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Messages - Oolie

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1
Szechuan pepper will grow there.
yeah many peppers and vegetables grow here but i dont want them

Just to clarify, zanthoxylym (the genus for szechuan pepper; which species is used is contentious and subject to political considerations) is a shrub/tree that is a fairly close citrus cousin.

It's completely different from both black pepper (piper nigrum) and chili peppers (capsicum).

Certainly deserves more press as it seems to be getting in continental Europe for its excellent pairing qualities, but I'm not sure it qualifies as a fruit.

-6C is what we have here in the part of Alabama where I'm planting stuff at the moment. I'm confident the Passiflora Edulis will come back from the roots when spring rolls around, but it and all of my mandarins and Meyer lemon, and limequat have all defoliated already during the first few frosts. Feijoa is looking great as is loquat. Some newer selections of strawberry guava and recent imports of Feijoa look like great choices and will be getting planted if I come across them.

One of my most exciting things to plant will be pears though, as I'm finding there are excellent selections which exist in nurseries, Asian and Euro types.

One thing I'm surprised hasn't been mentioned more frequently is Butia species.

I have a Butia capitata and a Butia eriospatha in the ground, and high hopes for both. Love the fruit from the selections I've found in California.


2
Tropical Fruit Discussion / Re: Frost hardiness data for White Sapote?
« on: November 27, 2022, 10:26:25 PM »
For the 4 inch trunk ones, how cold was it? I'm looking at January data for multiple years in Nipomo and not seeing anything below 30 recorded, but in mountainous California there are always distinct microclimates.

I'm planning on planting some seedlings out in Alabama next year, they should be 2-4 inch trunk by then (inarched).

It gets down to 20 degrees there most years, so I'm curious if there's no chance at all.

3
Morphological differences in cherimoya fruit are great, so without genetic testing, I don't think you can conclusively determine that they are not cherimoya seeds. Given the mix of seed shapes and sizes in the bag, it's most likely a mix of seeds from multiple fruits.

At best the seller should know better than to ship seeds labeled differently that what was sold.

If you're only interested in acquisition of an example of the species and without concern for the cultivar, it shouldn't be too difficult to acquire seeds of the correct one.

4
If you're into craft beer there are plenty of good examples of fruit lambics out there.
I've tried loquat lambics before, and while good, the point in my mind of a lambic is to introduce tart/tannic/acidic character like with cassis or raspberries, or alternatively dry aromatics like white peach.

There are loquats with strong aromatic character, as well as mildly tannic (astringent) ones, but I've never sampled a lambic prepared with these types of loquats. The usual loquat type which is what the brewer most assuredly had on hand tend to be mild but balanced, which means they have little to offer as a brew highlight, and are much better used in a preparation that highlights the fruit itself with specific focus to the delicate balance already present as well as the soft pulp texture. Loquats preserved in agar are my favorite.

For persimmons, there are plenty of good examples of fruit out there with strong tannic character and some aromatics (California Maru comes immediately to mind, but there are others), so certainly there's potential for using them to make a nice lambic addition.

5
Looks like micronutrient deficiency. If you want to address it, it's best done by lowering soil pH with something like sulfur. That said you can also address it with foliar feeding while the tree is in the growth phase, but the leaves will look like that until they fall off. If the soil pH is correct or the tree foliar fed at the time the leaves are emerging/enlarging, you can get them to look healthy, but it's too late once the leaves have hardened up.

6
I left them whole.

7
Are you looking to ferment, or to preserve excess fruit?
I've made very good whiskeyesque liquor by preserving guavas under clear liquor. Let it sit in a dark place for 6+months and the liquor will change to a light brown color and takes on many of the flavors associated with bourbon as well as tropical notes.

For fermenting you can buy SCOBY online to make various types of light alcohol drinks like kombucha.

8
Doesn't sound like CC. For distinctive aromas, make sure to crush the leaves when they are tender fresh flush leaves. If they harden up, it's difficult to distinguish.

CC smells like other Gary offspring (as pollen parent). Like orange creamsicle/ 50/50 bar.

It's useful to judge off-type seedlings this way, as seedlings with sap smells that differ from the parent are highly likely new seedlings. If you're aiming for clones of the parent, you can discard them or graft them.

