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Messages - Eggo

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Wow, I would really interested in joining this meet up! 🙂

Tropical Fruit Discussion / Eating green unripe Babaco
« on: May 31, 2023, 03:12:21 AM »
Does anyone know if an unripe green babaco could make a good substitute for green unripe papaya? This is plant I been interested in growing but not sure of it's culinary uses. Thanks!

Definitely thanks to Simon and everyone that started this thread and kept it going.  This is one tree of 5 of my top working project on some of my mature mango trees. The rootstalk is ataulfo. The tree is maybe 20 years old. This tree so far has over a dozen grafted varieties, all new from last year.  I also have several smaller trees.  At the moment I have over 50 varieties altogether. I intend to hopefully and luckily try to add new varieties every year. It is difficult as locally there is not much source of scions available like in Florida. I get an almost perfect take on local source than ship ones and they could get expensive with all the grafted failures. I initially never started out with this intention. Ate mangos all my life. Always preferred them green. I had different southeast asian ones. I liked the ripe ones but never really wow by any like say an cherimoya, atemoya, lychee, mangosteen. That was not until about 2 years ago when I was gifted my first zill mango,  Peach Cobbler, wow. Now a few years later I find my myself collecting mangos ahaha.

Tropical Fruit Discussion / Re: LISA xTIKAL fruit
« on: May 14, 2023, 04:14:03 PM »
For some reason I could not find a single picture of Tikal custard apple on the internet. How does the red compare to say a Fernandez?

Tropical Fruit Discussion / Re: Cherilata in Southern California
« on: May 04, 2023, 01:51:33 PM »
I've recently grafted some Painter's cherilata.  But I hear there's also another cherilata. Anyone grow or tasted them and could note the differences?

Tropical Fruit Discussion / Re: Tikal x Lisa fruit
« on: May 04, 2023, 01:19:15 AM »
Wow, that looks awesome! I love the look of those colorful Anonas.  What are you going to name it? And when will u start selling scions, 🤣

Yeah I can sell some extra tubers.

PM sent! Thanks!

Tropical Vegetables and Other Edibles / Re: Canna edulis stalk color
« on: April 30, 2023, 01:40:34 PM »
You guys must have bad clones of canna edulis. I have baldwin's canna clone.

The tubers taste great boiled. I have used them in soup they are low in fibers and no fibers on the younger ones. It's like between a potato and jicama texture with a potato/yam flavor.

Most likely, ahah.

I was only able to find Baldwins in one site and they were out of stock. I'd be interested in purchasing some tubers of you have extra. Thanks.

Tropical Fruit Discussion / Managing sugar cane patches
« on: April 23, 2023, 01:45:18 PM »
Hey everyone, how do all of you manage your sugar cane patches?  I only recently started growing sugar cane last summer. So this is one's years growth and all is pretty new to me.  I recently stripped the lower leaves.  But I noticed on videos and some people have patches that grow only 3 or 4 large canes.  Is there a prefer method kind of like with bananas where you only leave 2 or 3 pups.  Here's mine, it's a bit of a mess. Thanks!

Tropical Vegetables and Other Edibles / Re: Canna edulis stalk color
« on: April 23, 2023, 01:29:06 PM »
I've had edible Canna a handful of times from different people. Most I just consider famine food, nothing I would grow or eat.  However, this winter I had the best Canna I ever tasted. It had fibers on the outside but less than others, great texture, and just slightly sweet enough, that I actually started propagating it.  It started growing recently, and I was surprise it has red in its leaves and stalks.

Tropical Fruit Discussion / Re: Chanthaburi, Thailand
« on: April 23, 2023, 11:50:50 AM »
Amazing, sounds like so much fun. I need to do a durian tour of Asia that will include Thailand some day!

