North American Fruit Explorers mailing list at ibiblio

["Ed Fackler" <efackler@woh.rr.com>]

Diane:

     Not all clingstones have a "rubbery" flesh texture.

     Rubbery texture is a unique characteristic to many so-called
"processing" varieties.  The entire Baby Gold series possesses this
character and some are simply great for fresh eating.  Baby Gold No. 5 is my
personal favorite of this bunch.  Joe Goffreda of Rutgers has incorperated
this characteristic into many other peach types including flat
peaches/nectarines.  So has John Clark of Ark to some extent.

     If you want to get your feet wet on growing these try one falled "Flat
Wonderful" which not only possesses this character, it's flavor is spicey
sweet, has maroon-red foliage and large showy pink bloom.  It is available
from Henry Field's Nursery.

ed, so. Ohio, doing okay

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of Diane Whitehead
Sent: Wednesday, August 17, 2005 4:39 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] how to prepare clingstone fruit


>Jelly's the obvious suggestion for a clingstone, of course; and juice

Tinned peaches are mostly clings, so there must be some way the
processors manage to remove the stone and get those perfect rubbery
peach halves.

I don't know whether rubberiness is normal for clingstones, as I've
always made sure to buy freestones.

We used to have one local brand of tinned freestones,delicious
raggedy halves which was the only kind we would buy when our
home-bottled peaches ran out.

                Diane Whitehead  Victoria B.C., Canada
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