The Spondias pupurea are finally ripening! Other than air layers, has anyone ever propagated this from seed? I am not sure if I need to remove the seed coat or what, but I had no luck from seed last year. These taste good- like a cross between a mango and a tart strawberry.
Umm, can you tell us a little about them? Big tree when mature? Size of fruit? Some 'local' names? There are 'plums' here, I love the flavor, tho' they are all seed. But they make my tongue swell. Can't have that!
It is also called purple Mombin and it is native to South America. It can reach up to 33 feet tall, and my tree is probably 20'-25', but in it's native habitat (dry areas) it is very sprawling and has contorted branching, often staying low to the ground. It is supposed to root easily from even large hard wood cuttings, but I prefer to start the seed if I can for good form. I posted a couple of other pics in plant files since there were no pics there.
Yes, the flesh tastes like a combination between Mango and Strawberry, but you have to peel the skin off. The skin is edible, but to me it is rather chalky. Not a lot of fruit as the seed is big, but I like it. It also ripens and within 3 weeks all the fruit has matured, so it comes and goes rather quickly to me. It is supposed to be easy to root, so if you are really curious let me know and I will try some cuttings in teh spring.
That's funny- they do take awhile, don't they? We have the S. dulcis where I work, and somewhere in between watching them for several weeks and forgetting about them I always seem to miss tasting them!
we grow them in the Philippines! locally they are called sineguelas http://www.marketmanila.com/archives/sineguelas-spanish-plum i love them when the skin turn purple ... that is the ripe stage to eat them. greenish form is unripe, i do not like texture and flavor in green stage. we don't eat them during the green stage.
yes June is the month for them to have abundant fruit just like any tropical fruits are readily available to consume. jmo