The Tropical Fruit Forum
Tropical Fruit => Tropical Fruit Discussion => Topic started by: zands on June 12, 2021, 07:21:24 AM
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What makes bottom tier?
Low productivity.
Fungus and disease prone.
Too much fiber. Though grafted known varieties should not have fiber. I once had some seedling mangos that were very full of fiber. Tasted good though.
If you have a large space to plant trees then a few inferior or experimental mango trees is OK. But most here have limited suburban spaces, and cannot afford to waste it on sub-par plantings of any kind.
For some fun here -- You can list mango trees you planted. That when fruiting they were a disappointment. So you either cut them down or top worked them. I have seen here postings, a few Indian mango trees that gave fruit that was deemed too much carrot taste. It got the chop. Is carroty a word? Yes, so fruits that were too carroty.
Miguel of Miami was raging at a Haden tree that he got as mislabeled. So Haden should kick this off.
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Haden can actually be a very good fruit, but the tree and its disease susceptibility make it bottom tier as far as actually growing them. Some of its many descendants are much better overall.
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Diamond, TA, Hatcher...and have to add Carrie and its cohorts (Angie, Ugly Betty).
As far as "carroty" as some say is found in Mallika, I would say that learning when to pick and ripen will make all the difference in the world.
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Rosigold - way too bland tasting
Alfonso - doesn’t taste good here in S. Fla
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Rosigold - way too bland tasting
Alfonso - doesn’t taste good here in S. Fla
Agreed with Rosi. I guess I can agree with Alfonso grown in Florida since I haven't tried anything good.
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I'd add Rapoza - slightly fibrous near the stone, mediocre taste. Beautiful fruit though.
And an unpopular opinion - Coconut Cream - IF you have limited space. Top 10 taste, mid-tier looks, but cellar dweller production. Also floppy growth habit..
I've heard you may have to wait a while for production to pick up. Well, I am on year 8 and I have harvested a total of a dozen or so fruit in the last three years. Your mileage may vary though...
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And an unpopular opinion - Coconut Cream - IF you have limited space. Top 10 taste, mid-tier looks, but cellar dweller production. Also floppy growth habit..
I've heard you may have to wait a while for production to pick up. Well, I am on year 8 and I have harvested a total of a dozen or so fruit in the last three years. Your mileage may vary though...
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Saw a pic on FB of a FL grower who has the most beautiful CC tree. Well formed and nice canopy, doesn't look lanky, but good and wide and not too tall (12 - 15 feet?). Pm'd them, was told their secret was regular pruning.
Tree was covered in clean fruit. Will see if I can repost the pic. Gave me hope, not giving up on CC
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That's encouraging. I imagine it is at least that age or older?
I'm not giving up. Then again, I have an acre, multiple producing trees, and patience. If I were in a zero-lot home with room for maybe only one or two trees, I'd be discouraged about waiting 8-9 years for good fruit production though. That's all.
No lie, the fruit is excellent. Maybe next year is my year...
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Think I overestimated size; common male attribute/error...
(https://i.postimg.cc/fkh1WR8t/Coco-Cream-FB.jpg) (https://postimg.cc/fkh1WR8t)
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In my opinion, Coco Cream is the worst of the "new" coconut flavored varieties...unless you like Hawaiian Tropic suntan lotion. The tree' growth habit, horrible.
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Coconut Cream still has plenty of fans!
https://www.youtube.com/watch?v=XnpavX-IVFw (https://www.youtube.com/watch?v=XnpavX-IVFw)
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Coconut Cream still has plenty of fans!
https://www.youtube.com/watch?v=XnpavX-IVFw (https://www.youtube.com/watch?v=XnpavX-IVFw)
A classic bottom tier tasting.
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chok anan, the miracle mango. It would take a miracle to get me to plant it.
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chok anan, the miracle mango. It would take a miracle to get me to plant it.
Confirmation one more time that taste is relative. I have a choc anon and am I glad I have one. I was thinking of grafting a second but the first tree makes so much fruit (and flowers multiple times for an extended season) that perhaps just the one and a couple of bonus branches on another tree will do.
Enough for me and for friends who ask for some because they have tried and love it.
I have several of the top tiers but this tree stays, perhaps one day it might get a sister.
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1. Coconut cream - no fruit in 6 plus years, always has fungus/disease issues (in my yard) and a scraggly growth habit like an octopus with branches growing down most of the time. Sad to say I never tasted it. Never plant one again.
2. Alphonso - doesn't produce in florida
3. Mallika - Never could get the timing right and always tasted like a vegetable.
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No Glen for me -- just bland tasting.
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No Glen for me -- just bland tasting.
Gotta speak up, because this is just not true for everyone, or probably anyone with a few trees ("bottom tier"). Glenn has been the most productive and consistent of my trees. Fruit is good, sometimes very good. Clean, fiberless, juicy, and sweet. Has peachy aroma and taste as well. Not complex enough, I will admit. But still a really good mango when grown right.
I've had bland Glenns, probably were hit with nitrogen or grown up north (anywhere north of Miami; don't know how ya'll can stand the cold!).
My sense is Glenn does better down here south of Miami, and likes limestone soil, and no nitrogen.
My Glenns are quite nice, sweet and peachy.
I don't doubt that other people grow crappy or subpar Glenns.
Its the perfect mango for my wife and youngest kid, wouldn't dream of chopping it.
