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Obviously you are not on my Facebook where I regularly post pictures of my home made smoothies lol. However I don’t have time to make these every day of course but my diet is very heavily weighted towards fruit, vegetables and high fibre and has been for many years as I was trying to keep my cholesterol down. I mostly eat fish and poultry and perhaps eat red meat once a week as a treat. Unfortunately there are no statistics from Victorian times regarding rates of cancer but of course many people died at a much younger age from causes other than cancer that today simply wouldn’t happen. Naturally of course I have asked several times if they had any idea what might have ‘caused’ my cancer but they pointed out that they just have no way to know. Apparently statistically now 1 in 2 people will have some sort of cancer at some time in their lives ! But the reasons are wide ranging for susceptibility, genetic markers ( there have been numerous instances of various cancers amongst my immediate ancestors ), stress, trauma, diet, chemical exposure, bad habits, lack of exercise, general bad health and of course they said in most cases simple bad luck. Everybody potentially has ‘cancer cells’ in their bodies as they are simply mutated cells that settle in the wrong place and divide rapidly. As my surgeon pointed out he operates for bowel cancer on vegans and vegetarians as well as ‘omnivores’ such as myself so it doesn’t seem to be specifically diet related, in fact he said my normal diet was as near ‘perfect’ as you could want so I can’t really do anything to improve it to prevent a recurrence. I’ve never smoked and I’m a light ‘social’ drinker, perhaps 3 or 4 glasses of wine a week or alternatively the occasional bottle of beer. I did theorise it might be related to say micro plastics and other chemicals in the food chain which I cannot do much about as I don’t eat ready meals for example, I pretty much cook fresh every day. And are they responsible for the dozens of other type of cancer that develop ? The research is not clear yet. They still get lung cancer patients regularly who’ve never touched a cigarette in their lives 😬

@@lyonheart84 I've read that foods prepared at high temperatures (as in frying in oil, baking, barbequeing) can form certain compounds that may have carcinogenic properties. Foods prepared at a high, dry heat (as in baking and roasting) can form acrylamide. Vegetable oils, when heated to the high temperatures employed in frying, can form acreloin. Vegetable oils that are reused (reheated over and over) are especially rich in decomposition compounds, which may not be good for our health. Fats dripping onto hot coals when barbequeing form a smoke which contains various compounds with known carcinogenic properties. The safest way of cooking is by preparing food at boiling water temperatures: cooking by boiling, poaching or steaming. This is why I never fry, barbeque or bake: I always steam, boil or poach. I cook my Christmas turkey by poaching it in water. I've not baked a cake or eaten a slice of toast in ages, lol. Although, I regularly drink fresh coffee, which is said to contain acrylamide, due to the high temperature roasting of the coffee beans. Interesting that vegans and vegetarians are among the patients seen by oncologists. Vegans and vegetarians eat a lot of fruit and veg, and unless they are organic or home-grown, they will contain residues of the pesticides/fungicides employed by farmers who grow for the large supermarket chains.

@garycard1456 yes although there MIGHT be carcinogenic materials present on ‘burnt’ food, my oncologist said there is no reliable scientific evidence as yet to prove that some of those items might ‘stick’ in the bowel and grow into a cancer in the same way that somebody could be a 20 a day smoker for their entire life and never develop lung cancer or heart disease, again it may be for genetic reasons. The problem with ‘organic’ food ( which is why I don’t waste my money on it ) is that unless it’s grown in a sealed biodome it is rained on and the rain contains chemical compounds that have dissolved on it. Of course it’s undoubtedly better than eating food where the plants have been doused with numerous chemicals during the growing process but I seem to recall seeing an article not long back where they analysed organic and ‘regular’ apples from supermarkets and found the same contaminants and ‘bad chemicals’ in and on the organic apples so perhaps we shouldn’t be too paranoid….

Lol I don’t 😁

Thanks Kathleen, hopefully the chemo will work and won’t knock me out too badly 🤞

Lol yes agree although I don’t usually bother in the rain haha

Thanks Dan, hope you’ve fully recovered now ?

@@lyonheart84 yes much better thanks Brett. Still not at 100 percent yet but won't be long now.

@homegardens7682 surprising how long it takes to fully recover as we get older 🤪

@@lyonheart84 it really is! It knocked me for six actually. Not helped by the fact I couldn't eat much for a over a week and I lost a lot of weight. But.... onwards and upwards now!

