To: fruitopia@firstva.com, North American Fruit Explorers <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] Maple
Date: Tue, 19 Feb 2008 16:43:12 -0600
At 04:35 PM 2/19/2008, you wrote:
I'd love to know what else I can tap for syrup.
David,
A couple years back there was an article in the NNGA proceedings
about tapping walnuts to make syrup - and in some small taste tests
that were conducted, the black walnut syrup was preferred over
maple. I suppose you could also tap hickory/pecan, since they're
members of the same family.
I've made hickory syrup by boiling nuts, nutshell fragments, and
husks, straining, adding sugar, and cooking down to desired
consistency - and some people do the same thing with strips of
exfoliatingbark pulled from shagbark, shellbark, and pignut hickories.