North American Fruit Explorers mailing list at ibiblio

[Thomas Olenio <tolenio@sentex.net>]

Hi,

Quick question...

A lot of people would say that Black Currants taste like shoe innersoles,
less the sugar, but they make my favorite jelly.  To which the ney-sayers
say, add enough sugar to anything and it will taste good.

Is there any good use of this Akebia, or is it only the best fruit that
can be grown in its native region?

I don't mean to knock anyone's opinion, but if I had not picked black
currants and processed them into jelly, I would have missed out on
something I like.

Maybe this would make a good annual NAFEX meeting event, tasting
fruit recipes made of less accepted fruit.  All people would need to do is
bring a couple jars of their best less known fruit preserves, and let
people taste them on soda crackers.

I am still anxious to taste quince off my own tree, but have no plan to
eat one raw.

Just a thought.  No offense meant to anyone.  Taste is SO subjective.

Regards,
Tom 

--
Thomas Olenio
Ontario, Hardiness Zone 6a

On Thu, 8 Mar 2001, Lon J. Rombough wrote:

> Imagine sweetened glue - that's what the pulp tastes like.  Edible, but
> hardly wonderful.  The fruits have a purple-blotchy look that makes them
> look like a vine full of excised cancer tumors. Keep the vines if you want
> an ornamental - the flowers are nice - but skip it if you want fruit.
> -Lon Rombough
> ----------
> >From: lostman_amiga@yahoo.com
> >To: nafex@yahoogroups.com
> >Subject: [nafex] Akebia anyone?
> >Date: Thu, Mar 8, 2001, 5:26 AM
> >
> 
> >hey, has anyone tryed the Akebia vine yet? I found 2 at home depot a 
> >while back an was wondering how the fruit was? 
> >My is in bloom now and I read that hand pollenation gives more fruit
> >
> >They were cheap, so I thought I would give it a try.
> >
> >
> > 
> >
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> >
> >
> >
> 
>  
> 
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> 


 

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