Passion Fruit

An egg-shaped tropical fruit that is also called a purple granadilla, the passion fruit has a brittle, wrinkled purple-brown rind enclosing flesh-covered seeds, something like a pomegranate (granadilla means "little pomegranate" in Spanish). The seeds are edible so you can eat the orange pulp straight from the shell. Passion fruit is more commonly sieved and its highly aromatic pulp and juice are used as a flavoring for beverages and sauces. The pulp has an intense aromatic flavor, while the texture is jelly-like and watery. The flavor is likened to guava.

Native to Brazil, passion fruits are grown in Hawaii, Florida, and California. These crops, along with imports from New Zealand, keep passion fruit on the market all year.

Passion fruit is an excellect source of vitamins A and C. One passion fruit has only 16 calories. When eaten with the seeds, a serving is an excellent source of fiber.

Varieties

New Zealand Passion Fruit is purple while the Hawaiian variety is yellow.

Purple Form

Black Knight Developed in Massachusetts. This variety is fragrant with a dark purple-black fruit, the size and shape of large egg and excellent flavor.

Edgehill Originated in Vista, Calif. Similar to Black Knight, but more vigorous. It has a longer growing period and produces a larger purple fruit. One of the best outdoor cultivars for Southern California.

Frederick Originated in Lincoln Acres, Calif. This variety is a large, nearly oval fruit, greenish-purple with reddish cast, slightly tart flavor, good for eating out of hand, and excellent for juicing.

Kahuna This variety is very large with a medium purple color in the fruit. It has a sweet, tart flavor that is good for juicing.

Paul Ecke Originated in Encinitas, Calif., It is a medium-sized purple fruit of very good quality that is suitable for juicing and eating out of hand.

Purple Giant This is a very large variety of fruit and is dark purple when mature.

Red Rover Originated in Lincoln Acres, Calif. This variety is medium to large, roundish, with a rind in an attractive clear red color. This variety has a sweet, notably rich flavor with tart overtones. It is good for eating out of hand or juicing.

Yellow Form

Brazilian Golden Large, golden-yellow fruits, larger than standard forms, the flavor is somewhat tart. It has an extremely vigorous vine, requiring cross-pollination. This variety has extra large, fragrant flowers, white with a dark center that blooms during mid-summer. Produces one large crop beginning in late August or early September

Golden Giant A large yellow-fruited cultivar that originated in Australia.

Prune Trees

Prunes are European plum varieties with a high sugar content which is a trait that makes them suitable for sun-drying. Plums are native to China, America, and Europe. Today there are more than 200 cultivars being grown. There are two main types of plums, European and Japanese, being marketed today. Generally, Japanese plums are larger than European plums. European plums have high sugar content so they are often dried and used for making prunes. Japanese plums ripen earlier than European varieties.

 Most European plums will either benefit from or require cross-pollination from another European variety. Prune trees are fast growing and usually begin producing fruit in 3 to 5 years after planting. Prunes are rich in dietary fiber that is effective in improving digestion. They are low in calories and contain ample amounts of vitamin C, calcium, potassium, and carbohydrates.

Pomegranate Trees

Pomegranate trees are relatively fast growing fruit trees that produce a sought after fruit. Pomegranates have been under cultivation since ancient times. Pomegranates have been grown in India, Persia, Spain, and Germany, just to name a few countries. The tree was introduced to California by Spanish settlers in 1769. The pomegranate tree is attractive in the landscape and is long-lived. The flowers are showy and decorative.

Pomegranate fruits are quite unique. The fruit has a round, spherical shape and it is filled with dozens of small ruby-colored seeds. This fruit produces the delicious pomegranate citrus flavored juice that is universally acclaimed. Pomegranates are used for juice, jellies, pomegranate wine, and salad dressings. The pomegranate has a long storage life. It is best maintained at a temperature of 32° to 41° F. and can be kept for a period of 7 months within this temperature range and at 80 to 85% relative humidity without shrinking or spoiling. The fruits improve in storage, becoming juicier and more flavorful.

 Pomegranate fruit is low in saturated fat, cholesterol and sodium. It contains high amounts of vitamin C, calcium and iron. It produces dietary fiber and folate. Pomegranate fruit contains antioxidants which are purported to help protect blood lipids from oxidation.

History Of Citrus

The pleasing appearance of citrus trees and the fruit was mentioned by many ancient travelers, even though the fruit of citrus trees had not evolved to the point as an important food staple, the fragrance of all parts of the citrus trees, including the flowers and fruit, were desirable perfumers of rooms and were thought to repel insects.

The occurrence of citrus in Europe and Mideast were thought to have been natural occurring native trees and shrubs, but historians today believe that the ancestor of the citrus trees, Citrus medica L., was introduced by Alexander the Great from India into Greece, Turkey, and North Africa in the late 4th century BC. The most ancient citrus was called ‘citron.’

