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Tropical Fruit Club Newslettererer
May 2007
Officers:
President: Ervin Jannsen 407-282-1689 Secretaries: Joann Maynard 352-735-0646
Vice President: Abe White 407-629-1984 Pete Von Larsner 407- 321-6015
Treasurer: Lincoln Lai 407-671-6113 Heidi Flinchbaugh 407-859-4855
Refreshments: Yolanda Curtis 407-679-0915
Program: Tropical Fruit plant clinic. Members of the club will help to answer your questions about growing tropical fruit. All members please bring in something for the raffle and tasting table.
On April 14, 2007, the Orange County Master Gardeners had their Annual Plant Sale at the new AG Center on Conway Road, Orlando. The Tropical Fruit Club was invited to participate, and a display table with Pineapple, Pummelo, Carambolas, Papaya, Jaboticabas, Bananas, Oranges, Tamarinds and Sugar Cane was arranged by Pam, Daphne and Lincoln.
Approximately fifty percent of the people who attended the sale visited our display. Some asked questions about the varieties of Lychees, Pomegranates, Avocados and Carambolas (Starfruit), cold hardiness, and how to protect the papayas from the pesky fruit flies. Advice was cheerfully given even on how the green papayas can be used to make coleslaw and cooked in chicken soup.
During our discussions, a number of people mentioned that hey had lost beautiful citrus trees as they were in the citrus quarantine zone, and will not be able to replant trees until three years pass.
We handed out flyers and extended an invitation to join us at one of our monthly meetings. At 12:30 P.M. the event came to a close, and by our observation, the plant sale was not as brisk as the previous year.
DISADVANTAGE: With an airplane passing by every 3-5 minutes, it was difficult to have a continuous conversation.
Central Florida Fair April 19 - 29
A booth for the Tropical Fruit Club was set up in the Horticultural Building at the Central Florida Fair by Pam Flesher, her brother, Steve Flesher and Jim McDermont. Steve did an excellent job in designing the booth this year. Steve and Jim both donated 17 hours at the booth during the 10 days the fair was open, not to mention helping with the set up and tear down!
Thank you Steve and Jim. You’re the best!
Thank you to the following members who also donated their time at the booth:
Lincoln & Daphne Lai, Kathy Batt, Barry & Pari Hakiman, Ben Shaddrick, Pamela Shirley,
George & Glenda Scura, Dwight Thornton, Boi Neuyen, Elisa and Eleen Alfonso. Thank you to
Ervin Janssen, who delivered the plants to decorate the booth. Thank you to Doyle and Mae Abbott who donated Jaboticabas and Lincoln and Daphne Lai who donated Carambolas and Papayas for Fairgoers to taste.
Many people stopped by the booth to look at the fruit we had on display. Carambolas, Oranges, Grapefruits, Tamarinds, Pineapples, Bananas, Plantains, Sugarcane, Mangos, Jaboticabas, Papayas, and a huge Pummelo that was the eye catcher of course. What kind of fruit is that people would ask? That’s the biggest Lemon I ever saw. And then they would look at the Jaboticabas and say are those Grapes? We just smiled and then explained what they were. We had some fruit for people to taste and told them about our famous tasting table at the meetings.
We had a great time talking to people about tropical fruit. We handed out a lot of flyers with information about the club so we hope we have stirred some interest for new members.
The club received a letter from the Central Florida Fair:
On behalf of the Central Florida Fair, I would like to thank you for participating in this year’s Horticulture Exhibit. Your booth looked great this year! I truly appreciate the help I received from your members during set up. It was also so nice to have your exhibit staffed regularly. I hope you received several new potential members!
Given the great response we received from both Fair directors and visitors, I know the horticulture exhibit will continue to grow each year and I hope that the Tropical Fruit Club will continue to be a part of it. The dates for next year’s fair are April 17 - 27, 2008. It was a pleasure to work with you. Thank you again for your support.
Warmest regards, Maryann Utegg, Horticulture Exhibit Superintendent
Epcot International Flower and Garden Show. Regular park hours. Epcot admission required. Information: www.disneyworld.com/flower or 407-934-7639
June 16 & 17
Tropical AG Fiesta at The
Fruit & Spice Park,
24801 S.W. 187th Ave., Homestead, Florida 33031
Phone:305-247-5727 or www.fruitandspicepark.org Hours: 10 am to 5 pm Admission
$6; (Children under 12 are free) This annual event showcases local agriculture,
and tropical fruit plants. Over 50 vendor booths featuring local wines, tasty
foods, and rare fruit samplings. Co-Sponsors: Fruit and Spice Park, and Southern
Florida Tropical Growers, Inc
July 14 & 15
International Mango Festival at Fairchild Tropical Botanical Gardens, 10901 Old Cutler Rd.,
Coral Gables, FL 33156 • Phone: 305-667-1651 or www.ftbg.org Hours: 9:30 am to 4:30 pm.
