make Martha Washingtons cherry bounce. i made some last year with mine. a very nice drink. google the recipe. don’t even need to pit if you don’t want to.
3 Likes
I’ve purchased dried tart cherries online so I assume they would dehydrate in a standard dehydrator pretty well, especially if pitted.
They are an absolute sour bomb, it makes my saliva glands start just talking about them. I bet they would be excellent for baking while dried but I haven’t used them as such
Here’s the link to the Cherry Bounce recipe Steve mentioned
4 Likes
there are other recipes that describe the process more in detail than this vid.
1 Like
Thank you for the suggestion of cherry bounce. It is interesting.
Now, do you guys and gals have a recipe for unripe, green plums? I thinned of hundreds of green plums and feel bad that I can’t do anything with them.
1 Like
You can make green plum (or whatever) syrup!!! It’s basically just your green fruit and an equal weight of sugar in a jar for a couple months someplace dark and cool
The sugar draws out all the water and forms a syrup
1 Like
@Phlogopite
Thank you. That is an awful lot of sugar. I admit between sweet and salty, I tend to like salty stuff. I skip cookies and go for potato chips most of the time.
I grew up eating salted plums but those were imported from China.
Would love to have pickled plums or salted plum recipes.
@IL847 , @mrsg47 @Z9gardener ?
1 Like
green plum， first thing comes to mind is making plum wine.
Making salty snack is OK too. Put a lot if salt on clean plums for few days . You can put a weight on them too.
Then wash the salt aways. Put out under the sun to dry couple of days till all are wrinkled.
Marinate in sugar to add a little sweet flavor. Repeat the process till the plums are somewhat dry. Then pack them in a no oil pot,or glass jar , seal with salt or sugar. Store it in a cool dark place for months.
2 Likes
Thank you. I thinned out tons of green plums. Your idea about plum wine reminds me to ask my Chinese friend if she wants some green plums. She likes to wine from various kind of fruit.
@mamuang plum wine is made out of mumes, not green plums. Mumes are quite different from unripe plums.
1 Like
In Iran one of the classic dishes has green plums in it. I’ve had it before and it is very tasty:
Re: black knot and mirabelles, it is one reason why I gave up on them … they were some of the very worst for knot.
3 Likes
Good to know.
I have a feeling that this friend of mine will make wine from almost any fruit.
Thanks, Scott. It sound good. I think I will try it with pork and a possibly a vegan way.
I have both green Euro and green J plums. Need to thin more.
I let the branches grow too long. With fruit weight, many plums are touch the ground. Bunnies eat the low leaves leaving plums with no leaves.
Yup, mirabelles! What a misery re. Black knot.
Here are my green plums, a J plum. Thinned these this morning from one scaffold, not the whole tree. It is multi grafted tree. I think this is Early Magic that @alan gave me. Very productive.
I have other varieties to thin but this variety is more advanced than the rest.
6 Likes
I have kept my branches too long and too low to the ground. With the weight of fruit, those branches are on the ground. Bunnies have eaten leaves so the fruit had to be thinned out.
I think this one is Reema, another J plum variety from @alan.
7 Likes
I was excited about my new donut nectarines. This year my grafts of Snack Time and H 13-23 (grafted last year) set some fruit.
I’ve realized that donut peaches tend to crack at the calyx ends. But, boy, H 13-23 has serious cracks. This one you can see through it.
.
So far they have not rotted due to the fungicide I sprayed but it will be a few more weeks before they ripen.
@thecityman - if you want donut peach, you should avoid H 13-23.
2 Likes
H13-23 may be better suited for areas with dry growing season. It has excellent flavor and sweetness, so even if I get 10-20% cracked fruits I will keep it. This year was a very bad year for some varieties, 90% of my Arctic Glo got severely cracked early in the season, I cropped it for two seasons before and never saw such level of cracking. I will give H13-23 a few more years, to see how it performs over varying conditions, but it will be challenging, the NE in general has quite wet springs.
1 Like
Glad to hear, Ahmad.
I checked my little multi grafted tree (it is (only 4 ft tall after being restrained in a pot for 2 years) that has Arctic Glo on it.
There was only one that cracked. You must have had more heavy rain than I did. We were wet with frequency but not many downpour if I recall correctly.
1 Like
I have a white donut peach but sadly I don’t know what kind it is. It was from a big box store and the tag simply said “white donut peach”. But holy cow do I love it!!! That thing was absolutely LOADED- so many you wouldn’t believe it. I thinned about right for once so they were fairly large and the limbs were all bent over with fruit but not to point of breaking.
I always figured I would just love the novelty of the shape of these guys but that the taste would be average. That is NOT TRUE. In fact, it is one of my absolutely best tasting peaches - and I have 7 white peach trees- all different. These “white donuts” are super sweet, low acidity, just everything a great white peach should be.
I usually find them to be more suseptable to brown rot than other peaches, but now that I’m using Inspire Super (thank-you, @Olpea ) I got more of these than ever and it was such a treat.
I’ve never had the cracking problem you describe, btw… My only real complaint is that the skin is super thin and I almost always tear some skin when picking them if I’m not very careful to twist and pull. Once the skin is torn, the shelf life is just a couple days at best.
But I LOVE MY WHITE DONUTS!!! Whatever they are! I picked my las ones today. 
7 Likes
I have two yellow flesh donut peaches, H 13-23 which cracked seriously and Snack Time which has little cracking. I have a white donut peach, Saturn. I like Saturn. I believe this variety is what you has and like a lot. A Saturn Donut peach.
I also remember you talked about having a serious issue with black knot. I have had it for the past several years but nothing compares to this year. It is awful. The whole scaffolds full of black knot.
Surely, Luna Sensation and Indar did nothing to lessen the severity. I think I will remove my mirabelle. It is a black knot magnet.
3 Likes
I think my white donut is Saturn too. WOw its so good!
I have fought black knot for years and have come to the conclusion that if a tree is susceptible to it, then it cannot be stopped. I’ve tried a bunch of fungicides to no avail. I’ve also tried to just cut it out as it appears but sooner or later I always loose that battle - I end up having to cut so many places that there is nothing left. So yea, for me, black knot is certain death and removal. The sad part of that is most pluots I’ve grown seem to get it, and they are among my favorite fruits so black knot pretty much makes it impossible for me to grow MOST pluots.
Here is my methley plum: Makes your black knot look minor! ha
4 Likes