Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 rawfood , " Bridgitte " <syndactylcat wrote: > > Something i do with my champion is making a smoothie out of mamey > sapote (when i'm lucky enough to find some ;)and almond milk, put it > in ice cube trays, and after they're frozen, run them through it. > It's great if you're a former ice cream junkie like me and can't live > without your frozen treats. > > Bridgitte Hi Bridgitte, Exotic fruits are a mystery to me, living in the 'frozen north' as I do. So I looked up mamey sapote to see what it is and if I could get it here. I found that it is very appealing but one site had this: " Exposure of mature sapodilla and mamey sapote fruits to 100 ppm ethylene for 24 hours at 20°C (687deg;F) hastens their ripening. Removal of ethylene from the storage environment delays deterioration. " Check it out. I don't know if it a relevant fact, but it gave me a moment of unease: http://postharvest.ucdavis.edu/Produce/ProduceFacts/Fruit/sapotes.shtm l Might that just be applicable to those that are shipped very green and have to be ripened? I don't like the ethylene thing, or the heat. I know that some fruits emit a natural ethylene and that putting some of them together can hasten ripening. But this sounds too artificial to me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2006 Report Share Posted May 22, 2006 I have friends who mailorder them, and they say that whenever they do, half of them arrive spoiled and it's just not worth it. My local healthfood store (in NYC, so don't give up on the north carries them when they're in season. Even then, they're nearly $8.00/lb, so they're a rare treat for me. Bridgitte rawfood , " MrandMrsM " <tdbmgroups wrote: > > rawfood , " Bridgitte " <syndactylcat@> wrote: > > > > Something i do with my champion is making a smoothie out of mamey > > sapote (when i'm lucky enough to find some ;)and almond milk, put it > > in ice cube trays, and after they're frozen, run them through it. > > It's great if you're a former ice cream junkie like me and can't > live > > without your frozen treats. > > > > Bridgitte > > > Hi Bridgitte, > Exotic fruits are a mystery to me, living in the 'frozen north' as I > do. So I looked up mamey sapote to see what it is and if I could get > it here. I found that it is very appealing but one site had this: > > " Exposure of mature sapodilla and mamey sapote fruits to 100 ppm > ethylene for 24 hours at 20°C (687deg;F) hastens their ripening. > Removal of ethylene from the storage environment delays > deterioration. " Check it out. I don't know if it a relevant fact, > but it gave me a moment of unease: > http://postharvest.ucdavis.edu/Produce/ProduceFacts/Fruit/sapotes.shtm > l > Might that just be applicable to those that are shipped very green > and have to be ripened? I don't like the ethylene thing, or the > heat. I know that some fruits emit a natural ethylene and that > putting some of them together can hasten ripening. But this sounds > too artificial to me. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2006 Report Share Posted May 22, 2006 I've ordered white sapote from http://www.cherimoya.com and have had very good results except for one time when they sat at the post office for about five days. Even then, Dario made it right and it wasn't his fault. They have the best fuyu persimmons I've ever eaten, too, plus cherimoya and all sorts of other fruit. Tommie http://www.rawburchard.blogspot.com rawfood , " Bridgitte " <syndactylcat wrote: > > I have friends who mailorder them, and they say that whenever they do, > half of them arrive spoiled and it's just not worth it. My local > healthfood store (in NYC, so don't give up on the north carries > them when they're in season. Even then, they're nearly $8.00/lb, so > they're a rare treat for me. > > Bridgitte > > rawfood , " MrandMrsM " <tdbmgroups@> wrote: > > > > rawfood , " Bridgitte " <syndactylcat@> wrote: > > > > > > Something i do with my champion is making a smoothie out of mamey > > > sapote (when i'm lucky enough to find some ;)and almond milk, put it > > > in ice cube trays, and after they're frozen, run them through it. > > > It's great if you're a former ice cream junkie like me and can't > > live > > > without your frozen treats. > > > > > > Bridgitte > > > > > > Hi Bridgitte, > > Exotic fruits are a mystery to me, living in the 'frozen north' as I > > do. So I looked up mamey sapote to see what it is and if I could get > > it here. I found that it is very appealing but one site had this: > > > > " Exposure of mature sapodilla and mamey sapote fruits to 100 ppm > > ethylene for 24 hours at 20°C (687deg;F) hastens their ripening. > > Removal of ethylene from the storage environment delays > > deterioration. " Check it out. I don't know if it a relevant fact, > > but it gave me a moment of unease: > > http://postharvest.ucdavis.edu/Produce/ProduceFacts/Fruit/sapotes. shtm > > l > > Might that just be applicable to those that are shipped very green > > and have to be ripened? I don't like the ethylene thing, or the > > heat. I know that some fruits emit a natural ethylene and that > > putting some of them together can hasten ripening. But this sounds > > too artificial to me. > > > Quote Link to comment Share on other sites More sharing options...
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