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nafex - Re: [nafex] Re: Kousa fruits

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  • From: Ginda Fisher <ginda@concentric.net>
  • To: nafex@yahoogroups.com
  • Subject: Re: [nafex] Re: Kousa fruits
  • Date: Fri, 05 Oct 2001 19:10:41 -0400

I can't imagine making wine from it. The one I tried had no acidity at
all, and wasn't "juicy". There's a tough outer skin, and inside are
some large seeds surrounded by custardlike pulp. If it had been less
mealy, I would have compared the consistency to overripe banana.

You might be able to mush it around with some oatmeal and dry it for a
trail-mix sort of snack. It would be a lot of work to process, though.

Ginda

Bob and Winnie wrote:
>
> > 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
>
> [Non-text portions of this message have been removed]
>
>
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