The Tropical Fruit Forum

Quote from: bsbullie on July 10, 2021, 09:44:54 PM

Quote from: W. on July 10, 2021, 08:35:20 PM

It looks like freeze drying jaboticaba pulp would be an arduous, time-consuming process. I think getting $30-40 per jar would probably be the only way it would pay off for the time and effort expended. That being said, Adam's freeze dried Pitangatuba looks like it was relatively easy to make. Freeze dried Pitangatuba could be something that ends up in grocery stores (or at least specialty groceries) in the future.

Pitangatuba, in any format, will not be in any store.  Outside of collectors, its not widely known.  Its not a feasible cash crop and too delicate to transport for selling whole or to a processing plant.

With that being said,  both of Adam's freeze dried fruit look delish and worth the money they are fetching.

I think that is an ignorant, narrow-minded statement. At one time, most of the fruit that we all enjoy on this forum was not widely known in the US, outside of collectors. Go ask someone living in the US (outside of Florida) a century ago, "What is a mango?" Go ask someone living in the US fifty years ago, "What is a kiwi?" Go ask someone twenty years ago, "What is a jackfruit," or "what is a mamey sapote," or "what is a rambutan" or about any number of tropical fruits that can now be found in supermarkets throughout the US today?

Pitangatuba has an interesting flavor. It has an interesting shape. Adam Shafran's name for it, starcherry, has a nice ring to it. It is probably too delicate and perishable for fresh fruit sales, though grapes and most berries are not exactly robust fruits. But, freeze drying and other processing methods could open up new possibilities for making Pitangatuba a viable agricultural crop and a presence in groceries stories across the US. Right now, 99.9% of Americans have never heard of Pitangatuba. In ten or twenty years, that could change with the presence of bags of dried starcherries next to dried cranberries and trail mix in grocery stories from coast to coast.

He's probably actually right but I will say there is still always room for improvement within any species. And there are many other factors involved to whether a fruit makes it commercially or becomes commonplace in any aspect.

And most Americans probably don't eat very much of what should be considered healthy food in the first place. And the price of the product would probably be high, so even less consumers.. and so on..

crescent shape?

It can depend on the species and if it will even root or how far you are willing to go to get it to root.

I just purchased a TurboKlone 24 a few months ago. So far I have been able to propagate a few various things such as calamondin oranges, various lemons, figs, and mulberries.. not as much success as id like but it works well. oh and some flying dragon cuttings worked too which I was very surprised as those are a little difficult at times. Finger limes do not want to work though! This is using rootriot gel

The biggest reason it doesn't work usually has to do with water pH and temperature. My light warms up the tub pretty quick and anything over 75F can create some bad growth that ends up killing the scions.

I've seen these things do cherry cuttings before as well, so its all ab out the environment. I'm going to try to add some root riot cloning liquid to it and see if that helps me get a little more success. I was told that you could put some peroxide in the solution as well to ward off pathogens but I haven't tried that yet.

Figs lemons mulberries usually quite easy to root (exceptions). These root up very easily outside for me where there is little environment control (in perlite).

Calamondin flyingdragon and finger limes will not root up for me, I will have to apply concepts from this turboclone and see how it works..

Peroxide will kill most of the good and bad microorganisms so you need to keep on using it. Also supplies more oxygen to roots, as well as an aerator in water. Also keep lower temps but not too cool (higher temps= less oxygen and more algae growth etc). I have rooted some things quickly in peroxide-laced water but others not so much (similar results with sprouting seeds in peroxide).

I have also rooted figs and some other things very fast in aerated water with mid-strength, ph balanced(KEY-check ph and adjust regularly) nutrients. I thought high N urea/ammonia would not be conducive to rooting in water but found out otherwise at least for some things. I have a strong inkling that the presence of copper and sulfur among maybe some other nutrients in the fertilizer inhibits fungus/some bacteria in this aerobic environment setup. Also you can use black material to block out algae growth. Algae can smother small roots and use up nutrients throwing off pH as well. Their respiration may also affect gases in the water and during certain light/dark periods..

cloning techniques vary. For avocados you need to use a rootstock, graft on it and when it is about one feet you strangulate it in the grafted area and cover it with ground. It will take about 4 months and you will need a  constant temperature

So you’re saying you graft a rootstock, then marcott the rootstock once the graft has healed and sever it, and then re-use the same rootstock once it has pushed new growth to graft and marcott again?

