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Topics - dongeorgio

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26
Citrus General Discussion / All of my worst fears are coming true
« on: April 15, 2014, 02:10:29 PM »
This new section is getting me excited to start collecting some citrus. 


Just when I thought I was out

27
Recipes / Surinam Cherry Chiffon Pie
« on: April 07, 2014, 09:13:03 PM »
Surinam Cherry Chiffon Pie




The original recipe calls for surinam cherry juice, but  this was made with some fruit pulp. Rinse the cherries and remove stems and flowery ends. Using quick pulses, process a few times then pick the seeds out. The flecks of cherry throughout the pie makes for a pretty presentation when cut and served.

1 pie crust, 9-10 inch diameter, baked and cooled
1 tablespoon unflavored gelatin powder
¼ cup cold water
4 large eggs, separated
1 cup granulated sugar
3/4 cup surinam cherry pulp (about 1½ cup fruit)
1 cup whipping cream, sweetened with powdered sugar and whipped to soft peaks

Soften the gelatin in 1/4 cup water. Beat the yolks together with HALF of the sugar and add the fruit pulp. Cook over medium heat until thick, stirring constantly. Add the softened gelatin and stir until dissolved. Cool and set aside.

Whip the egg whites until frothy then gradually add the remaining amount of sugar, beating until peaks begin to hold their shape. Fold beaten whites into cherry mixture and fill pie shell. Chill until firm. Top with prepared whipped topping just before serving. Serves 8-10.


http://www.eattheweeds.com/surinam-cherry-only-ripe-need-apply/

28
Tropical Fruit Buy, Sell & Trade / Trade: Emerald Mango tree 1gal
« on: April 05, 2014, 03:00:55 PM »
I have up for grabs a 1 gal emerald mango tree.  As always, I am prepared to trade for any grafted mango or jackfruit that I do not have or anything interesting. 

29
Recipes / Loquat Jam
« on: April 03, 2014, 11:22:43 PM »
Loquat Jam

Wash, remove seeds, and blossom ends from whole ripe fruit.
Run through food chopper and measure pulp.
Barely cover with cold water. Cook until tender and deep red.
Add 3/4 cup sugar to 1 cup of loquat pulp.
Cook until thick, stirring constantly.
Pour into hot sterilized jars and seal with sterilized lids.

It is best to cook small batches of no more than 5 cups of fruit pulp in one kettle.

http://fosteringmyfamily.wordpress.com/2012/03/28/loquat-crumble-pie/

30
Tropical Fruit Buy, Sell & Trade / TRADE: Emperor Lychee (air layered)
« on: March 30, 2014, 06:56:40 PM »
I have up for grabs a 3 gal air layered Emperor Lychee that was potted up about 3 or 4 months ago to a 7 gal.   As always, I am interested in grafted mangos and jackfruit that I don't currently have and pretty much anything else interesting



31
Recipes / Loquat Heaven Cake
« on: March 29, 2014, 02:10:15 PM »

Loquat Heaven Cake
Loquats are a wonderful stone fruit, delicious enjoyed raw or cooked. Try them in place of apricots or pears in many desserts, or try them in our upside loquat cake. Great served with some quality double cream




25  loquats
2  eggs
125g  whole milk yogurt
100ml  milk
250g  butter
250g  ‘00’ flour
100g  brown sugar
100g  granulated sugar
2 tsp.  baking powder
0.5 tsp.  salt
2 tsp.  vanilla extract



Preheat your oven to 200C. Line a 20cm diameter cake tin with baking paper.

First of all you need to prepare the loquat topping layer, as you will turn the cake upside down once ready. Melt half the butter over a low heat, then add the brown sugar and cook for 2 minutes. Pour into the cake tin. Cut the loquats in half, arrange them cut side down, over the sugar mixture.

Now make the cake. Mix the flour, the rest of the butter, sugar, baking powder and salt, then add the yoghurt, milk, eggs and vanilla, whipping until you have a creamy even mixture.

Finally, pour the mixture carefully over the loquats and bake for around 50 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool, then gently turn upside down and remove the baking paper.

It can be warmed up just before serving, with a scoop of dulce de leche ice-cream or double cream.

