North American Fruit Explorers mailing list at ibiblio

["Richard Wagner" <rewagner@centurytel.net>]

Have you tried any of the ‘sweet/tart’ varieties such as ‘Danube’ or ‘Jubileum’. They are recent introductions from Hungary that are supposed to be sweeter than most tart cherries. I planted both last year but it is to soon to have results. We have two Montmorency but they are too tart for my wife to eat fresh while they are still firm and by the time they are soft ripe the birds or ‘worms’ have gotten them. I intend to experiment with others.

 

Other possibilities are ‘Kansas Sweet’ reputed to be a sweet x tart cherry hybrid though I would be skeptical unless I saw the DNA tests. Another possibility would be a duke cherry such as ‘Almaden Duke’. When I was a child (1940’s) in the San Joaquin Valley (California) a local mom and pop greengrocer had the best semi-sweet cherries but they were in scarce supply, Don’t know their name. They were smallish but not as much as Montmorency, Clear bright sealing wax red and the flesh itself was also bright red. Wish I knew what they were.

 

I have always been partial to slightly tart fruit of whatever kind. The acidity adds body and character to what would  otherwise be watery insipid sugar water. I also like aromatic fruit with a pronounced fragrance.

 

From: Amelia Hayner

Sent: Friday, January 28, 2011 2:22 PM

To: North American Fruit Explorers

Subject: Re: [NAFEX] Fw: hello, been away a looong time..

 

On Fri, Jan 28, 2011 at 1:11 PM, Kieran &/or Donna <holycow@frontiernet.net> wrote:

Amy,  Comments below.  Donna

 

>Now that my husband is "retired" -- his job at papermill folded up with the mill--- we want to grow stuff to eat, that's not extremely fussy and high maintenance.

You are probably fortunate to have it happen early rather than later.

--------well, yes. I think that too, now that we are getting more adjusted to being around each other ALL THE TIME. His thing is the garden, mine are the fruit trees. and I really want to get them, and grapes started, this year.

 

>Pears seem to do extremely well here.  However, mid-Aug. is prime time for the garden, I would rather be canning something else than pears, if possible

recommendations for late ripening pears? fire-blight resistant as well??

Definitely the old Pineapple pear, which is good canned, but even better dried.

-------okay, looking for them now....

 

>do sour cherries HAVE to be that sour???

Did it have red juice?  They are more sour.  Montmorency has clear juice, and is sort of edible raw.  Doesn't take as much sugar as a morello type. 

------- I think Surefire does have red juice. I think they could bottle the stuff as degreaser, or something industrial like that.

have you ever had one of those completely YELLOW cherries? they say they are delicious, but that could be open to interpretation.

 

>oops, forgot about peaches.

Are the very early-bearing types from Univ of FL suited for this area??

Probably not, but check chill hours and compare to what you get where you are. 

------- well,  you see, I have this Very Warm Spot that I am saving for something precious. It's in front of a metal shed, facing due south... I have even been eye-balling the Mexican type avocados..  no harm in just looking....

 

 

>Raintree advertises a plum that gets ripe in oct. - is that true?? even in hot summer areas???

No, it's true for up where they are.

------well, thank you for that. One less idea rattling around in my head now.

. 

 

>And I have taught as many people as I can get to stand still long enough, how to graft.

just like I promised you that I would.

I am sure there will be a place for you in Heaven. 

-------please let it be inbetween a mango tree, and an avocado, and I PROMISE no one will hear a peep out of me.

Amy

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