I have tasted fresh yellow ones grown by experts in southern CA and Oawaxa MX. The ones from Oaxaca were so much better that I’ve no interest in growing them here. On the other hand – that same comparison between H. guatemalensis from the same sources produced equally delicious fruit. I know of people in northern climes that grow it in a 15-20 gallon pot permanently attached to a dollie for quick transport of it and its trellis indoors and out.
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