We have gotten so much into the habit of eating the flowers in May and ignoring the ripe fruit in November I decided to "try" and pay attention this year to the fruit. The trick is to catch it when it is just ripe - literally when it starts falling from the tree.
This slightly acidic kiwi tasting fruit is a real treat when you catch them just right, the fruit does have a 'pineapple' taste. While the rind might be edible it really is not tasty. We frequently just pick up the fruit, wipe it off and break or cut open and scape out the fruit with our teeth. I decided to make up a bowl of it the morning of November 16th (when the cut fruit in the photo was done). Slice open the fruit and a spoon easily scoops out the ripen fruit center.
The fruit on the right of the plate has a 'bloom' on it - yeast similar to that found on apples or grapes, the one to the left of it I had already wiped off. I need to do some research and find out if anyone ferments the fruit for whatevers :-)
The flower picture was taken in 2005 when my book came out.
This is really a lovely shrub and does very well in the desert garden with proper culture. It can easily be pruned to shape like a tree or left as we do as a large specimen shrub.
There is a magnificent example of 'trained-to-tree' at the Boyce Thompson Arboretum beside the herb garden, near the stone cottage. Until it flowers in the spring the BTA tree looks like any other tree.
This is an evergreen with green glossy finish on top of the leaves and a gray downy underside.
All-round lovely plant with edible flowers and fruit. What is not to love!
Be safe as you go through this holiday season, and whatever your beliefs, be kind to one another,
-- Catherine, The Herb Lady
Check out my books - available as print or ebook at the publisher's site.
http://www.lulu.com/spotlight/herbs2u
Also available for iPad
https://itunes.apple.com/us/book/edible-landscaping-in-desert/id372564892?mt=11
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