Mango Tree Sales, Mango Auction, Mango Work Shop, Mangos of the World Display, Mango Brunch and much more.
August 19
This date has been reserved for the Tropical Fruit Club to have a room for the day at Leu Garden. We will have the room from 9 am – 5 pm. Think of suggestions on how we can use this day. Thank you to Shirley Silvasy for making the arrangements.
Websites of Interest
www.floridaplants.com/growing.htm
The following are Corrections and Additions to the club roster. Please amend your roster to include them.
Joann Maynard and Stephanie Reynolds (one name missing)
Wilson,
Elwina and Kenneth, Orlando, FL 32810
ADDITIONS
Cabrera, Dominador & Veronica, Cocoa, FL
Flinchbaugh , Dr. Dave & Heidi, Orlando, FL
Hache, Ronald, Plymouth, FL
Klinkel, Edita & Robert, Orlando, FL
Morar, Virgil, Sr. & Tillie, Orlando, FL
Scura, George & Glenda, Orlando, FL
Smith, Carmen, Mt. Dora, FL
Thank you to all the members who donated to the Raffle and Tasting Table. No names were sent in to the newsletter this month to know who donated what, but your donation was appreciated!!
Banana Bread with Pecans
This is the recipe of the wonderful tasting Banana Bread that Dr. Frank Zeleznik made for the
Leu Garden Sale.
2 cups all purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon salt, 4 over ripe bananas,
1 cup sugar, 1 ½ sticks unsalted butter, melted and cooled, 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup pecans, finely chopped, Confectioners sugar for dusting.
Preheat oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan. In a large bowl, combine the flour, baking soda, and salt. Set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes (you want a light and fluffy banana cream). Add the melted butter, eggs, and vanilla. Beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated (no need to overly blend). Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get the air bubbles out. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf, that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 10 minutes or so and then turn out onto a wire rack to cool completely before slicing. Toast the sides of the banana bread, dust with confectioner’s sugar and serve. Yield: 1 loaf.
Mango Pie
2 1/2 cups peeled and sliced ripe sweet mango, 2 tablespoons quick-cooking tapioca, 3/4 cup granulated sugar, 1/4 teaspoon salt, 1 tablespoon melted butter, pastry for two-crust pie, 9-inch
Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake pie at 425° for about 50 to 60 minutes.
Crunchy Mango Salad Serves 4
5 oz. Cellophane Noodles, 2 large ripe sweet mangos, 1 large Cucumber, 4 tbsp Salted Peanuts, chopped, 2 tbsp Toasted Sesame Seeds, 2 tsp Brown Sugar
1/2 cup Thai Fish sauce (nam pla), 1 Lemon Grass stalk, center part only, finely chopped
1/2 to 1 Fresh Red Chile, to taste, seeded and thinly sliced, 4 tbsp Sugar, 4 tbsp thinly sliced Fresh Mint Leaves, 2 tbsp finely chopped fresh Cilantro, finely grated rind and juice of 1 lime
Soak the noodles in a large bowl with enough lukewarm water to cover for about 20 minutes, until soft. Alternatively, cook according to the package instructions. Drain well and set aside while you prepare the other ingredients. To make the dressing, combine the Thai fish sauce, lemon grass, chile, sugar, mint, cilantro, and lime rind and juice in a bowl, stirring while the sugar dissolves. Taste and add a little more of any ingredient to taste until you get a balance you like, then set the bowl aside. To prepare the mangoes, put one on a cutting board and slice lengthwise, on each side of the seed. Peel and thinly slice the flesh and add it to the dressing., then repeat with the other mango. Cut the cucumber in half lengthwise and use a teaspoon to scoop out the seeds. Then cut in half moon shapes and add to the mango. Gently stir all ingredients together. You can either serve the salad at once or cover and let chill for 1-2 hours. Meanwhile, mix the peanuts, sesame seeds, and sugar together, and set aside. Divide the noodles between 4 plates and top with the mangoes and cucumbers and a good drizzling of the dressing. Sprinkle the peanut and sesame mixture over the top.
Mango Bread
2 cups flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 3/4 cup vegetable oil.
