Defiantly
Rats - squirrels - numerous birds
There all there helping harvest the ripe dragonfruit
Our solution is just grow extra - lol

Hi folks
Capers are near impossible to get over here
Would really appreciate a trade for some seed
Check my profile page for a list of what I have for exchange

Have a decent collection of tropical s growing here
I'm about 1/2way up towards Mae Sai
What do you have in trade?

Roselle wine-for 5 gallon
 3-4 kilo fresh roselle blossoms (without the cores) -there's a big difference between the taste with dried and fresh Roselle
8-10 kilo sugar
lalvin yeast is preferred
Put roselle in bucket with 3 gallons boiling water-add sugar and fill with additional boiled water
Let stand till cool and add yeast
I generally start removing the blossoms after the 3rd day-otherwise they float and can mold
Length of ferment depends on temperature

Passion-fruit wine-for 5 gallon
6-10 kilo passion-fruit -depends on there size
10-12 kilo sugar
yeast of choice
Just empty the passion-fruit pulp into the bucket
Add HOT or boiling water and sugar
Cool and add yeast
The pulp and seed are removed when yeast has stopped working
Honey makes a nice addition-2 quarts

Watermelon wine
2-3 melon -depends on size-remove as much rind as possible
8-10 kilo sugar and 1 quart honey
yeast of choice
fill bucket with boiling water
let cool and add yeast
ferment till done-finished bubbling
I use airlocks on the buckets-keeps out unwanted bacteria and makes it easy to see when yeast has finished working and everything is sanitized before use

I strain any fruit residue then let sit to settle any sediment and rack at least twice before bottling
The watermelon and roselle are fine after a couple weeks-but both the watermelon and passion-fruit improve greatly with age

You can even take things 1 step further and make your own specialty vinegar
red wine vinegar from the roselle
malt vinegar from beer
even have a batch of balsamic vinegar ageing in oak
all you need is a vinegar "mother"

Tried MANY fruits for fermenting
So far best results are
- roselle for a red wine   (best with fresh fruit)  ferments quickly and produces decent wine in short time
-passionfruit    (prefer the red and yellow )   ages very well and improves with age
-watermellon   (include rind but NOT skin)   had mixed success,seems to depend greatly on temperature fermenting-cooler is better

Tried  many other tropical fruits -but those were the best so far

Never knew this fruit existed
Can I jump in on the seed search as well?

Still searching for allspice seed-thanks

Grows wild here
I can take some photos and see if your interested

Trade seed to and from Aus all the time
Less restrictive on outgoing seed
Import bureau has large list of allowed imports-just download there PDF files
Its really quite extensive

PM sent

Have a whole wall in long pepper vine
Grows easily from seed
Lots available-just PM me

Pimenta dioica

What is Allspice Pimenta? Allspice comes from the dried, green berries of Pimenta dioica. This member of the myrtle family (Myrtaceae) is found in the Central American countries of Guatemala, Mexico, and Honduras and was presumably brought there by migratory birds. It is indigenous to the Caribbean, specifically Jamaica, and was first identified around 1509 with its name being a derivative of the Spanish word “pimiento,” meaning pepper or peppercorn.

 Just trying all possible names -hoping to get some seed
Impossible to get over here without growing myself

PM sent-thanks