North American Fruit Explorers mailing list at ibiblio

[Lucky Pittman <lucky.pittman@murraystate.edu>]

At 11:36 PM 9/26/2005, S.Sadler wrote:
> Jujubes dry nicely and easily.  I'm a little surprised yours fermented, but
> I suppose that would happen if the air isn't dry and there's not great
> circulation.
Having grown up across the Chattahoochee River from Robert, on the Alabama 
side, I can attest to the fact that the air is NEVER dry in Atlanta - or 
certainly not anytime between March and December.

Lucky





> I do like them dried' and use them as one would dates.  I
> actually prefer them to dates.  Saw some in our coop for almost $7 a pound.
> They're good, but not $7/lb good.  If I had that kind of money I'd save up
> to buy a gallon of gas...
>
> Stephen Sadler, Ph.D.
> USDA 9, AHS heat zone 8,
> Sacramento CA - Mediterranean climate
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of rob hamilton
> Sent: Monday, September 26, 2005 7:17 PM
> To: nafex@lists.ibiblio.org
> Subject: [NAFEX] rotten or fermented fruit
>
> Hey all,
>
> I have been eating my stash of Jujubes. I few of them
> have been past their prime. They are soft and some
> have a sour vinegar taste.  I think the tate is kind
> of nice, but I it makes me wonder if they are really
> safe. I dont see any mold on them , and I havent
> gotten sick yet. I guess I eat my Medlars in the same
> condition. Should I be concerned? When is fruit (in
> general) over ripe for consumption?
>
>     Robert
>
> --------------------------------------------
> Zone 7a/b  Atlanta, GA
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