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Topics - thao

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Not sure if it's in season yet, but i'm looking for fresh ready to germinate tropical almond seeds or small plant to buy that can be shipped to Wisconsin. I saw a few listing on ebay, but thought they were a bit pricey for their relative size(plants)? lol

PM me if anyone has any small plants or fresh seeds for sale

Temperate Fruit Buy, Sell, & Trade / x
« on: December 12, 2018, 12:40:00 AM »

Tropical Fruit Discussion / x
« on: December 10, 2018, 06:12:56 PM »

Tropical Fruit Buy, Sell & Trade / x
« on: December 06, 2018, 07:42:26 PM »

Tropical Fruit Buy, Sell & Trade / Wanted: Tahitian Gooseberry cuttings
« on: August 11, 2015, 11:37:39 AM »
Looking to get some cuttings of Tahitian gooseberry cuttings to be shipped to Wisconsin.

Thank you for you time

My family will be in the Miami area from May 27-June 2, for a family graduation event. Where can they go to find fresh fruits to buy around the Miami area(stores/market or Flea market/swap meet)?

Thanks for any leads  :)

Trying to help a friend that will be visiting Fl soon and she would like to know where are some U pick style farms in South Fl. She hasn't plan a location that she will be visiting yet, since she is mostly after fruits and just like a general idea of where to go.

Thanks for any help and really appreciate all and any responses :)

Tropical Fruit Discussion / What is this fruit from Vietnam?
« on: March 27, 2015, 01:37:08 PM »
It's been awhile since i've been on here, but can anybody help in identifying this fruit?


Anybody interest in them? I have 5 pits, from the fruits I got sent by David Johnson of the San Joaquin valley CRFG chapter.

This is what Mr. Johnson(who got bud wood from the wife of the original owner of Dave Wilson's nursery )said about it:
It was the end result of personal research project by Mr. Wynn, the then owner of Dave Wilson nursery. I got some scion wood, from Mrs. Wynn, I hope I spelled their name correctly. Any way, the fruit is medium large, black skinned, ripening now. The flavor is strong, skin is thin and black, but not what you would call thin thin skin, you can peel a well ripened fruit. Like a Mexicola Grande, they due tend to much stronger flavored as they age, but not as fast. This season, the second year after fruiting, it seems to be a every other year producer. The research seed came from some tree in I believe NorCal, wonder if the strain is related to other early NorCal Mexican avocados brought in, in the early 1900s. It is similar to a Duke, but stronger flavored and thicker black skin. It also resists rot, unlike most avocados that quickly carry rot into the flesh, this one does not. and exposed flesh, does not readily turn brown or black upon exposure to the air. Similar in shape to Duke, as well, also develops a very lose seed that rattles. The tree form is weeping, fairly aggressive, the leaf narrow like a Duke or even more narrow, but not yellowish like a Duke leaf. If picked right, good taste, if picked too mature or stored too long, makes excellent guacamole or does well in cooking. One large limb on my multi grafted tree, produced 2 to 3 hundred fruits, this year, only produced maybe 3 to 4 dozen.

I would like to trade for a sugar apple seedling(red/ purple is prefer, but green a. squamosa is fine too), 1-2 cuttings of Haliey Comet DF, pandann plant/seeling, or some fresh kaffir lime seeds.

and sorry I don't have any bud wood, for that, you would have to ask for Mr. Johnson's contact from me, unless you already know his info  :)

Looking for longevity & Okinawa spinach cuttings. If you have some and can spare, let me know.

Thanks in advance!

Tropical Fruit Buy, Sell & Trade / WTB some sour young green mangoes
« on: July 31, 2014, 02:37:12 PM »
Hi all,

My pregnant sister is currently craving for sour young green mangoes. She hasn't had luck finding some locally at the stores here. So she asked me to help her get some shipped to her. Anyone that has lots of mangoes and can spare a Medium(large would even be better) flat rate box full of young green mangoes, please let me know or PM me.



Tropical Fruit Discussion / In need of some soursop leaves ASAP
« on: July 19, 2014, 02:39:06 AM »
Any member have some soursop leaves to spare? I really need to send some to my grandma.

