Researcher looks to create 'Only-in-Miami' fruit
He wants to offer sweeter papaya with an aroma that can be picked up from five feet away, mango with smoother flesh (not the kind with the stringy yellow stuff inside) and is also looking for an avocado that grows consistently so that it can always be affordable.
Chambers is not a chef. He’s a scientist. He delves into the molecular recipes of tropical fruits to see if he can find the one that’s best suited to Miami’s soils, precipitation, humidity — and taste buds.
Chambers works for the University of Florida. In his lab at the UF Institute of Food and Agricultural Sciences Tropical Research and Education Center in Homestead, he’s paid to “invent” food that keeps local farmers working and people enjoying the fruits of that innovation.
His success will mean you get fresher food that travels fewer miles and keeps more of the food dollars in Miami, where they help locals.
source: miamiherald.com
