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Lon,
Where did these come from? What type of plum do they most resemble in 
form, texture and flavor? Since the cyanide-type chemical is made safe 
by heat, can you cook and eat the whole fruit?
-Mark Lee, Seattle, harvesting figs and rosehips, blackberries ready 
soon


On Sat, Aug 16, 2008 at  8:10 PM, Lon J. Rombough wrote:

> This is for anyone who might have interest in breeding stoneless 
> plums. Mine are ripe now and many have viable kernals, even though 
> they lack all or most of the stone. I've grown seedlings of them 
> before and some do carry the stoneless trait. If  anyone else is 
> interested, I can still collect seed for about another day or so. 
> After that, the hot weather and animals will take the majority of 
> them.  Stratify the bare kernels just like seed, but with some 
> fungicide like captan to keep them from rotting until they grow.
> Contact me offlist if you want to try them.
> -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.
> For all other things grape,   http://www.vitisearch.com
> A video about The Grape Grower : 
> http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
>
>
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