1
Email features have been reactivated 4/17/24
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Does any one know the fruit quality of Monstera Deliciosa var Sierrana
greg_D , If you read careful and talk to some of the hardcore believer "large form, small form", then the term meaning more than what you think it is. Not just same species, it also the same variety base on them definition. Basically, they mean a "small form" (M. borsigiana ) will turn to " large form" (M. deliciosa) when it matures. Using dogs for example is very good, but it not relevant to what they mean " large form, small form ". There is no information of if they done DNA testing to know for sure same species plant or not. Let say if those plants are the same species base on what they told us, but still those plants are not the same varieties. Please let me and other know if you find information about they tested DNA for those Monsteras.
Monstera tacanaenis was not " recently described " . If you look at the photo on the paper stated 2019. Besides that you may get an information of a" Japanese discovered this plant long time ago", then it would have more detail photo of the plant (It was someone posted a section of an article about this in Facebook group page years ago).
"Tauerii is a dwarf-type" from commercial growers' information. There is no photo or more details of a mature fruited plant that we can look at. Similar to " M. Compacta" . If you have photo information of mature fruited plants, then let us know.
Monstera borsigiana VS deliciosa ( small form , large form what are they ?) https://www.youtube.com/watch?v=sBprGjzCSGg
Seeds Grown Monstera deliciosa Vs M. borsigiana ( large form, small form what are they...) https://www.youtube.com/watch?v=zy4I4S4xs9s
Seeds Grown Monstera borsigiana Vs Monstera deliciosa (large form, small form, what are they...) https://www.youtube.com/watch?v=b60voBq-gOk
fliptop, if you grow it for my own use, then I would not pick those fruits at that stage. Could let it be on its vine for few more weeks -months to the point at the end of fruit green scales open up little. At that time, you pick it and bring it to room temperature natural let it ripen (you can cover it with paper or not, but don't force it ripen with other fruit or with seal container). This can take about 2 to 3 days for the first section ripen fruit ready. It should ripen one section at a time. A whole fruit ripe at the same time is not a good thing, that why you do not force it ripen with other fruit or in sealed container. The A well mature fruit should not take a week or more for ripen after picked. Do not go by "sap on it". Young or mature fruit got damaged can show sap.
What to Look for When Harvesting Monstera Deliciosa Fruits https://www.youtube.com/watch?v=3rxjriRukhU
Please share photo of your mature fruited plant, this way we can learn about it. Growers in Hawaii, Florida and other states please post your mature Monstera deliciosa. Thank you.
I bought those seeds 4 yrs ago. It fruited last year.
They did get that dark color for me. They were small, soft and sweet like strawberry guavas.
For some reason i can't attach the image, low memory message.
During 22+ years of growing and studying both varieties, we found that if you grow it for fruit then Monstera deliciosa is the one to grow. Keep in mind even with the right variety, you have to harvest a fully mature fruit and have it ripened correctly for best quality fruit.
Many people confused between 2 varieties of Monstera borsigiana /Monstera var. borsigiana Vs Monstera deliciosa due to how they look somewhat similar to each other when they are young plants. There are some people call them large form and small form because word of mouth. Not many of them actually take time to grow these two varieties side by side for examination. They believe the term " large form and small form" meaning Monstera borsigiana /Monstera var. borsigiana and Monstera deliciosa are the same species and the same variety.
"Albo" just mean white. It is not a plant name. Albo variegata is the term that they use to describe a plant with white/creamy white variegated. It applies to both varieties, Monstera borsigiana /Monstera var. borsigiana and Monstera deliciosa.
Monstera borsigiana albo variegata https://www.youtube.com/watch?v=yucIGIkITA8
Monstera deliciosa albo variegata (seed grown) Monstera northern lights https://www.youtube.com/shorts/bcLCTcX-VHg
This video has more examples of Monstera albo variegata including Monstera deliciosa albo variegata 'Thai Constellation' https://www.youtube.com/watch?v=sBprGjzCSGg
Many Monstera deliciosa albo variegata 'Thai Constellation' in the market today were from TC. It needs more time to adjust to outside of the lab, than the one was propagated from cutting of a plant already grown many years in natural environment.
My advice is collecting the right ID plant and hands on growing it for years to learn about them.
Heterotypic, or taxonomic, synonyms (sometimes indicated by =) have different types. Some botanists split the common dandelion into many, quite restricted species. The name of each such species has its own type. When the common dandelion is regarded as including all those small species, the names of all those species are heterotypic synonyms of Taraxacum officinale F.H.Wigg. Reducing a taxon to a heterotypic synonym is termed "to sink in synonymy" or "as synonym".
The seeds of M. tacanaensis are extruded from the fruit at maturity, a phenomenon first reported here for the genus.
Question for you. I have never tasted a Cacao, what does it taste similar to, is it worth buying it to try it for the first time?
Did you see any Honey Crisp kumquat there? Looks like Asian market Tokyo Central still has the $100 melon on their shelf, don't think anyone's going to buying that one.
I have talked to a guy who used to be active in the forum. He is from Mexico, and he goes back and forth to visit relatives. He swore to me that even in Mexico, not all Delores and Jalisco taste good. He tried many and only found one Jalisco that tasted good, and he brought some cuttings back to the US. This was 2 years ago, I should find his phone number and see if those cuttings grow.
I don’t like propagating guavas, but when I used to grow professionally for a couple large nurseries here in CFL, I had pretty good success at rooting cuttings. Just a ballpark but figuring I have rooted at least 50k guavas from cuttings. They aren’t easy, but I know the tricks for getting higher percentages.
I'm curious what rootstock they use in Japan compared to here.
They use Trifoliate. They used to use Yuzu, but due to CTV they changed to the more resistant Trifoliate.
Encountered a strange problem from my China(carmine) guava since 2 years ago. It disturbing that the tree is no longer producing fruits with the pinkish skin, the skin is green, shape is round like typical varieties and no sweetness and bland. Seriously i dunno what happen.It was fine for the first 10 years and suddenly it's like the variety has just changed by itself. If anything is the culprit, it could well be the weather i think. i am in the ultra tropics. Weather pattern has change a bit though not much, dry spell are much hotter and rainy seasons are more intense. but how that would affect the varietyi am still puzzled. Anyone has experience encounter similar thing?
Jet
I think these are just small Hass. My neighbor (in mission Viejo) had a very large fruit set this year and a lot of the fruit is small.
Not 100% official but the small form is often called Monstera borsigiana or Monstera deliciosa var. borsigiana.I've heard anecdotally that the 'large form' is hard to find in Europe
Not really. Monstera deliciosa, in its large form, has been a popular indoor plant in Europe for decades. In recent years, there’s a mix of big or small forms. There are lots of gardens in Southern Europe (Portugal, Spain, Italy, south of France, Greece,…) growing the huge Monstera deliciosa and the fruit can be sometimes found in markets.
Thai Constellation grows like the big form and many of the Albo versions are the small form. Commercially, there’s a third form between the large and the small, called Tauerii. And to end, there are all the other colour variations and sports: mint, yellow/aurea,…
Tempted to try the boiling and freeze approach after reading your comments!
This is really cool. Looks like they grow mango and cherimoya as well. Did they offer those as you pick options too? Thanks for sharing!
I found that it took pureeing the whole fruits, straining it, adding a bunch of sugar, and then significantly diluting the resulting mixture with water before I could really taste and appreciate the underlying flavors.Did you taste different underlying flavors?
Also, I posted details on a pineapple trip to Japan on the forum back in Aug 2024. If anyone is curious - wants to know more.