Will start breakfast with a Glenn, then a coffee, and will go from there...
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No Glen for me -- just bland tasting.
Gotta speak up, because this is just not true for everyone, or probably anyone with a few trees ("bottom tier"). Glenn has been the most productive and consistent of my trees. Fruit is good, sometimes very good. Clean, fiberless, juicy, and sweet. Has peachy aroma and taste as well. Not complex enough, I will admit. But still a really good mango when grown right.
I've had bland Glenns, probably were hit with nitrogen or grown up north (anywhere north of Miami; don't know how ya'll can stand the cold!).
My sense is Glenn does better down here south of Miami, and likes limestone soil, and no nitrogen.
My Glenns are quite nice, sweet and peachy.
I don't doubt that other people grow crappy or subpar Glenns.
Its the perfect mango for my wife and youngest kid, wouldn't dream of chopping it.
Will start breakfast with a Glenn, then a coffee, and will go from there...
I like Glenns, it’s my wife’s favorite mango. The kids like them and so do friends. It’s a pleasant mango, and not messy so I usually grab one and eat it whole on the way to work. It is always reliable.
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No Glen for me -- just bland tasting.
Gotta speak up, because this is just not true for everyone, or probably anyone with a few trees ("bottom tier"). Glenn has been the most productive and consistent of my trees. Fruit is good, sometimes very good. Clean, fiberless, juicy, and sweet. Has peachy aroma and taste as well. Not complex enough, I will admit. But still a really good mango when grown right.
I've had bland Glenns, probably were hit with nitrogen or grown up north (anywhere north of Miami; don't know how ya'll can stand the cold!).
My sense is Glenn does better down here south of Miami, and likes limestone soil, and no nitrogen.
My Glenns are quite nice, sweet and peachy.
I don't doubt that other people grow crappy or subpar Glenns.
Its the perfect mango for my wife and youngest kid, wouldn't dream of chopping it.
Will start breakfast with a Glenn, then a coffee, and will go from there...
I like Glenns, it’s my wife’s favorite mango. The kids like them and so do friends. It’s a pleasant mango, and not messy so I usually grab one and eat it whole on the way to work. It is always reliable.
Gotta disagree. Its definitely not always reliable. At its best, its pleasant but not too intense or complex. On an average or off year, its close to mildly sweet nothingness. If you get too much rain, its insipid.
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I'd like to see this answered for Brisbane, Australia. Alphonsos just became available over here and I planted two of them due to hype. I have tasted them in the UK (shipped from India) and they were pretty nice. I can agree that I think Glenn tastes like watery nothing. I'll say the same thing for Keitt but I'm only speaking for the ones grown around here. Calypso is pretty subtle as well but has such a nice texture I don't mind at all. Nice for a change though generally a prefer things a little more acid-spritzy. This question becomes totally different when you bring in the "green eating" aspect of it.
Old mango trees are everywhere in Brisbane but most are common "stringy" seedlings.
Not ranking them at all - typical modern backyard plantings are:
Kensington Pride (Bowen)
R2E2
Valencia Pride
Brooks Late
Kent
Palmer
Keow Savoey (Green eating)
Bambaroo (Improved KP)
Nam doc Mai
Kwan
Honey Gold
Maha Chanok (King Thai)
Glenn
Keitt
I have planted Kwan, King Thai, Alphonso & Lemon Zest. None are at the point of fruiting yet. I would love to have someone in Brisbane validate my choices or give me hard truths by providing a list of the losers for this area.
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I planted my Coconut Cream tree in the ground at the end of 2020, here is a picture of the tree I took last weekend. The tree is holding 15 fruit, I had the first ripe fruit a few days ago and it tasted very nice.
(https://i.postimg.cc/zVRvgdVG/1089136-F-B44-B-4-FD2-BCF1-E43-C26-D14915.jpg) (https://postimg.cc/zVRvgdVG)
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What size pot was it in before you planted it in the ground and how long had you had it in the pot?
By the way, very nice looking tree.
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Nice for a change though generally a prefer things a little more acid-spritzy.
Keitt too is on the bottom as Glenn for me. Even farmed in the Coachella desert, Keitt is too watery and bland for me. As about Glenn, my area is lack of rain all year and the flavor as I descripted -- just bland. I would rather have a stringy old type but more acidity and flavor than those.
Agreed that Glenn fruiting is consistence bearer, but no thank you.
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100% I would rather have the stringy old street seedlings with their characteristic sour tones than Glenn or Keitt. Again I'm only speaking for fresh ripe eating. Not sure if those two dry well or not.
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Aha as I suspected some of these floridian stars are turning out to be flops.Good on you guys for calling them out. BF you have 5 varieties often referred in the local parlance as trash. Kent, palmer,Glenn, brooks and keitt command the lowest prices in the market and are unfit to take a place in a mango lovers yard. Correct that feral stringies have a superior taste than these and are the best for chutney and even manfgo icecream. Keow Sawoy can be aten ripe and iit is good. Maha and NDM are great and kwan is just like a big NDM and great. The KPs are 1st class but R2E3 is a bit bland but ok. Honey gold is really nice. BTW we are forgetting the most offensive quality in some mango varieties. Hydrocarbon taint, which is quite acceptable in some parts of the world but not SE Asia or Australia. In papaya the offensive taint in cold grown yellows especially is known as nasturtium.
