Thank you! I had I think Gabe and Ian in my cart somewhere, but then read about how they are all pit and didn’t buy them, which I now regret. I was going for the whites, because of the pest pressure anything red experiences. I love red currants, but planted many more whites because of this, and only golden raspberries.
Do you or does anyone here know if they the white and red ones and the various white ones amongst each other are similar in taste? Are white sweeter?
Sorry, so many questions, as I am getting ready to chase some down.
Mine have not, they should probably fruit next year.
If you have a tractor supply, check them in early March next year. They had Oregon champion gooseberry, hinnomaki red gooseberry, aronia, red nanking and a few other things. They were inside in small boxes for like 9 dollars each.
The white cherries have not ripen for me and are still firm. I tried a couple just in case and they’re definitely not ready yet. I think when people commented about Nanking they are subconsciously comparing them to sweet cherries you buy from the stores. I didn’t expect much from a sour bush cherry and I set my bar low so I was pleasantly surprised…
LOL, I should be good, then, since I enjoy wild autumn olives and eat them by the handfuls in the fall. So much so that I just took many more cuttings from the wild yesterday.
Any ideas about whether nankings are wind or insect pollinated?
I have a few scattered around the yard, two were right next to each other but one gotten eaten bad by rabbits this winter so I had to cut it back. So I’m wondering if the insects will travel around the yard and cross pollinate.
I‘ve never heard of any rosaceae being wind pollinated. As a rule of thumb: if it has beautiful flowers, it is pollinated by insects. Wind pollinators usually have very inconspicious flowers
My white Nanking cherries are finally ripen, it seems to have a orangish blush when ripe. It’s less tart than the red Nanking. Also, my Carmine Jewel held on to 2 fruits and I finally got to taste it. Here’s pic of comparison of the 3 varieties.
I still like the red Nanking best at this point since it has a nice balance of sweet and tart, then the Carmine Jewel next since it’s also somewhat tart, the white comes in last since it the least tart of the 3. This may change in future years since the white Nanking and CJ are smaller/younger and less developed than the red Nanking. The juice of the red Nanking is great by the way, my wife added a some honey to balance out the tartness of the juice. It’s very concentrated and I have to add water to dilute it.
