Raw Ingredient and Mise en Place porn thread. - Page 214

6.

Nice. I think he told me the biggest he can get are 18 pounds, in case you ever need to feed a crowd.

those murcotts, when they're well-grown and picked ripe, are about as good as a mandarin gets.

They are much better than the sumo, but still not as great as the satsuma. You crazy Californians and your hybrid fruits.

i prefer not to judge.

Seriously. Assholes.

Crazy. Six of the ten were very flavorful, three were flat in taste. One began flavourful and ended extremely sour, like lemon sour. I wonder whether the grapefruit of the tangello came through, or it was some sort of mutant. It was crazy sour, yet also ripe.

did you stage already?

there's not a lot of variation genetically ... much more likely some were picked too early.
growing a great piece of fruit isn't hard:
1) right location and climate
2) right variety for that location and climate
3) best agricultural practices for that variety in that location and climate
4) perfect harvest point ... not too early so its sour; not too late so it's foxy
5) packed properly (cooled immediately, handled gently, etc)
6) shipped properly
7) sold quickly so it doesn't sit around and develop off flavors.
and those are just off the top of my head. and not in order of importance. honestly, i'd say they're all important, but no. 3 is key ... i'd rather have a mainstream commercial variety grown by a good farmer than a super variety grown by some lunkhead.