I am seeing a lot of tamarind fruits but the trunk is huge and the height is a three story building. Impossible to climb. Good thing. Tamarind falls to ground when fully ripe and still good to eat. The shell is usually strong enough to withstand the ground impact. Even more so when covered with dried leaves. Anyone can walk around it and pick some fallen fruit. Let us hope there is no animal poop nearby and no rain for the past few days. The mere presence of dung makes you don’t want to pick anything. Rain on the other hand will make the shell moist and conducive to mold growth.
Speaking of falling, passion fruits take advantage of this. Not sure how, but, the harvesting practice for these fruits is not pricking from vine. The right thing is wait it fall to ground and pick them up. It is not the literal waiting near the vineyard all day. Twice a day visit usually suffice.
Black plum also benefit from falling. If you eat the black and teeth staining delicacy but never once see its tree. Then, you never tasted the best black plum ever. It is best when it naturally detached itself from stalk and fall to ground. This time, fresh drop is necessary as it quickly deteriorate. Windy day causes lot of drops. Shaking the branches lightly is a good alternative. Market bought plum shaken with a dash of salt is not bad, but not as good.
None of the unwanted stuffs are present. A lucky day. I picked few and enjoyed the right sweet and sour blend. My kids also like it but may like it even more if the hint of sourness is minimized.
Mango ripened on tree taste great too. Continues water and nutrient supply while under ripening process might have a great impact on this. The Carabao Mango, popularly known as Manila Super Mango has superb taste. Much better if allowed to ripen while on tree. During harvesting, ripe and nearly ripe are separated and sold separately for higher cost. Double to triple. On the economic side, harvesting them mature green then force to ripe is cost efficient.
Adding more pieces to existing puzzle. Santol is a moody tree. There are fruiting seasons when it bears sweet fruits and sometimes sour. When it turns from sweet to sour. The old belief kicks in. I was gotten the attention of a pregnant women. The term “napaglihihihan” in Tagalog. When the sour santol turns sweet, they give no explanation to it. In reality, nutrient mix in the soil is responsible. Our horticulture professor mentioned it once.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.