'EXOTIC' fruits in the garden...

There are 29 replies in this Thread. The last Post () by UK Man.

  • I'm used to picking figs,lemons,oranges,grapefruit,walnuts,almonds in the garden but now we're are hopefully going to have bananas.


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  • great!!!! Let's sell Argentina under the label the new Ecuador! Hahaha


    I'm like u, I'm so fascinated with plants that would not survive in Europe........

    My latest indoor was two plants carnivores for my daughter.........then I got a plants mimosa also.....

    Closing the leaves when u touch them!


    Just sitting in garden and watching a colibri sucking nectar from a plant......such an incredible creature.....so beautiful!

  • That's the MIL's one out in the countryside. If I never saw it again it wouldn't bother me in the slightest....far too much f'ing work!!

  • I’m envisioning a full-fledged banana plantation about to be born, UK Man !

    Truth be told I'm not all that keen on eating bananas. I usually only eat them when the missus slices them onto a fruit salad or when I bake them whole on the grill stuffed with brown sugar, butter and dark rum...delicious with cream or ice cream.

    I'd love to take care of a garden like that. It would be deeply satisfying.

    I know but after spending most of my working life in the UK as a horticulturist the last thing I need during my 'retirement years' is to be working for nowt!! Especially as we also have an ample sized garden at home in town to look after!!

  • We have several avocado trees in the garden mostly less than ten years old. Our oldest tree which gave a great crop last year only produced one fruit this year. However the oldest of our rough skin variety has produced a crop for the first time....around 30 fruits. Today seen as it's windy I decided to collect the ones that are in danger of falling into the neighbouring property at the back of us. They'll take a couple of weeks to ripen so looking forward to seeing how they taste.


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  • In my experience, the Hass avocado (black skin) is creamier, ideal for guacamole, while the green one is harder and perfect for salads. I think the green one I have tried is the Hall one, but I've also seen Choquette avocado in some verdulerías, though seldom than Hass. The Haas is a worldwide best seller!


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  • UK Man , do the rough-skinned avocados taste different from the smooth-skinned ones? The green, from the black?

    What we have noticed with our smooth skin type is one year they can be very moist and lack flavour the next they're drier and much more tasty. This is the first time we've had fruit from the rough skinned type so I'll let you know how they are.


    Just watched a video showing how to ripen them fast. You submerge them in flour in a bag and leave them for 24 hours. Might give it a go but I have my doubts as the ones I picked today are rock hard.

  • Thanks, serafina, for the info on various varieties of avocado. Now I’ll be better at buying the right kind for each individual need.


    UK Man, I’ll be eager to hear about the flour ripening method. I’ve always put not-yet-ripe ones in a paper bag either alone or with a banana or apple, both of which emit ethylene glycol, which ripens the avocado.

  • Thanks, serafina, for the info on various varieties of avocado. Now I’ll be better at buying the right kind for each individual need.


    UK Man, I’ll be eager to hear about the flour ripening method. I’ve always put not-yet-ripe ones in a paper bag either alone or with a banana or apple, both of which emit ethylene glycol, which ripens the avocado.

    I'm giving the flour method a miss as it's a waste of flour. Last night I put one in a zip lock plastic bag to see if that would speed up the ripening process. Seems it's the gas that's given off is what ripens the fruit so if the gas is trapped in the bag one would expect it to ripen quicker. They say that why the flour method works.

  • I think it needs to be a paper bag and NOT a sealed plastic bag! The sealed plastic bag will create mold and rot!!!!

    It's only for 24 hours Jan not planning on keeping it in for days.

  • I think it needs to be a paper bag and NOT a sealed plastic bag! The sealed plastic bag will create mold and rot!!!!

    My verdulero advised me the same. To fold it in paper (like newspaper or a bag) for a couple of days.

  • serafina, leave him alone...... hahaha.....maybe he ends up with a nicely guacamole soup when opening bag hahaha!!!!

    The paper keeps gas inside and makes it ripe quicker, but on the other hand the humidity gets absorbed by the paper.....