Watermelon is a tender, warm-season vegetable. Watermelons can be grown in all parts of the country, but the warmer temperatures and longer growing season of southern areas especially favor this vegetable. Gardeners in northern areas should choose early varieties and use transplants. Mulching with black plastic film also promotes earliness by warming the soil beneath the plastic. Floating row covers moderate temperatures around the young plants, providing some frost protection in unseasonable cold spells.
Seedless watermelons are self-sterile hybrids that develop normal-looking fruits but no fully developed seeds. The seeds for growing them are produced by crossing a normal diploid watermelon with one that has been changed genetically into the tetraploid state. The seeds from this cross produce plants that, when pollinated by normal plants, produce seedless melons.
In seedless watermelons (genetic triploids), rudimentary seed structures form but remain small, soft, white, tasteless and undeveloped tiny seedcoats that are eaten virtually undetected along with the flesh of the melon. Seed production for these seedless types is an extremely labor intensive process that makes the seeds relatively expensive. Because germination of these types is often less vigorous than normal types, it is recommended that they be started in peat pots or other transplantable containers, where the germinating conditions can be closely controlled Once transplanted, cultivation is similar to that for regular watermelons.
For pollination necessary to set fruit, normal seed types must be interplanted with seedless melons. The pollinator should be distinct from the seedless cultivar in color, shape or type so that the seedless and seeded melons in the patch can be separated at harvest. Because seedless types do not put energy into seed production, the flesh is often sweeter than normal types and the vines are noticeably more vigorous as the season progresses.
Early (70 to 75 days to harvest)
Golden Crown (red flesh, green skin; skin turns yellow when ripe)
Sugar Baby (red flesh, 6 to 10 pounds)
Yellow Baby (hybrid-yellow flesh, 6 to 10 pounds)
Yellow Doll (hybrid-yellow flesh, 6 to 10 pounds)
Main Season (80 to 85 days)
Charleston Gray (red, 20 to 25 pounds)
Crimson Sweet (red, 20 to 25 pounds)
Madera (hybrid-red, 14 to 22 pounds)
Parker (hybrid-red, 22 to 25 pounds)
Sangria (hybrid-red, 22 to 26 pounds)
Sunny’s Pride (hybrid-red, 20 to 22 pounds)
Sweet Favorite (hybrid-red, 20 pounds).
Seedless (all are triploid hybrids, 80 to 85 days)
Cotton Candy (red, 15 to 20 pounds)
Crimson Trio (red, 14 to 16 pounds)
Honey Heart (yellow flesh, 8 to 10 pounds)
Jack of Hearts (red, 14 to 18 pounds)
Nova (red, 15 to 17 pounds)
Queen of Hearts (red, 12 to 16 pounds)
Tiffany (red, 14 to 22 pounds).
Plant after the soil is warm and when all danger of frost is past. Watermelons grow best on a sandy loam soil, although yields on clay soils can be increased significantly by mulching raised planting rows with black plastic film.
Watermelon vines require considerable space. Plant seed one inch deep in hills spaced 6 feet apart. Allow 7 to 10 feet between rows. After the seedlings are established, thin to the best three plants per hill. Plant single transplants 2 to 3 feet apart or double transplants 4 to 5 feet apart in the rows.
Start the seeds inside 3 weeks before they are to be set out in the garden. Plant 2 or 3 seeds in peat pellets, peat pots or cell packs and thin to the best one or two plants. For expensive seedless types, plant one seed to a pot or cell and discard those that do not germinate. Do not start too early - large watermelon seedlings transplant poorly. Growing transplants inside requires a warm temperature, ideally between 80 and 85°F. Place black plastic film over the row before planting. Use a starter fertilizer when transplanting. If you grow seedless melons, you must plant a standard seeded variety alongside. The seedless melon varieties do not have the fertile pollen necessary to pollinate and set the fruit.
Watermelons should be kept free from weeds by shallow hoeing and cultivation. The plants have moderately deep roots and watering is seldom necessary unless the weather turns dry for a prolonged period. In cooler areas, experienced gardeners may find floating row covers, drip irrigation and black plastic mulch advantageous in producing a good crop in a short season.
