go to india during mango season. You will never want to come back

I'm pretty sure that you can't really get top quality mangoes if they have to be shipped thousands of miles and sprayed with pesticides and fungicides to clear import laws. I think you didn't really have a very good sample.

Hey Plantlover13,

I bought sugarloaf plants from Florida Hill Nursery about a year ago. The reddish coloration is natural...nothing to worry about.

Al

Ok, Thanks!

ahh, jackfruit. Here, we only get themsliced and wrapped in plastic. Still asty. We spread coconut oil on our hands (good, thick layer) before touching the thing. Same with banana flowers. It works quite well, a little soap and water and your hands are clean!

Quote from: plantlover13 on June 28, 2013, 10:53:15 AM

Hi all. I just got a new pineapple plant from FHN, so it's TC. it's a good 13 inches (5 more than advertised!!) but some of the outer leaves and all of the inner leaves are red in color. it seems more concentrated towards the bottom and less so towards the top. Is this a problem or just some sort of stress? What do i need to do to make it go away? less water, more water, less sun, more sun?

Edit: here are some pictures

Thanks!

I wrote about a similar issue in this post: http://tropicalfruitforum.com/index.php?topic=5635.0

The red coloration is possibly caused by a nutrient deficiency. I have grown at least 20 different cultivars of pineapple, most of the commercial cultivars do not have a naturally red leaf. Your plant may be suffering from a magnesium deficiency. I would make sure fertilize it regularly and make sure it is getting all of the micros it needs as well.

magnesium, so, epsom salts?

really wet years are great for the rice farmers. Really dry years are great for the mangoes. too many dry years are bad for the mangoes, too.

Funny thing. At the beginning of the mango season, my cousins in india visited the plot of land we bought to see how well it was flowering. (a fourteen hour flight to see ourselves wasn't worth it). over 300 fruits were reported. THE TREE IS HUGE!! End of season: 20 fruits. Also, there were footprints under the tree.

well, at least they didn't steal the whole tree. sometimes, people come in and cut down huge trees and sell them for their wood. we may not have gotten mangoes, but at least the tree is still intact

Quote from: plantlover13 on June 25, 2013, 08:33:48 AM

Pat Po Hung seems to be a red variety, according to multiple sources. However, they do state that is can be sweet even when unripe. THe lychees didn't feel unripe, though. They felt soft to the touch and were VERY sweet. I honestly don't think that it was either of those varieties. Thanks for the suggestions, though! 

Probably not Pat Po Hung, as it's quite rare. I've seen them here, they are green with slight red blush, and very tasty! Anyway, the point is there are cultivars that can be eaten green. Two of them here and probably lots more in China.

Yeah, that's true. I guess i have more plants to add to my ever growing list! hopefully, the lychees i ate had a good genetic background and will have had mostly good genes to pass on to their offspring. 

What is Pat Po Hung? Do you have any pictures?

A google search says that kwai luk is actually mostly red with a green blush, and is dry. that is different from this lychee. a variation, perhaps?

This lychee is heaven, to put it at the least. And, it is GREEN! i thought that this was unripe when i saw it in the store, but it was soft so we bought a few. BTW, sorry for the poor quality pictures, taken on my phone. also, i had no clue how to do some of the fancy shots that other people do with the lychee being split open, but i did my best.

A bit about it:

The lychee is GREEN with a red blush. It is the kind that EXPLODES with juice when you open it. it was SWEET with NO astringency whatsoever. ok, maybe a tiny, tiny bit. But i didn't pay attention to that. i naturally saved every seed  Also, the skin was a bit on the tough side and was very rough, with lots of projections.

SO WHAT IS IT?

Pictures:


















By the way, there were plenty of fruits where there was a rather large undeveloped lychee next to the big one. It seems to be very common in this variety.

Just throwing this in,

In india, i ate saps WITH skin, as do the rest of my family that live in that wonderful place where the temps never go below 50. what we do is first, we take a perfectly ripe one (soft to the touch) and apply pressure to the sides. The fruit splits lengthwise. Then, we take out the seeds, easy because the fruit is now in pieces. The seeds get thrown out, and the pieces, skin and all, go into our mouth. Heaven, conveniently packed by mother nature.

i say sugar apple for sure, based off the bumps

yes, but i would prefer to keep it between those two varieties. How small will alano bear? i really want the brown sugar flavor.

k thanks, wont go for the seeds then.

Hello. I have heard some conflicting information on atemoya seeds. DO they come true to type? i haveheard that old generations of atemoyas are used for breeding new generations, but if the seeds revert, how does this happen? are they stable or not? thanks.