I recently ate these fruits and collected seeds. Can anyone tell me how to grow these??
BTW the red kiwi fruit tasted very sweet and has very few seeds
Do you know what they are called? The top left one looks like an artichoke. The ones beneath that look like tiny, dark pomegranates, and the bottom right ones look like a cross between avocado and fig. LOL
The top left is called sugar apple. The bottom right is called snake skin fruit
Those are mangosteens! the purple things… Those are the “king” of fruits… I’ve only had canned. Other ones look like sugar apple…kiwis…the avocado looking things ive seen somewhere.
Salek? or somthing like that… I wish i lived in Miami so i could grow some of this… For canned tropical fruits…i prefer lychees…but mangosteen are still great…would love to try fresh. I’ve never seen them locally…probably have to go to Minneapolis or Madison to get this stuff.
The top left fruit has a few different names. Among them are sugar apple and. custard apple.
Top middle has a few names, too. We call it Rose apple.
Top right look very much like kiwi fruit.
Bottom left are mangosteens.
Bottom right, we call it Sala or Salacca, a low growing palm trees.
In Thailand, they sell two varieties of Sala, a sweet one and a sour one.
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In the Chicago area,they will need to be kept inside during the Winter.Most of those are from trees.It might be difficult. Brady
Kiwi may well be the easiest to grow among those. Being a temperate fruit crop. The rest are all tropical and will prove to be tough customers. The sugar apple may fruit in just 3 to 4 years, and at just 4 or so feet tall, so it is your next best bet, on top of having plenty of seeds to experiment with. You just need to give it lots of light and warmth. The wax jambu may survive, but need to grow larger than several feet. Only problem is that it usually has one pit, and it is quite common for jambu pits to be poorly developed. The palm is another challenge, needing plenty of humidity and warmth, and has a wide stance–with thorns to boot. Ouch!
Mangosteen, which is arguably the best tasting fruit in the universe, is expectedly the toughest to grow. And even if the seeds manage to survive, they have a prolonged childhood, and usually won’t fruit until in their teens. And that is a stat in the warm tropics! So growing them in colder regions would tae longer.
but then again, no guts, no glory!
I believe the top left is a (not quite ripe) Cherimoya. They’re tasty and normally hit the fresh markets in California around April. Here’s the CRFG page on them. They can do well in the right Southern California locations but I don’t know anyone who has had luck with them anywhere near Chicago. One note on the Cherimoya seeds: They have some toxic parts, so be mindful of that.
Cherimoya and sugar apple are in the same genus, different species. Cherimoya is annona cherimola and sugar apple is annona squamosa.
I differentiate them buy what is inside. Sugar apple flesh can be separate into small sections. Each section has one black seed.
Cherimoya flesh is one big unit. Seeds are embedded in the flesh.
To me, I like the taste and texture of custard apples far more than cherimoya’s.
The texture of cherimoya is somewhat rubbery and it feels kinda slimmy to me. Sugar apple tastes sweeter, the texture is creamy and soft. It is fun to try to separate seeds from flesh in your mouth.
I am biased because I grew up eating mostly custard apples.
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i agree, sugar apple is superior to cherimoya.
btw, have you tried atemoya(cross between the two, quite common in australia)? i find it superior to its parents, and rank it up there with mangosteen.
Not yet. It sounds good.
Maybe, I should conviced hubby that it’s time to vist the Land Down Under.
aussie is definitely worth the trip! Go for it
Thanks all for the advise and comments 
. I like the taste of sugar apple better than cherimoya, have not tried atemoya yet. Jujubemulberry, you got me interested to taste this new variety, do you by chance have a picture of atemoya? I may or may not have had it without knowing it.
sure wish i had a picture of it growing in my yard! but sadly, it is practically unheard of in usa(even in so cal, where it has a good chance of surviving and bearing fruit).
quite unfortunate that here, the vast majority’s glossary of fruits is limited, despite globalization, multimedia, and international trade. We import tons of pesticide-ridden peaches and apples from chile(which to me is the same as going through lengths to import mcdonalds burgers), but will not import atemoyas, which hardly need pesticides, if at all.
thus said, i havent seen fruits of it anywhere in america, not even in the most authentic hispanic grocery stores, even though its parents are both tropical american natives.
the aussies have atemoyas in many grocery stores (visited bac in 1998, and it was already popular there!). Here’s an aussie webpage
http://www.rarefruitclub.org.au/Level2/Atemoya.htm
Great fruits! Just as an aside, sugar apple is indeed sometimes erroneously called custard apple but that refers to another species in the annona family, annona reticulata also called ox heart or bullocks heart.
jujubemulberry, thanks for posting the link. I had tasted several kinds but not the one on the link. I am very surprised that this is native american fruit, but majority of american probably have never seen the fruit in their life time. I am wondering why such delicious fruit is not popular here.
it is a mystery indeed.
frankly, am at a loss and have no idea why.
Could it be that the public’s’ choice has hijacked by the growers?