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nafex - Re: [NAFEX] rotten or fermented fruit

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  • From: Lisa Almarode <lisaalmarode@yahoo.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] rotten or fermented fruit
  • Date: Tue, 27 Sep 2005 12:31:16 -0700 (PDT)

Please someone change the subject line and try to keep current!
I am interested in jujubes, but was ignoring a thread on rotten
fruit...

Lisa in Ashland Oregon

--- MARIE ASHTON <bwoodtx@verizon.net> wrote:

> What varieties of jujube are good for fresh eating?
> Richard Ashton
> 7b/8a
> ----- Original Message -----
> From: Lon J. Rombough
> To: North American Fruit Explorers
> Sent: Tuesday, September 27, 2005 8:30 AM
> Subject: Re: [NAFEX] rotten or fermented fruit
>
>
> The ones you got were probably Li or Lang, which the Chinese
> consider only suitable for preserving (cooking in sugar syrup and
> drying). Other varieties are sweeter and better to eat fresh.
> -Lon Rombough
> Grapes, writing, consulting, my book, The Grape Grower, at
> http://www.bunchgrapes.com Winner of the Garden Writers Association
> "Best Talent in Writing" award for 2003.
> On Sep 27, 2005, at 5:57 AM, Mark and Piper wrote:
>
> I found fresh jujube for sale at an asian grocery store in Seattle
> for $2.60
> per pound. I had never eaten these before, so I bought a bag. Not
> what I
> expected. They are a little crisp, not much juice with almost no
> flavor.
> Pleasant, but not very exciting. They are slowly turning from light
> yellow
> to brown, and I think they are improving. Maybe they need to get
> brown all
> over before I will like them. Is this the typical fresh jujube
> experience,
> or did I get a bad batch?
> -Mark Lee, Seattle
>
>
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