Many home gardeners experience difficulty in determining when watermelons are ripe. Use a combination of the following indicators: (1) light green, curly tendrils on the stem near the point of attachment of the melon usually turn brown and dry; (2) the surface color of the fruit turns dull; (3) the skin becomes resistant to penetration by the thumbnail and is rough to the touch; and (4) the bottom of the melon (where it lies on the soil) turns from light green to a yellowish color. These indicators for choosing a ripe watermelon are much more reliable than "thumping" the melon with a knuckle. Many watermelons do not emit the proverbial "dull thud"when ripe. For these, the dull thud may indicate an over-ripe, mushy melon.
Cucumber beetles attack watermelon plants. Apply a suggested insecticide for control. If row covers are used in the early season for temperature moderation, early-season insect pests may also be excluded if the covers are applied so that the pests cannot penetrate to the crop below. These covers may be left in place until the plants start to bloom, at which time pollinating insects must be allowed to reach the flowers.
For more information on cucumber beetles, see our feature in the Bug Review.
Q. My watermelons are not very sweet or flavorful. Is the low sugar content caused by the watermelons crossing with other vine crops in the garden?
A. No. Although watermelon varieties cross with one another, cross-pollination is not apparent unless seeds are saved and planted the following year. Watermelons do not cross with muskmelons, squash, pumpkins or cucumbers. The poor quality of your melons may result from wilting vines, high rainfall, cool weather or a short growing season in extreme northern areas.
Q. What can I do to prevent my watermelons from developing poorly and rotting on the ends?
A. This condition is probably caused by an extended period of extremely dry weather when the melons were maturing. It may be aggravated by continued deep hoeing or close cultivation. Mulching the plants with black plastic film helps to reduce this problem.
Q. What causes deep holes in the tops of my watermelons?
A. The holes were probably made by pheasants or other wildlife searching for water during dry weather.
Watermelon is truly one of summertime’s sweetest treats. It is fun to eat, and good for you. Watermelon seeds were brought to this country by African slaves. Today there are more than 100 different varieties of watermelons. The flesh may be red, pink, orange or yellow. There are seedless varieties and super-sweet round ones that fit nicely into the refrigerator.
Producing a good watermelon is a bit tricky in the short northern season. The sweetest watermelons grow during long hot summers. Harvesting is particularly critical because watermelons do not continue to ripen after they have been removed from the vine. They should be picked at full maturity. No amount of thumping, taping, sniffing, or shaking can actually give a clue to ripeness.
Look for melons that are very heavy and have a hard rind. Ninety percent of watermelon is water. The rind color should be right for the variety with a waxy bloom. Probably the most important indicator of ripeness is the underside which sets on the ground. Turn the melon over. It should be yellow or creamy colored on the underside. If it is white or pale green the melon is not ready to harvest.
The flesh should be deep colored with mature seeds. Most watermelons have dark brown or black seeds. The seedless variety produces a few white seeds. Once picked, uncut watermelon can be stored for about 2 weeks at room temperature especially if the temperature is about 45 to 50°. Uncut watermelons have a shorter refrigerator life, so store at room temperature until ready to chill and eat. Tightly cover cut pieces in plastic wrap and store in the refrigerator for 2 to 3 days.
Watermelons are low in calories and very nutritious. Watermelon is high in lycopene, second only to tomatoes. Recent research suggests that lycopene, a powerful antioxidant, is effective in preventing some forms of cancer and cardiovascular disease. According to research conducted at the University of North Carolina at Chapel Hill, men who consumed a lycopene-rich diet were half as likely to suffer a heart attack as those who had little or no lycopene in their diets.
Watermelon is also high in Vitamin C and Vitamin A, in the form of disease fighting beta-carotene. Research also suggests that the red pigmented foods provide this protection. Lycopene and beta-carotene work in conjunction with other plant chemicals not found in vitamin/mineral supplements. Potassium is also available, which is believed to help control blood pressure and possibly prevent strokes.
