I really like the sound they make when I run over them with the bushhog.
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I would say they’re mildly astringent, there could be a hint of citrus,but maybe that’s my mind thinking about yellow fruit.
you probably wouldn’t like my Russian olive collection then.
Yesterday I ate herritage red raspberries and isons muscadines (delicious)… and a few chicago hardy figs (also delicious).
TNHunter
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Mini Roma cherry tomatoes! Really sweet.
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been eating a ton of marys and geltower groundcherries as well as cape gooseberries. allare good but the cape gooseberry rules in flavor and size. it started to ripen about 2 weeks ago. groundcherries been producing since mid july. my granddaughter raids them when shes here.
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Haven’t eaten them yet - but these are my last 3 Harrow Sweet pears. There were about 10 more. And they were fabulous! I don’t get it ? The animals left them alone. They were the tastiest, sweetest pears we’ve ever had. 
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Just finished up the last honeycrisp in apple crisp. Tried my first couple pixi crunch, very good. One was more tart and spicy. The other was sweeter and mild, interestingly both from the same branch. Ate the last belle of georgia peach from the fridge a couple days ago. Lots of garden peppers and tomatoes. Getting ready for potatoes!
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Ooh, that reminds me I need to check mine. It looked like it might have finally been setting some fruit this year.
A handful of figs that I picked in the morning.
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What are the long green ones?
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Dalmatie.
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White Roselle jam. Sweet and tart, more like Lemondrops and other sweet and sour candies. Similar to the red Roselle in flavor, but definitely distinctly different.
From all my documentation (aka posts on here) my reds seem to be ready in November. So a whole two months earlier.
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Yesterday I ate the first of my own kiwiberries. Total crop was only 5 known berries. I just ate the last two visible and tried one a month ago when I shouldn’t have.
I also tried my first pimp tomato - not quite ripe, but ripe enough to ensure I watch the green and orange ones more closely.
Miltomate valisto is offering me dozens of its little black berries from a pot inside. The first ones a while back tasted best, but I still sample a couple every time I wander past. It seems to have attracted a fuzzy aphid as well.
Less exciting for yesterday was Blue Lake green beans, cherry tomatoes, another tomato, and the last of my Transparent Crabapples. I also collected and ate the last of my Autumn Olives.
Not of my own efforts, but I picked up an assortment of small bananas in an Asian grocery on my way home from a vacation and some assorted Durian products. My favorite of the bananas so far was one I think was a Saba. It was one of the smaller ones that almost looks like it has a fuzzy white mold as it ripens, but it is just some form of blush on the skin. Small, firm, creamy, sweet texture. I shared a Durian cake with those at the group home I manage and will eat my first formerly frozen fruit today.
Quince and Lingonberry Jams from those shops will factor in to the near future and I need to stop forgetting to collect and eat or compost my few flowering quince as most have fallen.
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IKKJiro persimmon
CHE fruit
Herritage red raspberries
Isons muscadines
Chicago hardy figs
TNHunter
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I’ve been eating some pomegranates - but only because they began to have signs of sunken fungal areas. If I take them off early - there is very little (if any) damage to the inside of the fruit.
Still pretty tart! And arils are not yet as plump as I’d like. 
But definitely edible.
“Woulda Shoulda Coulda”.
I keep saying that I should take a marker out to the field when I pick fruit - and write the name of the variety, on each . I always think I’ll keep them straight . . . but by the time I get back to the house - “Who knows which is which???” I do know that one was a Hotuni Zigar. A couple probably Granada. And one a KajAcikAnor. Quite frankly, at this stage there was very little difference in the taste. More time on the trees would probably bring out the difference between them.
At this stage I can definitely report that the Granada, out in my front yard, is at least a month ahead of the Wonderful, growing right next to it. And there is much less sign of fungus on the Wonderfuls. Even with the start of the fungus . . . almost all of the fruit is staying way ahead of it so far . . . and I think most will not be damaged enough to really matter. YAY!
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Oven baked hash browns from home grown taters
Yellow squash fried with store onions. A pint of halved cherry tomato from the herb bed were added after the squash is fried. Dill from the herb bed is added as well.
Keto brownies with Heritage red raspberries. Red Raspberry choc brownies with walnuts are awesome.
P & J sammich made with homemade strawberry jelly.
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Mini Roma tomatoes
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