So I was wondering if anyone else was planning on trying anything new or unusual this year and what they might be?
This is an image of a cucamelon.
I'm a big broad bean (fava) and this season I'm planting a very old red seeded variety. It crosses like mad with the standard green one, so it's red only as I want to save the seed.
Mountain pawpaw. A narrow, fast-growing tropical-looking tree for partial shade. I've got just the spot!
Blackboy peach (it's from the days when that was a perfectly ok name for a dark-skinned fruit...) a delicious freestone 'bottler' with beetroot-coloured flesh and concrete-coloured fuzz that the birds don't recognise it as food
Matt Smith wrote:Are those also called Mexican Gherkins? We grew those last year and they did great. Tasty buggers when pickled, too.
If you are referring to the cucamelon's yes they are also referred to as Mexican Gherkins. They are supposed to be good for all kinds of things from eating raw in salads, to dicing and tossing into stir fry's, as well as pickling. I can't wait to actually have some grown so that I can try them. I like the thought of little bite size pickles as I love pickles in general, so I think it would be fun to try these that way. Nice to know that someone on here has tried them and thinks them tasty!
Katrin Kerns wrote: How do they taste, are they sweet, tart, a mix of both?
They taste...'peachy'. I know that's not very helpful, but think of a really dense-fleshed peach with a hint of muskly plum.
Katrin Kerns wrote: What do you mean by "Freestone Bottler"?
I forget my international words sometimes
The stone 's loose and can be twisted out, as opposed to a 'clingstone...'
'Bottler'='canner'-great preserving variety.