Fruit Gardener

Volume 43, No. 6 - November & December 2011

U.S. $7.50; Canada/Mexico Air $9.50; Foreign Air $10.50
(Ordering information)

Fruit Gardener March/April 2011 cover

Photo from – B.Navez


Morus alba: The Mulberry
Ann & Jean-Paul Brigand provide an engaging snapshot of how folks in Portugal
manage the cultivation of Morus alba, the white mulberry, a plant whose foliage,
rather than its fruit, originally gained favor in its Chinese homeland as a feeding
substrate for the silkworm. Don’t let the name fool you; besides its white berries,
M. alba produces a delicious array of cultivars with red, purple and black fruit.
How Long to Ripen an Avocado?
Some readers might be only vaguely aware that there are distinctions between
avocados that go considerably beyond attributes that have earned them a plethora
of varietal names. Those varieties are further distinguished by groupings within
three races. Julie Frink explains all of that, and asserts several important tenets
that must be observed if one expects to harvest really good tasting avocado fruit.
South American Cactus Moth
The USDA Agricultural Research Service’s Sharon Durham has presented a graphic
story, emphasized with photographs, of scientists frantically working to find the
most effective means to thwart another in a growing horde of insect pests imported
to North America: the South American Cactus Moth, whose voracious feeding
habits have made it an enemy to virtually all cactus species in the genus Opuntia.
The Nopal as a Diet Staple
Most Fruit Gardener readers are aware that the fruit of Opuntia cacti, the
“prickly pear,” is an edible fruit. Fewer think of the leaves, called pads or nopals,
are also good to eat—but many who know this are not wild about the slickness
of nopal pads when cooked. George Herrera provides a primer on how important
this seemingly lowly plant is in the warmer, more arid, climes of North America.
Relish a Relish
Instead of reporting on fruits discovered while vacationing in tropical venues, Bev
Alfeld in this issue offers culinary information from a field in which she has few
peers: canning. As you will see, proper canning is every bit as much a science as
an art. This is most especially true if canning things that have low acid content.
News & Notices

Chapter Calendar
CRFG Officers, Chapters and Services
CRFG Membership

From The Editor
Fruit Forum
From the President
Jamming with Jamlady—ACIDIFIED RELISH
The Marketplace—CLOSEOUT SALE
Seed Bank

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