Wild Fruit

Most of our fruits are wild fruits, not domestic fruit and are seasonal fresh. Some like the Palm are domestic but also very good fresh.

Wild Watermelon / Citron Melon / Preserving Melon - whole fresh - $2.00/lb plus shipping.

NEW!!!!

Fresh pindo palm dates

(seasonal - available early September, 2008)

Butia capitata
Common Names: jelly palm, pindo palm, wine palm
Family: Arecacea/Palmae (palm Family)

Eat fresh or put into jams, jellies, cakes. Tart/sweet flavor, a tropical surprise. The sweet-tart flavor is reminiscent of both apricots and a pineapple-banana mixture.
 

http://davesgarden.com/community/forums/t/466731/

Butia Palm Fruit Jelly

Preparation of Juice:
3 quarts fully ripe fruit
6 cups water
Sort fruit, wash and remove sepals if still attached. Barely cover with water (about 6 cups), bring to a boil, cover and simmer for about 30 minutes. You can try to crush the fruit with a potato masher after it starts to cook; however, the seeds are so large that the masher only partially crushes.

Drain juice through colander, then strain two or three times through several thicknesses of damp cheesecloth or some other thin clean cloth. Let set in refrigerator overnight because it will still contain lots of solids. Pour off juice leaving residue in bottom of container, and strain again. The juice may never be perfectly clear. The natural color is a yellowish amber. The jelly is much prettier if tinted with red food coloring.

Making the Jelly:
5½ cups strained juice
1 box powdered pectin
Few drops red food color
7½ cups sugar

Measure juice into a 6- or 8-quart saucepan. Mix pectin with juice until dissolved, add food coloring, and bring quickly to a hard boil, stirring occasionally. Add sugar all at once. Stir until sugar dissolves. Bring to full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with metal spoon. Pour into sterilized jelly jars, leaving 1/8-inch headspace. Wipe sealing edge clean and seal with new lids. Invert jars until all are sealed; stand upright to cool. Yield: about 8 half-pints.

How another lady made the jelly:

http://www.cloudforest.com/cafe/forum/57049.html

$3.00/lb, plus shipping.

Elderberry - 1 quart $20, plus shipping (summer only)

Hawthorns from Georgia

Yellow Hog Haw (Crataegus flava Aiton
yellowleaf hawthorn) - fresh fruit - 1 quart $15.00, plus shipping (late summer, early fall)

Grapes, wild muscadine - Middle - late summer - $20/gallon, plus shipping

Wild Plums (summer)

Wild Plums - Late May - early June - $10.00/lb, plus shipping

Black Berries - Late May - early June - $10.00/lb, plus shipping

Wild Persimmons - Fall - $10.00/lb, plus shipping

Wild Cherries - Early June - July

Huckleberries - Early May - June - looking for a supplier

Wild Crab Apples - looking for a supplier (fall)

Choke Cherries - looking for a supplier

Ground Cherries - looking for a supplier

Pin Cherries - looking for a supplier

Paw Paw - looking for a supplier

Strawberry, Wild - looking for a supplier

Staghorn Sumac berries - available

Autumn Olive Fruit - available late summer early fall - looking for a supplier

Deer berry/bear berry - looking for a supplier

Passion fruit (aka vine apricot) - looking for a supplier

Prickly Pear Fruit (tunas) - looking for a supplier

Wild Raspberries - looking for a supplier

Gooseberries - looking for a supplier

Teaberries - late fall/winter - looking for a supplier