There are ancient clues from wall paintings in the Egyptian temple at Karnak that citrus trees had been growing there. There were other suggestions that citrus trees may have been familiar to the Jews during their exile and slavery by the Babylonians in the 6th century BC.  Even though speculations suggest that citrus trees were known and grown by the Hebrews, there is no direct mention in the Bible of citrus.

The first recording of citrus, Citrus medica L., in European history was done by Theophrastus, in 350 BC, following the introduction of the fruit by Alexander the Great.

In early European history, writers wrote about Persian citrus, that it had a wonderful fragrance and was thought to be a remedy for poisoning, a breath sweetener, and a repellant to moths.

Citrus was well known by the ancient cultures of the Greeks and later the Romans. A beautiful ceramic tile was found in the ruins of Pompeii after the city was destroyed by a volcanic eruption of Mount Vesuvius in AD 79. Another mosaic tile in the ruins of a Roman villa in Carthage, North Africa, in about the 2nd century AD, clearly showed the fruit of a citron and a lemon fruit growing on a tree branch.

Early Christian tile mosaics dating back to 300 AD of both oranges and lemon were shown in lemon-yellow and orange colors surrounded by bright green leaves and freshly cut tree branches; the relics can still be seen in Istanbul, Turkey at mosques that once were churches of Emperor Constantine.

It is not known how, where, or when the exceptional present day varieties of citrus trees developed, such as the sweet orange, lemon, kumquat, lime, grapefruit, or pummelo, but there appears to be a general consensus of opinions that all these citrus developments and improvements were obtained by natural and artificial selection and natural evolution. It is well known, that the Romans were familiar with the sour orange, Citrus aurantium L. and the lemon tree, Citrus limon. After the fall of Rome to the barbarian invasions and the Muslims, the Arab states rapidly spread the naturally improving cultivars of citrus fruits and trees throughout much of North Africa, Spain, and Syria. The spread of sour orange, Citrus aurantium L., and the lemon, Citrus limon, extended the growing and planting of these trees on a worldwide scale by planting the seed, which produced citrus trees very similar to the parent trees. The Crusades conquest of the Arabs later spread citrus planting and growing throughout Europe.

The sweet orange, Citrus sinensis, appeared late in the 1400’s, near the time of Christopher Columbus, who discovered America. After trade routes were closed when the Turks defeated the Eastern Roman Empire in 1453, centered in Constantinople (Istanbul), many European kings began to seek alternate, trade, sea routes to open trade by ships with China and India. The sweet orange tree introduction into Europe changed the dynamics of citrus fruit importance in the world. The voyage of Portuguese explorer, Vasco de Gamma, recorded that in 1498, there were multitudes of orange trees in India, and all the fruits had a sweet taste. The new sweet orange variety, known as the “Portugal orange” caused a dramatic surge in citrus planting, much like the much later appearance of the “Washington navel orange” tree introduction into California.
The lime, Citrus latifolia, was first mentioned in European history by Sir Thomas Herbert in his book, Travels, who recorded that he found growing “oranges, lemons, and limes” off the island of Mozambique in the mid 1600’s. Lime trees today are available in many cultivars.

In 1707, Spanish missions were growing oranges, fig trees, quinces, pomegranates, peaches, apricots, apples, pear trees, mulberries, pecans, and other trees according to horticultural documents.

The Mandarin orange, Citrus reticulata, was described in Chinese history in the late 1100’s, but was unknown in Europe, until it was brought from a Mandarin province in China to England in 1805, where it spread rapidly throughout Europe.

The pummelo, Citrus grandis, also called the shaddock and the ‘Adam’s Apple’ was growing in Palestine in the early 1200’s and was planted and grown by the Arabs. The pummelo is believed to have an Asian origin and was planted as seed in the New World.

The grapefruit, Citrus paradisi, is believed to have arisen as a mutation from the pummelo tree. Grapefruit were so named because they grew in clusters like grapes, but most gardeners considered them to be inedible until A.L. Duncan found an outstanding seedling grapefruit that was named Duncan grapefruit in 1892; the original tree is still alive and growing in Florida.

Christopher Columbus introduced citrus on the island of Haiti in 1493. It is believed that he brought citrus seed to be planted and grown of the sour orange, the sweet orange, citron, lemon, lime, and pummelo fruits. Records show that these citrus trees were well established in the American colonies in about 1565 at Saint Augustine, Florida, and in coastal South Carolina.

William Bartram reported in his celebrated botanical book, Travels, in 1773 that Henry Laurens from Charleston, South Carolina, who served as a President of the Continental Congrees, introduced “olives, limes, ginger, everbearing strawberry, red raspberry, and blue grapes” into the United States colonies after the year 1755.