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Ah sorry Mike I should have been more clear. My big list was just that of the typically grown backyard varieties in Brisbane, not ones which I have growing specifically. Thankfully I never put a Glenn, Keitt, or Kent in the ground before trying them. I had a Palmer last season which wasn't bad but generally I'm not a fan.
R2E2 I kind of put in the Calypso category where they aren't my go to mango but they're nice mild change if your lips are burning from the more flavorful varieties. Those two are more like melons than mangos to me. Not bad just different.
Honey gold is great but I haven't put one in the ground as I've read it is disease prone. The ones I have are Alphonso, Maha, Kwan, and lemon zest. Maha is one of the best mangos I've tried so I got a tree a few days after I first tasted one. Haven't tried a Kwan so I'm happy to hear your good reports on it! I've tried a fantastic Fonz in the UK but never in Australia so we'll see how we go. I drank the marketing Kool aid on lemon zest.
By hydrocarbon taint are you referring to the turpentine qualities of some varieties? Or is this a different issue? Some people seem to like a bit of the old chemical flavour. I thought I wasn't one of them but I'm a feijoa nut and I was told by someone they taste like toilet cleaner so perhaps I'm not the best judge of this quality in mangos
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Lemon Zest is on the bottom for me. So much powdery mildew even spraying copper every other week during flowering. Hardly any fruit set. Such a waste of space.
My coconut cream is also barely productive. Sigh.
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Lemon Zest is still a rock star ⭐️ for me down here in western Broward County South Florida. At this point It’s still pushing as the #1 contender for GOAT status.
However, grown in different micro climates, let alone a different coast or continent, who knows …
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"Lemon Zest is still a rock star ⭐️ for me down here in western Broward County South Florida" +1 in southern Palm Beach County.
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I just talked to another person in California with powdery mildew and some disease fruit. I think lemonzest is more suited for Florida
Lemon Zest is on the bottom for me. So much powdery mildew even spraying copper every other week during flowering. Hardly any fruit set. Such a waste of space.
My coconut cream is also barely productive. Sigh.
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I just talked to another person in California with powdery mildew and some disease fruit. I think lemonzest is more suited for Florida
Lemon Zest is on the bottom for me. So much powdery mildew even spraying copper every other week during flowering. Hardly any fruit set. Such a waste of space.
My coconut cream is also barely productive. Sigh.
Except for Palm Springs/Coachella Valley!
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This is what I'm worried about with LZ. I've heard such glowing reviews on the flavour I had to try when I found someone with a tree. I'm not sure what about Florida makes it more suitable than Cali but Brisbane is dry subtropical so we'll just have to see how I go. This is still a very rare variety around here. If it ends up being more trouble than it's worth I can always top work it making it a very expensive rootstock :)
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
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Briz yes it was the turpentine or chemical taint alsp known as hydrocarbon taint. I once had a Julie tree and was delighted to take to it with an axe after trying the less than mediocre fruit.The kamerunga fruit research station had quite a big Indian mango selection and I was surprised at how poor the fruit quality was compared to their SE Asian selections. Yeah calypso is bland but if you ever lay your hands on a Sam ru du BF now that is areal winner.
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Southern Blush. Sold to us by a grower based on how good the fruit tasted but that tree will be the death of me. Gets simply overwhelmed with powdery mildew, MBBS, and anthracnose. Have tried lots of different fungicide but there is always one disease that slips through and takes out the fruit. It's really disheartening too because otherwise the tree flowers like crazy and puts out a bunch of small fruit, but they all fall off as soon as they get pea sized. I just got a sweet tart so I think that as I train that I will take its cuttings and try my hand at grafting onto the SB.
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Diamond, TA, Hatcher...and have to add Carrie and its cohorts (Angie, Ugly Betty).
As far as "carroty" as some say is found in Mallika, I would say that learning when to pick and ripen will make all the difference in the world.
Tried my first Ugly Betty this week. It was sweet enough, but it was both sweet and savory.
Didn't get the typical "spice" flavor - I got a canned chicken or Vienna Sausage aftertaste.
An entrée and dessert in one! A complete meal!
I guess the UB likers get a different flavor.
I'll try another if I can, but if they all taste like that then I'll pass.
Anybody else taste something like what I describe in UB?
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Aha as I suspected some of these floridian stars are turning out to be flops.Good on you guys for calling them out. BF you have 5 varieties often referred in the local parlance as trash. Kent, palmer,Glenn, brooks and keitt command the lowest prices in the market and are unfit to take a place in a mango lovers yard. Correct that feral stringies have a superior taste than these and are the best for chutney and even manfgo icecream. Keow Sawoy can be aten ripe and iit is good. Maha and NDM are great and kwan is just like a big NDM and great. The KPs are 1st class but R2E3 is a bit bland but ok. Honey gold is really nice. BTW we are forgetting the most offensive quality in some mango varieties. Hydrocarbon taint, which is quite acceptable in some parts of the world but not SE Asia or Australia. In papaya the offensive taint in cold grown yellows especially is known as nasturtium.
Haha, you're seriously hyping up KP and NDM while hating on the so called "floridian stars"?
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I like KP but I do think it is a little overrated relative to Maha (king thai). Aussies are pretty proud of KP but the SE Asian enthusiasts just laugh at us supposedly. Bambaroo is supposed to be an improved KP I have not had the pleasure of trying yet.
