I have both Zard and Orangered. Its like apples and oranges, they are both fantastic in their own unique way. Zard is sweeter and more sour; Orangered is more delicate. Right now my Moniqui are starting to ripen, they are another fantastic white 'cot. Its my favorite white because it sets a lot of fruit; Zard just likes to put on wood for me. The new Sugar Pearls ended up being a disappointment, I was hoping they would be the ultimate white 'cot but no flavor. Full report when all have ripened... Fruitnut, I wish I could grow those muscat grapes, too much work in my climate. I added three of the new U Ark. varieties this spring and am hoping one of them works out. I agree on Strawberry Verte, my favorite fig is Battaglia Green which is a very similar tasting fig. This may be the last year for Flavor King, it seems to have some problem every year. The Flavor Supreme I keep but this year I have only ONE fruit on it!! Tupi blackberry sounds interesting. Since it was marketed as huge in size I got suspicious, huge fruit often means huge and nothing else good about it. My new favorite is Newberry, its a real WOW and is a full tier up from any other blackberry taste in my mind - a unique flavor that tastes like a mix of many kinds of highly flavorful berries all in one. This is from a limited tasting but its enough for me to decide to add a whole lot more of them. Scott

I'll second Emerite, but will add these as further possibilities. Kentucky Wonder Rattlesnake Blue Marbut Black Seeded Blue Lake You didn't mention whether you prefer pole or bush beans. Contender Florence Festina DarJones

P. edulis 'Frederick' is said to do really well in S. Ca, but it will get really big. Here is a description. "Passiflora edulis 'Frederick' is the premier fruit producing passiflora for warmer areas of Southern California and will grow inland with protection. The flowers are fragrant and large. The fruit is as large as a goose egg with a purple skin and delicious pulp when ripe. The fruit should never be picked, it must fall naturally. If it is allowed to wrinkle a bit after collecting, it becomes sweet ambrosia. The plant is very productive in warm areas. This outstanding Patrick Worley hybrid is vigorous and blooms from late spring until fall. This plant is excellent for a sunny location and makes a good, rapidly growing screen for an unsightly fence or outbuilding."

I deal with people who love all kinds of peppers. There are some I don't like that people love, so this is just my opinion. First of all, I just don't like the taste of scorpions. They seem to have a harsh taste. Red brain strains taste way better. Yellow brains have a good taste as well and are the hottest yellows I grow. Regular yellow 7s are good but they have a slightly watered down taste in comparison to YBSs. I think Fataliis are going to be hard to beat for taste, for a yellow. My favorite right now for a red, is the 7 pod Primo and to me, is the hottest red pepper I have tried, and I have had reapers, lavas, and jigsaws. Of course all of these are twice the heat as your comfort zone. I've tried all kinds of chocolates, bhuts, scorpions, habaneros, lavas, brains, and douglahs, and it hard to match the taste of a douglah. It has a smoky, nutty, taste, for about 20 seconds and then the time release heat goes down in your throat and feels like lava for about 10 minutes. If you are liking the below 1m heat levels ( which most people use as a guide into the super category ) you may like the chocolate habanero. It is less complex as the douglah, but it is very mello in comparison. It makes great powder! Chocolates do better in general as powders, more than fresh, and also with powders, you lose the searing heat of the fresh peppers and you can just use a little bit in your food, which is easier to control. Me, I carry my Primo powder to almost every restaurant I go to.