North American Fruit Explorers mailing list at ibiblio

[Steven Covacci <filtertitle@aol.com>]

Group:


This is, for the most part, a re-visit of a topic I initiated last year 
regarding the edibility of certain native wild plum species, particularly 
American plum (P. americana), Chickasaw plum (P. angustifolia), wild-goose 
plum/Munson's plum (P. munsoniana) and Canadian plum (P. nigra) - these in 
comparison to beach plum (P. maritima).  



How edible is American plum (P. americana)?  I've only tasted beach plum 
(excellent).  I have seedling American plums from Oikos, from St. Lawrence 
(NYS), and from the wild of Pennsylvania.  I wonder how these would compare, 
in terms of edible characteristics:


*to beach plum
*to the celebrated (historically - and by Ken Asmus) wild-goose plum cv. 
'wild goose'
*to Canadian plum
*to Chickasaw plum
*or if you've never tried other native wild plums, just your impression of 
American plum alone


Some say that American plum is incredibly astringent and not very good for 
fresh eating; others say that it's delicious - just discard the astringent 
skin.  If you comment on this topic, please be sure that you are describing 
your personal experience with American plum (not other wild plums, such as 
mexican plum, Chickasaw plum, Allegheny plum, or naturalized European plum, 
etc.)  Keep in mind, this is not a topic that includes issues of cultivation 
- including its potential to sucker undesirably.  


One report suggests that wild-goose plum (P. munsoniana) is the best of the 
wild plums for fresh eating; another (an old text) suggests that wild-goose 
plum is no better (flavor-wise) then most wild American plums (P. americana), 
but has better disease resistance.


Thanks,
Steve; NJ 6b/7a