Tropical Fruit Discussion / Re: Sugar Cane Juicer
« on: April 09, 2023, 01:40:07 AM »
lol, yeah he's pretty adamant about using whatsap for communication. His juicers are pretty pricey. I think he gets quite a bit of inquiry with lots of people backing out due to the price.  Therefore it's easier for him to do his sales spiel with the ap ahah.  I done quite a bit of research already when I contacted him about the juicer and I already knew I was getting the juicer but still got the whole sales routine anyways.  Overall though he was great on communication, before, during, and after I got the juicer.  There's some minor flaws about the juicer but overall it's a solid safe equipment that I have no regrets about.

It is from the 2rd ordered of last year.

Nice! All of mine from that order bit the dust unfortunately. 10 plants i think. Maybe in some years when it's more common I'll jump back on the bandwagon ahah.

Tropical Fruit Discussion / Re: Sugarcane - eating varieties
« on: April 07, 2023, 09:37:23 PM »
Asian Black is the only chewing cane I am familiar with that does not have a tendency to tip over. However, there are many types that I have not grown. Home Green and Lousiana Purple also are good for chewing, but they tend to tip over. I don't know of any variety that you would want in a smoothie. However, the juice freezes very well, so you could make juice and freeze it in ice cube trays to add to smoothies.

Thanks for the input. I've seen many videos on youtube of people straight up peeling and eating cane, so I know there are some varieties out there. But can't find which.

I've seen those same videos. There's especially a yellow variety that just seems so tender they peel them bare handed. Not sure if it's available here, have yet to see it.  So far most people's concensus from what's available here is that the Asia black is the most tender...but who knows how many black/purple look alikes are out there.

I know of one giant tree in the Cerritos, CA area the size of a mature avocado. I would not have believed it was a tamarind tree if it had not fruited because lots of trees seems to have similiar leaves. Now compare to my 10 year old 3.5 feet tall tamarind ...bush. ahah.

Julie, have you tried to search some of the ethnic grocery stores in your area?  It won't be the okinawan variety but could give you a sense of the tastes. The Indian supermarkets will usually carry the bumpier more serrated strains. They are more bitter. The Asian supermarkets tend to carry the smoother bumpy skin variety which is usually milder in bitterness compared to the other. Some stores seems to almost carry them year round at least in my area. I don't know where they get them from.

1I second sweet potatoes as a must. They can get invasive but if you have space they grow easily. All parts of the plants are edible raw or cooked.  They are not poisonous raw vs regular potatoes

I think people don't grow wingbeans enough. They're good cooked or raw. Galatians, Baker Creek sells a day neutral variety, I have yet to grow it.

Winter melon/Ash gourd. You'll need a trellis. But the mature gourd can be stored like a year without refrigeration. 

Luffa.  Mature ones can be made into sponges but young luffa can be stir fried or made into soup.  The texture is unique and very different from many gourds but it's very productive.

Good morning, like everyone else I'm looking at the white okinawan bitter melon variety from Baker Creek.  I've never tasted bitter melon before.  Is it worth growing as a FL summer crop?  In these inflationary times, I want to try and grow some of my own veggies during the summer, but only things that are of decent eating quality.  I'm not interested in the arils that much, more the vegetable itself.  Is bitter melon decent tasting and will grow well in south FL summer?

It's an acquired taste and I wouldn't really recommend it to anyone whose never had it.  Even the mildest strain will be too bitter for most whose never had it.  It's not like black coffee bitterness, it's a different level.  Myself I enjoy the bitterness, I grow the most bitter varieties for myself and some of the milder strains for family/friends.  I seen clips where people go through different processing of trying to mild the bitterness like salting and squeezing out the juice. At that point, I would say just eat something else lol. Any health benefits are probably gone by all the prepping.  But if anyone still insists I think the best way for anyone new to enjoy may be juicing with other flavors and sweetness.

The cold weather in soCal this year delay all of my mango flower buds from opening and they are blacken. The pic in my post #7 of Feb 18 with all the flower buds and none have opened. How is everyone's mango flower condition?

Same here, lots of blacken disease blooms. Some still look like it has a chance.  I have about 30 varieties grafted on 8 trees on one plot, everything began to flush and bloom a while ago except for 2 varieties, Maha Chanok and Bombay, they are just beginning to flush which I thought was strange but a good thing as it would miss our cooler weather and rain and maybe even the peak powdery mildew season.  My other Maha on another plot has just barely beginning to flush also.  Has your Maha bloom?