32
Recipes / Black Sapote Torte
« on: March 25, 2014, 07:14:05 PM »
Black Sapote Torte




serves 12 people
INGREDIENTS

2 1/2 cups black sapote(chocolate pudding fruit) pulp
270g butter
1 1/2 cups castor sugar
6 eggs
2 1/4 cups self-raising flour
3/4 cup plain flour
3 teaspoons bicarb of soda
3/4 cup milk


BLACK SAPOTE FROSTING: 8
 cups icing sugar
250g unsalted butter
1 cup mashed black sapote
3/4 cup Kahlua
1 teaspoon vanilla


POACHED TAMARILLOS: 18 tamarillos
4 cups port 60ml cherry brandy
4 cloves
1 cinnamon stick
1 vanilla bean




METHOD

Cream butter and sugar. Beat eggs and add very slowly. Mix well. Stir in half sifted flour, half milk and half black sapote then repeat. Add bicard of soda. Place mixture into 3 greased 25cm round cake tins and cook for approximately 35 - 40 minutes.Remove from oven and let cool on rack.Layer each cake with frosting and sliced tamarillos reserving 6. Decorate top and base cake with remaining frosting and fionish with remaining tamarillos sliced lengthways.


For Frosting: Cream butter and icing sugar until fluffy. Gently add black sapote and Kahlua.


For Poached Tamarillos: Remove skin of tamarillos, leaving on the stalk. Place in saucepan with all ingedients, simmer for 120 minutes and let cool in stock.



http://www.tropicalfruitworld.com.au/recipes/recipe.asp?recipeID=54

33
Tropical Fruit Discussion / Sheehan watched as BSBullie gave me the Coc
« on: March 23, 2014, 04:42:27 PM »
I went on a run to Excalibur on Saturday morning and was lucky enough to have Rob (BSBullie) take Sheehan and I around looking for some new additions to my mango collection.  I have managed to find information on most but any info on the following varieties of mango would be greatly appreciated:


CBO
Coc
Hobson (is it Hodson?)
Isis
Kiew Yai (Khaew Yai)
OBO
OTM
Tog Bi Con (Very conflicting reports from what I read in previous posts.  Is it Ivory?)
Xoai Cat (is this the same as the xoai Cat Hoa Loc?) 


Thanks folks

34
Tropical Fruit Discussion / Diamond mango
« on: March 19, 2014, 06:30:16 PM »
Does anyone have any information on the Diamond mango sold by Lara Farms?  Is it the same as the Sien Ta Lone from Myanmar?  Any info you have would be very helpful .

35
Tropical Fruit Buy, Sell & Trade / You have too many mango trees
« on: March 17, 2014, 07:01:46 PM »
Sell me your overage and return to being a normal human being again.  This addiction has gone too far for you.  Allow me to provide some support by buying your mango and jackfruit trees of varieties I do not have.  Take a long hard look in the mirror and take this important step toward getting your life back.  I am too far gone to be saved but am willing to take one for the team to make sure you make it out.

36
Tropical Fruit Discussion / Best nursery in Florida for 'off the beaten path' mango varieties
« on: March 10, 2014, 05:07:47 PM »
Ladies and Gentlemen,


    I have hit a wall.  My mango collecting has been reduced to begging for budwood in order to expand my collection.  Like any good junkie, I need to find a supplier with what I need.  I am willing to drive a couple of hours to find a selection that I have not come across before.  I have  gotten everything I could get from Excalibur, Zills and Lara Farms.  Where do I turn to now?  Please folks, I need my fix! 

37
Tropical Fruit Buy, Sell & Trade / For Trade: 1 gal Jumbo Kesar mango
« on: February 19, 2014, 10:04:18 AM »
I have an extra 1 gal Jumbo Kesar mango up for grabs.  Send me any mango not on my list or anything interesting. 

38
Tropical Fruit Buy, Sell & Trade / 15g Langra (Langra Banarasi) mango tree up for trade
« on: February 17, 2014, 03:31:52 PM »
After some reading, it would seem that the Langra I just purchased is the same as the Langra Banarasi that I already have.  Consequently, I have a 15g Langra up for grabs to who ever has something cool to trade.  Ideally I want a mango not on my list or something cool that I don't have.  Due to the sheer size of this goliath, it has to be a local trade (S.Florida)  I will post pics later.

39
Tropical Fruit Discussion / Looking for info on these indian mango varieties
« on: February 17, 2014, 02:18:33 PM »
I landed a few mango varieties that I am not familiar with and was hoping someone could shed some light on my newest additions.


Langra (I was told this is different from Langra Benarsi)
Son Pari
Shamsul-Asamar


Any info you guys have would be greatly appreciated.