Nutrition Facts (1 wedge, or 1/16 of a melon, about 1-2/3 cup)
Calories 91.52Protein 1.77 gramsCarbohydrates 20.54 gramsDietary Fiber 1.43 gramsPotassium 331.76 mgVitamin C 27.46 mgVitamin A 1046.76 IU
The National Watermelon Promotion Board suggests washing whole watermelons with clean water before slicing to remove potential bacteria. The flavor of watermelon is best enjoyed raw. Heating diminishes the flavor and softens the texture. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind.
To make melon balls, cut the watermelon in half lengthwise then into quarters. Watermelon balls can be scooped right out of rind. Create perfect balls, using a melon baller, and a twist of the wrist. The watermelon shell can be used to hold the melon balls as well as other fruit. Watermelon punch is also served from the hallow rind. By sitting the round end inside a ring or bowl, the shell will remain stable during serving.
To remove seeds, cut each quarter in half again. With the flesh of each wedge on top and the rind sitting on the counter, look for the row of seeds along the flesh of each wedge. Using a sharp knife, cut along the seed line and remove the flesh just above it. Scrape the seeds from the remaining piece.
Seeded watermelon chunks can be frozen to use in watermelon slushes or fruit smoothies. Watermelon sorbet or granita stays fresh in the freezer for up to 3 months. The difference between a sorbet and a granita is in the texture. Sorbets are smooth, whereas granitas are coarse. You do not need an ice cream maker to make a granita. The best way to enjoy watermelon is while they are fresh and sweet. When they are gone, they are gone until next summer.
Watermelon Granita
5 cups seeded watermelon pulp1 cup sugar syrup*2 tablespoons fresh lemon juiceThin watermelon wedges, cut into strips for a garnish
Puree watermelon in a food processor.
Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid.
To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings.
*To make sugar syrup; Combine 1/2 cup water and 1 cup sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator.
Watermelon Smoothie
1 - 8 ounce lemon, fat-free yogurt3 cups cubed, seeded watermelon1 pint fresh strawberries, cleaned and hulled1 tablespoon honey or strawberry jam3 ice cubes
In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings.
Thursday, April 3, 2008
fruit benefit
Food
Vitamins
Properties
Deficiency
Apple
A, C and E
A helps cell reproduction, vision and bone growth
C is an antiviral agent and helps fight against cancer
E, heals broken skin tissue
of vit A can cause visual impairment
Banana
A, B6, C and E
A helps cell reproduction, vision and bone growth
B6 helps the formation of red blood cells
C is an antiviral agent and helps fight against cancer
E, heals broken skin tissue
of vit B6 can affect the nervous system
Grapes
A, B6 and C
A helps cell reproduction, vision and bone growth
B6 helps the formation of red blood cells
C is an antiviral agent and helps fight against cancer
of vit B6 can affect the nervous system
Kiwi
A, B2, B6, C
A helps cell reproduction, vision and bone growth
B2 is important for body growth
B6 helps the formation of red blood cells
C is an antiviral agent and helps fight against cancer
of vit c increases risk of gum disease
Orange
A, B1 and C
A helps cell reproduction, vision and bone growth
B1, is essential for the functioning of heart, muscles, and nervous system
C is an antiviral agent and helps fight against cancer
of vit B1 can be stiffness, nerve tingling, burning sensation and numbness and tiredness
Peaches
A and C
A helps cell reproduction, vision and bone growth
C is an antiviral agent and helps fight against cancer
of vit A can cause visual impairment
Strawberry
A and C
A helps cell reproduction, vision and bone growth
C is an antiviral agent and helps fight against cancer
of vit A can cause visual impairment
Vitamins
Properties
Deficiency
Apple
A, C and E
A helps cell reproduction, vision and bone growth
C is an antiviral agent and helps fight against cancer
E, heals broken skin tissue
of vit A can cause visual impairment
Banana
A, B6, C and E
A helps cell reproduction, vision and bone growth
