BTW, I love sugarcane, and Flavor Queen Pluot is the one that can deliver it for me! I have cold hardy sugarcane in my yard but it is too hard to chew and I don’t have a sugarcane press. As a kid, I grew up in the Sugarland of the Philippines!
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Darn! I really missed out on taking the pics of about 30 other fruit cultivars that have been already harvested such as my sweet cherries, wild cherries, early season nectarines, apricots, apriums, plumcots…
Here’s the picture of my favorite interstem, the Adara plum, it bears good tasting fruits that’s slightly bigger than a cherry but has tinier seed! Adara made it possible for me to graft any cultivar of sweet cherry tree into my stone fruit tree.
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And here’s one of the earliest fruits on the same tree, polka dot cherries, which actually Rainier Cherry that was hit by hail earlier in the season.
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Can you help me ID this? I lost the tag on this one. It has various stages of fruits, some are green and some are ripe. It is excellent tasting. It has the texture of European
Plum so the juices don’t run down your hands when you bite into it. The flesh tasted exactly like a combo of apricot and European plum. The skin is only very slightly tart. Any guess as to what this is? It is freestone and the seed is empty, so it is a sterile hybrid. Just harvested a couple of the ripe ones today.
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Golden Nectar are now delicious to eat. They haven’t turned golden yet. Only a few fruits achieved the mango shaped fruits and most showed plump double cheeks. They’re going to turn golden as days go by and sweeter each day. This is one of the fantastic heirloom plums to have. It keeps well on the tree and are seldom attacked by the birds.
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Babcock White Peach! They’re huge and very sweet, creamy and delicious because it’s tree-ripened. It’s a freestone. The skin is slightly astringent.
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Another unknown plum that fell from the 150-n-1 tree, so I don’t know which branch it fell from. It is slightly firm, sweet and freestone. A bird pecked on this but it fell down.
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Brooke’s Cherry Plum is sweetening up very good. I only have a small branch of it but it is heavily loaded. It is the last of my red-leafed plums that ripen on the tree and it’s ready now! I have 6 different kinds of red leafed plums on my 150-n-1 tree.
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Very much like Emerald Beaut Plum. Do you have that variety by any chance to compare?
I regrafted Emerald Beaut earlier this year as last year turned to be a mislabeled one. I don’t know if they have fruits. I usually have fruits on my first year’s grafts and haven’t inspected. I have Autumn Gold and Autumn Jade which are at par with Emerald Beaut and they’re loaded! They’re late season so aren’t ready yet. They’re also excellent keeper on the tree and turn sweeter and golden the longer you keep them on the tree.
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Howard’s Miracle Plum, it’s first fruit from the 150-n-1 tree, grafted last year. As large as a Nectarine and tasted like one too, very complex flavor profile with hints of citrus Pomelo, pineapple, yellow nectarine, tangy and sweet! Crispy and firm, semi-freestone and excellent overall flavor. Don’t know if it will keep well on the tree as I only have a couple of fruits left.
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If you wish to add some improved Chickasaw to your tree, remind me come January and I can send you some Toole’s Heirloom and McKibben.
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Howard Miracle ripens over two months on my tree, from early July to early September. I usually harvest them when they have much darker skin than your specimen, at least on the sunny side. They get purple on the sunny side, while the other side is red mottled over yellow background. The flesh is also darker at this stage.
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Toka or Bubblegum plum is now ready and tasted excellent. Beautiful colors. It is a hybrid between American Plum and Japanese Plum. The fruits are bigger than American plums but smaller than Japanese plums. It is semi-freestone. Flavor is complex, tasted like one of the sweet American Plums but with far less bitterness and astringency on the skin, and the texture is like that of European Mirabelles. Aromatic but better fragrance than bubblegums. Birds are now starting to feast on it. Will try again later and describe it some more.
The two fruits on the right have fused together like twins but each one has its own petiole!
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Inca plums, as ancient as it’s name, it is an heirloom plum that keeps well on the tree. Not as sweet as Golden Nectar plum but just right and enjoyable. Now it’s ready from the 150-n-1 tree!
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For some reason, I didn’t come across this thread until today. Great job, Joe!!! Thanks for all the info!
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D’Agen European Plums or Prunes. Almost ready for drying! Unlike other prunes, this one is red-purple with traces of olive green on the outside and rich amber yellow flesh on the inside. It’s sugary sweet. It is usually used for cooking! Can’t wait to try what kind of dish I will prepare with it. Maybe you have some ideas? Otherwise, I’ll just dry the rest and eat later.
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Can’t believe how sweet the overripe plums are! Imagine 33 brix!!! I quickly calibrated the meter with tap water, so it means that the brix is at least 33 over tap water. They’re sweeter than the wine grapes! Gotta be careful with this comatose inducing sweetness!!!
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Asian ladies raided my 150-n-1 tree! Now I cannot document what they harvested. They told me that if it tasted good it would be gone! So most probably all of my mid-season fruits and some late season fruits were the victims! Well, as long as they enjoyed the fruits, I’m happy 
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Hi @coolmantoole - I’d love to buy some scionwood from you for improved chickasaw plums. I’ve been growing the species for a while but very excited to try selections. Let me know if you’d be willing! Thanks -Lincoln