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BD I was more trying to flush a Floridian from the underbrush. I was surprised many people rated these new stars so lowly.I havent sampled these so I'm throwing stones blind. Brizz KP is pretty good but yeah maha is better. NDM could have a feather more acid for a better acid sugar balance but they good. Try a Keitt or Brooks with a maha or even a KP and you'll be hocking them up. Bambaroo is near Ingham and the source for the improved selection and yes they are more ....mangoey.
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
Funky flip flops? I can't even imagine that! (My Pickering tasted good to 95 out of 100 people.)
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I wonder if the taste is dependent on location. Glen, Malika, Rosigold and Keitt are among my favorites.
I discontinued Carrie (too soft, average flavor, disease problems), and Lancetilla (bad flavor).
not crazy about Nam Doc Mai (too sweet and nothing else. Slight hint of sulfur, yikes). Wife's favorite Mango and many other people like them a lot, so I kept the tree. Very pretty, trouble free tree with nice, dense foliage.
Maha, tastes like a carrot, but many people like them. Problem free tree, so I kept it.
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I wonder if the taste is dependent on location. Glen, Malika, Rosigold and Keitt are among my favorites.
I discontinued Carrie (too soft, average flavor, disease problems), and Lancetilla (bad flavor).
not crazy about Nam Doc Mai (too sweet and nothing else. Slight hint of sulfur, yikes). Wife's favorite Mango and many other people like them a lot, so I kept the tree. Very pretty, trouble free tree with nice, dense foliage.
Maha, tastes like a carrot, but many people like them. Problem free tree, so I kept it.
If your Maha tastes like a carrot, its most likely an issue with harvesting.
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Gotta second robs response here,
I’ve had mahas that we’re over ripened on counter or tree or dropped that we’re very carroty, ame I’ve had mahas that were just barely soft to touch that were phenomenal and complex.
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
This happened to me this year with Pickering as well! But I remember liking it in prior years. Like I could barely stand to eat the fruit this year which is so weird because I tasted the fruit before planting it!
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
Funky flip flops? I can't even imagine that! (My Pickering tasted good to 95 out of 100 people.)
Abe, maybe captaining all those fishing charters with guests dripping sun screen on the deck* as they butter up, and having foul flipflops by the end of the day has a negatively impacted your coconut oriented taste buds? I love the flavor of a good coconut cream mango. The absent of any fiber is great too. Agree with the other negative propagation issues.
As for Pickering, in my yard are above average flavor wise this year. Everyone that tasted liked them, + tasted coconut flavor particularly close to the skin.
* That slippery sunscreen on the deck always gives me headaches with guests aboard
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
Funky flip flops? I can't even imagine that! (My Pickering tasted good to 95 out of 100 people.)
Abe, maybe captaining all those fishing charters with guests dripping sun screen on the deck* as they butter up, and having foul flipflops by the end of the day has a negatively impacted your coconut oriented taste buds? I love the flavor of a good coconut cream mango. The absent of any fiber is great too. Agree with the other negative propagation issues.
As for Pickering, in my yard are above average flavor wise this year. Everyone that tasted liked them, + tasted coconut flavor particularly close to the skin.
* That slippery sunscreen on the deck always gives me headaches with guests aboard
Sorry, I agree and posted the same thing. Hawaiian Tropic all the way. Blech!
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
Funky flip flops? I can't even imagine that! (My Pickering tasted good to 95 out of 100 people.)
Abe, maybe captaining all those fishing charters with guests dripping sun screen on the deck* as they butter up, and having foul flipflops by the end of the day has a negatively impacted your coconut oriented taste buds? I love the flavor of a good coconut cream mango. The absent of any fiber is great too. Agree with the other negative propagation issues.
As for Pickering, in my yard are above average flavor wise this year. Everyone that tasted liked them, + tasted coconut flavor particularly close to the skin.
* That slippery sunscreen on the deck always gives me headaches with guests aboard
Sorry, I agree and posted the same thing. Hawaiian Tropic all the way. Blech!
I've gotten sunblock in my eyes the few times I actually wore any but I've never tasted it. Maybe you guys should try washing hands before you get into the picnic basket lol.
Is Hawaiian Tropic edible? If so I like coconut cream so much I may by some to try on ice cream.😀
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
Funky flip flops? I can't even imagine that! (My Pickering tasted good to 95 out of 100 people.)
Abe, maybe captaining all those fishing charters with guests dripping sun screen on the deck* as they butter up, and having foul flipflops by the end of the day has a negatively impacted your coconut oriented taste buds? I love the flavor of a good coconut cream mango. The absent of any fiber is great too. Agree with the other negative propagation issues.
As for Pickering, in my yard are above average flavor wise this year. Everyone that tasted liked them, + tasted coconut flavor particularly close to the skin.
* That slippery sunscreen on the deck always gives me headaches with guests aboard
Just my opinion.
People all over hype up Pickering, but dude, as far as flavor, its nothing to write home about. I mean if you’ve only had average mangos your whole Life and then Pickering you MIGHT say “oh, that’s different”. Let’s be honest, it’s only hyped up for its ease to grow with its awesome disease resistance and ease of fruiting at a young age and small size. It’s got great qualities but Flavor is not what sets it apart.