B6 helps the formation of red blood cells
C is an antiviral agent and helps fight against cancer
E, heals broken skin tissue
of vit B6 can affect the nervous system
Grapes
A, B6 and C
A helps cell reproduction, vision and bone growth
B6 helps the formation of red blood cells
C is an antiviral agent and helps fight against cancer
of vit B6 can affect the nervous system
Kiwi
A, B2, B6, C
A helps cell reproduction, vision and bone growth
B2 is important for body growth
B6 helps the formation of red blood cells
C is an antiviral agent and helps fight against cancer
of vit c increases risk of gum disease
Orange
A, B1 and C
A helps cell reproduction, vision and bone growth
B1, is essential for the functioning of heart, muscles, and nervous system
C is an antiviral agent and helps fight against cancer
of vit B1 can be stiffness, nerve tingling, burning sensation and numbness and tiredness
Peaches
A and C
A helps cell reproduction, vision and bone growth
C is an antiviral agent and helps fight against cancer
of vit A can cause visual impairment
Strawberry
A and C
A helps cell reproduction, vision and bone growth
C is an antiviral agent and helps fight against cancer
of vit A can cause visual impairment
Apple - Tree
Apple trees can range in size from 6 to 30 feet in height, depending on the variety and type of rootstock (dwarf, semi-dwarf, etc.).
Apple - Fruit
Apples have a rounded shape with a depression at the top where the stem is attached. Some apples are almost perfectly round, while others are more rounded at the top and narrower at the bottom. In addition, some have knobby lobes at the calyx end (bottom) of the fruit. Apple fruits are firm and the skin is shiny and smooth. The color of the skin can be red, green, yellow, or a combination of those colors. The flesh is white or ivory.
Tuesday, April 1, 2008
PINEAPPLE
Ananas comosus
BromeliaceaeCommon Names: Pineapple, Ananas, Nanas, Pina.
Related Species: Pina de Playon (Ananas bracteatus).
Distant affinity: Pingwing (Aechmea magdalenae), Pinguin (Bromelia pinguin), Pinuela (Karatas plumier).
Origin: The pineapple is native to southern Brazil and Paraguay where wild relatives occur. It was spread by the Indians up through South and Central America to the West Indies before Columbus arrived. In 1493 Columbus found the fruit on the island of Guadaloupe and carried it back to Spain and it was spread around the world on sailing ships that carried it for protection against scurvy. The Spanish introduced it into the Philippines and may have taken it to Hawaii and Guam early in the 16th Century. The pineapple reached England in 1660 and began to be grown in greenhouses for its fruit around 1720.
Adaptation: The pineapples is a tropical or near-tropical plant, but will usually tolerate brief exposures to 28° F. Prolonged cold above freezing retards growth, delays maturity and causes the fruit to be more acid. Pineapples are drought-tolerant and will produce fruit under yearly precipitation rates ranging from 25 - 150 in., depending on cultivar and location and degree of atmospheric humidity. They are successfully grown in southern Florida and coastal areas of southern California. The small plant adapts well to container and greenhouse culture and makes an interesting potted plant.
DESCRIPTIONGrowth Habit: The pineapple plant is a herbaceous perennial, 2-1/2 to 5 ft. high with a spread of 3 to 4 ft. It is essentially a short, stout stem with a rosette of waxy, straplike leaves.
Foliage: The long-pointed leaves are 20 - 72 in. in length, usually needle tipped and generally bearing sharp, upcurved spines on the margins. They may be all green or variously striped with red, yellow or ivory down the middle or near the margins. As the stem continues to grow, it acquires at its apex a compact tuft of stiff, short leaves called the crown or top. Occasionally a plant may bear 2 or more heads instead of the normal one.
Flowers: At blooming time, the stem elongates and enlarges near the apex and puts forth an inflorescence of small purple or red flowers. The flowers are pollinated by humming-birds, and these flowers usually develop small, hard seeds. Seeds are generally not found in commercially grown pineapple.
