North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <ginda@concentric.net>]

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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