On a lighter note hoping I didn’t offend you, IF you want to try coconut close to the skin in an excellent mango: try “Karen Michelle”. It blows Pickering out of the water. Also for coconut goodness, “Sugarloaf/E4” is incredible and a well ripened “Pineapple Pleasure has a wonderful coconut flavor.
HOWEVER, Coconut cream is just a shadow of the two I mentioned. I cannot speak to M4 but I can tell you “pina colada” was not super impressive to me and I think sugarloaf or pineapple pleasure deserved that name instead.
As for my life on the High seas, i actually enjoy running My Boat in Haulover Inlet on a sunny afternoon and a south wind and smelling the Hawaiian tropic in the air, simmering off sun- baking tourists, but that smell or taste doesnt belong in a mango IMO.
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
Funky flip flops? I can't even imagine that! (My Pickering tasted good to 95 out of 100 people.)
Abe, maybe captaining all those fishing charters with guests dripping sun screen on the deck* as they butter up, and having foul flipflops by the end of the day has a negatively impacted your coconut oriented taste buds? I love the flavor of a good coconut cream mango. The absent of any fiber is great too. Agree with the other negative propagation issues.
As for Pickering, in my yard are above average flavor wise this year. Everyone that tasted liked them, + tasted coconut flavor particularly close to the skin.
* That slippery sunscreen on the deck always gives me headaches with guests aboard
Just my opinion.
People all over hype up Pickering, but dude, as far as flavor, its nothing to write home about. I mean if you’ve only had average mangos your whole Life and then Pickering you MIGHT say “oh, that’s different”. Let’s be honest, it’s only hyped up for its ease to grow with its awesome disease resistance and ease of fruiting at a young age and small size. It’s got great qualities but Flavor is not what sets it apart.
On a lighter note hoping I didn’t offend you, IF you want to try coconut close to the skin in an excellent mango: try “Karen Michelle”. It blows Pickering out of the water. Also for coconut goodness, “Sugarloaf/E4” is incredible and a well ripened “Pineapple Pleasure has a wonderful coconut flavor.
HOWEVER, Coconut cream is just a shadow of the two I mentioned. I cannot speak to M4 but I can tell you “pina colada” was not super impressive to me and I think sugarloaf or pineapple pleasure deserved that name instead.
As for my life on the High seas, i actually enjoy running My Boat in Haulover Inlet on a sunny afternoon and a south wind and smelling the Hawaiian tropic in the air, simmering off sun- baking tourists, but that smell or taste doesnt belong in a mango IMO.
I hope you're right about E4.My tree is about 5 feet tall I'm hoping it grows to six or seven over the summer. It had a lot of fruit that I pruned off for a maximum growth. This will be its third year in the ground. As for pickering if what you say is true. I may put it in the freezer and use it as a juice mango. This is the first year that it is loaded with fruit
(https://i.postimg.cc/gxT3xVH4/20210615-212912.jpg) (https://postimg.cc/gxT3xVH4)
My wife is peeling the Karen Michelle as we speak. I never said anything to her. She just tasted it and says it is a very good mango and it taste like coconut. More of a subtle coconut flavor.
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Yea I’ll get bashed but here’s my experience and opinion:
1) Coco cream: hate the sunscreen flavor, hate the sgraggly growth habit, hate the fungal issues. She gone from my Miami yard.
2) Pickering: tastes like FUNKY FLIP FLOPS. Just miserably bad flavor for me every time. She gone.
Funky flip flops? I can't even imagine that! (My Pickering tasted good to 95 out of 100 people.)
Abe, maybe captaining all those fishing charters with guests dripping sun screen on the deck* as they butter up, and having foul flipflops by the end of the day has a negatively impacted your coconut oriented taste buds? I love the flavor of a good coconut cream mango. The absent of any fiber is great too. Agree with the other negative propagation issues.
As for Pickering, in my yard are above average flavor wise this year. Everyone that tasted liked them, + tasted coconut flavor particularly close to the skin.
* That slippery sunscreen on the deck always gives me headaches with guests aboard
Just my opinion.
People all over hype up Pickering, but dude, as far as flavor, its nothing to write home about. I mean if you’ve only had average mangos your whole Life and then Pickering you MIGHT say “oh, that’s different”. Let’s be honest, it’s only hyped up for its ease to grow with its awesome disease resistance and ease of fruiting at a young age and small size. It’s got great qualities but Flavor is not what sets it apart.
On a lighter note hoping I didn’t offend you, IF you want to try coconut close to the skin in an excellent mango: try “Karen Michelle”. It blows Pickering out of the water. Also for coconut goodness, “Sugarloaf/E4” is incredible and a well ripened “Pineapple Pleasure has a wonderful coconut flavor.
HOWEVER, Coconut cream is just a shadow of the two I mentioned. I cannot speak to M4 but I can tell you “pina colada” was not super impressive to me and I think sugarloaf or pineapple pleasure deserved that name instead.
As for my life on the High seas, i actually enjoy running My Boat in Haulover Inlet on a sunny afternoon and a south wind and smelling the Hawaiian tropic in the air, simmering off sun- baking tourists, but that smell or taste doesnt belong in a mango IMO.
No offence taken, nevertheless nowhere did I say Pickering was top tier mango, and that's a big step from "FUNKY FLIP FLOPS" taste. Can't comment on the latter taste and agree HT sunscreen is best not ingested. Wasn't trying to offend you, just making light of what appeared to be a dislike of mangos with any coconut flavor.
