Back in June, I visited my family out in Pennsylvania. I love seeing them for so many reasons, but one that stands out is my Aunt Caryl’s mouth-watering cooking. While I was there, she baked a delicious pie with blueberries she bought from the farmers market. She also used the one and only lemon that she grew from her very own lemon tree.
Pennsylvania, like Seattle, can be an inhospitable place for tropical plants. However, they can do very well indoors during those colder months. Browsing your local nursery or big-box home improvement store, you will discover all sorts of them.
Earlier this year, in May, an ex-coworker and I saved the seeds of a specialty tropical fruit. This fruit makes only a brief appearance in the grocery stores around here, for about a month, then it goes unheard of until next Spring. It’s called the cherimoya.
I knew that it was possible to grow the plants here. I had heard of a man up in the Cascade mountains growing a lemon tree against a huge rock that collected heat and reflected light onto it. However, before planting them, I had to do a bit of research and peruse the Internet.
On May 5, I planted them in a pot with an avocado pit I had rescued earlier.
Originally from northern South America near the Equator, the cherimoya, also called custard apple, is now grown and cultivated all over Central America, Mexico, and even parts of California. Apparently it can grow successfully near Los Angeles. It tastes like a mix of pineapple, banana, and jackfruit.
While I won’t be hand-pollinating any flowers this year–the United States has no natural pollinators of cherimoyas–I will have some foliage to add to my little apartment.
One grower complained that after the plants reach 8 inches they die. Others have insisted that cherimoyas are extremely difficult to grow. Who knows? Maybe one day you’ll see me at one of the Seattle farmers markets, selling tropical fruit that someone else’s favorite aunt might use for her pie.