North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

I think you would have a hard time making wine from them.  The pulp is of a
consistency that might make the wine very cloudy, and there isn't any
acidity.  C. mas would be a better choice.
----------
>From: Bob and Winnie <natvwine@cut.net>
>To: nafex chat <nafex@yahoogroups.com>
>Subject: [nafex] Re: Kousa fruits
>Date: Fri, Oct 5, 2001, 3:35 PM
>

>>   From: "Robert H."
>> Subject: Re: Hmm. Kousa fruits.  Not bad...
>>
>> --- In nafex@y..., "Bill Russell"  wrote:
>> > Once you get used to the unfamiliar texture of Kousa fruit, you can
>> prune
>> > the branches to get much larger fruit. The larger fruits are easier
>> and more
>> > pleasant to eat.
>> >
>>
>>
>> Has anyone done anything with the fruit?  cooking? proccessing?
>> drying?
>>
>>
>>
>I've just been wondering if they would make a good wine. How does the
>acid level compare to C. mas?
>Bob
>
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