Today I went to a Rare Fruit Council meeting and learned about some fruit trees that grow in Mexico, South America and Africa. Most of the ones discussed do not tolerate Florida soil conditions. However, there were some people there who I know and one of them was selling passion fruit and another fruit called "sorrow" (see photo) because it is so bitter. You can only eat the inside of the passionfruit or use it to make a drink or in cooking. The sorrow is very bitter, and is best prepared by removing the seeds and cooking it in water with a cinnamon stick or two, then straining the juice and adding honey or sugar (Conversation with Sally Lee of the Rare Fruit Council)
. I am going to use honey because I prefer it over sugar and honey contains B vitamins and if it is local, can help with allergies to local pollens. I also bought some starfruit. I also picked up a few seeds for yardlong beans at the seed exchange. I found out that my little peanut butter plant that I planted a couple of months ago with a seed is going to be a tree, but that I can prune it to a large shrub size to avoid conflict with the homeowner's association.
Also, the frog in the photo I added today was still in the rooting jar when I returned hours later. I suspected that perhaps he or she could not get out, so I took out the philadendrons and got him out so that he or she would not be trapped. I suspect that the frog is hiding somewhere in the patio garden now.
Also, I watered a couple of the garden spots today and harvested a handful of tomatillos.
Thursday I worked with begonias at the USF Botanical Garden.
Tags: butter, fruit, honey, or, passionfruit, peanut, plant, roselle, sorrow
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I am a Brazilian psychologyst and translator . Read your comments about passion fruit, of which we have plenty in Brazil. I myself love its juice. There are two types of them, the sweet one is delicious too, but it is not so easy to find and is definetly more expensive. I love the sour one. It tastes delicious in pies and mousses too. As for the sorrow fruit, I have not tasted it yet, although it looks somehow familiar to me.
Best regards,
Rachel Kopit Cunha
raka@pib.com.br