North American Fruit Explorers mailing list at ibiblio

[darrgris@unr.nevada.edu]

The short version: I love Danube for cooking, but for fresh eating, I would
still go with a true sweet cherry.  The tree seems to like my climate and 
local
conditions.  It produced while still young.

The long version: The Danube cherry is raised in Hungary under the name Erdi
Botermo, and under that name I have read some experiment literature on it in
the U.S.  Mine is entering its third year.  It seems happy enough as a lawn
tree and produced enough fruit last year to make two delicious pies.  The 
juice
is red.  The fruit is more tart than sweet to my tastebuds, but is more
palatable than fresh Montmorency and North star.  I ate a raw chokecherry 
once;
good name for it.
Did I mention that the Danube cherry pies were delicious?
So far at its tender age, I have seen no disease.  Growth was moderately
vigorous on the Gisela 5 rootstock that Raintree nursery grafted on.  Mine
spreads rather than shooting upwards (and I encourage that habit).  The dark,
glossy leaves are attractive in my yard, too.
Good luck,
Darren G
Sparks, NV, USDA zone 6, short growing season, dry climate, harsh summer sun.


Quoting Thomas Beckett <thomas@tbeckett.com>:

> I'm looking for a sour cherry tree for the backyard.  Paging through the
> Jung's nursery catalogue, I saw a "Danube cherry" from Hungary that was
> described as a sour cherry with very sweet fruit and red juice.
>
> I tried searching the NAFEX archives for prior discussions, with mixed
> success, found nothing recent.
>
> Does anyone here have experience with the Danube cherry, growing and/or
> eating?  If reviews are positive, I'll give it a try.  Otherwise, I'm
> playing it "safe" and ordering Montmorency.
>
> Thanks!
>
> Thomas
> Hendersonville, NC
> Zone 7-ish
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