North American Fruit Explorers mailing list at ibiblio

[John Henderson <jhenderson@ithaca.edu>]

Montmorency has been the standard for pie-bakers and growers for  
generations for good reasons both involving tree and fruit. It's major  
limitations are occasionally soft fruit and susceptibility to cherry  
leaf spot.

Danube and Jubileum are both much sweeter than Montmorency. Both have  
the advantages and disadvantages of a cherry that is not quite an  
eating-out-of-hand variety and not quite a variety with the expected  
sour cherry taste.

Minnesota-developed Northstar's main advantage over Montmorency is  
winter hardiness, which should not be a problem in NJ.

A discussion of Bali (Evans) on NAFEX? Must be time to change the oil  
in my car.

John Henderson
Sage Hen Farm
Lodi, NY
(in a frost pocket within Zone 5)


On Feb 20, 2012, at 12:01 PM, nafex-request@lists.ibiblio.org wrote:

What are the different opinions on the various commonly available sour- 
cherry varieties:


Danube
Jubilieum (really a sweet-cherry x sour-cherry hybrid)
Montmorency (really a Nankin-cherry x sour-cherry hybrid)
Northstar
Bali (Evans)


I live in NJ (6b).