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Chico Zapote

BMG - 3-1-2009 at 05:56 PM

Found a very interesting fruit the other day while shopping at CCC. They had a small supply of a fruit the produce man called Chico Zapote. We had never seen or heard of it before.

He offered to cut one open for us. It was absolutely delicious. Kind of 'pear like' in flavor with a soft consistency like a melon. He warned us that you have to let them ripen well before eating so you want them soft to the touch.

Hopefully we'll find them again but for now they've sold out.

One large seed that looks like a giant watermelon seed. For reference, the knife blade is about 10".

Breakfast this morning.

longlegsinlapaz - 3-1-2009 at 05:59 PM

What time is breakfast served at your casa???

Paulina - 3-1-2009 at 06:09 PM

It looks mango-ish.

Waiting for the answer to Longlegs' question....I'll even leave a tip and wash my own dish.

P<*)))>{

longlegsinlapaz - 3-1-2009 at 06:31 PM

Naw.....if it tasted mango-ish, BMG woulda said so, he knows I'm one of those people for whom mango tastes like soap! Check your U2U, there may be directions to breakfast there....or not!

BMG - 3-1-2009 at 07:07 PM

Quote:

Originally posted by longlegsinlapaz
What time is breakfast served at your casa???

Anytime between 9AM and 1:30PM.

I thought it was cilantro that tasted like soap to some people.

Did I mention I put hot sauce on EVERYTHING?

As for washing your own dish, that's good. Have you ever tried washing dishes with a one-armed dish drier helping you?

longlegsinlapaz - 3-1-2009 at 07:57 PM

Cilantro TOO!

Not on MY plate :no:

, I thought I'd lurned ya that! :smug:

Anything like a one-armed paper hanger? :lol:

Have you thought of washing AND drying until she gets her cast off? <<<Just a thought!

BMG - 3-1-2009 at 09:41 PM

Quote:

Originally posted by longlegsinlapaz

Have you thought of washing AND drying until she gets her cast off? <<<Just a thought!

I found that the dishes don't wash themselves but they do dry themselves.

Don't feel to sorry for Linguine. You saw this morning's breakfast. Here was tonight's dinner. (I heard her calling the doctor and asking if she could keep the cast on another couple of months.)

dinner.jpg - 48kB

Paulina - 3-1-2009 at 09:52 PM

As Dern's cooking show girl friend in his dreams would say, "Yum - O!"

You guys sure eat well.

P<*)))>{

Sharksbaja - 3-1-2009 at 10:27 PM

Nice presentation as well! Is that a grilled shroom at the bottom?

BMG - 3-2-2009 at 08:33 AM

Quote:

Originally posted by Sharksbaja
Nice presentation as well! Is that a grilled shroom at the bottom?

Thanks. I did throw a couple mushrooms on the grill. My mistake. Should have put about 6 on.

Cabrito tonight.

A note on the chico zapote. I cut one open and it was really astringent. Researching the fruit a bit more, I found that the unripe fruit has a lot of tannins in it. Unlike most fruit that just isn't very good or sweet until ripe, the chico zapote is terrible tasting and 'feels' funny in your mouth. Lesson learned, do not eat until soft and fully ripe.

oxxo - 3-2-2009 at 08:40 AM

Quote:

Originally posted by BMGThey had a small supply of a fruit the produce man called Chico Zapote.

Back in SD we call them mountain oysters.

Sapodilla ('Chico sapote')

David K - 3-2-2009 at 08:52 AM

Native to tropical America from southern Mexico to northern Brazil.

The sap from the tree is used to make chewing gum (chicle) and the fruit from the tree is similar to the popular sapote/ zapote in Mexico.

Sapodilla (Archras sapote) is from the Sapotaceae family of some 600 species... some of which bear edible fruit.

Here is more:

SAPODILLA

Manilkara zapota L.
Sapotaceae
Common Names: Sapodilla, Chico, Chico sapote, Zapote chico, Zapotillo, Chicle, Sapodilla plum, Naseberry.

Distant Affinity: Star Apple (Chrysophyllum cainito), Abiu (Pouteria caimito), Canistel (P. campechiana), Lucmo (P. lucuma), Sapote (P. sapota), Green Sapote (P. viridis).

Origin: The sapodilla is believed to be native to Yucatan and possibly other nearby parts of southern Mexico, as well as northern Belize and northeastern Guatemala. It was introduced long ago throughout tropical America and the West Indies and the southern part of the Florida mainland.

