Duke cherries experiences? sources for trees/scionwood?


#21

These were fully ripe, and to me they are more of a sour cherry than a sweet one


#22

I have a few but I am based in Europe. I can exchange for something interesting. I have wondercherry (Ukraine), belle de kleparov (Ukraine), Hortense (France), belle de guben (Germany) and a few more. I highly recommend wondercherry. It really is the best of the best. I am in zone 6-7and grow many of the sweet cherries from Canada like Vega, Staccator as well as Rainer.

Cheers


#23

Good luck with your Duke cherry. Hopefully, next year you will get a nice sized crop. I planted a Late Duke this year so I have a couple of years before I see any cherries.


#24

I have one plant of Duke on Adara that I’m not able to put in ground this year. Can be purchased here https://reallygoodplants.com/


#25

I have very limited space and am in zone 9. Ideally I want to be able to taste the cherry that I’m going to plant. I have North Star tree currently and it’s basically struggling for survival. Fruit production is out of the question.

I’m originally from Poland and the most popular sour cherry variety there was called Szklanka. It does not taste like a sweet cherry at all. I’m looking for something similar that will fruit in zone 9. Based on my findings, I thought that Duke may be it, however, I have never tasted it, so can’t tell if it’s even close. I will check if I can get any sour cherries at Andy’s orchard store, so I get some ideas about the flavour. Without an ability to taste getting a tree is a shot in the dark.


#26

My understanding from a bit of reading is that Szklanka is not a variety but type. It is what people in Poland call amarelle type tart cherries that are yellow-fleshed with clear juice (in contrast to morello type tart cherries that are red-fleshed with red juice). Montmorency is the most popular and widespread variety of amarelle type.


#27

Thank you so much for the information and link. I had no idea it was a type! Yes, they say juice of szklanka is clear. They also mention that it’s a dessert cultivar, as opposed to the sour cherries with dark juice, that are not as good tasting and are mostly used for processing. I know Montmorency is quite popular and should be easy to find. I’ll happily give it a try!

I have a Stella cherry that I’ll need to take out, because most of the fruit goes bad while still on the tree (no idea why). From my experience sour cherry grafts are hard to maintain, as they seem very weak and others take over. Thus I’ll replace Stella with Montmorency. :slight_smile: I’m too late this year. I don’t think I can get a Montmorency tree now, but will make room for it for next year planting. This is exciting! Thank you!


#28

It’s likely the fruit going bad is brown rot. Controlling it is done through a combination of good sanitation, planting varieties that have some resistance and spraying fungicides. Tart cherries in general are more resistance than sweet cherries. You might take a look at this link that has a good explanation of brown rot.


#29

A couple of updates. First fruit taste/type. I talked to Andy Mariani (and ordered some sour cherries for tasting, so I can get an idea). He was of the opinion that Montmorency was too tart to eat fresh. That was a surprise, so I’m really curious to taste the fruit myself and see if they are what I’m looking for.

Regarding Stella cherries going bad on the tree - at first I thought it was not brown rot, because I have never seen any browning twigs on it nor any mold/spores on the fruit. However, I have a nectarine near by and while the fruit is perfectly fine, I do see some twigs browned. I’m still not 100% sure though, because cherries from afar look perfectly fine. Only once I touch them to pick them, I can feel that they are squishy and browned on the inside. There is often a small hole in the fruit, even though there is no worm of any kind that I can see on the inside. I’m not sure if I can post any photos here.