9
What does this have to do with Mango? :-)
Mango Fruit Forum.

10
Citrus General Discussion / Re: Huge clementines
« on: November 15, 2022, 03:09:04 PM »
Likely off-season fruit.
Many citrus (particularly Mandarins) alternate bear. The fruit in the off season are generally as you have described, much larger, pebbly skin, usually much lower TSS. Generally of inferior quality, but if you're enjoying them, there's no reason to think otherwise.

11
Tropical Fruit Discussion / Re: Interesting Japanese persimmon cultivars
« on: November 10, 2022, 06:20:29 PM »
Excellent info. My unpollinated ones didn't have the concentric rings.

12
Citrus General Discussion / Re: What kind of citrus was the best to taste?
« on: November 10, 2022, 04:12:16 PM »

But overall, from the fruits I have tasted, the Yosemite Gold mandarin is the best tasting to me. Better than any Sumo, Satsuma, or other mandarins I have growing (19) or tasted from the store.

Wow, if Kaz says something like this, I might have to pick up a tree.

13
Citrus General Discussion / Re: Okitsu Wase and Miho Wase Satsumas
« on: November 09, 2022, 02:24:00 PM »
'Wase' indicates early ripening.

14
Tropical Fruit Discussion / Re: Interesting Japanese persimmon cultivars
« on: November 08, 2022, 12:59:35 PM »
The heavy producing is why it snapped my branch, I thought I thinned enough, but no way, every fruit tries to get large.

Even when it's gotten soft and the astringency has faded, the texture is firmer than other persimmons I've tried, it has a very nice sweet spot.

15
Tropical Fruit Discussion / Re: Interesting Japanese persimmon cultivars
« on: November 08, 2022, 09:20:55 AM »
Michael, if you still have some Chocolate persimmon branches on your tree that can be cut, I would like to get some. I can trade you for some (4) cuttings of my Matsumoto or Hyakume persimmon. This year I got 1/3 of my Hyakume fruits to pollinate and had seeds, the flesh was perfectly brown with black flecks. Taste was very good when eaten ripe (not soft).
Yes, if Chocolate survives the gophers, I will have scions for sure. I'm very eager to graft Hyakume again as it was excellent even when not pollinated. I can only imagine how great it will be when it is.

I'm not sure about coffeecake, as I've also heard that it has excellent cinnamon and spice notes, but I also haven't tasted it in them, so I suspect it's either related to inconsistent features or a factor of ripeness. The gophers got the California Maru this year (6 year old mature tree). It's always had a spicy tannic note, but never the aromatic quality I seek in persimmon. I will be seeking a replacement this fall.

16
Tropical Fruit Discussion / Re: Interesting Japanese persimmon cultivars
« on: November 07, 2022, 03:16:41 PM »
It's possible that it's an actual Fuyu versus what is sold as Fuyu in the US.

The fact that seeds are present in some fruit indicates there is a male tree near enough for bees to bring pollen, potentially from the same tree.

If this is the case, it's possible for the tree to be a seedling, as some persimmons produce male flowers inconsistently, some almost never, and many never at all. This may be a seedling falling into one of those categories, but the fact that it's being identified as Fuyu indicates that it's a non-astringent variety which is very uncommon from seed.

It's worth trying it out, please report your opinion of the fruit.

17
If you don't like it, you haven't tried a good one.
Same goes for most fruits, your Peruvian apple is my dragonfruit.

18
Citrus General Discussion / Re: sumo
« on: November 02, 2022, 03:18:22 AM »
Ted, it was on the first page of this post:

Parentage: Ponkan tangerine x Kiyomi tangor
Harvest season: Feb-May
Growing zones: 9-11
Pollinator needed: No
Seeds per fruit: Seedless
Mature height - Full Size: 12-15 ft.
Mature height - Dwarf: 8-10 ft.
Size when shipped: 26-30

I have my sumo/shiranui grafted on the same tree as the Ponkan and Kiyomi.
Excellent info. Here in AL it's close to zone 8, not every year, but some years it gets below 17F
We will see how Shiranui fares.

