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Post by Paws on Mar 11, 2007 4:00:27 GMT 12.75
Anybody remember where I put my "Jeopardy" theme music? click me
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Post by Toby Benoit on Mar 11, 2007 7:10:54 GMT 12.75
Kiwi?
African Star Fruit?
Guava?
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Post by brittonfaith on Mar 11, 2007 8:36:12 GMT 12.75
The fruit I am thinking of produces an enzyme in the field which creates the flavor of the fruit and when refrigerated the enzyme is neutralized. That help? Maybe tomatoes?? They gotta be ripened in the field to taste like they should. But store them in the fridge and they just aren't the same. Other guess would be strawberries (for the same reason). FYI - storing oranges in too cool of conditions will turn their skins green much in the same way that sunlight turns potatoes green. If the growing season is too cool, the peels get overly thick. Going back to #5 in Phils questionair - Favorites are brussel sprouts, cabbage, lima beans, fresh pineapple (not canned), field ripened tomatoes, elderberries, mulberries, and acorn squash.
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Post by Paws on Mar 11, 2007 10:52:39 GMT 12.75
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Post by Paws on Mar 11, 2007 10:54:54 GMT 12.75
Any of you Florida folk know how the storms have affected the citrus crops?
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Post by Toby Benoit on Mar 11, 2007 11:37:26 GMT 12.75
Citrus and Hardee county growers report record production this year. I can't say about the rest of the state though.
Old Dennis Carlton has three hundred and sixty-five acres of oranges and he's bitching mightily. Even with a higher yield, labor expenses doubled this year from all of the illegal pap going on in Fl. He now has to verify farm employment and provide greater benefits than ever before for his pickers.
On top of that, the flood of fruit coming in from norther Mexico is knocking out the west coast market. Good old NAFTA!
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Post by RogueWarrior1957 on Mar 11, 2007 16:11:34 GMT 12.75
Paws...since I'm originally an ol' southern boy...and had my fair share of whatever was ripening at various times of the year...I'm gonna go with the "Persimmon" for my answer. I remember that Mother wouldn't let us near the persimmons until the frost had struck them. The cold triggers a metabolism of the tannic acid and starches in the fruit and turns them into sugar. I do know, being a tiny bit hard-headed, that if you get one before the frost hits them, it will pucker you up like an old maid on Sadie Hawkins Day.
Another couple of trivial facts about the persimmon tree...they are closely related to the ebony tree...if you ever notice, the heartwood is a very dark color which contrasts nicely with the white sapwood. Persimmon wood was the original wood of choice for making the better quality wooden heads of golf clubs.
-Rogue-
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Post by Paws on Mar 12, 2007 1:34:32 GMT 12.75
Rogie, but I'm not sure what the heck a persimmon is. It has a million seeds, is juicy if you ripen it, and a kind of a texture like what would you say banana? I guess it must be a fruit, not a berry. I do not know what the weather has to do with sweetening the thing. You suppose it might be the same kind of enzyme possibly even the same enzyme activated in the tomato by cold temperatures? I need a volunteer for a research project! Any takers? Someone who might get a little deeper into this thing ! Project will answer these questions. What is a persimmon, Vegetable, fruit, berry? What causes it to transition from "pucker sour" to lip smackin' sweet? Is this change similar or identical to the flavor transformation of the tomato caused by refrigeration? Your reward will be a nice fruit basket from me personally! Thank you for the Fruit Farm report there Toby! Possible the cost of transportation will come down now with all those Mexican trucks burning Venezuelan gasoline on US highways!
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Post by RogueWarrior1957 on Mar 12, 2007 3:32:15 GMT 12.75
Okay...my second guess is those little tomatillo things that have the "paper" husk around them and look like a Chinese lantern. I was told the same thing about them..."leave 'em alone til the frost strikes them." Otherwise, I don't have a clue. By the way... This is some persimmon fruits...they grow on a tree that vaguely grows sort of like an American elm, though the leaf structure differs. On the leaf structure there is a central stem with an odd number of eliptical leaflets growing in an opposing manner somewhat like a walnut or pecan tree. The fruits contain a seed, or seeds that are kind of like a plum seed. The fruits can range from plum size for the wild ones, to small apple size for the domestic oriental varieties. They have an extremely sweet flavor similar to honeyed papaya, but are kind of mushy like a very ripe banana. Another redneck name for them is "dog-apples." -Rogue-
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Post by Paws on Mar 12, 2007 6:36:44 GMT 12.75
Research volunteer please include tomatillos in the project! All I know about those things is that they are related to the gooseberry!
