The Tropical Fruit Forum

D-Grower is the man!
Definitely check his plants out!

I'll take 2 please.

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. 

Everything goes in the greenhouse soon enough, I am just trying to do it slowly over the next month.

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.

Breadfruit and most artocarpus, many Asian garcinias excluding dulcis and a few others.
Cacao and their relatives don't like it either.
Now injury we talking is like a set back or something, short times in that temp range wouldn't kill them. Extended temps do.
Pouterias are fine as well as syzygiums.
How low does your greenhouse get? I was surprised you had marang and others doing pretty well.

Got some mangosteen and Manilkara kakui Seeds for sale.
$6 each mangosteen
$4 each m. kakui.

sure you can .
variegated escalate not that rare? 2023 , what a time to be alive.

Quote from: Jaboticaba45 on September 14, 2023, 03:38:46 PM

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

New variety name...can't let them know yet
The plant matrix won't let me.
I hope to post it soon though when I'm not too busy with school and work.
Hint - the name is after another tree with long leaves.

The variegated scarlet is still rare, but at least a few collectors made it more common after a few large trees made it in. LOL
I think the variegated coronata is more rare...and btw if anyone is looking for a plant, I do have one spare.

Nice to see the thread updated.
Kevin, so sorry to hear about you losses.
Janet, those are looking nice.
Galatians522, where did you find out they were deciduous? Mine didn't lose their leaves during the winter. I know some people have some fruiting ones on pennyslvanica, but again, grafting them and getting them to actually grow seems to be the tough part.

TBH I've kinda neglected mine, but then I snapped out of it when I almost lost one due to not watering.
I'm going to plant one in the greenhouse tomorrow if I can make a choice.
I still don't know the secret to grafting them. After asking many growers abroad and local, it just doesn't make sense.
Maybe rootstock is a factor...rubra to rubra being the best compared to others...genetically makes sense.
If anyone is interested in more trees or scions, I'm always ready.

Quote from: Jaboticaba45 on September 12, 2023, 06:22:30 PM

Quote from: fruitnut1944 on September 12, 2023, 12:52:20 PM

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.

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?

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.

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.

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.
I also saw everest, which I think is something really promising. Unfortunately I didn't get to try it, but hey a seedless concord type grape. I'll take that. Would be interesting to compare these all together once they start to fruit. Have you tried shine muscat?
I totally agree that cultural practices really bring out the best in the grapes.

Fruitnut,
I've had them way before they were hyped up straight from the source in Korea.
Hands down the best grape. Now, though, quality sucks. And imports are lower tier also.
they do got a nice muscat flavor, if not, they would just be any other green grape in existence.

You can do bottomless rootmakers like Mark and I.
Works really well as it's no dig either. Now maybe the maple roots will grow up though like mentioned. Could you take out the maple trees?
I have some decent sized trees about 20' from the greenhouse and I plant to cut them out this winter cause of shade issues.

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.
I remember when I sprouted the longipetiolatum, they got super huge really quick.

pink guava and the little runt eugeniafolia (myrtoides). I'll report back on taste.

The fruit is a little small, probably could get bigger, but I haven't been watering because I'm busy.
Ok, I'm not really impressed with the eugeniafolia. Kinda troll. Very sour and has so many seeds but they are huge seeds.

That was my reaction with the cas guava also (I forgot I even got to try that one) - But at least with cas, it is bigger so there you have it.

The first picture with both plants, there is one achacha, the second picture looks like an avocado.
also btw, Achacha is not g. humilis. The real Garcinia humilis is super duper rare and is native to one of the islands in the Carribean I believe. For Achacha its just called Garcinia sp. achachariu for now.
Of course though, garcinias are notoriously mislabeled throughout the nursery trade, and even collectors have trouble with the right names.