Fruit: The oval to cylindrical-shaped, compound fruit develops from many small fruits fused together. It is both juicy and fleshy with the stem serving as the fibrous core. The tough, waxy rind may be dark green, yellow, orange-yellow or reddish when the fruit is ripe. The flesh ranges from nearly white to yellow. In size the fruits are up to 12 in. long and weigh 1 to 10 pounds or more.
CULTURELocation: Pineapples should be planted where the temperature remains warmest, such as the south side of a home, or in a sunny portion of the garden.
Soil: The best soil for the pineapple is a friable, well-drained sandy loam with a high organic content. The pH should be within a range of 4.5 to 6.5. Soils that are not sufficiently acid can be treated with sulfur to achieve the desired level. The plant cannot stand waterlogging and if there is an impervious subsoil, drainage needs to be improved.
Irrigation: The plant is surprisingly drought tolerant, but adequate soil moisture is necessary for good fruit production.
Fertilization: Nitrogen is essential to increase fruit size and total yield, which should be added every four months. Spraying with a urea solution is another way to supply nitrogen. Fruit weight has also been increased by the addition of magnesium. Of the minor elements, iron is the most important, particularly in high pH soils. Iron may be supplied by foliar sprays of ferrous sulfate.
Frost Protection: Pineapple plants require a frost-free environment. They are small enough to be easily covered when frost threatens, but cold weather adversely affects the fruit quality.
Propagation: Pineapples are propagated by new vegetative growth. There are four general types: slips that arise from the stalk below the fruit, suckers that originate at the axils or leaves, crowns that grow from the top of the fruits, and ratoons that come out from the under-ground portions of the stems.
Although slips and suckers are preferred, crowns are the main planting material of home gardeners. These are obtained from store-bought fruit and are removed from the fruit by twisting the crown until it comes free. Although the crown may be quartered to produce four slips, in California's marginal conditions it is best not to cut or divide the crown. The bottom leaves are removed and the crown is left to dry for two days, then planted or started in water.
Pineapples are planted outside during the summer months. A ground cover of black plastic works very well for pineapples, both as protection from weeds and for the extra heat it seems to absorb. It also helps to conserve moisture. Traditionally, plants are spaced 12 inches apart. Set crowns about 2 inches deep; suckers and slips 3 to 4 inches deep.
Pests and diseases: Mealybugs spread by ants can be a problem. Controling the ants will control the mealybugs. In most commercial growing areas, nematodes, mites and beetles can also be damaging, but these have not been a problem in California.
Harvest: It is difficult to tell when the pineapple is ready to be harvested. Some people judge ripeness and quality by snapping a finger against the side of the fruit. A good, ripe fruit has a dull, solid sound. Immaturity and poor quality are indicated by a hollow thud. The fruit should be stored at 45° F or above, but should be stored for no longer than 4 - 6 weeks.
Misc.: Fruiting can be forced when the plant is mature by using acetylene gas or a spray of calcium carbide solution (30 gms to 1 gal. water), which produces acetylene. Or calcium carbide (10 -12 grains) can be deposited in the crown of the plant to be dissolved by rain. A safer and more practical method for home growers is a foliar spray of a-naphthaleneacetic acid (1 gm in 10 gal water) or B-hydroxyethyl hydrazine. The latter is more effective. The plants usually produce for about four years, but they may last longer in California since the life cycle is slowed down by cooler weather.
CULTIVARS
Hilo
A compact 2-3 lb. Hawaiian variant of the Smooth Cayenne. The fruit is more cylindrical and produces many suckers but no slips.
Kona Sugarloaf
5-6 lbs, white flesh with no woodiness in the center. Cylindrical in shape, it has a high sugar content but no acid. An incredibly delicious fruit.
Natal Queen
2-3 lbs, golden yellow flesh, crisp texture and delicate mild flavor. Well adapted to fresh consumption. Keeps well after ripening. Leaves spiny.
Pernambuco (Eleuthera)
2-4 lbs with pale yellow to white flesh. Sweet, melting and excellent for eating fresh. Poorly adapted for shipping. Leaves spiny.
