Guest guest Posted February 25, 2005 Report Share Posted February 25, 2005 Hi Linda, The small one I got was ripened in a place that ranged from about 69-76 degrees, 35-40% relative humidity, and out in the open in my kitchen, but out of the sunlight. It was soft, sweet, and juicy when I ate it Wednesday night, but ugly on the outside. In fact it was so sweet I don't think I should eat anymore until my ability to handle sugar gets better. It can take a day or two for plants to recover (if they ever do) from low temperature, so having low temperatures for part of the day might have slowed down their metabolism enough that they didn't respond well to warm temperatures at other times of the daily cycle. 60 or below sounds pretty low for a warm climate fruit. Maybe I lucked out and picked a happy cherimoya from the pile May your day be filled with clarity, grace, progress, and warm laughter, Roger - " heartsong " <heartsong <RawSeattle > Friday, February 25, 2005 9:21 AM [RawSeattle] Cherimoyas > > Helen, > > The 3 small cherimoyas I got at the potluck didn't ripen very well. > They were brown on the outside and tough skinned....and dryish on the > inside. Not sweet and juicy. This is interesting, Helen. Since they > came from the same batch as yours. > > I know you said they had to stay warm. My house temperature turns down > to 60 or below during the day. Do you think that is why they didn't > turn out as well? > > Linda > > > > > Quote Link to comment Share on other sites More sharing options...
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