Adaptation: Sapodillas are not strictly tropical and mature trees can withstand temperatures of 26° to 28° F for several hours. Young trees are more tender and can be killed by 30° F. The sapodilla seems equally at home in humid and relatively dry environments. Although it will grow in the milder parts of southern California, whether it will fruit regularly remains to be seen. A tree in La Mesa, Calif. has borne fruit. Cool California nights seem to be a limiting factor. The slow-growing sapodilla makes a satisfactory container or greenhouse specimen.

DESCRIPTION
Growth Habit: The sapodilla is an attractive upright, slow-growing, long-lived evergreen tree. Distinctly pyramidal when young, with age the tree may develops a crown that is dense and rounded or sometimes open and somewhat irregular in shape. It is strong and wind-resistant and rich in a white, gummy latex. In the tropics it can grow to 100 feet, but grafted cultivars are substantially shorter. A 40-year old tree in La Mesa, California is only about 12 feet tall.

Leaves: The leaves are highly ornamental, 3 to 4-1/2 inches long and 1 to 1-1/2 inches wide. They are medium green, glossy, alternate and spirally clustered at the tip of forked twigs.

Flowers: Sapodilla flowers are small, inconspicuous and bell-like, approximately 3/8 inch in diameter. They are borne on slender stalks in the axil of the leaves. There are several flushes of flowers throughout the year.

Fruit: The fruit is round to egg-shape, 2 - 4 inches in diameter. The skin is brown and scruffy when ripe. The flesh varies from yellow to shades of brown and sometimes reddish-brown, and may be smooth or of a granular texture. The flavor is sweet and pleasant, ranging from a pear flavor to crunchy brown sugar. Fruits can be seedless, but usually have from 3 to 12 hard, black, shiny, flattened seeds about 3/4 inch long in the center of the fruit.

CULTURE
Location: The sapodilla prefers a sunny, warm, preferably frost free location. They are highly wind tolerant and can take salt spray.

Soil: Sapodillas are well adapted to many types of soil. It thrives in very poor soils but flourishes also in deep, loose, organic soil, as well as light clay, sand or lateritic gravel. Good drainage is essential, the tree doing poorly in low, wet locations. It is highly drought resistant and approaches the date palm in its tolerance of soil salinity.

Irrigation: The tree tolerates dry conditions remarkably well. Most mature sapodilla trees receive no watering, but irrigation in dry season will increase productivity.

Fertilization: Newly planted trees need small and frequent feedings to become established. Fertilizers that contain 6-8% nitrogen, 2-4% available phosphoric acid and 6-8% potash give satisfactory results. First year applications should be made every two to three months beginning with 1/4 pound and gradually increasing to one pound. Thereafter, two to three applications per year are sufficient, in amounts proportionate to the increasing size of the tree.

Pruning: Sapodillas require very little pruning.

Frost Protection: Although mature sapodilla trees will take several degrees of frost, it is prudent to provide them with overhead protection if possible and plant them on the south side of a wall or building. Plants can also be covered with sheeting and such when significant frost is likely.

Propagation: The sapodilla is most commonly propagated by seed, which remain viable for many years if kept dry. Easily germinated, they take five to eight years to bear. Since seed may not come true, vegetative propagation is desirable. Veneer grafting with seedlings as rootstock is the best method . Air layering and rooting of cuttings have not been successful.

Pests and Diseases: In general the sapodilla tree remains quite healthy with little or no care. Insects and diseases usually don't cause sufficient damage to necessitate control measures, although the Wooly White Fly can sometimes be a problem. Oil sprays in winter are suggested.

Harvest: It is often difficult to tell when a sapodilla is ready to pick. If the skin is brown and the fruit separates from the stem easily without leaking of the latex, it is fully mature but must be kept at room temperature for few days to soften. It is best to wash off the sandy scruff before putting the fruit aside to ripen. It should be eaten when firm-soft, now mushy. Firm-ripe sapodillas may be kept for several days in good condition in the home refrigerator. At 35° F they can be kept for 6 weeks. Fully ripe fruits frozen at 32° F keep perfectly for a month. The fruit is mainly consumed fresh.

Miscellaneous: Chicle, the latex obtained from the bark of the tree has been used as a chewing gum base for many years.

CULTIVARS
The extensive cultivation in India has resulted in numerous cultivars in that country. Quite a few cultivars are under test in Florida. A few of the better known ones are listed below.

