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Probably 80%+ of what I am growing I've never tried the fruit. I started with only citrus for years and it was successful enough I started with other sub&tropicals more recently. Many things just started flowering but only a few have held fruit so far. It is fun to lose track of what I have and later discover it fruiting for the first time
same situation here! I got a space heater that's recommended for up to 200 sqft, I have it set to turn on whenever the soil in one of the pots is below 50. Seems to have worked really really well so far, but at first it didn't seem to do anything because I had a bunch of open spaces at the bottom. If you have any way to weigh down the bottom or cover it with a thin layer of soil (what I chose to do) it will work even better
best of luck!
I've tried a yangmei juice drink at a Taiwanese restuaraunt. It has a herbal taste that is pretty quintessential of chinese medicine. If you're not accustomed to the flavor, you probably won't like yangmei.
Mammee Apple
Hi TheORKINMan,
I have six early ripening satsumas or tangerines In my yard, including Miho and Okitsu, as well as LA Early, Early St. Anne, Changsha Tangerine and Xie Shan, all on Flying Dragon rootstock except Okitsu, which is on Citrange rootstock. So I went out and picked samples of all but the Xie Shan, which ripens much later than the others, and ate them about thirty minutes ago. (I'm a bit bloated).
In order of most to least sweet they are: Miho, LA Early, Changsha, Early St. Anne and Okitsu.
In order of least to most sour they are: Changsha, Miho, LA Early, Early St. Anne and Okitsu.
In order of most to least flavorful they are: Okitsu, Miho, Early St. Anne, LA Early and Changsha.
It's said that Flying dragon rootstock promotes earlier ripening, which likely explains why Okitsu, which is a very early ripening variety, is so far down on the sweet and sour scale. I'm guessing that Okitsu is not as ripe as the others, based on this fact, and will move up rapidly as it ripens further, based on the fact the flavor seems more 'orangey' than the others.
At the moment, Miho is the best eating and I'm starting to eat them.
All of them are much better than Owari, which really doesn't ripen here at all, due to the extremely short growing season of the Pacific Northwest of the United States. In fact, Owari never reaches full size here, remaining at golf ball size, even when overwintered and allowed to continue growing in the spring.
Miho has a sister called Seto, produced from the same breeding program that produced both of them from their Miyagawa forbearer. Seto is probably comparable in flavor and sweetness.
Jim.
I have an Okitsu puchased from Costco. The tree did not grow very big (reason unknown). I have about 15 to 20 fruits which are turning color right now. They taste rich with some sour and reasonable sweet. So it is earlier than Owari which will be ready around end of Dec.
A good tree to have.
I have grown a Miho for many years. It is very delicious. It is much better than Owari which is the main satsuma variety available commercially here in California. It is much sweeter and more flavorful. Highly recommended!
-Brett
Im in 9b near the east coast of central Florida
Mango but it takes a lot of work to keep it alive and fruiting, a late winter blast like last year can destroy blooms.
As far as easy, mulberry.
Who the heck thinks citrus is easy in Florida? It takes more fertilizer, leaf sprays, and pesticide to keep them even remotely healthy than any other tree family with everything out there trying to kill them.