Funnily enough I picked one today and it already tasted quite sweet and was getting soft, I suppose we are a week or two ahead possibly of your area although I wouldn’t expect these to be ripe until late September 😁

Better than working on them in fact 😂

Thanks Glen 👍

They are very brittle I’ve discovered, I often find sections broken off either by foxes, squirrels or maybe pigeons, very frustrating. I don’t think these will be ripe for another couple of weeks here but we will see 😁

Thanks Tiffany 👍

Thanks Joe, yes we do take our health for granted sometimes 😱

Lol it’s taken them all summer to start looking half decent

@@lyonheart84 lol, yep and now they will all slowly stop growing and then decline over winter lol 😂

@PeterEntwistle lol exactly, there is only a small window of actual pleasure watching them 😂

Many thanks for the best wishes 👍

Thanks Peter, hopefully will all go to plan 🤞

Thanks Dom hopefully won’t interfere too much with my everyday life 🤞

Yes I’ll keep checking them every week or so to hopefully not miss them

Thanks Jeff I’ll be doing my best 👍

Thanks Louise yes I’ll be keeping my fingers crossed 🤞

These are still rock hard. Might not go more red if not exposed to sunshine. I’m thinking they may get be ripe within a couple of weeks. They’ve recovered well from being killed back by cold weather 😁

@@lyonheart84 yeah I didn't harvest until October but they may have been overripe by then. The ka-pow was totally killed last winter, just a cutting survives. A larger normal plant now has some regrowth after completely dying back to the ground, no flowers or fruit this year though.

@GrandmaSledgehammer unfortunately takes them a long time to grow back from serious cold damage

Lol you've been fooled by the common name it was given maybe a hundred years ago. It's not a guava at all, it's Latin name is Ugni Molinae, I guess it got its name because people thought the fruits look like miniature strawberry / cherry guavas when you look at them closely when they are ripe. 90% of people refer to fruits by common names as they simply don't know or cannot remember the Latin names but unfortunately common names are no use for accurate identification as they vary so much around the world. For example Jaboticaba is commonly referred to as Brazilian grape but if course it's not a true grape of any sort 😁

@@lyonheart84 oh I see, yes, exactly like pineapple guava 😂 For me scientific names are easy to remember because, especially in fish species, it's mostly Greek. But even the actual Latin half of the times it sounds like Greek 😅 Plus, once you've learned a genus name, that's like a common name, it sticks. It's the second name that indicates the species that's a bit hard to remember sometimes, but people just don't want to learn them. For annonas especially, common names are completely useless, EVERYTHING is a custard apple for the Australians 😂😂

@TropicalGardeningCyprus yes exactly, common names are a pain sometimes lol. I only recently found out that the opuntia cactus that produces the prickly pear fruit is called TUNA fruit / plant in the Carribbean ! Where did they get that from lol ? It doesn't look like, taste like or smell like tuna even a tiny bit 😂

@@lyonheart84 😂😂😂 In my local dilect it's called paputsosyko, which means, shoe-fig 😅

@TropicalGardeningCyprus lol strange again but nothing like as weird as tuna 😂

They aren’t guavas at all Anne, they were simply given that common name because people thought the fruits looked like miniature guavas and they are native to Chile. True Guavas are members of the Psidium genus, the Latin name for these is Ugni Molinae. They are distantly related to guavas as they are all in the Myrtaceae family 😁

Our winters are just a bit too cold for them so I have to bring it inside with my citrus 😁

Thanks 😁

Yes they are a lovely ornamental in the right climate and location

Lol I was neither surprised nor disappointed 😂. The size it was it wouldn’t have grown by more than another 1/2 inch diameter by October so wouldn’t have been edible anyway haha. There is a large tree round the corner to where I live covered in flowers and small fruitlets but the owner told me it’s only produced an edible fruit ( tennis ball sized ) in the freak summer we had a couple of years ago. She said in every other year although fruits have reached up to 2 inches they didn’t actually have any flesh worth eating inside. They really need to be both mature trees AND in a walled urban garden to have any chance or producing fruits that are useable. For me I’m interested in the ornamental aspect of the plants as fruiting is extremely unlikely for me 😁

Lol they are extra fussy apparently so overwintering it worries me 😬

@lyonheart84 if you can try airlayering it. Then if successful you'll have a back up plant. I've seen one for sale in Bangladesh that was imported from Thailland, its £40 has a coppery bronze leaf. They are going to do airlayers from it and sell at a lower price.

@louiseahmedtropicalplantgr5000 at the moment it’s much too young to airlayer, the stems are very thin plus it’s the wrong time of the year and probably wouldn’t root. That’s super cheap if you can get them once they’ve propagated them as this one cost me well over double that 😱

Yes I’ve heard the same. I’ve seen large specimens in the Mediterranean with no fruits ever 🙄

Nothing that big this year sadly

Haha didn’t really matter Peter, even if it had stayed on until the end of the season it wouldn’t have grown more than another cm in diameter. They need to be this size in June to reach an edible size by November I reckon 🤪

@@lyonheart84 One has to 😂and take it with a pinch of 🧂. Such is our pathetic summer season. One has better luck with citrus and other evergreen subtropical in our climate. The problem with deciduous species including pomegranate is that, once the leaves begin to cease chlorophyll production as the night hours get longer, the sap supply to the fruits is cut off. One could always relocate to the ☀️regions of France or Spain. Antibes? Gran Canaria? Mallorca? Ibiza? Magaluf? Pomegranates grow well in those places.

