North American Fruit Explorers mailing list at ibiblio

[natelson@stehlinclinic.com]

Lester,

     My Giombo (Gianbo?)is ripe now - that is to say it has good color and
a few are soft.  At this stage I pick the firm ones and soak them in
a large bucket of water,changing the water about 4-5 times over a few
days.  This dialyzes out the astringency.  Then I put them in a zip
lock bag in the refrigerator for about 2-3 weeks and they are perfect
in flavor, with no astringency and still are quite firm and have no
streaks at the bottom.  There is a very heavy crop this year - it
seems to be somewhat of an alternate bearer here, unlike Saijo which
ripens later and always has a heavy crop.  I treat it the same way to
get ripe fruit which is quite firm.

                      Regards, Ethan (Zone 9 a)

>      IN ABOUT 6 WEEKS THE GIOMBOS WILL BE RIPENING HERE IN ZONE 8A.
> THESE
> ARE  ASTRIGENT AND ABOUT 2 WEEKS BEFORE BECOMING SOFT- RIPE BLACK
>
> HORIZONIAL STREAKS APPEAR ON THE BOTTOM 1/4 OF THE
> FRUIT.  THIS
> ALLOWS ANTS, BEES AND OTHER INSECT TO PENETRATE
> THE FRUIT AND MAKE IT
> WORTHLESS IN THE MARKET.
>
>      DOES ANYONE KNOW WHAT CAUSES THIS AND
> WHAT CAN BE DONE
> TO REMEDY?
>
> LESTER DAVIS
> COLUMBUS,
> GA
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