Red Spanish
2-4 lbs, pale yellow flesh with pleasant aroma; squarish in shape. Well adapted for shipping as fresh fruit to distant markets. Leaves spiny.
Smooth Cayenne
5-6 lbs, pale yellow to yellow flesh. Cylindrical in shape and with high sugar and acid content. Well adapted to canning and processing. Leaves without spines. This is the variety from Hawaii, and the most easily obtainable in U. S. grocery stores.
FURTHER READING
Morton, Julia F. Fruits of Warm Climates. Creative Resources Systems, Inc. 1987. pp. 18-28.
Maxwell, Lewis S. and Betty M. Maxwell. Florida Fruit. Lewis S. Maxwell, Publisher. 1984. pp. 12-14.
Samson, J. A. Tropical Fruits. 2nd ed. Longman Scientific and Technical. 1986. pp. 190-215. See Index of CRFG Publications, 1969 - 1989 and annual indexes of Fruit Gardener for additional articles on the pineapple.
BromeliaceaeCommon Names: Pineapple, Ananas, Nanas, Pina.
Related Species: Pina de Playon (Ananas bracteatus).
Distant affinity: Pingwing (Aechmea magdalenae), Pinguin (Bromelia pinguin), Pinuela (Karatas plumier).
Origin: The pineapple is native to southern Brazil and Paraguay where wild relatives occur. It was spread by the Indians up through South and Central America to the West Indies before Columbus arrived. In 1493 Columbus found the fruit on the island of Guadaloupe and carried it back to Spain and it was spread around the world on sailing ships that carried it for protection against scurvy. The Spanish introduced it into the Philippines and may have taken it to Hawaii and Guam early in the 16th Century. The pineapple reached England in 1660 and began to be grown in greenhouses for its fruit around 1720.
Adaptation: The pineapples is a tropical or near-tropical plant, but will usually tolerate brief exposures to 28° F. Prolonged cold above freezing retards growth, delays maturity and causes the fruit to be more acid. Pineapples are drought-tolerant and will produce fruit under yearly precipitation rates ranging from 25 - 150 in., depending on cultivar and location and degree of atmospheric humidity. They are successfully grown in southern Florida and coastal areas of southern California. The small plant adapts well to container and greenhouse culture and makes an interesting potted plant.
DESCRIPTIONGrowth Habit: The pineapple plant is a herbaceous perennial, 2-1/2 to 5 ft. high with a spread of 3 to 4 ft. It is essentially a short, stout stem with a rosette of waxy, straplike leaves.
Foliage: The long-pointed leaves are 20 - 72 in. in length, usually needle tipped and generally bearing sharp, upcurved spines on the margins. They may be all green or variously striped with red, yellow or ivory down the middle or near the margins. As the stem continues to grow, it acquires at its apex a compact tuft of stiff, short leaves called the crown or top. Occasionally a plant may bear 2 or more heads instead of the normal one.
Flowers: At blooming time, the stem elongates and enlarges near the apex and puts forth an inflorescence of small purple or red flowers. The flowers are pollinated by humming-birds, and these flowers usually develop small, hard seeds. Seeds are generally not found in commercially grown pineapple.
Fruit: The oval to cylindrical-shaped, compound fruit develops from many small fruits fused together. It is both juicy and fleshy with the stem serving as the fibrous core. The tough, waxy rind may be dark green, yellow, orange-yellow or reddish when the fruit is ripe. The flesh ranges from nearly white to yellow. In size the fruits are up to 12 in. long and weigh 1 to 10 pounds or more.
CULTURELocation: Pineapples should be planted where the temperature remains warmest, such as the south side of a home, or in a sunny portion of the garden.
Soil: The best soil for the pineapple is a friable, well-drained sandy loam with a high organic content. The pH should be within a range of 4.5 to 6.5. Soils that are not sufficiently acid can be treated with sulfur to achieve the desired level. The plant cannot stand waterlogging and if there is an impervious subsoil, drainage needs to be improved.
Irrigation: The plant is surprisingly drought tolerant, but adequate soil moisture is necessary for good fruit production.