Brown Sugar
Originated in Homestead FL. Introduced in 1948. Fruit medium small, 2 to 2-1/2 inches long, nearly round. Skin light, scruffy brown. Flesh pale brown, fragrant, juicy, very sweet and rich, texture slightly granular. Quality very good. Tree tall, bushy.
Prolific
Originated in Homestead, FL. Introduced in 1951. Round-conical fruit, 2-1/2 to 3-1/2 inches long and broad. Skin scruffy, brown, becoming nearly smooth at maturity. Flesh light pinkish-tan, mildly fragrant, texture smooth, flavor sweet, quality good. Tree bears early, consistently and heavily.
Russel
Originated in Islamorade, FL. Introduced in 1935. Large, roundish fruit, 3 to 5 inches in diameter and length. Skin scruffy brown with gray patches. Flesh pinkish-tan, shading to greenish-tan under the skin, mildly fragrant, texture somewhat granular. Flavor rich and sweet. Tree slower to bear and less productive than Prolific.
Tikal
A new seedling selection with excellent flavor. Elliptic shape, light brown in color, smaller than Prolific. Ripens very early.

[Edited on 3-2-2009 by David K]

David K - 3-3-2009 at 01:36 PM

BMG... is that enough info for you? :biggrin:

I can dig up more...

I was a member of the California Rare Fruit Growers back in the 80's...

dtbushpilot - 3-3-2009 at 01:41 PM

Please DK, tell us more :lol:

....dt

BMG - 3-3-2009 at 01:43 PM

Quote:

Originally posted by David K
BMG... is that enough info for you? :biggrin:

I can dig up more...

I was a member of the California Rare Fruit Growers back in the 80's...

I saw that website when I was researching the chico zapote. Sounds like quite a few varieties.

Now I've moved on to durian.

David K - 3-3-2009 at 03:05 PM

Quote:

Originally posted by dtbushpilot
Please DK, tell us more :lol:

....dt

Oh goodie... :lol:

David K - 3-3-2009 at 03:10 PM

Quote:

Originally posted by BMG

Quote:

Originally posted by David K
BMG... is that enough info for you? :biggrin:

I can dig up more...

I was a member of the California Rare Fruit Growers back in the 80's...

I saw that website when I was researching the chico zapote. Sounds like quite a few varieties.

Now I've moved on to durian.

Oh, that's a good one!

They say that you don't want to be in a taxi with a talking driver in Thailand or Malaysia during durian season!

The smell of this highly esteemed jungle fruit can be a cross between kerosene and raw sewage... If you can get some of this fruit past your nose, the taste is supposed to be the finest in the world!

lingililingili - 3-3-2009 at 03:57 PM

David: No way, I've tasted durian and it's crap! Excuse me, not very tasty.

David K - 3-3-2009 at 05:02 PM

Quote:

Originally posted by lingililingili
David: No way, I've tasted durian and it's crap! Excuse me, not very tasty.

Yah, I wondered how something than can smell so bad get to be rated up there with mangos! Maybe you got a bad one? Perhaps it's an aquired taste? :lol:

BMG - 3-3-2009 at 05:34 PM

Quote:

Originally posted by David K

The smell of this highly esteemed jungle fruit can be a cross between kerosene and raw sewage... If you can get some of this fruit past your nose, the taste is supposed to be the finest in the world!

I found that it tastes exactly like it smells.

I've tried it a few different ways, even a durian popsicle.

Question: who was the first idiot that said. "Smells awful. Wonder what it tastes like?"

Bajahowodd - 3-3-2009 at 05:47 PM

The same guy who thought an artichoke was edible.

longlegsinlapaz - 3-3-2009 at 05:52 PM

Artichokes ARE edible!!! :bounce:

With either mayo or melted butter as a dip. :biggrin:

Very rare to find fresh/decent ones here for under $49-50 pesos each. :no:

lingililingili - 3-3-2009 at 06:53 PM

Why Longlegs! You like artichokes?! Yeah, come to think of it, I guess they aren't spicy!

Quote:

Originally posted by longlegsinlapaz
Artichokes ARE edible!!! :bounce:

With either mayo or melted butter as a dip. :biggrin:

Very rare to find fresh/decent ones here for under $49-50 pesos each. :no:

shari - 3-3-2009 at 07:08 PM

Zapote is my favorite fruit...ours are apple shape and size and yellow with 4 big pits in them. Horses LOVE em too...they are very fragile so are not sold in stores...gotta just eat em when they are ripe...soft when you press on it...it is an incredibly juicy, luscious, sexy fruta!