William Bartram in his book, Travels, reported that near Savannah, Georgia, “it is interesting to note that as late as 1790, oranges were cultivated in some quantity along the coast, and in that year some 3000 gallons of orange juice were exported.”
Many of these wild orange groves were seen by the early American explorer, William Bartram, according to his book, Travels, in 1773, while traveling down the Saint John’s River in Florida. Bartram mistakenly thought these orange trees were native to Florida; however, they were established centuries earlier by the Spanish explorers.

The citrus industry began rapidly developing in 1821 when the Spanish gave up their territories and its many orange groves to the United States. Wild orange tree groves were top-worked with improved cultivars and residents traveling to Florida realized how refreshing orange juice tasted; thus began the shipments of oranges, grapefruit, limes, and lemons that were sent to Philadelphia and New York by railway and ships in the 1880’s.

Citrus plantings were extensively done in California by the Spanish missionaries; however, the commercial industry began to grow with the 1849 Gold Rush boom, and efforts to supply the miners from San Francisco with citrus fruit were successful. The completion of the Transcontinental Railway further stimulated the citrus industry, since citrus could be rapidly sent to eastern markets. Later improvements of refrigeration helped to increase citrus growing and planting, mainly oranges, lemons, and limes throughout the world in 1889.

Florida at first dominated citrus production in the United States, but because of some devastating freezes in 1894 and 1899, Satsuma orange trees were virtually wiped out in the Gulf States. Thousands of acres of Satsuma orange trees were wiped out in Alabama, Texas, and Louisiana in the hard freeze of 1916; thus the citrus production of the United States began to shift from Florida to California.

Citrus is marketed throughout the world as a beneficial health fruit that contains Vitamin C and numerous other vitamins and minerals in orange and citrus products lime marmalade, fresh fruit, and frozen and hot-pack citrus juice concentrates.

 

Plum Trees

Plums are native to China, America, and Europe. Today there are more than 200 cultivars being grown. There are two main types of plums, European and Japanese, being marketed today. Generally, Japanese plums are larger than European plums. European plums have high sugar content so they are often dried and used for making prunes. Most of the plum fruit that is consumed as fresh fruit and found in grocery stores are Japanese plums. European plums are generally late bloomers so they are well suited for areas with late frosts or cool springs. Japanese plums ripen earlier than European varieties.

 Plum trees may or may not need pollinators. Some are self fruitful and some need another plum tree for pollination purposes. Most European plums will either benefit from or require cross-pollination from another European variety. Many Japanese plums require pollinators. Follow nursery recommendations for suitable pollinizers. Plum trees are fast growing and usually begin producing fruit in 3 to 5 years after planting.

 Plums are rich in dietary fiber that is effective in improving digestion. They are low in calories and contain ample amounts of vitamin C, calcium, potassium, and carbohydrates. Plums are excellent when eaten fresh and are great addition in salads. They are used for pies, desserts, jams and jellies.

Pear Tree Varieties

 The pear fruit tree belongs to the genus Pyrus. Pears have a long history of cultivation. There is evidence that pears may even be prehistoric, and in the rendition of the Odyssey, the author mentions pears and how their excellent fruit was extolled. Does the modern garden not need to also include this notable fruit tree?

There are many species of pears and hybrids that have been produced over the years. Garden articles have been written to suggest a different variety of pear for a different end use. The Romans wrote about pears in books and suggested recipes for cooking them, rather than eating them raw. The Chinese have cultivated pears for over 3000 years. Modern pear usage is quite high, and China is purported to grow the most pear fruit in the world at this time. Garden pear trees that we grow today all developed from many years of work by our ancestors and modern pear tree breeders.

 Among the many varieties of pear trees, there are two main categories, the Asian and the European pear. The European pear varieties are headlined by the Bartlett pear, mainly because of the Bartlett pear’s long history of superior production and taste.

Asian pears, as the title would suggest, attain their sweet crisp taste from their Chinese and Asian heritage.

Asian pears are known by several names, such as Chinese, Japanese, sand pear, and apple pear. The apple pear is so named because of the resemblance of Asian pears to apples, as the Asian pear is rounder than a European pear, and it is crunchier. Asian pears are crisp and juicy, and they have a tang of tartness near the core. European pears are soft, juicy and have a more mellow taste. The Asian pear tree should have a companion Asian pear planted close by to assist with pollination. Many of the European pear trees are self-fruitful and do not need a pollinator, but another European pear, such as the Bartlett, will increase fruit production.

Both the European pear and the Asian pear do best in a soil pH between 5.9 and 6.5. Garden articles will generally mention pear trees as an easy fruit to grow and care for. A recent garden article about Asian pear production mentioned that fruit set may sometimes be too heavy with Asian pears, so fruit thinning is advised when the pears are about the size of a dime. Fruit thinning will help prevent branch breakage and increase fruit size.

