Pitomba (Talisia esculenta)

[Muni]

Is anyone growing it? Can you share some information on your experience?
Thank you.

[Fruit Jungle]

I've been growing a couple seedlings for about 2 years now. They seem to not like higher pH, both get chelated iron treatments from time to time. I have them in shade. There is a fruiting specimen down in the Florida keys (Grimal Grove), and even after Adolf passed away in 1995, the tree survived 15 years of neglect and is still fruiting and looking healthy, so can survive annual dry period once established.

[canito 17]

I have 2 types, one sweet and sour and the other sweet and subacid.

[Mango Stein]

Both of the replies in this thread appear to be talking about Eugenia luschnathiana (Bahia Pitomba) rather than Talisia esculenta (the true Pitomba). A lot people just use common names on this forum rather than scientific. It doesn't help that there is the curse of common vernacular names that appropriates existing fruit names and puts an adjective in front... Pineapple Guava, Mamey sapote, Irish Strawberry Tree, Grapefruit, Indian fig... need to reformat completely.

To OP: I would advise you to translate this page: https://www.colecionandofrutas.com.br/talisiaesculenta.htm
The biggest pity with this species is that the layer of pulp is very thin. I have asked quite a few people in Brazil if there are any varieties that have more pulp, and they all say no.

[canito 17]

Once I have it. But you have to take 5 of them in your mouth to get the taste.

[Muni]

Thank you for the replies.
I am indeed asking about the less common Talisia esculenta. Thank you for the link Mango Stein.
It is enough for me that they can get this fleshy.

[SouthBayHapaJoe]

I really enjoyed eating these in Brazil.  Not a huge amount of flesh but I popped them and ate them all day long.  They are especially good chilled.  I have a bunch of seedlings and they are very fast growers in a Sandy mix. 

[Muni]

Good to know Joe. Thank you.