BMG - 3-4-2009 at 09:09 AM

Quote:

Originally posted by shari

.....sexy fruta!

We must have tried a different variety.

David K - 3-4-2009 at 09:15 AM

Quote:

Originally posted by BMG

Quote:

Originally posted by shari

.....sexy fruta!

We must have tried a different variety.

That's an entire different fruit.

Shari is describing a White Sapote (Casimiroa edulis) that is popular in Mexico and grows here in sub-tropical/ semi-arid San Diego... trees get huge. Fruit looks like an apple with a slightly pointy bottom... light green, thin skin. Texture like a pear to banana... very good, very sweet... can be frozen,,, added to blender with ice cream and make a sapote shake!

David K - 3-4-2009 at 09:17 AM

Here's more:

WHITE SAPOTE

Casimiroa edulis Llave & Lex
Rutaceae
Common Names: White Sapote, Sapote, Zapote blanco, Casimiroa.
Related Species: Woolly-leaf Sapote, Yellow Sapote (C. tetrameria Millsp.). Matasano, (C. Sapote Oerst.), C. pringlei.

Distant affinity: Citrus, Bael Fruit (Aegle marmelos Correa), Wampi (Clausena lansium Skeels), Wood-apple (Feronia limonia Swingle)

Origin: The white sapote is native to central Mexico. The wooly-leaf sapote is native from Yucatan to Costa Rica.

Adaptation: The white sapote is successful wherever oranges can be grown. In California mature trees are found from Chico, southward. It does poorly in areas with high summer heat such as the deserts of the Southwest, and in the high humidity of the tropical lowlands of Hawaii and Florida. Otherwise, it can take a lot of abuse, but is brittle in wind. Established trees withstand occasional frost to 22° F., although young trees can be damaged at 30° F. The tree does best where the mean temperature from April to October is about 68° F. White sapotes are also tolerant of cold wet roots and north sides of buildings. Wooly-leaf sapotes are somewhat less hardy than the common white sapote. Only grafted trees are suitable for containers; seedlings get large fast.

DESCRIPTION
Growth Habit: The white sapote forms a medium to very large evergreen tree, 15 to 50 feet, according to cultivar and soil. It is deciduous under drought and other stress. The tree casts a dense shade. Growth is rapid, in flushes. It is densely branching, drooping at maturity. Young trees tend toward a single, limber stem for first 2 years often requiring staking. White sapotes have a taproot and other fibrous roots that are wandering and greedy like citrus.
Foliage: The white sapote has glossy, bright green, palmately compound, hand-shaped leaves with 5 - 6 inch leaflets on a long petiole. New growth is usually reddish, becoming dark green with age, pale green beneath. Stress such as either prolonged cold or abnormal heat, will cause defoliation and a subsequent new growth flush. Leaves will burn in hot winds, which may also scar the fruit or cause it to drop.

Flowers: The odorless flowers, small and greenish-yellow, are 4- or 5-parted, and born in terminal and axillary panicles. They are hermaphrodite and occasionally unisexual because of aborted stigmas. They follow growth flush and often rebloom again several months later. The flowers are attractive to bees, hoverflies and ants. The pollination tendencies or requirements of various cultivars have not yet been fully determined.

Fruit: White sapote fruit ripens six to nine months from bloom. Some cultivars are alternate bearing. Fruit size varies from 1 inch to 6 inches for some of the newer cultivars. Fruit color ranges from apple-green to orange-yellow at maturity, according to cultivar. The fruit shape is round, oval or ovoid, symmetrical or irregular. The skin is very thin and smooth, with a waxy bloom, and is sometimes bitter. Green-skinned varieties have white flesh; yellow skinned varieties have yellow flesh. The flesh has a custard-like texture and a sweet delicious flavor reminiscent of peach or banana, although sometimes with a hint of bitterness. The fruit becomes pungent and unpleasant if overripe. In California the flesh of the wooly-leaf sapote is often bitter and unpleasant. The fruit contains 5 - 7 short-lived seeds thaat resemble a greatly enlarged orange seed. They range in size from 1 - 2 inches in length. The fruits also usually contain several aborted, thin, papery seeds. White sapotes bear within 10 years from seed, or 2 - 8 years from graft.

CULTURE
Location: Before planting, consider the mess made by unpicked fruit. Planting over a patio can be a big mistake. The ultimate size of the the tree should also be kept in mind. They prefer full sun.
Soils: White sapotes prefer a well-drained soil with a pH between 5.5 and 7.5, but the tree will grow in almost any soil as long as it is well-drained.

