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Messages - JoshuaTilaranCR

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Quick question for eating Lagos Spinach. I see on the ECHO site it says it needs to be cooked before eating because of oxalic acid and nitrates. It's also said to be added to soups when I search for recipes. My question is, if I add this to a soup do I need to precook it to remove the oxalic acid and then add it to a soup or can you just add it straight to the pot?

The other day I was chopping down some stuff in my front yard and I think I have a round leaved Mexican sunflower that grew from seed.

I have nothing else to say about it really, just thought it was cool and different haha. Here is a picture.

Thank you for this explanation!! A lot of people here told me it's called Platanillo but they didn't know it had seeds.

I have a Musa velutina here also, could one cross these two species and expect anything interesting from the cross?

Yes!!! Thank you Peter!

I'm not sure about blending but maybe mashing and straining would be better. It does have a really good taste.

Hahahaha! Thank you for this amazing tidbit of information, you've won a the grand prize. I'll send you all the seeds of the banana. Just send me your address and they're all yours! Hahahaha

You know the worst part. I was so excited that it was actually Pitogo that I already went and grabbed a pup and planted it at the house. It's going to be biomass now until I find something else that will take it's place. I need bananas in the dry season and it hurts me to cut out ones that I actually use the fruit from

I went to the market today in Caņas, Guanacaste and finally found someone selling jorco, which here is a yellow Garcinia. I've had something that was said to be intermedia and the fruit was small and the skin was edible. This fruit is bigger, say golf ball sized to almost racquet ball size. The seeds are also bigger and more elongated. The skin is thick and cracks easy and has an acidic, astringent taste that is kind of piney. Say like the skin of a jaboticaba but stronger. The fruit is acidic at first then sweet with the more orange ones being sweeter. I'm hoping it's humilis, I've been trying to get my hands on one for a couple years now.

If you need clearer pictures I can get better ones. These are the "holy s, I finally found them, let me show my wife" pictures

Well they yellowed up so i picked off the softest one and tried it. I think I answered my own question. It's full of seeds! The taste is actually nice but there's so many seeds you just kind of have to suck off the flavor and then spit them all out.

Tropical Fruit Discussion / Re: Is this white sapote ripe in June?
« on: June 28, 2022, 02:23:51 PM »
I found one of these in my town here in Costa Rica and tried it. I had seen the fruit falling for years and asked people if you could eat it and no one had an answer for me. One day my wife's mother gave me a fruit and told me what tree it was from and it took me a couple minutes to realize what it actually was.

I took a bite to try it and the first flavor i got was weird, Thanksgiving turkey and gravy. After that initial taste it got sweet and I tasted a little bit of the strawberry tree, Muntingia. I can't get over that turkey taste though. I've eaten more and it's always there. It's pretty funny to me that it tastes like that. Has anyone else ever tasted that in a white sapote?

This one here is probably from seed and it's super old. The tree is probably 5-8 feet around the trunk and maybe more. Definitely not a named selection.

The other day I was taking a ride along some back roads when I saw this banana with a small rack along a stream. I got out and checked it out because they looked different from a normal banana. Does anyone think they're the Pitogo variety?

I cut the rack and brought it home and it's starting to color up already. I guess when it's ripe I can comment on the taste and see if it compares to the Pitogo but I'm excited to know if it is so I can go grab a pup and plant it back here at the house! I like collecting different varieties of banana and this would be a cool addition.

Tropical Fruit Discussion / Re: CR fruit harvest season
« on: June 22, 2022, 12:42:15 AM »
Looking good!

Tropical Fruit Discussion / Re: Trying Barbados cherry in 8B
« on: May 27, 2022, 11:31:54 PM »
Yeah that's true, I've had dark ones that are ok off my plant. There's a guy in the town below us that has one that is completely different than the one I have. It's leaves are different, it ripens differently, its fruits are more glossy and it's like a mango yellow inside. I'd go out on a limb and say it's a different species. He's going to give me some cuttings so I can graft into mine.

I'll agree with you on the miracle fruit thing with one thing I tried, beer with lime juice. Jesus, it was like an overly sweet Smirnoff ice or something like that. The fruit I have, weirdly, only acts on sour stuff. It doesn't make sweet things taste sweeter. I've tried others that do make everything sweeter

Tropical Fruit Discussion / Re: Origen of "Butterscotch" Sapodilla?
« on: May 27, 2022, 11:26:59 PM »
After all this talk, i never even got to go to Zill's today. It took too long to service the car I brought to San Jose and they closed early today anyway. I guess it leaves me more time to figure out if I can get the Butterscotch here hahaha

Tropical Fruit Discussion / Re: Trying Barbados cherry in 8B
« on: May 27, 2022, 04:58:16 PM »
Just a note on the flavor, get a miracle fruit and eat one before you eat the Barbados cherry. With that sour flavor gone they're delicious. I'm not a big fan of them alone but i can eat 20-30 fruits after eating a miracle fruit.