19
Some areas in Southern California in particular will have layers of different sediment types throughout a yard. That said many housing developments are on backfill which could be sourced from a construction project miles away with completely different substrate. That said, I agree to an extent regarding sandy loams, as you get good drainage and excellent root development, but there are significant downsides to consider.
Gophers stay active in tunneling in silty or sandy loam soils long into the summer, with no apparent signs of activity above ground. In areas where clay composes higher percentages of the soil, the soil sets up much harder, also causing the stated issues regarding root penetration.
Additionally, the shallow clay soils particularly on very steep sloped hills can retain significant moisture throughout extended drought conditions. These benefits should not be overlooked, in addition, heavier soils allow nutrients to be retained, where looser soils often allow nutrients to be leached.

Becoming familiar with your particular growing environment should be considered as it will guide your decisions when setting up a grove.

20
Tropical Fruit Discussion / Re: Cherimoyas and gophers
« on: October 29, 2022, 07:56:33 PM »
I've had them dig all around the tree, but I never noticed their tunnels going up to the roots. That said, they could easily uproot a moya with all of their tunneling.

Cages are a good temporary solution, but only that, as they don't last more than a few years before the gophers get through them. If the trees are established in three years time, they have a chance, but I had gophers destroy established fig trees, so it may not last.

I would still cage it.

21
Citrus General Discussion / Re: My first Santa Teresa lemon fruit
« on: October 25, 2022, 01:21:04 PM »
No, high acid. When established, the skin will be denser, but it does not tend towards leathery, it's a smooth textured skin and high acid lemon with strong fragrance, ideal for cooking and eating.

I very much enjoyed mine in piccata before the gophers found it.

22
You may want moderators to move this post out of the sales section and into the correct section.

Anise smelling leaves are indicative of some Mexican landrace parentage, while the red leaves are more typical of Guatemalan landrace parentage. That said most avocadoes in stores are Hass, a hybrid of both types.

The claim is illegitimate.

The only way to judge is to subject the trees to cold and see which lives.

23
Since I live in Alabama, I highly doubt the CCPP cares very much about whether I want them to make this citrus variety available.
They do, it's based on demand, and you don't have to be in Cali to order from CCPP.
I'm in Alabama at the moment.

24
I discovered 88-2 at the supermarket, it was sold as supernova, and it was released shortly thereafter.
It's weakness is that it ripens right at peak citrus season, so it has to compete with perfect Washington navels.

It's originally from a breeding program in Florida and is a USDA selection, though it fruited very irregularly in Florida, it performed much better in California.
The researchers in Florida suspect that the inferior rootstocks it was trialed on in Florida were the cause. They've had very promising results with a new rootstock, so I ordered a couple trees to trial in Alabama where it's too cold for traditional sweet oranges.

Fingers crossed it does well.

I've been trying to source Allspice for a while now, but am not having success. There was a private nurseryman in San Diego who had a tree, but he sold his property a while back, and I haven't been able to confirm if the tree is still there. It's got a short season and does not hold well on the tree, and never colors up, where every other citrus in San Diego including limes do color up well, I can't imagine the new owners would ever enjoy it, it's probably a thing of the past.

Good luck, maybe if you and others petition the CCPP to add it to their offerings, it would become available in the future.

25
There are so many flavors in citrus, you will get many answers.
I think there are strong regional variations, so what tastes best in one area may not taste so good from another, the exception being limes which I love from anywhere and are probably near the top of the list.
From Cali I most enjoy the 88-2 which has a distinct musk similar to strawberry guava, but also a chalky body. I haven't tasted Allspice tangelo though, which may trump it.
From Japan, I most enjoy the Dekopon, which has many subtle layers of flavor, but really well balanced sweetness/acidity.

That said, there are so many other great citrus out there, which may have very small areas which they really reach their potential in, so it's worth trying whatever you can get a hold of.

Being in Korea, you probably don't have access to limes as easily as elsewhere, I'd say when I was in Japan, I sought those most.

I dislike the naval oranges and mandarins that make up the vast majority of the citrus sold in the US. Commercial varieties of mandarins may be easy to peel but have had all the flavor bred out of them. Naval oranges are harder to peel but only slightly more flavorful. I seem to be in the minority among American consumers when it comes to my opinion on naval oranges and mandarins. When they are available, I purchase Valencia oranges, which still have enough flavor to be worth eating.
Definitely.
I think a lot has to do with trying to get the tree to hold enough fruit to maturity/ greatest yield/acre.
In SoCal, my favorites are Navels from trees in yards which are not watered at all, the trees drop a lot of fruit, but they are intense.
Valencias have great spiciness, they really are an undervalued fruit.

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