[nafex] Carmine Jewel question/choke-pin-nanking cherries

Sarah Kehler Ewing skkewing at yahoo.com
Sat Jul 7 14:54:56 EDT 2012

I know that: chokecherries are dark purple and hang in short stemmed racemes, Pincherries are bright red and hang alone or in small bunches on long stems like real cherries.  All three grow on our property so I am very familiar with all three cherries.

This is my original post copy-pasted from my sent file and it doesn't say 'pincherries" at all:

"I wouldn't describe the Carmine Jewel as sour!  The nankings may taste a 
hair sweeter probably because they are lower in acid to begin with... 
those U of S cherries have very high brix measurements, but they can 
taste tart due to their high acid content when they are not fully and 
completely ripe.  Make sure you are not picking CJ the minute it turns 
red (they are very sour at that point!), they need to sit on the tree 
for a while (weeks) longer and turn a dark red before they reach their 
full sweetness for eating out of hand.  The same goes for all the rest 
of the U of S cherries and for Evan's cherries: they all turn red a lot 
sooner than I want to eat them!  We love eating them right off the tree

That said, even if you feel your CJ is too sour even when fully ripe, I wouldn't yank it out in favour of growing 
only nankings.  I find that the nankings taste a lot like chokecherries 
when processed into jam/jelly/syrup whereas the U of S and Evan's 
cherries taste like real cherries when processed.  I also like to 
include some real, high quality almond extract in my processed cherry 
products and the feedback I'm getting says that the extract makes the 
finished products taste better than the stuff made without the extract.  I've never put the extract in my nanking stuff so maybe that would help bump their taste a bit more into the cherry realm."

I noticed that the person who replied to my post said that I described the taste of nankings as like pincherries which I do agree with when they are both processed, but I didn't actually say.


 From: Steve <sdw12986 at aol.com>
To: nafex mailing list at ibiblio <nafex at lists.ibiblio.org> 
Sent: Saturday, July 7, 2012 12:17:50 PM
Subject: Re: [nafex] Carmine Jewel question
Sarah said chokecherries then you said pin cherry. Not the same at all.

On 6/30/2012 7:45 PM, mIEKAL aND wrote:
> Sarah it's interesting that you describe the taste of Nanking as
> similar to pin cherry, my impressions, especially when vinified is
> that I'm surprised how similar to sour cherry they taste.  Of course
> there is nothing more arbitrary than one's taste buds.   I have about
> 25 carmine jewel in the ground,  all the fruit got froze this year by
> our early early season and late 23, so I'm hoping to get a taste of
> them next year.
> On Sat, Jun 30, 2012 at 2:04 PM, Sarah Kehler Ewing<skkewing at yahoo.com>  wrote:
>>.......................................  I find that the nankings taste a lot like chokecherries when processed 
into jam/jelly/syrup whereas the U of S and Evan's cherries taste like 
real cherries when processed. ......................
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