North American Fruit Explorers mailing list at ibiblio

["V. Michael Bove, Jr." <vmb@teakettlefarm.com>]

Some of those have more flesh and juice than you recall.  There was a  
particularly nice stand of them near where I used to live and I made  
jam from them a few years.   The process is as you might imagine not  
especially efficient but if you're patient the results are worth it.
Michael Bove
Teakettle Farm, Z6 (MA/RI border)

On Nov 27, 2010, at 8:34 AM, Ginda Fisher wrote:

> One you didn't ask about is Prunus Serotina, or the American black  
> cherry, better known as a source of furniture wood.  I used to live  
> near a couple of mature black cherries in Princeton NJ.  The fruit  
> is just a thin layer over a pit that's about the same size as the  
> pit of a Bing cherry, so I have no idea how you could process it,  
> but I used to eat them every season.  I'd just pick up a handful  
> from the ground, suck off the pulp and spit out the pit.  They are a  
> little bitter, but have a strong and pleasant cheery flavor, and I  
> was very fond of them.  I wish I could find jam or juice or  
> something made from them, but cherry products labeled "black cherry"  
> are made from sweet black cherries, not from the species "black  
> cherry".
>
> Ginda