What does a cucamelon taste like?
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Hi! It tastes like a cucumber… it’s nice in a salad, raw and juiced.
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What type is the “Musa x fruit®*” banana? I love trying to keep up with your banana collection because anything you can grow is something that might possibly survive here with enough protection. Well maybe that’s a stretch 
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Hi! I say the same about you, your cold hardy avocado experience is amazing… by the way did you try the ettinger variety? For me it’s very cold hardy and the fruit is really good.
Regarding my new musa varieties, they are from a french nursey where i got my Da Jiao. They are a great reliable source. I will post what they have there:
Musa 'himalayan mountain’®:
This variety of banana was discovered in Himachal Pradesh at altitude (1750 m) in the middle of the Himalayas (North India). It produces edible bananas with a mild flavor. We are proud to offer it to you and to produce it in our nursery. The himalayan mountain® musa is larger than its cousin himalayan fruit®. It is similar in its thick, pruinose foliage under the foliage and on the trunk.
Musa 'himalayan mountain’® (bananier fruitier)* - Pépinière Ecologique La Maison du Bananier
Musa x fruit®:
New variety developed by our nursery, musa x fruit is a very promising variety for its hardiness and rapid fruiting, proven with the last winters. It is quite close to dajiao and Himalayan fruit®, the foliage is more erect and slightly embossed, green under the lower and upper side. Its average height is 2.5 meters. Like many fruit varieties, the pseudostem is pruinose.
Musa x fruit®* (Bananier fruitier) - Pépinière Ecologique La Maison du Bananier
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I haven’t yet! My understanding is it’s usually considered one of the less hardy Mexican types, but I would certainly add it to my collection if I knew of a source for scionwood here in the States.
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Yes i agree with you. I US you have a much cold hardy varieties that i grew if i could…
From US i just have Duke, Stewart and Sir Prize. I love to get Aravaipa… 
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I didn’t realize you have Duke! I love the smell of Duke leaves, so far that’s my favorite for using the leaves in cooking.
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How do you use avocado leaves in cooking?
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You toast them on the stove a little and then crush/grind to add to beans or sauces. I usually add a few leaves when I make beans now. The leaves with a strong anise scent are best, of course. Here’s a blog post I just found while looking for more info to send, so not sure it’s completely accurate:
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Wow! That’s totally new to me… the only thing i did was tea with leaves…
Thank you very much!
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