Irrigation: White sapote trees are drought tolerant but produce better fruit with regular, deep watering. Deep watering is also necessary to keep greedy roots deep in the ground. Shallow watering can encourage surface roots that will break pavement or ruin lawns. Drip irrigation is suitable for young trees. They will tolerate some salts, but gradually decline. White sapotes are often most productive following wet winters.

Fertilization: Fertilizer formulas should vary with the nature of the soil, but, in general, the grower is advised to follow procedures suitable for citrus trees. Many white sapote trees have received little or no care and yet have been long-lived.

Pruning: Young trees tend to grow vertically without much branching. After planting, remove the flowers and pinch out the terminal bud to encourage branching. Since branches are brittle in wind, and will often break at crotches that are either too narrow or horizontal, it is important to prune to eliminate such weak joints. Too much pruning or heading-back, however, may encourage weak growth.

Propagation: Seedlings generally produce inferior fruit, but there is always a chance of producing a worthwhile new cultivar. Use fresh seed, washed and cleaned of flesh. Budding is done in the spring, if possible, on year-old seedlings. Trees are usually grafted., using stocks grown in place for three years. Scions should be girdled 1 to 2 months, then stored until the first sign of new stock growth in spring. Cleft, splice, or approach grafts are all successful. Seedling trees usually begin to bear in 7 - 8 years; grafted trees will start bearing in 3 or 4 years.

Pests and diseases: The white sapote has few natural enemies but the fruits of some cultivars are attacked by fruit flies where that is a problem. Black scale often occurs on nursery stock and occasionally on mature trees in California. Mealybugs are sometimes found around fruit stems, and aphids can infest new growth. The trees also attract fruit-eating animals, including parrots. White sapotes are resistant to both Phytophthora and Armillaria. Snails can defoliate young trees and damage fruit. Control by keeping weeds away and applying bait.

Harvest: White sapote fruit ripens in October (south) to February (north). A few cultivars will have fruit year-round, but the fruit from later blooms generally ripens poorly and is of poorer quality. Large trees commonly produce a ton of fruit per year. The fruits taste best when tree ripened, but tend to fall first. The fruits must be handled with care even when unripe as they bruise so easily and any bruised skin will blacken and the flesh beneath turns bitter. Mature fruits should be clipped from the branches leaving a short piece of the stem attached. This stub will fall off when the fruits become eating-ripe. Some cultivars will ripen to good flavor when picked hard and kept in a controlled atmosphere, while others become bitter and inedible. Fruits that have ripened on hand will keep in good conditions in the home refrigerator for at least 2 weeks.

The fruit is said to be soporific and have an effect upon the central nervous system, hence the name Matasano, but it is pleasing and wholesome. It is very high in carbohydrates and low in acids. A 1922 analysis of flesh by the University of California found: 72.64% water, 0.44% ash, 0.64% protein, 20.64% total sugars (8.44% invert, 12.20% sucrose), 0.46% fat, 1.26% fiber,and 3.92% starches, etc. At 30 mg per 100 g of fresh pulp, the fruit is a moderately good source of vitamin C.

Commercial potential: The white sapote is an old California fruit and is liked by most people who taste it. Its best markets are local stands and luxury or health food stores. Chain stores require a steady source of round, non-bitter fruit, packed in a single layer. Seasonal production can be avoided by selecting cultivars that give year-round harvest. The fruit must be picked hard mature with minimal handling.

