North American Fruit Explorers mailing list at ibiblio

[Sarah Kehler Ewing <skkewing@yahoo.com>]

I wouldn't describe the Carmine Jewel as sour!  The nankings may taste a hair 
sweeter probably because they are lower in acid to begin with... those U of S 
cherries have very high brix measurements, but they can taste tart due to 
their high acid content when they are not fully and completely ripe.  Make 
sure you are not picking CJ the minute it turns red (they are very sour at 
that point!), they need to sit on the tree for a while (weeks) longer and 
turn a dark red before they reach their full sweetness for eating out of 
hand.  The same goes for all the rest of the U of S cherries and for Evan's 
cherries: they all turn red a lot sooner than I want to eat them!  We love 
eating them right off the tree


That said, even if you feel your CJ is too sour even when fully ripe, I 
wouldn't yank it out in favour of growing only nankings.  I find that the 
nankings taste a lot like chokecherries when processed into jam/jelly/syrup 
whereas the U of S and Evan's cherries taste like real cherries when 
processed.  I also like to include some real, high quality almond extract in 
my processed cherry products and the feedback I'm getting says that the 
extract makes the finished products taste better than the stuff made without 
the extract.  I've never put the extract in my nanking stuff so maybe that 
would help bump their taste a bit more into the cherry realm.

 
Sarah 
zone 3 Edmonton, AB


________________________________
 From: Jim Fruth <jimfruth@charter.net>
To: NAFEX <nafex@lists.ibiblio.org> 
Sent: Friday, June 29, 2012 10:41:33 PM
Subject: [nafex] Carmine Jewel question
 
    I had heard that Carmine Jewel was supposed to be a sweet cherry.  Mine 
is sour.  My Nanking is sweeter!  Has anyone else made a similar comparison?

Jim Fruth
Brambleberry Fruit Farm
4002 Davis Street
Pequot Lakes, MN  56472

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Subject: Re: [nafex] Carmine Jewel question
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Sarah it's interesting that you describe the taste of Nanking as
similar to pin cherry, my impressions, especially when vinified is
that I'm surprised how similar to sour cherry they taste.  Of course
there is nothing more arbitrary than one's taste buds.   I have about
25 carmine jewel in the ground,  all the fruit got froze this year by
our early early season and late 23, so I'm hoping to get a taste of
them next year.

~mIEKAL



On Sat, Jun 30, 2012 at 2:04 PM, Sarah Kehler Ewing <skkewing@yahoo.com> 
wrote:
> I wouldn't describe the Carmine Jewel as sour!  The nankings may taste a 
> hair sweeter probably because they are lower in acid to begin with... those 
> U of S cherries have very high brix measurements, but they can taste tart 
> due to their high acid content when they are not fully and completely ripe. 
>  Make sure you are not picking CJ the minute it turns red (they are very 
> sour at that point!), they need to sit on the tree for a while (weeks) 
> longer and turn a dark red before they reach their full sweetness for 
> eating out of hand.  The same goes for all the rest of the U of S cherries 
> and for Evan's cherries: they all turn red a lot sooner than I want to eat 
> them!  We love eating them right off the tree
>
>
> That said, even if you feel your CJ is too sour even when fully ripe, I 
> wouldn't yank it out in favour of growing only nankings.  I find that the 
> nankings taste a lot like chokecherries when processed into jam/jelly/syrup 
> whereas the U of S and Evan's cherries taste like real cherries when 
> processed.  I also like to include some real, high quality almond extract 
> in my processed cherry products and the feedback I'm getting says that the 
> extract makes the finished products taste better than the stuff made 
> without the extract.  I've never put the extract in my nanking stuff so 
> maybe that would help bump their taste a bit more into the cherry realm.
>
>
> Sarah
> zone 3 Edmonton, AB
>
>
> ________________________________
>  From: Jim Fruth <jimfruth@charter.net>
> To: NAFEX <nafex@lists.ibiblio.org>
> Sent: Friday, June 29, 2012 10:41:33 PM
> Subject: [nafex] Carmine Jewel question
>
>     I had heard that Carmine Jewel was supposed to be a sweet cherry.  Mine
> is sour.  My Nanking is sweeter!  Has anyone else made a similar comparison?
>
> Jim Fruth
> Brambleberry Fruit Farm
> 4002 Davis Street
> Pequot Lakes, MN  56472
>
> __________________
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