PM me please if you can help and Thank you :)

What kind of fruit are these and from what kind of plant? And are they edible?


looks like a mom carrying/hugging her child  :)

What kind of odd shape jacfruit have you seen or own/grown before?

Recipes / Durian and mango smoothie
« on: May 14, 2014, 02:01:03 PM »
1 large sweet ripe mango peeled diced/chop
1/2 cup frozen or fresh Durian pulp
pinch of salt (optional, but salt really brings out the natural flavors and sweetness from the fruits)
1-2 teaspoon of sugar(adjust accordingly to your liking)
1/4 cup of juice of choice(I use apple juice)
1/2 cup of ice cubes

blend everything in a blender till smooth and serve in tall glasses or cups.

Makes about 24-30 oz and serves 2-3

Recipes / Chili lime mango ice cream
« on: May 03, 2014, 10:30:39 AM »
Chili lime flavor mango Ice cream recipe

Very easy to make and taste great on a hot summer day. It actually taste pretty similar to the Lucas chili lime candy powder, that comes in the little jars, if anyone remembers them? A closer and fresher version would be ripe mango sprinkled with chili lime powder.

Makes 1- 1 1/2 gallon of ice cream
3-4 cups mango pulp(pureed/blended)
1 1/2 cups of orange juice
1/4 cup of lime juice
1 can of condense milk
1 quart of heavy whipping cream
1/2 cup of chamoy sauce
1 teaspoon of salt
1/4 cup of chili lime powder(I used tajin brand)
1-2 large mango cut into bite size chunks(optional)
1/2 cup of powder sugar
1. Peeled, chop and blend the mango pulp of 4-5 large mangoes into a puree or you can blend frozen mango cut pieces too.
2. Juice 3-4 very juicy fresh oranges and squeeze out 1 1/2 cups of juice or use store bought is ok too.
3. Juice enough limes to make 1/4 cup of juice.
4. Pour all those puree and juice and 1 can of condense milk + 1 teaspoon of salt into a large blender and blend till well mix.
5. Pour that mixture into a large bowl and set aside.
6. Now get another large bowl and pour the whole content of 1 quart of heavy whipping cream and 1/2 cup of powder sugar into that new bowl, use a whisk or hand held mixture and whip/whisk the heavy cream until it forms stiff peaks(by that I mean mix until the heavy cream until becomes solid forming and when you dip the whisk/mixture blade into the whip cream and pull up away from the bowl, it will not fall back flat and maintains it's shape(stiff peaks).
7. Set that bowl of whipped cream into the fridge.
8. Back to the mango and juice mixture bowl.
9. Measure 1/2 cup of chamoy sauce and 1/4 cup of chili lime powder and pour and mix it into the mango puree/juice bowl until well combine.
10. Take out the whipped cream bowl and slowly add some whipped cream into the mango puree bowl a little at a time and fold, not stir and mix the two ingredients together until all the whipped cream is used and well combine into the mango mixture.
11. This is optional, cut/peeled 1-2 ripe sweet large mango into little bit size chunks and also fold this into the well combine mango/whipped cream mixture. Just be careful not to over fold/mix, because you can cause the whipped cream to deflate and cause the mango mixture to become kinda flat.
12. The easiest, but longest step, pour the well combine mango/whipped cream mixture into a large container/old ice cream bucket(might need 2 buckets, 1 gallon size and a smaller size bucket, since this makes just a little more than 1 gallon of ice cream)
Freeze 6+ hours to over night, till firm, then take out let thaw just a bit if too firm/hard, till scoopable and serve as you wish.
You can use an electric or hand held cranking ice cream machine too, if you have one for faster results.

