[NAFEX] rotten or fermented fruit

Lisa Almarode lisaalmarode at yahoo.com
Tue Sep 27 15:31:16 EDT 2005


Please someone change the subject line and try to keep current!  
I am interested in jujubes, but was ignoring a thread on rotten
fruit...

Lisa in Ashland Oregon

--- MARIE ASHTON <bwoodtx at verizon.net> wrote:

> What varieties of jujube are good for fresh eating?
> Richard Ashton  
> 7b/8a
>   ----- Original Message ----- 
>   From: Lon J. Rombough 
>   To: North American Fruit Explorers 
>   Sent: Tuesday, September 27, 2005 8:30 AM
>   Subject: Re: [NAFEX] rotten or fermented fruit
> 
> 
>   The ones you got were probably Li or Lang, which the Chinese
> consider only suitable for preserving (cooking in sugar syrup and
> drying). Other varieties are sweeter and better to eat fresh.
>   -Lon Rombough
>   Grapes, writing, consulting, my book, The Grape Grower, at
> http://www.bunchgrapes.com Winner of the Garden Writers Association
> "Best Talent in Writing" award for 2003.
>   On Sep 27, 2005, at 5:57 AM, Mark and Piper wrote:
> 
>   I found fresh jujube for sale at an asian grocery store in Seattle
> for $2.60
>   per pound. I had never eaten these before, so I bought a bag. Not
> what I
>   expected. They are a little crisp, not much juice with almost no
> flavor.
>   Pleasant, but not very exciting. They are slowly turning from light
> yellow
>   to brown, and I think they are improving. Maybe they need to get
> brown all
>   over before I will like them. Is this the typical fresh jujube
> experience,
>   or did I get a bad batch?
>   -Mark Lee, Seattle
> 
> 
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