40
Tropical Fruit Discussion / vaca loppers rusting
« on: February 03, 2014, 09:29:03 PM »
I got a pair of vaca loppers for Christmas and I went to use them for the first time today only to discover the blades had rusted significantly.  Has anyone else ever had this rusting issue with Vaca loppers?

41
Tropical Fruit Buy, Sell & Trade / Wanted: Any Garcinia seeds/plant that I don't have
« on: February 01, 2014, 05:44:43 PM »
I am looking to expand my garcinia portfolio so I am looking to buy/trade for any garcinias that aren't:


Luc's Mexican Garcinia


Achachairu


Garcinia Madruno


I have those already.  Please PM me with whatever you have and how much/what you are looking for in return. 




42
Recipes / Sapodilla Smoothie
« on: January 31, 2014, 06:10:46 PM »
SAPODILLA SMOOTHIE




Ingredients:

4-5 sapodilla
2 strawberries (optional)
1 1/2 cup cold milk
ice cubes (optional)
imitation chocolate to garnish (optional)

Method:

Peel and remove the seeds from sapodillas.
Wash and cut strawberries into halves.
In a blender puree sapodillas and strawberries with milk.
Add ice if you like.
Blend more until it becomes really smooth.
Pour in two glasses.
Garnish with imitation chocolate.
http://www.simpleglutenfreekitchen.com/2012/01/chikoo-sapodilla-smoothie.html

43
Recipes / Guava Ice Cream
« on: January 27, 2014, 09:17:37 PM »
Guava Ice Cream



1 lb guava's, quartered
1 tablespoon sugar

2 cups whole milk
3/4 cup sugar
pinch of salt
4 egg yolks
1 cup heavy cream
1/2 teaspoon vanilla extract



Preheat oven to 375 degrees and line a baking sheet with parchment paper. Evenly spread quartered guava on the baking sheet and sprinkle with 1 tablespoon of sugar. Bake until soft, about 15 minutes. Let cool completely then remove skin from guavas. This should be easy but if some skin is difficult to remove, leave it on.



Combine guavas with milk, remaining sugar, and a pinch of salt in a heavy duty saucepan. Heat over medium high heat until steaming, stirring occasionally.


Meanwhile, whisk together the egg yolks in a medium bowl until smooth. While whisking constantly, slowly poor the heated milk into the egg yolks.


Return the milk and egg yolks to the saucepan and heat over medium heat, stirring constantly, until thick, about 5 minutes.


Meanwhile, pour the heavy cream into a separate bowl and set a fine mesh sieve on top. Remove the custard from heat and immediately pour it over the sieve. Using the back of a spoon or spatula, press the guavas against the sieve to push through as much juice and flesh as possible. Remove the sieve and stir in vanilla extract.


Cover the bowl and refrigerator until completely chilled, at least 2 hours then churn in ice cream maker according to manufacturer's directions.

44
Tropical Fruit Buy, Sell & Trade / Wanted: Allahabad Safeda guava tree
« on: January 26, 2014, 04:46:43 PM »


I recently tried a  Allahabad Safeda guava and I am hooked.  I need to grow this.  Does anyone have a tree for sale or an idea of what nursery may carry it?

45
Recipes / Canistel Smoothie
« on: January 24, 2014, 08:41:53 PM »
Canistel Smoothie


  • 1/4 teasp. ground Cinnamon
  • 1 1/2 cups low-fat plain Yogurt
  • 2 1/2 cups Canistel pulp, frozen
  • 1 tablesp. Honey
  • Juice from half Lime
Combine all the ingredients in a blender, pulse until smooth
and serve immediately.
Serves two in about 10 minutes.

http://www.eatsxm.com/4/post/2013/06/tropical-fruit-canistel.html

46
Tropical Fruit Discussion / Newest members of the mango family
« on: January 23, 2014, 06:21:11 PM »
Today I landed a pretty nice haul:


(All of these are ready to be potted up to 7's and 15's)


3 gal Mesk


3 gal Kastooree (I know, I just like diversity)


7 gal Emerald


7 gal Bangalore


Welcome to the family boys!  Some are more exciting than others but, at the end of the day, we are happy to add you all. 

