ripe and not ripe enough areas.

My tree ripened ones have been uneven ripening and or split.

Tropical Fruit Discussion / Mulberry Season 2019
« on: March 09, 2019, 01:55:40 PM »
I enjoyed eating mulberries today and thought I would post. Only a few trees have started bearing but most are almost.

Time to enjoy that easy quick fresh sugary fructose fix again. A few sapodilla have helped but I just don't have the seemingly endless supply that I have with the mulberries. Enjoy the fruits of the season...  :P 

My 21 year old son will be in Colombia in about 3 weeks for a 15 day trip. What locations in Cartagena and Medellin for finding local fruits and what should he be looking for at farmers markets etc.. He will be staying in walled city area of Cartagena and near Lleras Park (Poblado) in Medellin.

It's time to increase watering of your grumichamas in South Florida. I see some new buds/leaves staring to form on one of my trees so I'm now increasing watering all of my grumichamas  to daily for increased odds of blooming/fruit set in the future.

I enjoy seeing possible items to grow & eat outdoors. Please post any editable pictures & include location so the viewer may google to compare your climate to theirs so that the viewer can make a guess if ok to try at their location. Fruits, garden crops, root crops, nut crops,etc. would all be great to view; & hopefully many more that I may not be aware of. Anything Editable Grown Outdoors At Your Local Location...

Nov. Martin County, Fl with dates on pictures.

moringa oliofera

It looks like months ago I grafted one upside down to the normal leaf/node direction of the graft. It is interesting to see that it took and seems to be doing fine...

I thought some might like to see this in case they accidentally graft one upside down, they might want to just let it stay & see if it takes...

Am I 100% with 1 for 1 reverse nodal direction grafting... Doubtful ... But it is amusing and the first that I know I have accidentally grafted in reverse direction...  :)

Just had my first Glen that I did not want to throw away since it was sweet (most have been bland).
Next I tried two early Okrung that as I thought... Bland taste but I noticed a little of the lime type hint that I normally detect IMO when eating them... I thought, it's just missing it's sweetness. Thus I grabbed my sweetener of choice (generic nutrasweet aka aspartamine etc.) and lightly sprinkled it on a slice cut from the Okrung.... It was good... Not quite as good as regular season, but much better than placing it in the garbage can...

Give it a try with your choice of sweetner (sugar, aspartamine, saccharine, etc.) and maybe you will be able to better enjoy your mangos...  :P

Many potassium pills from 2010 that I decided were not beneficial in preventing/helping my leg cramps back in the days I exercised more rigorously.

Hopefully the plants/fungi/ etc. can get benefits from the pills as I'm lightly sprinkling their canopy drip area today.

Has anyone else tried feeding plants with old mineral supplements like iron/zinc or just their multivitamin with minerals that they procrastinated  taking for years?  ;D

May as well expand the Question of Plant MINERAL supplementation::: Has anyone tried throwing metal parts (automotive/plumbing/rusty nails/ etc. etc.) around their trees to increase minerals such as Iron/Copper/ etc???

We're looking for that sloooow release (oxidation/fungi/bacteria/plant/etc.) reaction....

Tropical Fruit Discussion / Lychee time
« on: May 15, 2018, 09:02:59 PM »
 1st year for a good harvest. I believe this was a Mauritius(updated after puglvr1 mentioned it in post#12) planted some years ago.

I enjoyed some earlier today & decided to pick a few more and eat now...  There are probably 30 more on the small tree for later.

These were very sweet & tart combo & so fun to eat with the clear plump juicy flesh surrounded by the egg shell thin shell.

Sorry, didn't have time to stop and take a picture till they were all gone.... :P

Tropical Fruit Discussion / Grumichama 2018
« on: May 04, 2018, 06:56:42 PM »
Grumichama started coming in today. I've been watering, watering, watering and so they bloomed & set & now here they are for those wanting to see them...

I tried them and they were watery and not an intense sweet flavor  :'( . Maybe I will now decrease the watering and hope for some sweeter fruit like my mulberry that have required no watering this year and are great  :P .

Black mulberry season is on and Mango is around the corner.

Wife & I removed all the frozen bags of Mulberry this morning from last year and organized the remaining bags of frozen mango for consumption before the mangos start in my yard I'm guessing middle of May (later this year). We will not freeze mulberry again as only used about 2 bags to make some mulberry muffins and many many more were left from the freezer. I tasted a few and they were not good compared to the fresh ones on the trees now.

I filled half of 3 five gallon must buckets with slightly thawed mulberry and added enough hot water to cover them with about 4 lbs of sugar in each. I have also added about 1/8 tsp. of potassium metabisulphite and I tried to stick my hands in and squish them a little like squishing grapes; but presently it is just too cold....  So I told my wife I guess it's about 40 degrees... Wrong... Checked & 32 F.

Tomorrow or late tonight I will finish squishing them and will then inoculate the wine yeast strain into the buckets and start the yeasts happy little growth spurt. Sampling will be mandatory beginning 7 days into the experiment prior to racking and I will gladly volunteer

I personally prefer my mulberry wines to my mango wines; but both are good for a nighttime glass and not to be turned down.

The taste of frozen mulberry in my opinion is way inferior to off the tree mulberry and only good for cooking/wine etc. 

The taste of many of my frozen mango in my opinion are like eating peaches if you let them warm to room temperature and very good.

Soooo, if you have a freezer it's probably time to rotate/use/discard many items as fruit season is near/here...

Tropical Fruit Discussion / Best mango acid combo for wine?
« on: October 07, 2017, 11:31:01 PM »
Well, I'm not numb yet but I've enjoyed the Michigan St. vs. Michigan football game while transferring my ripe Keitt mango + Key lime juice + sugar + Lalvin ec-1118  after sitting in Mash 3 x 5 gallon buckets about 11 days & will eventually transfer to 2 x 5 gallon air lock containers & loving it... I have always loved to drink the initial mash with sweet wine and active yeast after about 7 to 14 days fermentation since my days in high school and of course I just can't throw the bottom dead & active wine remains away at the bottom of the buckett before going to the air lock as it just tastes too good..

Anyone else enjoying their brew? If so.... What's your mango combo brew?

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