To: <art@complum.com>, "North American Fruit Explorers" <nafex@lists.ibiblio.org>, "Lon J. Rombough" <lonrom@hevanet.com>
Cc:
Subject: Re: [NAFEX] Making our own pectin - Highest pectin content.
Date: Sun, 25 May 2003 20:54:14 +0530
Let me add here something about pectin content in fruits.
There is a fruit called LASSORA - Cordia obliqua. It grows wild in the mid
hills of North West Himalayas. The fruits when unripe, are cooked as a
vegetable and are considered very good for stomach. A bvery good pickle is
also made out of these. Though this tree is not cultivated, but the unripe
fruits are sold in the market during the season.
Fruits of LASSORA contain 4.5% pectin. I do not think that any fruit
contains so much of pectin.
There is a picture of LASSORA fruits at my website.
Dr. Chiranjit Parmar
Horticultural Consultant on Lesser Known Indian Fruits
www.lesserknownindianplants.com
----- Original Message -----
From: Art Petrzelka <art@complum.com>
To: North American Fruit Explorers <nafex@lists.ibiblio.org>; Lon J.
Rombough <lonrom@hevanet.com>
Sent: Saturday, May 31, 2003 6:43 PM
Subject: Re: [NAFEX] Making our own pectin
Another good reason to buy a fruit I've never seen.
We have a bush which we've always called a firebush that is, as far as I can
tell, a Japanese quince. But I see few fruits on it, mostly when they are
dry
and about an inch in diameter. The quinces that I see in the catalogs appear
larger and grow on small trees?
On Saturday 31 May 2003 09:05, Lon J. Rombough wrote:
> For really high pectin production, try quinces. I've soaked about a dozen