Recipes / Mangonada(perfect summer treat)
« on: April 29, 2014, 06:17:00 PM »
I'm surprise with as many member as we have on here and how many are mango enthusiast/lovers, no one has posted this mango recipe yet?
(this is just one way to make it, there are many ways and you can always substitute/leave out certain ingredients if you don't have them on hand or just don't like it. And ya, pineapple is a very suitable fruit to use as well for substituting if you don't have any mangoes on hand. Manila is not the only option, any mango variety will do)

Perfect for coming up mango season that is on it's way. A perfect refreshing treat(sweet,spicy,savory,tart, little salty), to enjoy on a hot spring/summer day and a way to use your over ripe/mushy mango that may have dropped, when you forgot to pick it in time or left on the counter a little too long.

Has anyone in the So Cal area bought a mango tree simply just labeled as Criollo before and give more info about this mango variety? The tree was large and nice thick trunk size in a #15 for 1 bill.

Btw, this nursery isn't in So Cal, but close to my area and the nursery man said he bought the tree from the LA area. And he doesn't know anything else beside it being called "Criollo''?( wasn't going to buy, just curious, as never heard of such variety before and would like some insight  :))

Tropical Fruit Discussion / Grafting passion fruit
« on: February 24, 2014, 07:16:05 PM »
I saw this video on grafting passion fruit. Looks very easy and to the point. Might be useful for anyone in colder area, that might like to graft a desire variety onto more cold hardy or disease resistance rootstock.
Grafting Passionfruit in the Northern Territory

I was thinking doing this for Berto's giant Brazilian passion fruit onto p. edulis seedlings. Will flavacrapa graft onto edulis?

It's producing berries now without any other plants in sight. Sorry I forgot to take a picture of the flower cluster when it was blooming, but take a look at the berries below. Though from last year, it also produce berries by itself, the majority were seedless and this plant seems to not be deciduous either. It has 3- 5 leaves, with 5 being the more common leaves on this plant, anybody know which type of Zanthoxylum it might be?

And sorry for the camera lighting, it was from a phone camera.

Tropical Fruit Buy, Sell & Trade / Wanted: various dragon fruit cuttings
« on: January 30, 2014, 05:46:36 PM »
My Dragon fruit plants got hit hard by the freeze last December and looks dead. I want to start over again, but with protection this time during the winter. I'm looking for Pepino Dulce, Condor, American Beauty, Purple Haze, Physical Graffiti or Halley's Comet and Bien Hoa red.

I might have selenicereus setaceus cuttings available later this year if anyone is interested.

Thanks in advance,

I know you mango enthusiast will enjoy this magnificent mango photo album, I found on Flickr. That's if you haven't already seen it.

Tropical Fruit Discussion / Strange time for flowering
« on: September 26, 2013, 02:46:29 PM »
I know it's not a tropical fruit, but thought, I shared this once in a life time event(or maybe it occurs more often, just haven't heard or read about it ). Well, the picture below is what, I'm assuming a seedling white flesh peach, as there are no visible sign of a graft union or any traces that I can see anyway. This peach tree, was here before we moved in, so not sure of it's origins. However, it is a white flesh, but, the taste is not very good, ripen too soft for transport. Its flavor is quite water down/bland and it's not really sweet at all. Can't really find the right words to describe, but it kinda have that artificial sweetner/chemical off taste. The tree finish fruiting last month, the last fruit fell off about 2 weeks ago. No one liked the taste, so the remaining fruits were left to rot on the ground. The tree have have been some what pug/prune after the last few fruits were still on the tree. This phenomenal occurrences of two flowers, bloom on new growth, it quite didn't want to be fully form leaves, so it turned into flowers instead. The picture below shows the leaves that were partly form under the bloom. And the strangest thing, was that, there were no chill hours involve, since, it's was still late summer, when the tree was prune and now only bloom maybe 1-2 days ago, since the flowers aren't fully open?. I know there was a post about the same occurrence on a dragon fruit plant, that quite didn't turned into a full stem branch, but into a flower instead. So any logically explanation or any similar occurrence on your tropical or temperate fruit tree besides that one post about the DF?