I grew up in the area with Haulover being like my backyard, and could tell you some old tales.
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My Lemon Zest mango tree on Ataulfo root-stock so far is doing OK. My tree was grafted in late 2017 and so far no spraying in 2021 whatsoever with any applications and I have a few fruit developing. I would not describe the LZ as a bottom Tier mango at least at my location. Need more time to determine long-term production.
I think the Lemon Zest mango tree needs more time to mature, but PM is not a major issue at my location. I suspect Root Stock may be a factor in Powder Mildew susceptibility in certain mango trees in SoCal.
Note: We are about 90 days behind Florida in terms of fruit development so I suspect this is how their fruit looked in mid-march.
Johnny
(https://i.postimg.cc/K1zncqBR/8-U1-A0659-Lemon-Zest-Mango-Tree-with-a-Little-Fruit-6-15-2021.jpg) (https://postimg.cc/K1zncqBR)
Calif Lemon Zest Mango Tree
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Miss Hawaiian Tropic International was held until 2010 says wikipedia. A friend of mine used to go to these HT beauty competitions circa year 2000. iirc He knew one of the organizers. Or said he did. One of their main reasons for this competition was for the HT brass to get into the younger women's, the spokes models, pants. Their 2nd and 3rd tier buddies got the runoff. The official reason for the competition was to pick new models each year to appear in the HT advertisements. But not the real reason.
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Ah sorry Mike I should have been more clear. My big list was just that of the typically grown backyard varieties in Brisbane, not ones which I have growing specifically. Thankfully I never put a Glenn, Keitt, or Kent in the ground before trying them. I had a Palmer last season which wasn't bad but generally I'm not a fan.
R2E2 I kind of put in the Calypso category where they aren't my go to mango but they're nice mild change if your lips are burning from the more flavorful varieties. Those two are more like melons than mangos to me. Not bad just different.
Honey gold is great but I haven't put one in the ground as I've read it is disease prone. The ones I have are Alphonso, Maha, Kwan, and lemon zest. Maha is one of the best mangos I've tried so I got a tree a few days after I first tasted one. Haven't tried a Kwan so I'm happy to hear your good reports on it! I've tried a fantastic Fonz in the UK but never in Australia so we'll see how we go. I drank the marketing Kool aid on lemon zest.
By hydrocarbon taint are you referring to the turpentine qualities of some varieties? Or is this a different issue? Some people seem to like a bit of the old chemical flavour. I thought I wasn't one of them but I'm a feijoa nut and I was told by someone they taste like toilet cleaner so perhaps I'm not the best judge of this quality in mangos
You guys should try the Indian Imam Pasand -- unforgettable flavor, big fruit, reliable bearer and no disease in my yard. Look is not its strong point.
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Maha, tastes like a carrot, but many people like them. Problem free tree, so I kept it.
Haha, I would use that term for Lancetilla. Does it smells like carrot too? For me, Maha has the nicest aroma, but its taste can change dramatically with the weather.
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Diamond, TA, Hatcher...and have to add Carrie and its cohorts (Angie, Ugly Betty).
As far as "carroty" as some say is found in Mallika, I would say that learning when to pick and ripen will make all the difference in the world.
Alright Rob, so where are we scheduling our duel to occur?
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Miss Hawaiian Tropic International was held until 2010 says wikipedia. A friend of mine used to go to these HT beauty competitions circa year 2000. iirc He knew one of the organizers. Or said he did. One of their main reasons for this competition was for the HT brass to get into the younger women's, the spokes models, pants. Their 2nd and 3rd tier buddies got the runoff. The official reason for the competition was to pick new models each year to appear in the HT advertisements. But not the real reason.
You don't have a lot of feminist friends, do you? This made me cringe.
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I wonder if the taste is dependent on location.
It has to be. I know Mike was baiting a bit here but seriously some of the cultivars that seem fine elsewhere taste very different (I assume) here. I am no KP fanboy but there must be something to it, whether it is climate or soil or whatever. I know the older USA cultivars are nothing like the new superstars, but they are still grown there and are preferred there to things like KP. I am really keen to try some of the newer superstars and expect them to be a cut above.
My 4 year old who has no idea about cultivars was NOT a fan of keitt, palmer, Kent or brooks. I eat them but wouldn't buy them again. KP, maha and honey gold are good and she loves them.
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yeah, wonder why the Australian KP has not been discussed much here in the States.
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I wonder if the taste is dependent on location.
It has to be. I know Mike was baiting a bit here but seriously some of the cultivars that seem fine elsewhere taste very different (I assume) here. I am no KP fanboy but there must be something to it, whether it is climate or soil or whatever. I know the older USA cultivars are nothing like the new superstars, but they are still grown there and are preferred there to things like KP. I am really keen to try some of the newer superstars and expect them to be a cut above.
My 4 year old who has no idea about cultivars was NOT a fan of keitt, palmer, Kent or brooks. I eat them but wouldn't buy them again. KP, maha and honey gold are good and she loves them.
Are you growing or know anyone growing honey gold around Brisbane? Are the reports of heavy disease suceptibility in this area accurate?
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I wonder if the taste is dependent on location.
