North American Fruit Explorers mailing list at ibiblio

[rick valley <bamboogrove@cmug.com>]

> 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?
My guess is the best use would be as an ice cream or cream pie-type 
dessert. Acidity is low, and they're very wet. Perhaps, as with 
persimmon, you could dry the under-ripe fruit.
-Rick

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