Fertilization: Nitrogen is essential to increase fruit size and total yield, which should be added every four months. Spraying with a urea solution is another way to supply nitrogen. Fruit weight has also been increased by the addition of magnesium. Of the minor elements, iron is the most important, particularly in high pH soils. Iron may be supplied by foliar sprays of ferrous sulfate.
Frost Protection: Pineapple plants require a frost-free environment. They are small enough to be easily covered when frost threatens, but cold weather adversely affects the fruit quality.
Propagation: Pineapples are propagated by new vegetative growth. There are four general types: slips that arise from the stalk below the fruit, suckers that originate at the axils or leaves, crowns that grow from the top of the fruits, and ratoons that come out from the under-ground portions of the stems.
Although slips and suckers are preferred, crowns are the main planting material of home gardeners. These are obtained from store-bought fruit and are removed from the fruit by twisting the crown until it comes free. Although the crown may be quartered to produce four slips, in California's marginal conditions it is best not to cut or divide the crown. The bottom leaves are removed and the crown is left to dry for two days, then planted or started in water.
Pineapples are planted outside during the summer months. A ground cover of black plastic works very well for pineapples, both as protection from weeds and for the extra heat it seems to absorb. It also helps to conserve moisture. Traditionally, plants are spaced 12 inches apart. Set crowns about 2 inches deep; suckers and slips 3 to 4 inches deep.
Pests and diseases: Mealybugs spread by ants can be a problem. Controling the ants will control the mealybugs. In most commercial growing areas, nematodes, mites and beetles can also be damaging, but these have not been a problem in California.
Harvest: It is difficult to tell when the pineapple is ready to be harvested. Some people judge ripeness and quality by snapping a finger against the side of the fruit. A good, ripe fruit has a dull, solid sound. Immaturity and poor quality are indicated by a hollow thud. The fruit should be stored at 45° F or above, but should be stored for no longer than 4 - 6 weeks.
Misc.: Fruiting can be forced when the plant is mature by using acetylene gas or a spray of calcium carbide solution (30 gms to 1 gal. water), which produces acetylene. Or calcium carbide (10 -12 grains) can be deposited in the crown of the plant to be dissolved by rain. A safer and more practical method for home growers is a foliar spray of a-naphthaleneacetic acid (1 gm in 10 gal water) or B-hydroxyethyl hydrazine. The latter is more effective. The plants usually produce for about four years, but they may last longer in California since the life cycle is slowed down by cooler weather.
CULTIVARS
Hilo
A compact 2-3 lb. Hawaiian variant of the Smooth Cayenne. The fruit is more cylindrical and produces many suckers but no slips.
Kona Sugarloaf
5-6 lbs, white flesh with no woodiness in the center. Cylindrical in shape, it has a high sugar content but no acid. An incredibly delicious fruit.
Natal Queen
2-3 lbs, golden yellow flesh, crisp texture and delicate mild flavor. Well adapted to fresh consumption. Keeps well after ripening. Leaves spiny.
Pernambuco (Eleuthera)
2-4 lbs with pale yellow to white flesh. Sweet, melting and excellent for eating fresh. Poorly adapted for shipping. Leaves spiny.
Red Spanish
2-4 lbs, pale yellow flesh with pleasant aroma; squarish in shape. Well adapted for shipping as fresh fruit to distant markets. Leaves spiny.
Smooth Cayenne
5-6 lbs, pale yellow to yellow flesh. Cylindrical in shape and with high sugar and acid content. Well adapted to canning and processing. Leaves without spines. This is the variety from Hawaii, and the most easily obtainable in U. S. grocery stores.
FURTHER READING
Morton, Julia F. Fruits of Warm Climates. Creative Resources Systems, Inc. 1987. pp. 18-28.
Maxwell, Lewis S. and Betty M. Maxwell. Florida Fruit. Lewis S. Maxwell, Publisher. 1984. pp. 12-14.