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Post by Toby Benoit on Mar 12, 2007 6:50:23 GMT 12.75
en.wikipedia.org/wiki/PersimmonBe right back, I gotta go find Granny's recipe for Dog-Apple Jelly. Thet'd be great to spread on your biscuits in a Confederate camp! "Dog-Apple (persimmon) Jelly" 4 cups fruit pulp (fully ripe) 1/4 cup lemon juice 5 1/2 cups sugar 1 pkg. fruit pectin Directions: Mix fruit pulp and pectin in a medium sized cooking pot. Get it to boiling good and hard and add in the lemon juice and sugar. Get it up to boiling again and let it cook for about a minute. Whiles it's still plenty hot, pour it off into your jelly jars. It'll take likely take a day or two to firm up. If you're gonna leave it set up a long while, pour about a quarter of an inch of melted wax over the top of the jelly before you seal the jar tight. It'll keep out the air so it doesn't go moldy on you.
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Post by Paws on Mar 13, 2007 0:53:06 GMT 12.75
Keeerist boy! With all that sugar in there your Granny ever blink?
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Post by Lt Colonel Bruce Reynolds on Mar 13, 2007 1:05:43 GMT 12.75
What types of fruit? en.wikipedia.org/wiki/PersimmonBe right back, I gotta go find Granny's recipe for Dog-Apple Jelly. Thet'd be great to spread on your biscuits in a Confederate camp! "Dog-Apple (persimmon) Jelly" 4 cups fruit pulp (fully ripe) 1/4 cup lemon juice 5 1/2 cups sugar 1 pkg. fruit pectin Directions: Mix fruit pulp and pectin in a medium sized cooking pot. Get it to boiling good and hard and add in the lemon juice and sugar. Get it up to boiling again and let it cook for about a minute. Whiles it's still plenty hot, pour it off into your jelly jars. It'll take likely take a day or two to firm up. If you're gonna leave it set up a long while, pour about a quarter of an inch of melted wax over the top of the jelly before you seal the jar tight. It'll keep out the air so it doesn't go moldy on you.
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Post by Paws on Mar 13, 2007 1:35:30 GMT 12.75
Persimmons! (You ought to know about that you old sour puss!) ;D No volunteers for the research project? OK then you pikers I'll just do it myself and you'll just have to wait longer for the results! (Y'all know how slow an old man is!) Next question: What is the most abundant native fruit in the United States? (Might ought to have saved that for a poser!)
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Post by Toby Benoit on Mar 13, 2007 6:57:11 GMT 12.75
Orange?
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Post by Toby Benoit on Mar 13, 2007 7:00:31 GMT 12.75
No, wait! T'maters?
Hey, where would cane fall in? Like a sugar cane? Is that technically some kind of fruit or veggie or what?
I used to love to sneak out to the cane field and cut off a section to chew on while I was rabbit hunting.
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Post by Paws on Mar 13, 2007 13:50:57 GMT 12.75
NATIVE!! Sugar cane is a grass with no seeds, no pulp and no obvious juice right? Are oranges "NATIVE" to North America? I honestly do not know, but in any case it is an incorrect answer. Check the Pawpaw festival for clues. Toby, my man so far today you are flunking Geography, Culinary Knowledge and ReligeousStudies! We going to have to get you a tutor son! ;D
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Post by Toby Benoit on Mar 13, 2007 15:31:51 GMT 12.75
Corn?
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Post by Paws on Mar 13, 2007 16:14:15 GMT 12.75
You know I believe that corn is also a grass! Nope not corn. You can take Pawpaw I mean Paws word for it! Maybe sombody ought to define the characteristics of fruit and vegetable.
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Post by Toby Benoit on Mar 13, 2007 16:37:28 GMT 12.75
Pumpkin?
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