You can identify the seedlings/species by the difference in the leaves. Z. Jujuba leaves is a solid color top and bottom. Z. Mauritiana has a darker green on the top side of the leaves, the underside is this lighter green grayish color.

Z. Jujuba is the more common jujube you find in California. There's been breeding work done here in California and extensively in China.  The fruits are much more sweeter and more airy & drier compare to Mauritiana.  They are eaten both fresh and dried. These are the fruits you typical see dried called Chinese dates and used in traditional Chinese cooking. The fruits dry really well on a tree.  The trees goes dormant in winter.  They are more suited for dryer climates.

Z. Mauritiana is usually called Indian, Thai, or Taiwan jujube. Most of the breeding for them has been done in those areas. They are more suited for tropical or at least subtropical climates. For fruit sizes, some are the size of jujuba or smaller but some varieties are the size of small apples. The larger varieties are bigger than jujuba. The fruits are much milder in sweetness and much more juicier. They are for fresh eating.  They do not dry well like jujuba.  In my zone, 10 CA they don't go dormant but will stop growing in winter.  In colder areas it may drop their leaves but I'm not sure if it's a true dormancy like jujuba. Once establish both grow aggressively but Mauritiana seems to be the more aggressive grower here since they don't go dormant and has a longer growing season. I do not know how it will do in frost.  Both species can be aggressively prune back and still produce fruits.

I've heard they are not graft compatible. But not sure if that's due to rootstock going dormant. There's been other deciduous trees with non deciduous relatives like the persimmon and black sapote that were successfully grafted. But I don't know how long those experiments lasted and if there was any graft compatible issues in the future.

Temperate Fruit Discussion / Re: Grapes - what did I just eat?
« on: March 20, 2023, 03:19:11 AM »
Thanks Rainman!

Temperate Fruit Discussion / Grapes - what did I just eat?
« on: March 19, 2023, 10:18:39 PM »
These were the best grapes I ever had and was not like anything I had before. Mind you I've really only had grapes from the supermarkets.  But this was amazing. It was not just sweet and juicy but the texture was the best part. It was the firmest crispiest grape I had, the skin you would not even know it's there. I picked this up at our local Hispanic chain super supermarket. It looks like it's from Peru.  Anyone know what variety this is?  Thanks!

I have not grown that variety, I do plan to grow it this season though. However, I've grown a few different bittermelon strains in the past and all produce sweet arils. I would describe the flavor as very slight berry flavor with no acidity so yes a waterdown candy sweetness. There's no offensive undertone to the flavor at all but nothing that would wow you... like a bland sweetness. The texture though is one that people may love or hate. It is gelatinous and reminds me of jelly or some random ingredients you find in a boba drink. I enjoyed the texture but can see it could not be for everyone.  There probably is not enough of the flesh around the arils to make it worthwhile, for me it was more of a byproduct of saving the seeds. Actually easier to eat the aril flesh than to clean it when seed saving. But nothing where i would have that says hey i'm craving some sweet bittermelon arils today, ahah. Now, maybe this Jyunpaku variety will change my mind :)

Tropical Vegetables and Other Edibles / Re: Ube in Southern California
« on: February 26, 2023, 04:07:32 AM »
I have about a dozen plantings. I've harvested about 6 different plantings I had so far. Some in Dec, Jan, and recently. We had tons of rain so I would recommend harvesting it if your soil is clayish. Cut the top and regrow that next year, eat the rest.  Fountain Valley tends to be clayish. The tubers seems to develop this bark like skin and cracking that may be prone to rotting in wet cold weather. I had one planting where the tuber rotted but it was probably due to my planting mistakes, had it in almost pure compost. These were all container plants where the leaves all died back.  Even the roots seems to die back as there was no vibrant colored growth. I have several in ground ones that still are still green.  This is my first year harvesting ube.

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