What Mike said.  To add, Dang Rasimi are known fir having a giid bit of latex.  Its also on the average level as far as quality (but much better than ones from Publix).

Search out some of the "newer" or improved varieties for best taste and low laytex.  In Florida, Bangkok Lemon,  J30, Excalibur Red/Gold, TM Red aka Tony Morris to name a few.  Even the Red Morning aka Daeng Suria and Amber seedlings seem to be very low in laytex.

There are two types at Publix though- the yellow sucks but the orange flesh one is good. They are grown in Mexico, is that orange type still inferior? I have been growing a bunch from seed and am making a greenhouse, but would rather save that space for other seedlings from types you mentioned if they’re that much better than the orange

I have a bunch of year-old flying dragon seedlings that sprouted from buried fruit in a seasonal stream bed and it has been flooded for probably 6months now  and they are still fine..
Pomelos are more vigorous than FD though

Which finger lime type could be utilized best and what about eremocitrus?

Quote from: yoski on June 15, 2021, 12:22:31 PM

I wonder if the taste is dependent on location. 

It has to be. I know Mike was baiting a bit here but seriously some of the cultivars that seem fine elsewhere taste very different (I assume) here. I am no KP fanboy but there must be something to it, whether it is climate or soil or whatever. I know the older USA cultivars are nothing like the new superstars, but they are still grown there and are preferred there to things like KP. I am really keen to try some of the newer superstars and expect them to be a cut above.

My 4 year old who has no idea about cultivars was NOT a fan of keitt, palmer, Kent or brooks. I eat them but wouldn't buy them again. KP, maha and honey gold are good and she loves them.

You all seem to dislike Kent in Australia! I don’t mind it at all (Mexican/Latin American grown) especially when the flesh turns orange and is not very soft (just gives a bit), and if it’s refrigerated is even better, sweet and carroty but also a bit of acid. The carrot flavor is carotenoids (vit a/beta carotene), clearly evidenced in the orange flesh..

I’m surprised nobody mentioned Tommy Atkins as the worst tasting mango ever propagated. It would score -1 from 1-10 in my opinion. Keitt isn’t too far behind in blandness. I don’t necessarily hate keitt but it’s just too bland and would MUCH prefer a Kent over it.

Haden has classic flavor but a bit stringy and just way too sweet especially when very ripe. If I eat one it has to still be pretty firm. I would rate a hair above keitt.

I have only tasted older varieties, except for ataulfo which is at least kind of newer, and I really enjoy this one especially because it tastes different over different ripening stages but still good during each stage.. Hard is sour, then sweet starts to balance out the sour with some resin,  and very ripe it will be only sweet with slight resin and carrot taste (when the flesh turns darker yellow). I know there are better varieties that would make ataulfo look mediocre, lol. I feel like the colored flesh mangos are generally tastiest..

Is the cause of this high humidity and rainfall or something else?


After a couple months

Walmart grocery you  can find a red lady papaya fruit under 5$.  cut it up and there’s like 1000 seeds just dry them out for a day

Pineapple

You could plant a small tree and pineapples under

From the edge of the road to the power poles or to someone's fence is usually County or state right away. If you are just taking small saplings and not creating an eyesore and don't take too many from one location I don't think anyone would notice or care. I would do it around a bridge we're out of sight out of mind. Definitely stay away from wildlife Management area's. If you find any cannabis plants they are not mine Honest John. If anyone ask what you're doing you're burying a squirrel. Most members on this forum would probably ask you if you have room for one more.😊

Lol and burying a squirrel is illegal too! Well killing one
I took a little cypress from the roadside once and cops asked me what I was doing but it wasn’t a problem
Probably a big problem on a wildlife reserve though
I think people don’t really mind you taking thornier plants