North American Fruit Explorers mailing list at ibiblio

[Steve <sdw12986@aol.com>]

Sarah, I hope you realize that I wasn't correcting you, but the person 
who changed it to Pin cherries. I felt like you were defending yourself 
(of course, maybe not).
The chokecherries around here are bright red and never darken quite to 
purple. I used to know where there was a clump of chokecherries that had 
about 1/4 of the trees producing yellow cherries. The yellow ones were 
exactly like the red ones except for color AND they were less 
astringent. I tried eating some yellow ones and they were nearly (but 
not quite) edible right off the tree.
I wonder if anyone in the world of plant breeding ever tried to breed 
chokecherries that weren't astringent?

Steve (in the Adirondacks)



On 7/7/2012 2:54 PM, Sarah Kehler Ewing wrote:
> I know that: chokecherries are dark purple and hang in short stemmed racemes, 
> Pincherries are bright red and hang alone or in small bunches on long stems 
> like real cherries.  All three grow on our property so I am very familiar 
> with all three cherries.
>
>
> This is my original post copy-pasted from my sent file and it doesn't say 
> 'pincherries" at all:
>
>
> "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."
>
> I noticed that the person who replied to my post said that I described the 
> taste of nankings as like pincherries which I do agree with when they are 
> both processed, but I didn't actually say.
>
> Sarah
>
>
> ________________________________
>   From: Steve<sdw12986@aol.com>
> To: nafex mailing list at ibiblio<nafex@lists.ibiblio.org>
> Sent: Saturday, July 7, 2012 12:17:50 PM
> Subject: Re: [nafex] Carmine Jewel question
>
> Sarah said chokecherries then you said pin cherry. Not the same at all.
>
> On 6/30/2012 7:45 PM, mIEKAL aND wrote:
> > 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 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. ......................
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