Recipes / Thai fried bananas/banana fritters
« on: September 19, 2013, 10:01:39 PM »
1 lb of peeled and halved or slice into 3rds, if the plantains is to thick.
1 C of rice flour(regular or glutinous rice flour, are both fine) or for a more thicker/heartier crust 50/50 rice and AP flour
1/2 C sugar
1/2 C of shredded unsweetened coconut flakes or fresh finely shredded coconut meat
1TBSP of untoasted sesame seeds, either white or black is fine or a mixture
1/2 tsp or a pinch of salt
3/4C of water mix with 1tsp of limestone paste or 1/5tsp of baking soda will have the same effect
enough oil of any kind, to fill the wok 1/3 or deep pot about 2" , from the bottom.

Peeled 1lb of burro/Orinoco plantains. Slice the 5-6" plantains into half or 3rd, if it's an extra thick plantain. You can use regular long plantain or any kind of cooking bananas, with a firm flesh. For the plantains, use the really black or almost all black ones, but still firm. The yellow ones are not as sweet and the green ones is just to starchy. If, using the long plantains, cut the plantain into 3rds, then slice each 3rds into halves. But any other cooking banana/plantains, that is 4-6", doesn't need to be cut up just slice it in half. Next, mix all the dry ingredients together, except the baking soda or lime stone paste/powder. Mix the baking soda/limestone paste/powder into the water, until dissolve. Then pour into the dry mixture. Mix well until well blended. It will have a pancake batter texture, but not as thick as waffle batter. If you would like a thinner/thicker batter, just add more water or more flour. But, only add 1 TBSP at a time of either water or flour.
Heat the oil, until, it gets hot enough. I don't know temps, maybe 375-400F, but what I do is drop a little bit of batter into the hot oil. If it sizzle and floats up immediately, the oil is ready. The other method, I have used, to test the oil's readiness, use a wooden chop stick or a wooden spoon, dip the long end of the spoon or the chop stick in the center of the oil. If, there is bubble coming from the submerge wooden cooking utensil, it's ready.
When the oil is ready, you can either drop all the banana slices into the batter and mix well to coat or dip each pieces, one by one. One by one, gets a better coat on the slices. Drop, them in, slowly, so the hot oil, doesn't splash on you. You, don't want your hands, to be cooked as well ;) Drop only 3-5 pieces in at a times, so they don't stick to each other and you don't make the oil temps drop. The first side is cooked for about 30secs, then turn over, then keep turning them over every now and then, until both sides are golden brown. Drain onto a line paper plate or better yet, on a wire rack, so the oil, will drip away faster. Serve while still warm or keep in the oven on the warm option, until ready to serve. Serve with a scoop of vanilla ice cream, but any kind of ice cream of your choice will work well. Or, for a lighter note, server with a dollop of whip cream or dust of powder sugar. But, eating, them plain, while still warm, is still the best way to go about it.

Note:the limestone/baking soda, is to help the crust become crisper and lighter. Rice flour is use, because, it's give a very light crispy crust, but for a thicker/heavier crust, only the use of AP flour is fine. Rice flour can be either regular rice flour or sticky/glutinous/sweet rice flour. Also, if only AP flour is use, the crust will absorb, more oil, therefore when the fritters, get cold, it gets really greasy/oily, but will still taste just as good.

Enjoy the picture, of tonight's dessert :D

Recipes / Vietnamese avocado shake/smoothie (sinh tố bơ)
« on: July 10, 2013, 01:11:05 AM »
1 ripe avocado
1 cup of ice(crushed ice is preferred for easier blending, but not necessary)
1/2 cup milk(feel free to substitute  fat free, 1-2% milk, soy, almond or even coconut milk, but that might be too rich)
1/3 cup of sweetened condense milk(can be adjusted for more or less depending on how sweet you like your shake, can even use honey, agave,sugar, or simple syrup, but these have to be adjusted as well since some can be too sweet if use the same amount as the listed recipe amount for condense milk)

Blend till smooth and enjoy this tasty summer treat. But just don't have it too often, unless you want your waistline to expand ;)

Note: First time I had this was at my local Pho(Vietnamese) restaurant, it didn't look very good in the picture on the menu, but was ever so good. They also had a durian shake that was also very good, but that's for next time.

*** mod edit:  spelling edit***

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