[NAFEX] rotten or fermented fruit

Lucky Pittman 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
>circulation.
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.

Lucky





>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
>
>-----Original Message-----
>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
>
>Hey all,
>
>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?
>
>     Robert
>
>--------------------------------------------
>Zone 7a/b  Atlanta, GA
>
>Atlanta Fruits Club
>www.groups.yahoo.com/atlanta_fruits
>North American Fruit Explorers (NAFEX)
>www.NAFEX.org
>Southern Fruit Fellowship (SFF)
>www.NAFEX.org/SFF
>Southeastern Palm and Exotic Plant Society (SPEPS)   www.SPEPS.net
>
>
>
>
>
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