CULTIVARS
Chestnut
Origin Vista, Calif. Wesley C. Chestnut, 1935. Seedling of Suebelle. Tree large, heavy production, fruit has withstood shipping to eastern states. Spherical, yellow-green when ripe, taste good, skin bitter. Alternate bearing.
Cuccio
Origin Fallbrook, Calif. Cuccio, 1973. Probable syn. Florida. Very quick to come into bearing. Green when ripe, taste excellent, keeps long and well on tree. Fruit sunburns if tree defoliates.
Ecke
Origin Encinitas, Calif., Paul Ecke, Sr., 1963. Single fruits,uniform in size and shape, Skin becomes bright yellow several months before maturity.
Fiesta
Origin Yorba Linda, Calif., Ray Vincent, 1973. Reliable,productive but very late cropper of rather small (1-2 inch) fruit. Pale yellow, thick skin, endures handling.
Lemon Gold
Origin Escondido, Calif., Martin Reinecke, 1958. A less vigorous tree, moderate crops, usually in November. Keeps well when ripe, can be picked immature and ripens well off the tree. Uniform, pleasing appearance; flesh quite yellow. Flavor excellent, occasional hints of lemon.
Louise
Origin Chula Vista, Calif., Bill Nelson, 1973. Nearly everbearing, Jan. - Sept., productive. Fruit yellow, medium size. Suggested for home gardens, not commercial.
Malibu No. 3
Origin Malibu, Calif., Washington MacIntyre, 1981. Fruit spherical, yellow, ripens Oct - Nov. Pick when soft. Tree is long coming into bearing. Most promising new cv.
Maltby
Origin Carlsbad, Calif., Guy Maltby, 1928. syn. Nancy Maltby. Frequently found in Florida, obsolete in California. Tree large. Fruit to one pound, irregular in shape, pointed, flesh yellow, flavor varies by season, can be good. Productive.
McDill
Origin Orange, Calif., McDill, 1968. Precocious, excellent taste, among the largest. Shape oblate, large, greenish-yellow. Bears early autumn. Tree large, grafts easy.
Michele
Origin Pasadena, Calif., Michele Montllor, 1940. Tree small, nearly everbearing. Fruit smallish, yellow, with distinct taste of caramel. For home culture.
Pike
Origin Santa Barbara, Calif., intro. USDA, 1928. Tree med. size, heavy cropper, mid-season, Large green fruits. One of three most popular cultivars of the mid-century, is still found commercially. Taste fairly good, skin bitter.
Reinecke Commercial
Origin San Diego, Calif., John M. Reinecke. Fruit irregular in shape, weighing about 5 ounces. Skin attractive golden-orange when ripe. Flavor good, seeds moderate in number. Has excellent keeping qualities, and even if picked prematurely will soften and become fairly good eating. Tree is a relatively poor yielder.
Stickley
Origin La Mesa, Calif., Stickley 1967. Seedling of Vernon,less alternate in bearing. Broad vigorous tree. Fruit yellow-green, quite sweet, uniformly large. Ripens very early, sweet even if harvested immature. Keeps well when soft.
Suebelle
Origin Encinitas, Calif., Susan Hubbell, 1931. Syn. Hubbell. The best known cv of sapote, still not surpassed in performance by others; common in nurseries. A distinct cv., Neysa was commonly sold as Suebelle from 1955-65. True Suebelle fruit is variable in size, usually small, yellow, asymmetrical, sweet. Pick when soft. Bears nearly year-round. Tree medium, for home culture.
Vernon
Origin Vista, Calif., Wells Miller, 1953. A mature tree found by him and may prove to be another, older cv. Tree large, rounded, vigorous but medium height. Fruit green, round oblate; flesh white, not becoming bitter when over-ripe. Alternate bearing, over the winter months. Performs well in northern California. Difficult to graft.
Wilson
Origin Monrovia, Calif., W. C. Wilson, 1927. Introduced then by Armstrong Nurseries and still found in collections. Tree productive, fruit flattened, flavor good, poor keeper.
Mac's Golden
Origin Carlsbad, Calif., Charles Ramsey, 1932 A wooly-leaf sapote (C. tetrameria). Fruit large, yellow with deeper-colored flesh. The best, and least yellow, of the matasanos, preferred by some, with characteristic aroma. Elongated oval, few seeds.

BMG - 3-4-2009 at 12:32 PM

Quote:

Originally posted by David K

Quote:

Originally posted by BMG

Quote:

Originally posted by shari

.....sexy fruta!

We must have tried a different variety.

That's an entire different fruit.

How can you tell fruits apart by how sexy they are?

Or has the topic been highjacked?

nancyinpdx - 3-4-2009 at 12:57 PM

Oooh! I wanna try one some day! I've also never had a guanabana (might also be called soursop, chirimoya?), but the juice is fabulous!

David K - 3-4-2009 at 01:30 PM

Soursop is popular in the West Indies... Guanabana in Brazil... and Cherimoya in western South America and here in San Diego. Chermoyas are grown in Vista and sold in local markets (Fall-Winter). They are all related... Looks like alligator skin on the outside!

nancyinpdx - 3-4-2009 at 01:45 PM

It sure does look like gator skin. I really want one!

vandenberg - 3-4-2009 at 01:49 PM

Quote:

How can you tell fruits apart by how sexy they are?

Or has the topic been highjacked?

Lots of those in San Franciso. Sweet, and last for years. :biggrin: