Trees

[Tjanaparh]

The red one! Actually it is still partly green, but that is perfct for me, I will peel them and hang them to dry. They are great dried.

[Friend]

The red one! Actually it is still partly green, but that is perfct for me, I will peel them and hang them to dry. They are great dried.

half green ???????? Can you dry it while it is not properly grown ? We peel and dry it when it is properly red i mean eatable. But it is very fragile fruit.

[Tjanaparh]

Yes You can , sure, it works better. The sort they have here in Italy is not a good one, when it matures it becomes like to liquid, so it is useles, You cannot even eat it, You have to "drink" it.
The one I had last year in Armenia was faar better, it remained at least cutable when mature, while here it is like a water bag.

[Friend]

Yes You can , sure, it works better. The sort they have here in Italy is not a good one, when it matures it becomes like to liquid, so it is useles, You cannot even eat it, You have to "drink" it.
The one I had last year in Armenia was faar better, it remained at least cutable when mature, while here it is like a water bag.

Well, ours is the same. When it reaches to its highest maturity level it becomes a juice bag looool. But most people like it in this state. They let it become a red juice bag.
But in a state when it is cuttible, how do you eat it ? I mean it is not that eatable, It can block your heart veins.

[Tjanaparh]

Look there are different cultivars. The ones they grow in Caucasus remain cutable when ripe, while the spanish and israeli ones are even hard when ripe!
It depends on the cultivar!
Whrn You use amlook green You can only dry it, otherwise it is uneatable(except the cultivars that are low in tanins).
But when you dry it the tanins do not do the bad effect.

[Friend]

Well, you know much about the fruits and plants. Interesting.

[Tjanaparh]

Look, the Italian one is like that when ripe:


The ones in Armenia are like that when ripe:




While the spanish and israeli are like that:

[Tjanaparh]

However the spanish and israely are not very tasty.



Well, I simply like nature, plants and animals.

[faye]

yes, i have seen those but can't remember the name for them, that i have heard.

[Tjanaparh]

It is Persimon in English

[Friend]

Well ours the same as the Israilis or Spanish.

[Tjanaparh]

But then Yours won't be soft when ripe, because the Spanish have these hard cultivars that even don't soften after longer time.
I think You have perhaps some different cultivar agan.
Because there are really many, as in form, as in colous as in taste.

[Tjanaparh]

Also the Spanish one is always seedless.

[Friend]

I don't know what do you mean by cultivar but our is soft when it is mature, then it is seeless and very tasty and the color is very red.

[faye]

last night i saw a program talking about the vanilla bea, it is a vine i think but they now grow it in australia. the man interviewed was from the seychelles and was told it is not a viable commercial produce. he disagreed. and now it is nearly the same price as saffron, and a world shortage.
the way to ensure that they end up with good quality pods is soooo complex. they have to pods transfer pollen to the flowers which are onle opened at a certain time, for about an hour, i think he said. seeds need constant personal attention for ensuring the juiciest, tastiest pods, and need about 7 months of drying.
some firm has now worked out how to dry them in 3 weeks!
i found it very interesting and admire these folk,s who have to spend so much time making sure the product is top quality.