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Alright FSANE you got this botanist jazzed up lets see if you guys can figure these out.
#1. hint not a lychee
http://i130.photobucket.com/albums/p...0/rambutan.jpg
#2. http://i105.photobucket.com/albums/m...shit/002_5.jpg
3#. http://i215.photobucket.com/albums/c...itrus/c447.jpg
this should keep you guys occupied for a while.
The first one is a tico berry
The second is the kiwano horned melon
do any of these taste good???
#3 is the Elephant Man??
yeah, after revealing what's what, i think you should give a rundown on how they all taste, texture going down etc., basically, just describe it a-la Andrew Zimmern from Bizarre Foods on the Travel Channel.
#3 is buddhas hand =)
thats pretty fuckin obscure lol
Quote:
Originally Posted by B34M3R
See there... Once again, I learn something new everyday :)
you cheatedQuote:
Originally Posted by B34M3R
#3 is TAP's back yard grow toy.
don't say tico name starts with an rQuote:
Originally Posted by KahanaReef
1st yes, 2nd has to be ripe or taste like sour jelly, 3rd is strictly for scent will smell up the whole houseQuote:
Originally Posted by grouch0jr
try againQuote:
Originally Posted by rbob93
can anyone tel me how to post pics from google instead of just photobucket? it won't let me copy/paste-really annoying I have some real wierd ones that aren't shown on photobucket if I can get the picture thing down.
OK, then... RambutanQuote:
Originally Posted by c5z28
how did I cheat?Quote:
Originally Posted by c5z28
http://upload.wikimedia.org/wikipedi...uddhahand2.jpg
AHHHHH FACESUCKER!!!!
that is tap when she had a goatse...Quote:
Originally Posted by B34M3R
AHHHHH FACESUCKER!!!!
WTF man, looks like something that's gonna jump up and suck your face off. take a 12ga to that thing!!! :ar:Quote:
Originally Posted by B34M3R
AHHHHH FACESUCKER!!!!
I think it'd look great in my Saltwater Tanks :DQuote:
Originally Posted by SSwt00SS
you better do something with it before i see one and shot the damn thing...:lol:Quote:
Originally Posted by KahanaReef
Haha... I've never actually even seen one that I can recall.Quote:
Originally Posted by SSwt00SS
But, it to me resembles some sort of Sea Coral or Anemone :yup:
Throw it away... it scares me!
Nebraska boy, we eat meat and potatoes. That thing looks like
it would eat me?:rl:
B.S...:bs:Quote:
Originally Posted by SS 2002 533HP
you're all 'corn-fed' f*ckers up there...:lol:
Alright one last try
#1 http://i269.photobucket.com/albums/j...-berry-oil.jpg
#2 http://i103.photobucket.com/albums/m...e/allspice.jpg
#3 http://i262.photobucket.com/albums/i...gan_fruits.jpg
#4. http://i239.photobucket.com/albums/f...icago/e7e2.jpg
#5. http://i343.photobucket.com/albums/o...ktus_index.jpg
no clue...
you managed rambutan and kiwano melon but not these, #1 #2 #5 are more common than you think.
the last one looks like a Pricklypear. Hard to tell. The pics are kind of small.
#1 juniper berry
#2 allspice
#5 prickly pear
Allspice... Dammit! I should have known that :lol:
#3: Dragon Eye
#4: Soursop
Show off :DQuote:
Originally Posted by B34M3R
something like that LOL
Never heard it called dragon eye but it's called longan, did you guys just quote my pics and look at the names? I thought I picked some pretty fricken obscure fruit:rant:
Well, if you will notice the name isn't in the picture URL(OK, well, I guess logan is - sort of, but soursop isn't)Quote:
Originally Posted by c5z28
Try again at figuring it out :D
Oh, and its not logan, its Longan, which roughly translates to dragon eye.
isn't the prickly pear juice used to help with hangovers in the morning?
I remember hearing to drink some before you start drinking, or after you drink or something and it will help prevent a bad hangover??
Why yes it is :DQuote:
Originally Posted by cant.b.caught.z28
Ok you caught me on a typo thanks for quoting it so I can't hide it:lol:Quote:
Originally Posted by B34M3R
Brought to you by Manswers-awesome show. You want to know other things plants can do for you just ask.Quote:
Originally Posted by cant.b.caught.z28
:whistle:
Quote:
Originally Posted by SSwt00SS
:flex:
SCARED I am!Quote:
Originally Posted by c5z28Alright one last try
#1
#2
#3
#4.
#5.
It does not look like I can cook it on my grill???
