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nafex - Re: [NAFEX] Fellenberg vs. Early Italian

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  • From: "Lon J. Rombough" <lonrom@hevanet.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Fellenberg vs. Early Italian
  • Date: Thu, 29 Jun 2006 14:05:45 -0700

Here in Oregon "Italian" and "Fellenberg" have been synonymous. Italian was a commercial variety for prunes for many years, though the industry has gone out. Early Italian has sometimes been a little softer than Italian, but otherwise is the same. The prunes made from Italian were dried in gas or even wood fired driers and have more acid than the small "Prune D'Agen" type prunes from California. I always felt the Italians had more flavor as prunes. They are still canned by a few small canneries and make a beautiful product.
-Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com Winner of the Garden Writers Association "Best Talent in Writing" award for 2003.
On Jun 29, 2006, at 1:42 PM, Mark or Helen Angermayer wrote:

I am considering ordering a Fellenberg or perhaps an Early Italian plum for
next year. Does anyone have any experience with these that would help me
make a decision? Is the only difference the date of ripening, or are there
significant differences in taste(fresh eating), freestoneness, or disease
resistance? Which is bigger or firmer? Any comments about your experience
with them would be welcome.

Also, any opinions on "President" plum?

Thanks,
Mark Angermayer
Zone 5b Kansas

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