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As far as I know, this is a wood-sorrel, aka Oxalis, perhaps an oxalis articulata in this case? I think I might have needed to wait for the flower to bloom to know for sure. If anyone can id them properly, let us know
Lawn owners usually hate them around here, as they only want to see grass in their lawns, which means I only pick them where I know herbicides/pesticides aren't used (and hope there isn't runoff from somewhere else)
I think my camera is busted (or it's just my lack of photography prowess), they are looking pinkish in the photo, but it should be red
It is a Malpighia genus, but I don't know the exact species to be honest
Studies show it has around 1,000–4,500 mg, of vitamin C, per 100 grams of fresh fruit, which is around 50–100 times than that of orange or lemon
Fruit from Moquilea tomentosa
I can barely finish a couple of these and I already feel satiated. At least for me, this is not the kind of fruit that I can eat a pound in the blink of an eye
cross-posted from: https://slrpnk.net/post/27546872
Not my photos.
Some friends in the Amazon recently discovered a new native fruit growing near their place, and they are now planting it in their food forest. The fruits that they found were already damaged, but the one shown in the thumbnail photo was mostly okay, and they said that the flavour reminded them of sapodilla (Manilkara zapota) and mango. The outer layer of pulp is sweeter than the segments around the seeds.
Immediately after ripening the fruits, the tree is flowering again, which is very fortunate for ID purposes.
I'd say that it's Porcelia mediocris based on the photos. Those flowers are clearly Annonaceae, and the shape of the fruit resembles other Porcelia fruits that I've seen. I arrived at the ID using these sources:
Can anyone confirm? Does anyone think that it's something else?
They were tiny and sparse, but they were there and sweet. Supposedly they can produce fruit all year. From what I have observed individual plants do not produce all year, but one may produce one month and the plant next to it will produce three months later.
This plant is almost all new growth for this year, there was a fire here a few months ago. I was very surprised to see the plants growing, much less producing.
I am not 100% sure on the name, they are a boxthorn however. Wolf and goji berries are from China and Tibet. These look more like Tibetan goji.
There were a half dozen or so around loaded like this one.
As a kid we used to cut the fruit open and eat the flesh. If I can get enough i may try to make some jelly.
First, I located some trees with white or yellow resin. Don't use the liquid fresh stuff, the hardened one isn't sticky and smells better.
Then, I used the can opener tool on my knife to chip it directly into my bag
Try to not hurt the tree and only remove a bit on more trees instead of massacring a single one.
Look at how much I collected in not even one hour!
The resin was still full of needles, moss, bark and whatever.
To refine it, I put it into a sock/ mesh/ whatever with a stone in it.
Then I threw it into bubbling hot water.
After just a few minutes, the resin liquified and drooped out of the mesh.
When cooled down, it sunk to the bottom
I then scraped it off the pot. It was surprisingly easy!
Finally, I put it onto paper towel to let it dry. You can easily touch it, it isn't sticky at all.
I've had an abundance of chanterelles recently and decided to share what I've been doing with them.
Cooking chanterelles is easy, I start by tearing them into evenly sized strips (they're stringy like chicken) and throwing them in a saucepan by themselves to boil off all the water. (Adding a bit of water at the start to cover the bottom of the pan lets you start it on high heat without burning them)
While the water boils off I start making Mexican yellow rice to serve on the side. I don't have fancy ingredients like saffron but turmeric, cumin, garlic, oregano, and a chicken stock cube gets the job done for me.
When the chanterelles are ready I add a bit of oil with onions and poblano peppers cut into strips, and season with cayenne pepper, cumin, garlic, and paprika (salt and pepper to taste). Cook that on high heat and stir until the texture of the veggies is just right. I stop stirring and let it burn a little while melting some cheese on top at the end.
And here is the result:
You can get some tortillas or just eat it as-is, it's delicious either way. Goes well with salsa or hot sauce. I've made this probably 5 or 6 times in the past month because I keep finding more chanterelles and I will never get bored of it.
Still would love to hear some more ideas on how to cook chanterelles, because I will probably find even more soon lol.
I have long thought the birds were beating me to the ripe currants we pass on our morning hike. But yesterday I was close enough to my dog to catch her foraging them!
I have suspected her foraging for a few weeks, I was visiting my sister on our family farm, there are wild wolf berries (goji) between her house and the farm house. And she saw the dog eating berries off the bushes.
There were some good ones this morning.
