North American Fruit Explorers mailing list at ibiblio

[david liezen <chandos49@hotmail.com>]

Used to rescue pie cherries from a tree nearly a mile away that would otherwise only feed flies. Nothing like working with fresh or fresh-frozen. Also pick pie cherries (and sweet) in an orchard near town. Pie cherries only Montmorency, which are good. I generally add two or three drops almond extract and less sugar than Betty Crocker requires -and more cherries. 
Chose to plant a Morello just because no one else around here has one. Red skin/flesh/juice; tough and pretty li'l tree. 
Still have plenty of cherries from the orchard, will have to try Morello for comparison; will report.
 
Dave Liezen, E. WA, z6 where it's dropping to below zero for First Night activities
 
> From: naomi@oznayim.us
> To: nafex@lists.ibiblio.org
> Date: Fri, 31 Dec 2010 09:25:57 -0700
> Subject: Re: [NAFEX] pie cherries
>
> I grew up with canned cherry pie.. standard US type and therefore probably
> Montmorency. Once I had pie made from fresh fruit or frozen fresh I would
> not consider using canned again.. but exploration is a good thing and I hope
> to hear your results. Canned did not seem to have the flavor punch of fresh
> or frozen at all.
>
> Naomi
>
> "Few people are capable of expressing with equanimity opinions which differ
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> ..... Albert Einstein
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>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Ginda Fisher
> Sent: Thursday, December 30, 2010 7:43 PM
> To: NAFEX Fruit Explorers
> Subject: [NAFEX] pie cherries
>
> What sort of cherries do you use for pies?
>
> I am making a cherry pie for a party tomorrow. I'm using canned cherries.
> I have been looking for affordable canned cherries (hard around here) so I'm
> "taste testing" some options. (Hey, I can explore canned fruit from the
> supermarket, right?)
>
> I have a bottle of cherries from Trader Joe's marked "Morello" (and from
> Germany.) I also have some cans just labeled "sour cherries". The Morello
> cherries were packed with some sugars, (including glucose!) and are a lovely
> dark red. The sour cherries are packed in water and are so pale I'd
> consider adding food color. Except that the Morello cherries are sweetened,
> they taste quite similar.
>
> Anyone know what I'm eating? Is the color different just because the
> processing was different, or is the fruit really different? What makes a
> good pie cherry, anyway?
>
> Thanks,
> Ginda
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