1/2 teaspoon salt, 1 1/4 cups sugar, 1/2 teaspoon vanilla, 3 eggs, 2 cups diced sweet mango,
1/2 cup chopped pecans or walnuts
PREPARATION: Sift dry ingredients into a mixing bowl. Make a well and add remaining ingredients. Mix until well blended. Pour into a greased and floured 9 x 5 x 3 inch loaf pan and let stand 20 minutes. Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
Strawberry Mango
Salsa
1 1/2 cups diced, stemmed strawberries, 1/2 cup diced sweet mango, 1/2 cup
diced red bell pepper,
1/3 cup diced red onion, 1/4 cup roughly chopped cilantro, 2 tbsp lime juice,
1 tbsp sugar
1/2 tsp salt, 2 tsp tequila (optional)
1. In a large bowl, combine all ingredients and stir together gently with rubber
spatula and wooden spoon. Refrigerate, covered, up to 8 hours.
Yield: 3 cups.
Plant Rescue
Here comes another condo and the Florida Native Plant Society is planning a plant rescue on May 19 at Plantation Oaks, Ormond Beach area. They will meet at 8:30 am at the McDonald’s at the intersection of I-95 and US 1 in Ormond Beach. This is the last chance for the northeast area containing Coonties (Zamia), Dwarf Paw Paw, and other dry plants and the wet prarire/flatwoods. Bring a hat, sunscreen, bug repellent, water for yourself, pots and water for plants. A wheelbarrow or wagon for lugging plants is a good idea. Contact: Jackie Rolly at j.y.rolly@att.net if you plan to come.
Making A Rain Barrel
Rain barrels are a great way to reduce storm water runoff and to save water for a dry spell. If you have gutters on your house, you may be able to collect 55 gallons of water during a 1/2 inch rain by connecting a downspout to a rain barrel or cistern. Barrels come in many sizes, shapes and colors. Barrels either have sealed lids or lids that can be removed. Barrels with sealed lids have 2 small round openings. They have flat bottoms and are more stable. Barrels with removable lids have larger openings making cleaning out debris easier. Drums made of white plastic seem to disintegrate more quickly in the sun. Food grade drums are also available in 48 and 42 gallon sizes. Drums can also be painted to match your house color.
Tools Needed: Supplies
Electric drill Plastic Drum ( 55 gallon best)
15/16” Drill Bit 3/4 “ Spigot (With Male Threads)
Sabre Saw PVC Cement
(you can use a Hand Drill & Hand Saw) Caulk
Directions: Use only barrels that have carried food products, not chemicals.
***Drill 15/16 “ at the first even part of the barrel, about 6 – 8 inches from the bottom.
***Screw 3/4 “ spigot into hole (should have a tight fit)
***When spigot is about 3 / 4” of the way in, apply PVC cement to the threads and finish tightening.
***If using a downspout, use a sabre saw to cut a hole in the lid to fit spout. After inserting down spout, caulk around the hole.
Garden Tip of the Month: Mulch
Using mulch in your landscape helps to retain moisture in the soil and moderates soil temperature.
It also helps to reduce erosion and weeds. Mulch is sold in bags, by the yard or by the “truck load”. The recommended depth for mulch is 3 inches. A bag containing 2 cubic feet will cover 8 square feet (2 ft. x 4 ft.). One cubic yard of mulch will cover 108 square feet (9 ft. x 12 ft.). One mini pick up truck holds 1 1/2 yards and covers 162 square feet. (9 ft. x 18 ft.) One full size pick up truck holds 2 1/2 yards and covers 270 square feet (9 ft. x 30 ft.). Orange County has free compost. It is available on Thursdays, Fridays and Saturdays at: McLeod Road Transfer Station, 5000 McLeod Rd., 407-245-0931. And available daily from 8 am – 5 pm at Orange County Landfill, 12100 Young Pine Rd., 407-836-6601 and Porter Transfer station 8750 White Rd., 407-296-5198. Bring your shovel and containers and take up to a pick up truckload of compost. Call first to be sure compost is available.
How to use Compost:
In the landscape, add a 2 to 3 inch layer of compost to shrub and tree plantings. Work compost into flower and vegetable gardens before planting. Keep away from herbaceous plants to prevent stem rot problems and do not mulch around citrus trees. For the lawn, mix compost with a sandy soil to help hold in moisture needed for new root growth. Compost can be added to potting mixes. A good mix is 2 parts compost, 1 part peat moss and 1 part perlite. Although compost contains some nutrients for plant growth, more nutrients are needed to grow vegetables, flowers or other landscape plants. Use manure’s or commercial fertilizers to supplement the nutrients in the compost. Call the Orange County Extension Service at 407-254-9200, for fertilizer recommendations to have a successful garden and landscape. The Orange County Extension Service has moved to a new location at
6021 S. Conway Rd., Orlando, 32812.
Tropical Fruit Club
P. O. Box 37
Windermere, FL 34786