hblack1925 at fastmail.fm
Mon May 10 12:47:50 EDT 2004
Rob, I think we may still have a few carob trees that we kept in the
greenhouse to try just that. Annie and Diana run the greenhouse now, so I'm
not sure they are still there. I'll try to check.
----- Original Message -----
From: "rob hamilton" <lostman_amiga at yahoo.com>
To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
Sent: Monday, May 10, 2004 9:19 AM
Subject: Re: [NAFEX] Carob
> Lon do you know of anyone who has tried to cross Carob
> with honey locust (assuming it can be crossed)to get
> more hardyness out of the carob tree or more pulp from
> honey locust?
> --- "Lon J. Rombough" <lonrom at hevanet.com> wrote:
> > I used to eat Carob pods regularly and can relate
> > from experience that it's
> > the pod itself, not the seed, that is used for carob
> > powder. The pod is
> > extremely thick and full of sugars and when dry, is
> > quite sugary inside,
> > while the seeds are extremely hard and if not
> > actually inedible, are so hard
> > and make up such a small volume compared to the pod,
> > I can't see using them.
> > The native Honey Locust is very similar, though it
> > doesn't have as much
> > sweet pulp as the carob.
> > Carob is grown as a street tree in parts of
> > California, but it takes a
> > long, dry season to mature the pods well. Any rain
> > on it when it is mature
> > and the pods quickly go sour and spoil. I believe
> > there were (are?) a
> > couple of commercial growers in southern California,
> > but it has been a
> > while, so I don't remember who they are now.
> > The Carob Tree/Egyptian Thorn, Ceratoria siliqua,
> > another leguminous tree,
> > yields seeds from which Carob Powder is derived, is
> > used as a cocoa
> > substitute by those seeking to
> > avoid theobromine and caffeine.
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