the first sabara fruit i tried was so underripe, i had no idea that they needed to be fully dark color and soft for best favor, I went a couple years thinking they were mediocre until this year I was able to try fully tree ripe sabara, and wow what a difference that is. Now im really interested in the other plinias like "Grimal" and "scarlet", your collection is great to see.
@@dougs_urbanfarm would be the best wine I have fond memories as a child with all the Croatian families and kids around at my grandparents all us kids stomping the grapes
Your collection never ceases to amaze me, I'm lucky to even have a single small jaboticaba here in the UK, think its some type of sabara. If I keep it alive somehow it will be many years before I see a flower 😂😂
I have put down a little mulch from pruning all of my trees. I will get some woodchip but am waiting as we are getting rain and have more forecast, I like to apply thick mulch after the ground is wet.
Such an amazing collection! Thanks for sharing do you have a favorite based on flavor? I have heard great things about the Grimal and yellow but my trees have not fruited yet
I do love my Grimals, they are nice and big with a beautiful flavour. The yellow jabos have a completely different taste, sort of pineapple with a longan funkiness. Am harvesting yellow jabos everyday atm.
Love your 6 new babies !!! I have not seen a red diamond or red lantern before, but am itching for a PDM and a Pingho de Mel. There are so many new varieties. Your Grimals are in high gear, what will you do with all that fruit??? I hope someday I will have this dilemma LOL
Lol Paul , not sure about that but it's good to see things flowering after watching them in the ground for 5 plus years. More to share with friends when they visit.😉
That was a Naval. Not sure about the Giant Red, that's what Steve Trennery was selling it as and he is pretty well known for his Jaboticabas here in Australia.
@@dougs_urbanfarm Ah gotcha. It almost sounded like "Neville" or "Nebell" to me. Yes I'm very aware of ST. I actually give him a little shout out on my next video coming out tomorrow. Your collection is kickin' butt!
Yeah James, we also make a jaboticaba BBQ sauce that I baste quail with when I cook them on the BBQ. My wife and I eat 300 quail a year that I breed and grow out.
Yeah mate, spring in the subtropics is when the magic happens. Hope you and your family are well, from a distance it looks tough for you guys in Sydney.
I am making my pool deck smaller Gerowyn! I am putting down some new composite boards and told Rachel it was a good way to save money! The things we do.
@@dougs_urbanfarm I can relate, they are so ornamental, you will probably want to have “olho de boi” variety from Steve, if not grafted they take same time as Sabara, but they are amazing fruit
@@nataliacontreras5549 yes that is one variety I had my eye on. I don't have much room left though with about 200 other trees planted out, having multiple jaboticaba varieties are an indulgence, my main aim is fruit diversity. Happy to swap scions in the future though.
Yeah Eri I chose these from from list of 40 plinias that I don't have. I took me a couple of days to decide! I am making my pool deck smaller to fit more in.🤪
