Mark, I'm sorry to say I've never eaten one. I know only what I've read
from the government and commercial people. They seem to think well of
it, and I have a lot of respect for Richard Layne, the breeder.
Doug Woodard
St. Catharines, Ontario, Canada
Mark & Helen Angermayer wrote:
Douglas,
I've been wanting to try Harrow Diamond for an early peach (supposedly good
bac. spot resistance) but I read somewhere the skin is astringent and it
scared me off. Do you find this so?