wow that's an expensive fruit.

yes google was how I found several photos, some of which looked nothing like others so I had no idea which to believe. Thanks Simon - so I can be confident that this one is the real Irwin?

Haden is hardly fiber free.

I kept seeds moist in a cup with cling wrap over it for two three weeks until I saw the root starting to swell then planted them. Then they took maybe another month to pop out.
They grew very quickly from there!

Can you explain a little more moist in a cup? Just the seed, wet? how was it wet? no substrate? Did you scarify the seeds first? I'm trying to germinate some Plukenetia huayllabambana (we already have several fruiting P volubilis but I want the bigger seed!) and it's taking forever - I'm afraid I'm going to lose them to rot. I'm interested in any successful technique. Thanks for the help!

Hi all. The leaves of my little meyer lemon are notably curled under from the tips. Any ideas of the cause of this?

oohhh - I want one! Are you offering cuttings or seeds these days?

lol I had EXACTLY the same experience and eagerly await the answer!

it came from another state, not another country. but the question is general - do you fertilize a plant that's just starting to flush after a shock like transport or transplant, or do you wait until it's getting back to normal?

hahahaha 

Here Choquette season is peak avocado season. Funny, when I first moved here from Hassland (CA), before we bought our land and planting fruit trees became a thing - the thing - for me, I thought I was in avocado heaven specifically because of the Choquette! Hass to me were always oily/slimy and turned brown too fast, and I hadn't tried any of the other possibly superior CA varieties. To me Choquette was avocado butter, creamy but not oily, and I went from an avocado liker to a I must find a way to grow avocado year-round avocado addict. Imagine my surprise to come to this forum and find that Choquette is not only considered a watercado, but from what I can tell the most dissed watercado of them all! Makes me think that what Carlos says about terroir affecting fruit quality could be playing a part between Venezuelan and Florida grown Choquette. I like Catalina too though it's a bit sweet, and a good Pollack is good but they have a tendency towards quality issues here - we'll have to see in a few years how our own turn out. The avocado I've found to be a true WATERcado, and tasteless, rubbery and/or fibrous to boot, is Russell - for the life of me I can't figure out why people chose to propagate it.

but what colors do they color up to? yellow? yellow with red? red? something else? a dull yellow is less attention-grabbing than red, for instance. especially here where Haden reigns and everyone looks for those giant gorgeous red-orange-yellow fiber balls.

Thinking about tree placement in terms of street visibility. I'm wondering about the color of the following varieties at picking time:
Venus
Pickering
Maha
Sweet tart
Kesar
Phoenix
Honey kiss

Also, do these varieties ripen on the tree or off or some combination of the two? TIA

Hi again! Still looking for budwood of
Nishikawa
Wurtz
Kampong
Day
to ship to Miami. Can anyone point me in the right direction? TIA!