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RE autocarpus, anyone have experience knowing how more established kwai muk (Artocarpus hypargyraeus) do in the 40s? Mine had some leaf damage and I had to pull them inside last year in the low-40s but they were very small, I'm trying to decide if I should try planting some out near the brick wall this year, or letting them stay in pots another year to get some mass.Kwai muk is one of the artocarpus that can take lower temps and even freezes and still come back.
I'm actively working on trying to get colder-hardy mamoncillo; I had two mamoncillo out of fifteen or so last year that survived with only a little leaf damage all mesa winter with brief drops into the low 40s, but they were all on a stone patio and got the radiant heat from underneath. Y'all northern folk need to bring back fruit walls: https://99percentinvisible.org/article/fruit-walls-before-greenhouses-walled-gardens-created-urban-micro-climates/
. The person who sent me scions is a legend.
Thank you. The only artocarpus I have outside are jackfruit which I know can handle some cold. My greenhouse heater is set to 55F which should be good enough for anything, I hope. Marang is doing great in there and has already survived one winter.Ok, yeah 50+ is good for basically everything. Could do ultra tropicals although longer times of cold may stunt growth. But glad to see yours doing well.
Everything goes in the greenhouse soon enough, I am just trying to do it slowly over the next month.
sure you can .New variety name...can't let them know yet
variegated escalate not that rare? 2023 , what a time to be alive.I tried to graft a super rare plinia I can't say the name of for now, but then it didn't make it...
I did successfully graft variegated scarlet, but I mean, it's not that rare. I think it's a clutch graft cause I had to give away the plant for graftatree so before I sent it off I took a scion...I regret that but at least I have it
...
I haven't tried Shine. I am going to be planting a new area in my greenhouse to grapes this winter. So, I'd trade Summer Muscat and Diamond Muscat cuttings for Shine if you are interested. Grapes do extremely well in my greenhouse.For sure. I'd love to hear your take on the shine vs others when grown in our cultural conditions.
Summer and Diamond are sister lines both strong muscat flavor.
I'd love to try some of the summer muscats. I've tried the summer royal and a few others while visiting a friend's farm out in Cali. Unfortunately, they were a let down (great flavor, but not really firm, and nothing really special)...I would rather eat the green table grapes they have at the store compared to them.So the brix is now 16 when it's supposed to be 18. That's not much difference. And neither is going to make them stand out. Or make a huge difference in the eating experience.Muscat flavor is not gone, but it's lacking. The farming practices have become lax now. Because there is a large demand, many farms started, but with the idea of mass production, the standards went down. There are many cultural practices for the grapes that are not done here in the US resulting in better quality grapes. Do that with any variety, and you'll get similar results. The idea of luxury fruit here in the US is not openly appreciated. Would you pay usd $300 for a 4 clusters of grapes? I wouldn't, but people do that.
What I find hard to believe is that the Muscat flavor is somehow now lacking. How do you "farm" that out of a grape?
Is the Muscat flavor now gone? Why are they worse than before?
In some of those Asian cultures they pay hundreds or thousands of dollars for all sorts of fruits even melons. Nothing convinces me that they're anywhere near worth the money. It's all about appearance, not eating quality.
What you're saying is that it's not the variety rather the culture that's makes great fruit. If that's the case, why is a Shine plant worth $100?
Culture does make a lot of difference. So does variety. I'm betting Summer Muscat fruit tastes a lot better than Shine Muscat. Summer Muscat will easily hit 25 brix. But so will most grapes. 18 brix is pathetic for a grape. Those expensive Shine are mostly about appearance and not eating quality. That's the Asian fruit standard: appearance and presentation is number one.
So the brix is now 16 when it's supposed to be 18. That's not much difference. And neither is going to make them stand out. Or make a huge difference in the eating experience.Muscat flavor is not gone, but it's lacking. The farming practices have become lax now. Because there is a large demand, many farms started, but with the idea of mass production, the standards went down. There are many cultural practices for the grapes that are not done here in the US resulting in better quality grapes. Do that with any variety, and you'll get similar results. The idea of luxury fruit here in the US is not openly appreciated. Would you pay usd $300 for a 4 clusters of grapes? I wouldn't, but people do that.
What I find hard to believe is that the Muscat flavor is somehow now lacking. How do you "farm" that out of a grape?
Is the Muscat flavor now gone? Why are they worse than before?
Good news for the psidium growers - I hope to share some of these next spring. This is psidium guineese var caatinga. I got them from Giant Gecko who got them from a grower in Brazil. 
pink guava and the little runt eugeniafolia (myrtoides). I'll report back on taste.