Sunday, June 10, 2007

Harvesting Jaboticaba

Well, this week was the time to harvest the first round of Jaboticaba from the tree. I was surprised the tree did so nicely - it was transplanted, actually relocated, about 100 feet due to some construction occuring at the house.


This is the amount I harvested, between 350-400 fruit:


And here I am boiling / simmering them for making juice used in preparation of Jaboticaba Jelly.


Inga - First Week of June

Originally uploaded by z_kevino
The Inga are about three inches in size now. Still, they are no more than 5/8 of an inch wide.

Annona - First Week of June

The Annona fruit are developing from the blossoms. In the two photos below, you can see them in various stages. This is Annona Squamosa. The Atemoya are not yet this far along.



Friday, June 1, 2007


Originally uploaded by z_kevino
The jaboticaba is a slow growing large shrub / small bushy tree. The one in this photo is at least 8 years old, and is native to Brazil.

Click on the photo to see more detail, but the fruit actually grow on the trunk and main branches, and has a very tough and thick skin.

I eat the fruit fresh, but I have several friends who make jelly/jam from them.

The California Rare Fruit Growers site says that Jaboticaba can be propagated by seed, although since the grow so slow, you might as well do that for your children to enjoy with their kids

Prickly Pear (Opuntia ficus-indica)

Originally uploaded by z_kevino
The Opuntia is blossoming this week.

At this point in time, I only have the yellow flowering (and white/yellowish flesh) kind of this unique cactus. I am looking for some mature leaves from the red variety, if you have any :-)

My first introduction to this fruit was in Sicily, and I believe the variety I tried to be Opuntia littoralis, coastal prickly pear. If you have problems swallowing seeds, forget this fruit. Also, you must be very careful when harvesting - I use a thick silicon glove, and remove the fruit.
Then make one incision laterally, just to the depth of the skin. Two slices, one at each end, and then peel back the skin - watch for the spines!