47
Tropical Fruit Discussion / Top 6 in ground mangos
« on: January 22, 2014, 04:27:33 PM »
Ladies and Gents,


    I have to put 6 of my mango plants into the ground and the potential candidates are as follows:


Alampur Baneshan
Beverly
Carrie
Dot
DuPuis
Edward
Fernandin
Gary
Graham
Heidi
Jehengar
Kheio Savoy
Lancetilla
Madame Blanc
Madame Francis
Mallika
Neelam
Palmer
Peach Cobbler
Philippino
Pram Kai Mea
Providence
Rapoza
San Felipe
Southern Blush
Spirit of ‘76
Springfels
ST Maui
Sunrise
Ugly Betty
Val Carrie
Van Dyke
Zill


The rest are either too small, already in ground, or suitable for staying in a pot for its life.  The location is partially shaded.  I would like to drop these in this weekend so any help you can give will be greatly appreciated.  I am looking for both outstanding/unique flavor profile and extending my mango season

I am leaning toward the Dot, Fernandin, Alampur Baneshan, Raspoza, Neelam (I know it can grow in a container but I love it enough for it to deserve an in ground spot) and Beverly so far. 

Anything that stays green like the Carrie will get planted outside of my fence line in hopes that no one will steal it so no need to consider the 'picked green' mangos

48
Recipes / Chilled Avocado Soup
« on: January 21, 2014, 06:37:04 PM »
Chilled Avocado Soup


Ingredients


3 avocados, cut into chunks
3 cups chicken or vegetable broth
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 avocados, cut into chunks
3 cups chicken or vegetable broth
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper


Preparation


Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.

Crab-and-Mango Garnish
1/2 pound lump crab
1/4 cup chopped sweet onion
1/2 cup diced mango
2 tablespoons cider vinegar
1 tablespoon light olive oil
1 teaspoon salt
1/4 teaspoon black pepper


Preparation


Combine ingredients in bowl; cover and chill.

http://www.myrecipes.com/recipe/chilled-avocado-soup-50400000110834/

49
Recipes / Baked Eggs in Avocado
« on: January 19, 2014, 08:42:52 PM »

Baked Eggs in Avocado





INGREDIENTS


2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives


DIRECTIONS


1) Preheat the oven to 425 degrees.


2) Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.


3) Place the avocados in a small baking dish. Do your best to make sure they fit tightly.


4) Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.


5) Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.


6) Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!


NOTES


This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have available. A tablespoon of salsa or a little hot sauce would offer a nice hit of spice.


http://www.fitsugar.com/Baked-Eggs-Avocado-Recipe-30787252




50
Recipes / Green Jackfruit Curry
« on: January 19, 2014, 08:32:49 PM »




What I used:
Tender green Jack fruit  - 1 10 oz can (Fresh when ever possible)
Onion - 1 medium sized, chopped
Ginger - 2" piece, grated
Garlic - 4 fat cloves, finely minced
Turmeric Powder - 1 tsp
Red Chili Powder (or Paprika, if you like it mild) - 1 tsp
Cumin Powder - 1 tsp
Cumin Seeds - ½ tsp
Whole Cardamom - 4-5
Whole Cinnamon - 1 stick
Whole Cloves - 4-5
Bay Lead - 2
Oil (Mustard/ Canola.Veg/ Sunflower) - 2 tbsp
Ghee (Clarified Butter) - 1 tsp
Garam Masala Powder - ½ tsp
Sea Salt
What I did:
1. Heat oil in a pan and temper with Whole Garam Masala troika (Cardamom, Cinnamon and Cloves), Bay leaf and a cumin seeds.
2. Once the spices stop spluttering add chopped onions and fry till slightly golden.
3. Add the ginger and garlic and fry till the rawness of the garlic is gone.
4. Add salt, turmeric powder, red chili powder and cumin powder and fry till the masala is well blended and cooked through. Add small splashes of water to prevent it from sticking at the bottom.
5. Now add the chopped tomatoes and cook till the tomatoes are mushy and blend right into the masala.
6. Now add the drained and chopped tender jack fruit pieces and mix well in the masala.
7. Add cup full of water and bring it to a boil. Then reduce the flame and let it simmer for 2-3 minutes. This will ensure that the jack fruit will be infused with masala. If you want more gravy, you can turn off the flame after simmering. But if you like it dry, bring it to a boil again and evaporate a little more water. Finish off with a teaspoon of ghee (clarified butter) and a teaspoon of Garam Masala Powder. The ghee bit is optional though.



http://whiffofspice.blogspot.com/2012/09/enchor-er-dalna-tender-green-jack-fruit.html

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