Hi,
All with experience with native plums, please post your reviews:
Prunus americana; P. angustifolia; P. hortulana; P. nigra; P. pumila;
P. munsoniana; P. mexicana; P. alleghaniensis; P. maritima...
All of these must be quiet variable within the species, flavor-wise
also. I hear mixed reviews on P. americana; P. angustifolia I've seen
in generalist nurseries, so much be good; I hear that P. nigra might
be a bit larger and/or better then most P. americana; I hear P. pumila
makes for excellent preserves; I hear that P. munsoniana is the best
plum for eating out of hand - some say 'better for eating then P.
mume', etc; I know nothing of P. mexicana yet; I hear P.
alleghaniensis may not be a very good plum for eating, much like the
European species, P. spinosa; and I know, as do many, P. maritima to
be an outstanding fruit, which I liken to a sweet, unique
cherry/concord grape blend. I would not want to be without: American
persimmon; northern pawpaw; and beach plum, as well as a few others.
Also, on the topic of sour cherries, anyone try (out-of-hand or in
preparations) Prunus pensylvanica (pin cherry; fire cherry)? How does
it compare to Prunus virginiana (choke cherry) - I'm pretty sure that
it is more x-knot resistant then the later. Any advantages to this
fruit, even if subtle, over just planting a typical Eurasian sour
cherry: P. cerasus? As for non-native sour cherries (really plums), I
don't have a lot of good things to say for P. tomentosa, P.
jacquemonti (sic?), and some others - although the later dried is
pretty ok. Just rather be conventional here and go with a traditional
P. cerasus. But I'm looking forward to trying P. pensylvanica - then
P. virginiana (which I'd never grow since I don't want to start an
outbreak of x-knot for my cherry trees or the neighborhood cherries
the same.)
Thanks,
Steve
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