[CH] Please drop GMO; new question on cocona

Mike Stallcup (michael.stallcup@msfc.nasa.gov)
Fri, 3 Mar 2000 12:50:10 -0600 

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On 02 Mar 2000, Cameron Begg wrote:

>Would you please drop the GM discussion, or conduct it off this list.

I second the suggestion.  Interesting topic but (generally) not C-H related.

>Also thank you for tidying up your posts. The Digest is quite readable toda=
y.

I heartily agree, it's much more readable without the extensive quotes.

Closer to the C-H topic, I have a question about cocona.  I received=20
some seeds for cocona (solanum sessiliflorum) from Lynn Edwards two=20
years ago when he sent me some chile seeds but I never planted the=20
cocona.  This year I've planted them but don't know what I'll get.  I=20
know they are part of the Solanaceae family which also includes=20
potatoes, tomatoes, and chiles.

=46rom=20
http://www.hort.purdue.edu/newcrop/articles/Naranjilla-cocona.html I=20
found this info:

"The cocona, also known as topiro or tupiru and in Brazil as cubiu,=20
became known to Europeans some half a century later than the=20
naranjilla (Pati=F1o, 1962) and today is widely cultivated in the upper=20
Amazon basin at altitudes up to 700 m or slightly higher. It is a=20
shorter plant than the naranjilla, and it has even larger leaves,=20
generally with little or no purple pigmentation, and greenish-white=20
corollas. The hairs on the berry are softer and more readily=20
deciduous than those of the naranjilla. The mature fruits are orange=20
to maroon and rather variable in shape and size from 4 to 9 cm in=20
diameter. The fruit flesh is nearly white to pale yellow. The aroma=20
and taste of the juice are less pronounced than that of the=20
naranjilla. In addition to being used for juice, the fruits are also=20
used as a vegetable. The fruit is rich in iron and contains vitamins=20
A, C and niacin (Salick, 1989)."

Has anybody on the list had experience with cocona?  How big will the=20
plants get?  How long before they mature?  Are they perennials or=20
annuals?  How long to fruit?  How do you prepare the fruit for=20
eating?  How do you use them?  Can you eat them green as well as ripe=20
(like chiles) or would this be a bad idea (like persimmons)?  Raw,=20
cooked, dried, vegetable dish, fruit dish - any recipes?  Will they=20
be happy planted near my chiles and tomatoes (are they family friends=20
or family feuds)?

Any info will be appreciated.  Thanks!

- Mike
"Give what you have, to someone it may be better than you dare to think."
=20   -- Henry Wadsworth Longfellow

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On <fontfamily><param>Geneva</param>02 Mar 2000, Cameron
Begg</fontfamily> wrote:


<excerpt>Would you please drop the GM discussion, or conduct it off
this list.

</excerpt>

I second the suggestion.  Interesting topic but (generally) not C-H
related.


<excerpt>Also thank you for tidying up your posts. The Digest is quite
readable today.

</excerpt>

I heartily agree, it's much more readable without the extensive
quotes.


Closer to the C-H topic, I have a question about cocona.  I received
some seeds for cocona (solanum sessiliflorum) from Lynn Edwards two
years ago when he sent me some chile seeds but I never planted the
cocona.  This year I've planted them but don't know what I'll get.  I
know they are part of the Solanaceae family which also includes
potatoes, tomatoes, and chiles.


=46rom http://www.hort.purdue.edu/newcrop/articles/Naranjilla-cocona.html
I found this info:


"The cocona, also known as topiro or tupiru and in Brazil as cubiu,
became known to Europeans some half a century later than the naranjilla
(Pati=F1o, 1962) and today is widely cultivated in the upper Amazon basin
at altitudes up to 700 m or slightly higher. It is a shorter plant than
the naranjilla, and it has even larger leaves, generally with little or
no purple pigmentation, and greenish-white corollas. The hairs on the
berry are softer and more readily deciduous than those of the
naranjilla. The mature fruits are orange to maroon and rather variable
in shape and size from 4 to 9 cm in diameter. The fruit flesh is nearly
white to pale yellow. The aroma and taste of the juice are less
pronounced than that of the naranjilla. In addition to being used for
juice, the fruits are also used as a vegetable. The fruit is rich in
iron and contains vitamins A, C and niacin (Salick, 1989)."


Has anybody on the list had experience with cocona?  How big will the
plants get?  How long before they mature?  Are they perennials or
annuals?  How long to fruit?  How do you prepare the fruit for eating?=20
How do you use them?  Can you eat them green as well as ripe (like
chiles) or would this be a bad idea (like persimmons)?  Raw, cooked,
dried, vegetable dish, fruit dish - any recipes?  Will they be happy
planted near my chiles and tomatoes (are they family friends or family
feuds)?


Any info will be appreciated.  Thanks!


- Mike

"Give what you have, to someone it may be better than you dare to
think."

   -- Henry Wadsworth Longfellow

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