North American Fruit Explorers mailing list at ibiblio

[Hector Black <hblack1925@fastmail.fm>]

Friday's OK with me.  Paw


On Aug 18, 2014, at 7:59 AM, tanis grif via nafex wrote:

> Get the juice off the pits as soon as you can.  Put an inch or 2 of fruit 
> in a pot and break the skins with a potato masher, then squeeze out the 
> juice in a wine press.  Fresh juice for jelly, for wine do a shorter 
> fermentation on the fruit than you normally would.
> 
> Great fruit, some variability from tree to tree, but those with poor fruit 
> make nicely scented firewood.
> 
> 
>  
> 
> On Monday, August 18, 2014 6:44 AM, "dwoodard@becon.org" 
> <dwoodard@becon.org> wrote:
> 
> I've heard of these cherries being used for jam and jelly, and I 
> suspect they would be good for any use where the slight astringency is 
> not objectionable. They used to be known here as "rum cherries" because 
> the early settlers used them to flavour their cheap rum. They would fill 
> a jar or crock part full of cherries, top it off with rum, and leave it 
> as long as their willpower held out, up to maybe a couple of years. I 
> deduce they would be good for cordials.
> 
> I don't know whether they have the reported health benefits of 
> cultivated cherries, but I would expect so.
> 
> Probably a Victorio strainer or equivalent would be useful for 
> extracting the pulp.
> 
> I've read that this species is something of a weed in Central Park in 
> New York - on clay soil. I read that they are a favoured tree of 
> sapsuckers, and that hummingbirds and orioles raid the holes/seeps. The 
> wood is apparently much liked for veneer, and may be more valuable than 
> black walnut.
> 
> Doug Woodard
> St. Catharines, Ontario, Canada
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