I’m not very good at taste-testing, especially if I’ve already gone through several fruits and starting to get used to the off flavors. Too subjective. A little more objectively, I can observe the degree to which my knife gums up when cutting the fruit. But even then, I don’t know if stage of ripeness affects the amount of resin, or in what direction. Also I think some of the nasty flavors are separate and in addition to the resin. Do the resins develope early on, or do they increase with increased ripeness? Last year I had several new ones set fruit for their first time, but some seemed fully ripe while others were still green when forcasted hard freeze force me to pick them, so some of their flavor variation might be due to degree of ripeness.
If you did want slightly more objectivity you could squeeze and known volume of juice from each variety and noted how much resin settles out
I’ll be happy to make a trip up your way in the spring!
You should edit the address out of your comment though, this forum is publicly accessible and you don’t want any personal details like that on it.
@a_Vivaldi @davidkipps
Y’all might both want to pay a visit to Planetary Farms in Loudon County, VA too. Dave has some geothermal greenhouses stocked with all sorts of tropical things, although I’m not sure how large his citrus collection is.
Yeah just replying to make extra sure you see a message telling you to edit out your address from the previous post.
Just hit the little pencil icon in the corner
Have you done any breeding with, or have you grown out, Southern Sensation? Any review of it, if so? Seedless table grape with supposed PD resistance even in the South and good fruit quailty, so I bought and planted two from Ison’s this year just as an experiment.
Xander,
I attempted to grow southern sensation seedless but it didn’t even make it to fruiting. It did ok the first season, the second season it showed severe PD symptoms and hardened off canes very poorly. The third season it was dead. I have had similar results with Victoria red on two occasions. Victoria red is a nice piece of fruit, but very suceptible to fruit rots and not PD tolerant enough under my high PD pressure conditions.
Neither grape has much PD resistant ancestry in their background until you go way back in their pedigree, and their performance, at least under my conditions, was not sufficient. Under lower PD pressure in other locations they have done better for some.
Looks like I may be getting some space back in my yard to plant something else soon 
thanks for the report!
Just picked a couple apples from my Fireside x Cherry Crush (skillcult) crosses. Love Fireside apples and it would be fun to have a pink fleshed seedling with some cherry flavor (we shall see).
Have you noticed any difference in how late different varieties of Sabdariffa are to flower? I’m in SE PA and mine are just getting close to flowering now and I direct seeded them in I think the beginning of May.
Yes I have. My white Roselle have bud formation in mid-August and start flowering early September. My red Roselle started bud formation late last week (so mid-October) which is about a 2 month difference. I have been seeing pictures of red roselles starting to flower (in like facebook groups) since September. So their seems to be some different varieties floating around with different blolm times.
My red roselles all came from Tradewinds Fruits except 1, which was from seed collected last year (no noticable difference in bloom time between the two). My white roselles are from Third Insight Design. Cody Cove sells a Red variety with reportedly similar bloom times as my white.
Tldr; yes there is a difference.
Edit: I don’t think planting time matters at all for flowering time. My whites and red were planted at the exact same time, grew at very similar rates, and still have very different flower times. Last year I also planted a month earlier and I have seen no noticable difference. I see alot of places say you need to plant them as soon as possible in spring to get good production, but as long as they have enough time to size up, you will always get flowers (unless the cold kills them in fall).
Those are fun! Are you working toward any particular look or flavor?
I’m looking for a sweet butternut flavor just like the mother of all those, very sweet smooth texture not dry or watery, just a very nice large squash.
Those squash are from the seeds saved from this squash which had >16 cups of flesh in it and had white skin.
Its parent came from a regular sweet butternut crossed with who knows what.
Was kinda thinking of for looks I would want is white skinned and a more rectangular squarish shape with thick deep orange flesh, but the 21ib and the 16ib squash kinda have a neat shape too.
That’s an incredible amount of edible squash in one fruit!
It’s funny that a year of waiting amounts to five small ziplock bags. 
Year 1 complete:
McIntosh x Cherry Crush
McIntosh x Pinker Lady
Fireside x Cherry Crush
Fireside x Jellybean Cider
Fireside x Pinker Lady
Thanks @SkillCult for selling pollen and for inspiring backyard gardeners to try for something new and tasty!
I personally work on Hylocereus grafting stocks.
The dragon fruit stem is too big and long, taking up too much space.
From a cactus grower’s perspective, a slender, smaller, and — if we’re lucky — spineless variety is preferred.
I now have my F1 hybrid; they look a bit creepy and tend to hang down, which I need to fix in the F2 generation. i have collected some Hylocereus speciese that are spinless but they grow too slow and have not flower yet.
Otherwise, I’m quite satisfied with their diameter.
I also work on other cactus breeding projects, but that’s off topic.
And I can’t talk about my precious little presimmon seedling from work.
@kohinoor_0612
Very cool. I’m not a huge fan of Dragin Fruit, but we have a couple vines grafted onto our Cadushi cactus.
Why can’t you talk about your persimmon work? 
They literally work at a fruit breeding lab working on them in Taiwan, via their short bio
Here are the rest of the squash from the vines. The two white ones on the left in the picture in the previous post and the one in a group in the upper left are all from the same vine.
Here is the vine (slightly over one inch) that had all those big white ones.
The flat pumpkin (7 total) looking ones came from the same vine and here is their vine, which was huge, 2 inches across.
The third squash in the previous post and the group that is closest to the camera all came off the same vine and the vine was a little bigger than the vine that had the white ones.
The cylindrical one on the far right in the previous post was on a small 6’ vine by itself.
The two squash right above the closest group came from one vine.
The two butternut looking one above them came from another vine and the two long neck white one also came from one vine.
I had planted about 50 seeds and rabbits ate off all but 7 vines basically as soon as they sprouted. All the vines were full leaved and healthy looking untill the frost. The three productive vines were all planted on the same side of the brush pile, so I’m thinking soil quality played a big part in the results between vines. I’ll post updates of the flavors when I try them.