To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] I need Aronia melanocarpa
Date: Thu, 11 Dec 2008 09:43:17 -0600
I have both of those varieties, but not sure I could tell any
difference between them. I made 5 gallons of wine this year from
them, haven't sampled yet, but I imagine the anthocyanins are off the
chart. One of the best uses I find is to let them dry on the bushes
(they don't drop) & you have yourself aronia raisins, which are far
less astringent than the fresh fruit. Work great in pilafs & such.
~mIEKAL
On Thu, Dec 11, 2008 at 9:37 AM, Lon J. Rombough <lonrom@hevanet.com> wrote:
> Aronia isn't a fruit to eat fresh. Even though it can develop high sugar
> (I've measured 23 Brix and more on ones I've tested) you can't eat that many
> before the astringency makes your mouth feel dry. The two main varieties
> are Nero and Viking. They top the list in productivity. Hidden Springs
> Nursery has them.
> -Lon Rombough