 One of the most common pears found in grocery stores is the Bartlett pear. Bartlett is one the varieties of pears that is the most recognizable to all pear fruit lovers. Pears, such as the Bartlett, produce fruit that is very low in saturated fat, cholesterol, and sodium. The Bartlett also contains significant amounts of copper and vitamin K.
Articles have extolled the pear as being a very good source of vitamin C and high in dietary fiber. Being rich in vitamin C, pears have been purported in published articles to have antioxidant properties, and are said to protect body cells from damage caused by free radicals. Articles have described the pear as a hypoallergenic fruit that is less likely to produce an adverse response than other fruits. Pears are an ideal weight loss food since 98% of their energy is from carbohydrates, which contain half the calories as fat.
There is a group of pear trees named ornamental pears. These pears do not produce fruit, or if they do produce a fruit, the fruit is small, hard, bitter, and inedible.

Ornamental pear trees, such as the Chanticleer pear, belong in this fruitless category. Chanticleer pears are grown for their gorgeous white flowers, and many Chanticleer pear trees adorn thousands of yards in the United States. Chanticleer pears produce fruit that is pea sized and is barely noticeable. Ornamental varieties are not categorized with fruit trees even though they are named ornamental pear trees.

Peach Trees – Planting and Pruning for Larger Fruit

 Peach trees are native of China and belong to the Prunus species. The peach trees that are being grown in orchards today have a long history. The name peach has its roots in the European languages. Today orchard grown peaches are divided into two groups, clingstones and freestones. If the peach flesh sticks to the pit, it is a clingstone. Conversely, if the flesh falls away from the pit easily, it is freestone.

Peach fruit has varying levels of acidity, and generally, the white fleshed peach is the least acidic. Yellow fleshed peaches tend to be more tangy and acidic. Peach fruit and nectarine fruit are often thought of as totally unique fruits. In fact, the nectarine is closely related to the peach. The main difference is the lack of fuzz on the nectarine skin. The nectarine can be used in the same way as a peach. The nectarine tends to be a little smaller fruit than a peach, and it displays more red color on the skin. Fertilization or soil types do not affect skin colors of either the peach or the nectarine.

 Raising peach trees in the backyard is not much different than raising them in an orchard setting. Selecting a location for planting is important. There are at least two reasons, soil and sunlight requirements. The peach tree bloom is susceptible to early frosts, so planting a peach tree in the lowest part of the yard would be counter productive. It is best to select a high spot in the yard so the cold air can drain away from the trees when they are in bloom. The peach tree blooms are very susceptible to frost, so a season’s fruit production may be lost because of a few lower degrees of temperature.
Before planting the peach tree, prepare the soil one or two years prior to planting.

Modify the soil with organic matter, and check the nutrient status. The soil pH for peach and nectarine trees should be around 6.5, so it is important to get the soil tested. Then lime and fertility levels should be modified based on the soil test results. Add manure, peat moss, or compost to modify the soil texture. Peach or nectarine trees will not tolerate water logged soils. If water sets in an area for more than one hour after a rain, find another location for the nectarine or peach tree.

 Pruning peach or nectarine trees should begin at an early age. Most fruit trees produce better quality fruit, and live longer and healthier if properly maintained and pruned. Fruit tree pruning does not need to be complicated or confusing. Many times the nursery will do the initial pruning on the dormant fruit tree. If the fruit tree arrives already pruned from the nursery, plant it without further pruning. If the dormant bareroot tree arrives with long branches and over 3 foot tall, prune the tree to knee high and cut the side branches back by at last 2/3 to promote vigorous new growth.

Top pruning induces lateral branch growth in fruit trees , and this produces a more easily accessible tree branch and shapely form. Pruning also diverts the expenditure of nourishment to form woody growth to that of buds and fruit. Fruit trees are fast growing. After the spring flush of growth cut the new growth back by ?. In late summer prune the new growth on the branches back again by ?. The 2nd year pruning of the fruit tree is the same as the first. Cut back new growth by half in the spring and again in late summer. In the 3rd year, choose a height and do not let the tree get any taller.

Tree height is a decision for the pruner. When there are vigorous branches above the chosen height, cut back or remove them. In late spring or early summer, pinch back all new growth. Size development and low fruiting wood is determined in the 3rd year.

Each branch should have at least 6 inches of free space around them. Remove all crossing branches that are too close together. Keeping fruit tree branches open to allow more light and freedom for bee movement is important. Sunlight and bees carrying pollen should increase productivity and create larger fruit. All varieties of fruit trees can be maintained at a predetermined height, if pruned consistently.