It has to be. I know Mike was baiting a bit here but seriously some of the cultivars that seem fine elsewhere taste very different (I assume) here. I am no KP fanboy but there must be something to it, whether it is climate or soil or whatever. I know the older USA cultivars are nothing like the new superstars, but they are still grown there and are preferred there to things like KP. I am really keen to try some of the newer superstars and expect them to be a cut above.
My 4 year old who has no idea about cultivars was NOT a fan of keitt, palmer, Kent or brooks. I eat them but wouldn't buy them again. KP, maha and honey gold are good and she loves them.
You all seem to dislike Kent in Australia! I don’t mind it at all (Mexican/Latin American grown) especially when the flesh turns orange and is not very soft (just gives a bit), and if it’s refrigerated is even better, sweet and carroty but also a bit of acid. The carrot flavor is carotenoids (vit a/beta carotene), clearly evidenced in the orange flesh..
I’m surprised nobody mentioned Tommy Atkins as the worst tasting mango ever propagated. It would score -1 from 1-10 in my opinion. Keitt isn’t too far behind in blandness. I don’t necessarily hate keitt but it’s just too bland and would MUCH prefer a Kent over it.
Haden has classic flavor but a bit stringy and just way too sweet especially when very ripe. If I eat one it has to still be pretty firm. I would rate a hair above keitt.
I have only tasted older varieties, except for ataulfo which is at least kind of newer, and I really enjoy this one especially because it tastes different over different ripening stages but still good during each stage.. Hard is sour, then sweet starts to balance out the sour with some resin, and very ripe it will be only sweet with slight resin and carrot taste (when the flesh turns darker yellow). I know there are better varieties that would make ataulfo look mediocre, lol. I feel like the colored flesh mangos are generally tastiest..
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I wonder if the taste is dependent on location.
It has to be. I know Mike was baiting a bit here but seriously some of the cultivars that seem fine elsewhere taste very different (I assume) here. I am no KP fanboy but there must be something to it, whether it is climate or soil or whatever. I know the older USA cultivars are nothing like the new superstars, but they are still grown there and are preferred there to things like KP. I am really keen to try some of the newer superstars and expect them to be a cut above.
My 4 year old who has no idea about cultivars was NOT a fan of keitt, palmer, Kent or brooks. I eat them but wouldn't buy them again. KP, maha and honey gold are good and she loves them.
You all seem to dislike Kent in Australia! I don’t mind it at all (Mexican/Latin American grown) especially when the flesh turns orange and is not very soft (just gives a bit), and if it’s refrigerated is even better, sweet and carroty but also a bit of acid. The carrot flavor is carotenoids (vit a/beta carotene), clearly evidenced in the orange flesh..
I’m surprised nobody mentioned Tommy Atkins as the worst tasting mango ever propagated. It would score -1 from 1-10 in my opinion. Keitt isn’t too far behind in blandness. I don’t necessarily hate keitt but it’s just too bland and would MUCH prefer a Kent over it.
Haden has classic flavor but a bit stringy and just way too sweet especially when very ripe. If I eat one it has to still be pretty firm. I would rate a hair above keitt.
I have only tasted older varieties, except for ataulfo which is at least kind of newer, and I really enjoy this one especially because it tastes different over different ripening stages but still good during each stage.. Hard is sour, then sweet starts to balance out the sour with some resin, and very ripe it will be only sweet with slight resin and carrot taste (when the flesh turns darker yellow). I know there are better varieties that would make ataulfo look mediocre, lol. I feel like the colored flesh mangos are generally tastiest..
I'll agree on that. I WAS NOT a fan of Tommy Atkins when I tried it. I'd love to hear if anyone has tried an Alphonso grown in Brisbane given the less than glowing Floridian reports.
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Are you growing or know anyone growing honey gold around Brisbane? Are the reports of heavy disease suceptibility in this area accurate?
Yep, I top worked a kp summer before last. I’ll let it fruit properly for the first time this year but did let fruit develop last year before removing and didn’t notice anything. I hear Alphonso isn’t great here either but never had one.
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Alphonso grown at kamerunga in Cairns was an abomination.
(https://i.postimg.cc/2397MCwd/aaaarpearl.jpg) (https://postimg.cc/2397MCwd)
If we are engaging in mango trash talk lest we forget pearl. It may not quite sink to the depths that kent and brooks occupy but it is still intensely mediocre at it finest.
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Alphonso grown at kamerunga in Cairns was an abomination.
(https://i.postimg.cc/2397MCwd/aaaarpearl.jpg) (https://postimg.cc/2397MCwd)
If we are engaging in mango trash talk lest we forget pearl. It may not quite sink to the depths that kent and brooks occupy but it is still intensely mediocre at it finest.
Abomination in what way? Keroseney? Watery?
Re: pearl I think I remember having one last year. Like palmer for me it was OK but not awful.
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Alphonso grown at kamerunga in Cairns was an abomination.
(https://i.postimg.cc/2397MCwd/aaaarpearl.jpg) (https://postimg.cc/2397MCwd)
If we are engaging in mango trash talk lest we forget pearl. It may not quite sink to the depths that kent and brooks occupy but it is still intensely mediocre at it finest.
Gah, I had a sample of a Palmer the other day that made me thankful the proprietor of the joint wasn't standing in front of me as I would've accidentally projectile regurgitated it back into their face. It had to leave my mouth immediately. :o
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chok anan, the miracle mango. It would take a miracle to get me to plant it.
