[NAFEX] rotten or fermented fruit
lucky.pittman at murraystate.edu
Tue Sep 27 09:35:27 EDT 2005
At 11:36 PM 9/26/2005, S.Sadler wrote:
>Jujubes dry nicely and easily. I'm a little surprised yours fermented, but
>I suppose that would happen if the air isn't dry and there's not great
Having grown up across the Chattahoochee River from Robert, on the Alabama
side, I can attest to the fact that the air is NEVER dry in Atlanta - or
certainly not anytime between March and December.
>I do like them dried' and use them as one would dates. I
>actually prefer them to dates. Saw some in our coop for almost $7 a pound.
>They're good, but not $7/lb good. If I had that kind of money I'd save up
>to buy a gallon of gas...
>Stephen Sadler, Ph.D.
>USDA 9, AHS heat zone 8,
>Sacramento CA - Mediterranean climate
>From: nafex-bounces at lists.ibiblio.org
>[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of rob hamilton
>Sent: Monday, September 26, 2005 7:17 PM
>To: nafex at lists.ibiblio.org
>Subject: [NAFEX] rotten or fermented fruit
>I have been eating my stash of Jujubes. I few of them
>have been past their prime. They are soft and some
>have a sour vinegar taste. I think the tate is kind
>of nice, but I it makes me wonder if they are really
>safe. I dont see any mold on them , and I havent
>gotten sick yet. I guess I eat my Medlars in the same
>condition. Should I be concerned? When is fruit (in
>general) over ripe for consumption?
>Zone 7a/b Atlanta, GA
>Atlanta Fruits Club
>North American Fruit Explorers (NAFEX)
>Southern Fruit Fellowship (SFF)
>Southeastern Palm and Exotic Plant Society (SPEPS) www.SPEPS.net
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