And if you can't get the plant, go the the health food store and look for m berry pills, it's freezedried miracle fruit and has the same effect.

Tropical Fruit Discussion / Re: Origen of "Butterscotch" Sapodilla?
« on: May 27, 2022, 12:16:53 PM »
Can you ask Gary where I can get it down here in Costa Rica? It's weird that if he found it down here why wouldn't there be plants of it here. I can't get over that haha. With my luck I might not even make it to the nursery today.

Tropical Fruit Discussion / Re: Origen of "Butterscotch" Sapodilla?
« on: May 26, 2022, 11:29:38 PM »
I'm not sure about the taste because I've never had one. The ones I've had taste like wet brown sugar with some spice or something else I can't quite describe. But i love the fruit!

Save up any seeds of ones you eat and start them and learn how to graft. Even if you sell them for half the price you bought yours for that still good money!!

Tropical Fruit Discussion / Re: Origen of "Butterscotch" Sapodilla?
« on: May 26, 2022, 08:36:25 PM »
That's ridiculous...i think Zill's here sells most of their plants for 7000 colones, in 3-5 gallon bags, at least the last couple times I went that's what I paid. That's a little more than $10.

Tropical Fruit Discussion / Re: Origen of "Butterscotch" Sapodilla?
« on: May 26, 2022, 02:05:32 PM »
Thank you Peter! I'm heading down that way tomorrow so I'll report back with what i got.

Tropical Fruit Discussion / Re: Origen of "Butterscotch" Sapodilla?
« on: May 25, 2022, 10:11:48 AM »
Really Peter? It's the talk of the town up in the states! Everyone has to have one it seems like. Of the two they're offering which one would you suggest? It's my favorite fruit and I think they're all great no matter what the cultivar.

Thanks johnb51, for the reply also.

I texted the guy that works there and asked him about it too but he said he didn't know either. Oh well...seems weird they wouldn't leave some of that cultivar here but there's way more money to be made up there on fruit trees than there is here I guess.

Tropical Fruit Discussion / Origen of "Butterscotch" Sapodilla?
« on: May 24, 2022, 10:08:27 PM »
I heard on some video that the Butterscotch Sapodilla was found in Costa Rica by Zill's. Is this true, and if it is, is either of the ones they offer on their website the Butterscotch variety? Here's a link to their page...

I'm planning to swing by there on Friday to pick one of these up!

Citrus General Discussion / Re: Horticultural Oil For Insect Control
« on: April 29, 2022, 06:46:50 PM »
When using oils can you add to them a foliar fertilizer?

I'm asking after the fact that I've already done this but i want to know the thoughts of the experts. The other day I sprayed most of my trees with a sunflower oil and dish soap mix that I've been using for the last couple years. 1 part liquid dish soap and 2 parts oil, shaken to emulsify and added to water, 1 tbsp or 15ml/L of water. I added an organic foliar fertilizer with chelated micronutrients to kill two birds with one stone. Did I do something wrong? In my head the soap that helps the oil stick would also help the fertilizer stick to the leaves

Good question about the Eugenia! I have 4 species planted close together, uniflora, brasiliensis, victoriana and stipitata. I always wonder if there could be hybrid seeds from them

Hahaha nope, i was stupid and I thought the oils shooting out of it in flames was cool. I learned my lesson. People usually toss them into the coals after a fire and leave them there till the next day and then open them up.

My wife and I went for a walk the other morning and I was asking her the name of a tree that looks like a huge cashew and flowers the same. She told me the name and we happened to find a fruit on the ground. The fruit is green, elongated and curved, kind of like a green worm. She told me it was ripe, i didn't think it was because of the color but she took a bite and told me it was fine. I ended up eating the rest of it. It has a sweet taste, something like a green melon, like the way you wish a green melon would taste because it was a stronger flavor and sweeter.

The seeds and bark/wood also have caustic oils like cashew and the seeds can be toasted and consumed like them also. I haven't tried the seeds yet but I'll gather some and throw them in some coals and let them cook and see how they are. I've had a bad experience once from toasting a cashew on an open flame and getting the oils squirted onto my shirtless stomach. Not fun!

The tree grows to be very large here in Guanacaste Costa Rica along stream beds in the seasonally dry forests. It also grows on the Atlantic slopes and is said to range from Guatamala to Ecuador. I wish I took a picture of the fruit but i didn't think to. The next time we walk that way I'll be on the lookout and post it here in this thread

I'm not sure what the leaves look like, I was just given the fruit since people in town know I like finding uncommon varieties. I assumed it was an overgrown rootstock or a seed grown tree since you find that a lot here. The strong lime flavor surprised me at first and I thought about the way I could use it at our restaurant but it's a good thing I took another taste because it got pretty bitter and I would consider it unusable. Even the rind was super bitter.

I'll ask if they can bring me a leaf to see what it looks like and post it here. A picture of it is out of the question since both people I know that work near it don't have a phone with a camera.

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