@@lyonheart84 No taste test, then? 😂 A little one is better than none 😂

@garycard1456 unfortunately the fruit didn’t ‘set’ ( It actually wasn’t fertilised, it was a ‘ghost’ fruit ) until the end of August , realistically they need to set properly in early June to reach maybe 2 to 3 inches diameter by October at which size they MIGHT have some edible flesh. As you said they really need a much hotter, longer summer to fruit here , best bet is a greenhouse. Otherwise Central London gives you an outside chance. But at least they are easy to grow and keep healthy here outdoors and make a half decent ornamental

@garycard1456 naturally I cut it in half, but it was simply a tiny ball of green pith 😂

Lol doesn’t matter as they need 6 months to grow to maturity and there’s only about 6 weeks growing season left so nothing would have come of it lol. It also clearly hadn’t been fertilised properly 😁

They are beautiful but only really do well here in city centres where it’s extra protected and sunny 😁

@@lyonheart84 even down here they die back during winter and come back in spring. But I've planted them mostly in the ground and they're spreading like weeds.

@TropicalGardeningCyprus yes I don’t think they stay evergreen anywhere in the world to be honest. I suspect if they don’t get a winter dormant test that they might not flower properly

They are stunning plants very tropical looking. I managed to get some to flower this year from ones I grew from seed. Mine have green leaves with red flowers and smaller in size.

Yes there's a lovely range of varieties aren't there Louise 😁

It certainly is Dani 😁

Wasn’t aware about the connection to bananas. Although I’ve seen people post things about canna virus the plants have always looked fine to me so I’m not totally sure just how serious it is given cannas aren’t grown in huge quantities here

Haha time goes so quickly doesn’t it. There are some very trendy places around that area when you know it well

Yes the contrast makes it even more obvious Peter 😁

They are certainly slow growers, it’s taken 2 seasons to grow back to this level so you need a lot of patience. I had no idea why I lost the replacement plant, I think it was under watered rather than over watered and I didn’t notice it had dried out 🙄

Yes this was the one that died back to the base of the stem in December 2022, it has been painfully slow growing to get back to this point Mike

It’s really come back well Dom, just hope I can keep it alive over winter again and we should see flowers next year

It’s been a slow recovery Oliver but looks pretty good now

Yes I only wish citrus stayed remotely as green as this 🤪🤪

@@lyonheart84 Citrus are hungry feeders. Even more so when they have embryonic fruit. For the most part my citrus are fully green. I topdress with some growmore slow release granules, but I also make up my own fertilizer solutions by dissolving potassium nitrate, potassium monophosphate, potassium sulfate, magnesium nitrate, calcium nitrate, sequestered iron (a chelated iron with added chelated manganese- Sequestrene iron tonic for acidophilic plants) and mixed trace elements (Solufeed Tec). I adjust the pH of my tapwater to pH 6 using a pH down or ascorbic acid (vitamin C powder). Potassium cations are very easily lost in wet weather (leaching in the runoff coming out of the pot's drainage holes). So, they have to be regularly topped-up. Being one of the plant macronutrients, citrus plants use a lot of potassium.

No Mark, never tasted one and probably never will lol

Lol that's lucky. I couldn't keep them alive here 😥

These will go soft if left too long on the tree or in the fruit bowl but I much prefer them and they are generally better than the shop bought ones. I think the ones that have stayed on the tree will be better for sure

I consider them a class above European pears. Luckily the codling moth must have got to it quite late ( after the fruit had already reached a decent size ) so it wasn’t stunted too much and not much of the centre of the fruit was eaten away. If they get to young embryo fruits they are ruined.

Yes and I’m sure the other fruit haven’t been touched Joe so should be even better as they will ripen more 🤞😁

I fear your nursery tree won’t get the fruits big enough this year to be properly edible but it’s promising that it can set fruit

@@lyonheart84 I think that’s the main thing for me, that it’s set fruit…and I’m actually quite surprised as I only planted it in ground end of summer last year.

@joestropicals6760 now we need to figure out how to get them to flower AND set fruit in June as they need a good 5 to 6 months to get fruits to maturity

@@lyonheart84 funnily enough the nursery bought one had flowered as early as April, but dropped them all due to the cold weather that followed. I’m hoping next year won’t be so inconsistent with the temperatures.

I think the bags have worked well Dom as I THINK it’s the only fruit that’s been affected by codling moth larvae 🤞😁

Very nice but the others should be even riper and nicer 🤞😋