Samson, J. A. Tropical Fruits. 2nd ed. Longman Scientific and Technical. 1986. pp. 190-215. See Index of CRFG Publications, 1969 - 1989 and annual indexes of Fruit Gardener for additional articles on the pineapple.
How to make homemade fruit and vegetable juices:
How to make homemade fruit and vegetable juices:
You'll need an inexpensive juice machine.
All fruits and vegetables should be juiced raw.
Small seeded fruit, such as watermelon and pears, may be juiced with their seeds, with the exception of papaya and apple seeds. Orange and grapefruit seeds might impart a bitter taste to your juice. Remove the large pits from fruits like peaches and nectarines, etc.
Peel all fruits and vegetables that are not organically grown because the peel is where most of the chemical residues can be found. While most skins of organically grown fruits and vegetables may be left on, with the exception of waxed produce, the skins of pineapples, kiwis, oranges, grapefruits and papaya should be removed.
Choose fresh ripe produce. Rubbery vegetables, bruised fruit, wilted greens and over or under-ripe fruits will produce juices that are neither tasty nor healthful.
Cut the fruits or vegetables into pieces that will fit into the mouth of your juice machine. Turn the juice machine on and push the pieces through the mouth of the juicer. As you juice, pulp will collect in a large receptacle. If you don't clean the pulp out right away, it will develop a sour odor and tiny gnats and fruit flies may appear after 8 to 10 hours.
It is best to drink freshly made juices within one day.
You'll need an inexpensive juice machine.
All fruits and vegetables should be juiced raw.
Small seeded fruit, such as watermelon and pears, may be juiced with their seeds, with the exception of papaya and apple seeds. Orange and grapefruit seeds might impart a bitter taste to your juice. Remove the large pits from fruits like peaches and nectarines, etc.
Peel all fruits and vegetables that are not organically grown because the peel is where most of the chemical residues can be found. While most skins of organically grown fruits and vegetables may be left on, with the exception of waxed produce, the skins of pineapples, kiwis, oranges, grapefruits and papaya should be removed.
Choose fresh ripe produce. Rubbery vegetables, bruised fruit, wilted greens and over or under-ripe fruits will produce juices that are neither tasty nor healthful.
Cut the fruits or vegetables into pieces that will fit into the mouth of your juice machine. Turn the juice machine on and push the pieces through the mouth of the juicer. As you juice, pulp will collect in a large receptacle. If you don't clean the pulp out right away, it will develop a sour odor and tiny gnats and fruit flies may appear after 8 to 10 hours.
It is best to drink freshly made juices within one day.
Vitamins and minerals . . .
Vitamins and minerals . . .
reduce your risk of getting a stroke or heart attack!
strengthen your nails!
improve your hair condition, strength and growth by providing certain essential nutrients to the hair follicle!
beautify your skin by keeping it smooth, soft and disease-free!
provide essential compounds that are necessary for growth, health, normal metabolism and physical well-being! Without them, you would die!
promote normal growth and development!
maintain bone density and strength!
regulate blood clotting!
help in the function of nerves and muscles, including regulating a normal heart beat!
When it comes to choosing a healthy diet for their children, many parents don't realize the important role that beverages play. For example, fruit flavored drinks and soft drinks are not a substitute for real fruit. Many of these drinks only contain 10% real fruit juice. The very best drinks are made from whole fruit and you can make great fruity healthy drinks at home.
reduce your risk of getting a stroke or heart attack!
strengthen your nails!
improve your hair condition, strength and growth by providing certain essential nutrients to the hair follicle!
beautify your skin by keeping it smooth, soft and disease-free!
provide essential compounds that are necessary for growth, health, normal metabolism and physical well-being! Without them, you would die!
promote normal growth and development!
maintain bone density and strength!
regulate blood clotting!
help in the function of nerves and muscles, including regulating a normal heart beat!
When it comes to choosing a healthy diet for their children, many parents don't realize the important role that beverages play. For example, fruit flavored drinks and soft drinks are not a substitute for real fruit. Many of these drinks only contain 10% real fruit juice. The very best drinks are made from whole fruit and you can make great fruity healthy drinks at home.
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