North American Fruit Explorers mailing list at ibiblio

["MARIE ASHTON" <bwoodtx@verizon.net>]

Nearly all plums and of course all prunes can be dried but a lot of plums 
are not firm enough to make a good finished product. The biggest difference 
is that all prunes are freestone and so many of the American and Japanese 
plums are not. When you remove the stone any can be dried. Commercially it 
only makes sense to dry freestone prunes and the few freestone plums. I am 
sure the plum you are trying to think of is a freestone there are a few 
Japanese and Am/Jp crosses that are freestone.
Richard Ashton
Oak Creek Orchard
www.oakcreekorchard.com
bwoodtx@verizon.net

----- Original Message ----- 
From: "Stephen Sadler" <Docshiva@Docshiva.org>
To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
Sent: Sunday, June 11, 2006 4:09 PM
Subject: Re: [NAFEX] American plum used for Prunes


> I'm sure I have that in a book somewhere, the plum variety.  Please watch
> this space, as in a decade or so I'll probably come across it...
>
> Any good-tasting plum will make a good dried plum, though (waiting for a
> posting of the exceptions).  The best probably would share the sweetness 
> and
> firmness of an Italian Prune plum.  But try drying whatever you have.
>
> Stephen Sadler
> USDA 9, AHS heat zone 8,
> Sacramento CA - Mediterranean climate
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of K Q
> Sent: Sunday, June 11, 2006 6:29 AM
> To: nafex@lists.ibiblio.org
> Subject: [NAFEX] American plum used for Prunes
>
> In reading of old plum varieties, I once read that there was an American
> plum (with or without Japanese influence) variety that was used for making
> prunes.  Usually it is only European plums and their decendents used for
> prunes.
>
> Well, that American hybrid is probably gone. I have wondered what went 
> into
> it, and how to get one like it.
>
> --
>
>
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