North American Fruit Explorers mailing list at ibiblio

[Hector Black <hblack1925@fastmail.fm>]

Sorry, sent to wrong address.   Hector


On Aug 18, 2014, at 2:27 PM, Hector Black wrote:

> 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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