Yep, eat right off the tree. It’s similar to mangosteen, a bit more acidic and less meaty. I hope my achacha flowers at some point, really want to try that.
How would you characterize the differences?
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Meiwa has a very sweet less acidic skin. The pulp is mealy and really there is no reason to eat it. Marumi has a sweet skin as well, but clings to the fruit more and the inside is juicy like an orange, but tart. The skin on the marumi has a lingering citrus after taste like you ate a bit of citrus oil.
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As a semi retired nurseryman of 40 years, I have built every kind of greenhouse thats come down the line.
our commercial houses were vinyl of course, but now that my growing projects are scaled down considerably, and I have no desire to replace panels, Ever, I have gone with glass only.
Every other material available will degrade over time under UV exposure, and will have to be replaced.
My last 2 builds have been from windows I collected for free. The only cost was framing materials.
both are 12x24, one free-standing, the other a lean-to. both builds have a semi shaded roof, since most of the greenhouse contains Epiphyllum and orchids. the front of the house is reserved for seed starting and full sun plants
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Pomellos were probably my favorite discovery from the fruit stand in citrus country in California a few years ago. Yours look tasty!
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