I have some mushrooms you can cook on your grill:nilly:
The Pretty ones???Quote:
Originally Posted by c5z28
Here's the best fruit I've ever had. Spent 2 years living on St. Croix in the US virgin islands
http://i268.photobucket.com/albums/j...98/asdlkfj.jpg
Well they make you see pretty things-some scary things:nilly:Quote:
Originally Posted by SS02
Mamoncillo has that stuff taste?Quote:
Originally Posted by BennerHere's the best fruit I've ever had. Spent 2 years living on St. Croix in the US virgin islands
Mamoncillo's correct but locally they were known as Geneps (guh-nips). It's probably the best large seed style fruit I've had. We'd always buy it from the local vendors. You'd basically pop it out of the skin then eat the meat off from around the seed. It sounds kinda weird but the best way to explain it was a sweet and sour with just a hint of bitter to them. Had a taste all to themselves. I'd love to find them here somewhere.
was the texture jellyish like a grape or was it grainy like a guava? The flesh looks like it would have alot of the sclerids that would give it that pear like texture.
It's almost like the feeling of the kids slime you can play with but it holds together really well. So I guess somewhat like a grape.
interesting description:rotfl:
Interesting and scary!Quote:
Originally Posted by c5z28
Should I just run... or fire up the grill?
I vote grill!Quote:
Originally Posted by SS02
Yep... add some meat to any fruit or veggie and the grill is coming on!Quote:
Originally Posted by B34M3R
LMAO. It's actually better than it sounds. Here's a little article I found about it.
Description
The mamoncillo tree is slow-growing, erect, stately, attractive; to 85 ft (25 m) high, with trunk to 5 1/2 ft (1.7 m) thick; smooth, gray bark, and spreading branches. Young branchlets are reddish. The leaves are briefly deciduous, alternate, compound, having 4 opposite, elliptic, sharp-pointed leaflets 2 to 5 in (5-12.5 cm) long and 1 1/4 to 2 1/2 in (3.25-6.25 cm) wide, the rachis frequently conspicuously winged as is that of the related soapberry (Sapindus saponaria L.). The flowers, in slender racemes 2 1/3 to 4 in (6-10 cm) long, often clustered in terminal panicles, are fragrant, white, 1/5 to 1/3 in (5-8 mm) wide, with 4 petals and 8 stamens. Male and female are usually borne on separate trees but some trees are partly polygamous. The fruit clusters are branched, compact and heavy with nearly round, green fruits tipped with a small protrusion, and suggesting at first glance small unripe limes, but there the resemblance ends. The skin is smooth, thin but leathery and brittle. The glistening pulp (aril) is salmon-colored or yellowish, translucent, gelatinous, juicy but very scant and somewhat fibrous, usually clinging tenaciously to the seed. When fully ripe, the pulp is pleasantly acid-sweet but if unripe acidity predominates. In most fruits there is a single, large, yellowish-white, hard-shelled seed, while some have 2 hemispherical seeds. The kernel is white, crisp, starchy, and astringent.
Origin and Distribution
The mamoncillo is native to Colombia, Venezuela, and the island of Margarita, also French Guiana, Guyana and Surinam. It is commonly cultivated and spontaneous in those countries, also in coastal Ecuador, the lowlands of Central America, the West Indies and in the Bahamas. In Florida, it is occasionally grown as far north as Ft. Myers on the West Coast and Palm Beach on the east; is much more plentiful in Key West, especially as a street tree. There are some specimens in California and in botanical gardens in the Philippines, Zanzibar, Hawaii and elsewhere. According to Britton, there was a tree about 30 ft (9 m) tall in Bermuda in 1914 but it had never bloomed. There are a few trees in Israel but none has flowered before 10 years of age.
Food Uses
For eating out-of-hand, the rind is merely torn open at the stem end and the pulp-coated seed is squeezed into the mouth, the juice being sucked from the pulp until there is nothing left of it but the fiber. With fruits that have non-adherent pulp, the latter may be scraped from the seed and utilized to make pie-filling, jam, marmalade or jelly, but this entails much work for the small amount of edible material realized. More commonly, the peeled fruits are boiled and the resulting juice is prized for cold drinks. In Colombia, the juice is canned commercially.
The seeds are eaten after roasting. Indians of the Orinoco consume the cooked seeds as a substitute for cassava.
Food Value Per 100 g of Edible Portion*
Calories 58.11-73
Moisture 68.8-82.5 g
Protein 0.50-1.0 g
Fat 0.08-0.2 g
Carbs 13.5-19.2 g
Fiber 0.07-2.60 g
Ash 0.34-0.74g
Calcium 3.4-15 mg
Phos 9.8-23.9 mg
Iron 0.47-1.19 mg
Carotene 0.02-0.44 mg (70 I.U.)
Thiamine 0.03-0.21 mg
Riboflavin 0.01-0.20 mg
Niacin 0.15-0.90 mg
Ascorbic Acid 0.8-10 mg
Tannin 1.88 g
Amino Acids
Tryptophan 14 mg
Methionine 0
Lysine 17 mg
*Analyses made in Cuba, Central America and Colombia.