Confirmation one more time that taste is relative. I have a choc anon and am I glad I have one. I was thinking of grafting a second but the first tree makes so much fruit (and flowers multiple times for an extended season) that perhaps just the one and a couple of bonus branches on another tree will do.
Enough for me and for friends who ask for some because they have tried and love it.
I have several of the top tiers but this tree stays, perhaps one day it might get a sister.
I second that. Variety is the spice of life and when I tire of certain flavors in mango I go to Choc anon and get something different.
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Take my Cogshall, please! My first tree, planted about 10 years ago. Every fruit is a failed experiment. Uneven ripening, poster child for jelly seed. Next month she is meeting the executioner. Only question: what to replace it with? I'm thinking Angie.
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And an unpopular opinion - Coconut Cream - IF you have limited space. Top 10 taste, mid-tier looks, but cellar dweller production. Also floppy growth habit..
I've heard you may have to wait a while for production to pick up. Well, I am on year 8 and I have harvested a total of a dozen or so fruit in the last three years. Your mileage may vary though...
Saw a pic on FB of a FL grower who has the most beautiful CC tree. Well formed and nice canopy, doesn't look lanky, but good and wide and not too tall (12 - 15 feet?). Pm'd them, was told their secret was regular pruning.
Tree was covered in clean fruit. Will see if I can repost the pic. Gave me hope, not giving up on CC
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Do you think it might be possible that coconut cream would do a little better production-wise in 9B. Where we have an abundance of nights in a row below 60°
Thanks in advance for anyone's reply :)
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Take my Cogshall, please! My first tree, planted about 10 years ago. Every fruit is a failed experiment. Uneven ripening, poster child for jelly seed. Next month she is meeting the executioner. Only question: what to replace it with? I'm thinking Angie.
I've been told you can't go wrong with sweet tart. I planted one just now so I guess I'll see. If it works out I'm gonna use it to top work my other trees.
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Take my Cogshall, please! My first tree, planted about 10 years ago. Every fruit is a failed experiment. Uneven ripening, poster child for jelly seed. Next month she is meeting the executioner. Only question: what to replace it with? I'm thinking Angie.
I've been told you can't go wrong with sweet tart. I planted one just now so I guess I'll see. If it works out I'm gonna use it to top work my other trees.
One of the factors is space and tree size. The Cogshall is about 25 feet tall and too big for where it is planted. So the replacement needs to be manageable to about half that size. I already have a Pickering, (damn good!).
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Take my Cogshall, please! My first tree, planted about 10 years ago. Every fruit is a failed experiment. Uneven ripening, poster child for jelly seed. Next month she is meeting the executioner. Only question: what to replace it with? I'm thinking Angie.
I've been told you can't go wrong with sweet tart. I planted one just now so I guess I'll see. If it works out I'm gonna use it to top work my other trees.
Keep it for sure but mine is sometimes prone to uneven ripening. Then I bring them inside when they reach one third yellow. They will get more yellow in a day or two but eat before they get mushy.
Take a slightly soft/one that has some give to it/ half yellow/half green sweet tart off the tree and eat immediately. The entire fruit will be delicious. With green part slightly more acidic.
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I've been told you can't go wrong with sweet tart. I planted one just now so I guess I'll see. If it works out I'm gonna use it to top work my other trees.
Keep it for sure but mine is sometimes prone to uneven ripening. Then I bring them inside when they reach one third yellow. They will get more yellow in a day or two but eat before they get mushy.
Take a slightly soft/one that has some give to it/ half yellow/half green sweet tart off the tree and eat immediately. The entire fruit will be delicious. With green part slightly more acidic.
Thanks for the great tips!
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Take my Cogshall, please! My first tree, planted about 10 years ago. Every fruit is a failed experiment. Uneven ripening, poster child for jelly seed. Next month she is meeting the executioner. Only question: what to replace it with? I'm thinking Angie.
I've been told you can't go wrong with sweet tart. I planted one just now so I guess I'll see. If it works out I'm gonna use it to top work my other trees.
Keep it for sure but mine is sometimes prone to uneven ripening. Then I bring them inside when they reach one third yellow. They will get more yellow in a day or two but eat before they get mushy.
Take a slightly soft/one that has some give to it/ half yellow/half green sweet tart off the tree and eat immediately. The entire fruit will be delicious. With green part slightly more acidic.
Thank you for this- I was just coming on to post for the first time to ask about when to pick ST.
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I purchased a kesar and planted it. This year, the tiny tree bloomed and produced fruit without being sprayed. Based on my limited observations, it appears to be a fruitful tree. This tree's fruit reminds me of alien eggs.
I enjoy using the mangos from my tree to make Mango Syrup and Oil with cream chargers and a cream syphon.
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I purchased a kesar and planted it. This year, the tiny tree bloomed and produced fruit without being sprayed. Based on my limited observations, it appears to be a fruitful tree. This tree's fruit reminds me of alien eggs.
I enjoy using the mangos from my tree to make Mango Syrup and Oil with cream chargers and a cream syphon.
...except I am not a real person.
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I removed your link to the UK company. Relevant comments are welcome. Please don't dig up old threads and link spam the forum.
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I agree with having Tommy Atkins On the list. It is probably the worst “popular” mango I’ve tried