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Those pulasans aren't bigger than rambutans, but the ones I had in KL Malayasia were MUCH bigger than rambutan. I could not get my thumb and forefinger around them (never had that issue with rambutan)
The fruit vary a lot is size,taste and flesh yield and there is a big difference between good ones and bad ones.The trees get very large but are highly productive.One around the corner from me has filled an entire backyard.
Nangka merah, jackfruit red.....mmmmmm.It doesn't look like a hybrid to me.For me...it is a variety not a hybrid.
Sorry to go off topic here but if Sri Kembangan star fruit originated from Seri Kembangan, Malaysia ... why is it called Sri Kembangan? Does anyone know the history behind this?
The big one is Klambuku. It's flesh melts off the seed more than pulasan. The flesh is not crispy or firm-textured like rambutan. It is sweet, very juicy, sub-acid and just as good as rambutan or pulasan. Trees are very rare here. I hope it does not go extinct if it is only a local fruit. Most locals do not know it. As a side note, the green-skinned pulasan is ripe.
Faezal that is a good site alright.It is interesting that the top 13 list has as many thai as malay durian.I have D175,159,158 and lost a D190 that are all on that list.A man around the corner has D99 and D123 that are also on the list.D197 has not made it here and D24 is unpopular.
Use a well drained soil medium with lots of organic matter. Jaboticabas like lots of water. Put the pot on a saucer and keep the saucer full of water for them to absorb all the time. Fertilize every 3 months. They are slow growing plants, but with lots of food and water you can speed them up a lot.
Don't forget that they like a ph as low as 4-5.5 or so...depending on Species. They hate excessive fertilizer, and young plants will be killed easily by a heavy application.
I fertilize mine monthly, but at about 1/4-1/2 of the recommended amount (on the bag of Espoma Holly-tone).
Also don't forget that your tree will fruit much sooner in certain cases if you thin out the larger branches, encouraging more sunlight to penetrate to the caulis, and more flowers to emerge over time...where they are most abundant on most species....the caulis (old wood)....and each node that produces flowers, will increase in productivity...starting out with the first blooms being only 1-8 per node...then over time they can have an excess of 25 or so, individual blooms emerging, per flowering node.
Pruning jaboticabas is not for every grower (those in areas subject to harsh winters should think twice) and definitely not for every species of Myrciaria/Plinia.
But it looks like yours will enjoy some pruning over the years...they appear to be the most common variety on the planet...Myrciaria jaboticaba (Sabara)...and considered one of the premier cultivars.
(PS...what is your soil comprised of? Looks like a nice red/ orange color...I wonder if you purchased them with this soil, or if you added it yourself? Most jabuticabeira seem to enjoy the terra vermehla (red colored earth...with clay and good Fe content) and other organic matter.
Best of luck with your wise purchase.
Use a well drained soil medium with lots of organic matter. Jaboticabas like lots of water. Put the pot on a saucer and keep the saucer full of water for them to absorb all the time. Fertilize every 3 months. They are slow growing plants, but with lots of food and water you can speed them up a lot.
Yes sir! I made sure to only pop one seed into each starter pot, threw away quite a few also. Of 18 pots, one still hasn't sprouted a dang thing except huge mass of roots, 16 with either 3-4 sprouts....and this odd ball 7.
Tropical66 - the way I germinate mine goes something like this. Always work for me though some may do it differently.
1. Hand scrub all the fleshy pulp off each seed (the ones I don't thoroughly clean always bring mold since I don't treat them with anything.
2. Wet a sheet of paper towel, place cleaned seeds in the center and fold the wet paper to cover all seeds.
3. Place all of step2 in a clear plastic, give it a bit of air and seal or tie the bag up with a rubberband.
4. Place in warm location with some filtered light, like a window with blinds perhaps. Leave alone for two weeks.
5. Once they sprout, put them in soil and lightly cover, keep in shaded area and water regularly.
Mike, those are beautiful trees. Great job! What is your secret? I have a single longkong seedling of Thai origins. After an entire year from seed, it is still only 5 inches high! At that rate, it would take about 20 years to catch up with yours.... grumble grumble grumble....
