Splash, I think these are fully ripe. Sweet, crunch worthy to grow. Thanks @Ahmad for sharing the scion
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I’ve been eating my Li Jujubes, they are pretty big and tasty if you let them ripen on the tree.
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You are very welcome… Yes, these are fully ripe, and they are very delicious at that stage… I hope you like the other pluots as well 
.
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Butirra precoce morretinni pear wasn’t sure I’d like it when planted but it’s now my favorite pear. Beats Bosc which been my favorite since I was little so going on 40 years. Sweet melting and really juicy. First year bearing in ground 3 years.
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Mirabelle Parfume de Septembre. Lots split after heavy rain. Actual color is yellower than in the pic. Sweet but not as sweet as “normal” years.
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Today I ate the first apple to be picked from our trees. In the interest of full disclosure, it was an under-ripe Reine des Reinettes that ants were getting at (which is what led me to pick it). It had a few spots of scab (I think?) and quite a bit of watercore, and it was still quite green, but actually tasted ok all things considered. Texture similar to Gala, taste like a somewhat more interesting Granny Smith (my wife detected a hint of rose). Certainly not one of the worst apples I’ve ever eaten! We have more coming so I’ll be interested to see how they compare as they get a little riper (the skin was green and the seeds were just starting to turn brown, so it had a little ways to go).
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Look forward to your review on RdR because I am considering pulling out this variety.
Interesting. What’s your experience with it been so far?
No experience. I grafted it on B9. My B9 performs poorly. After 3 years,it has not grown much. I am tired of it.
Got it. I grafted it on G41 (scion from Maple Valley), and it’s been decently growable for me, even without spray. Middle of the pack in terms of vigor, relatively precocious, relatively healthy.
Looking at pictures online, I think that what I was seeing was cork spot rather than scab.
According to this I should probably put down some lime.
Scott Smith like this variety. However, I have heard that it is on a tart side. I like balanced apples. If I have to choose between tart or sweet, I would lean to a sweet side every time.
Interesting. Just taking a quick look, New England Apples has RdR as “Sweet tart” (i.e. balanced).
The fact that they place apples on a sweet-tart spectrum is a nice feature of that site, though of course the proof is in the eating.
I’d say that my sample was not exceptionally tart for being pretty under-ripe, so I’m guessing it might turn out to be pretty well-balanced when it gets a little more mature.
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Good to hear.
I consider ripe Gold Rush off the tree sweet/tart balanced. Once spending a couple of months in storage, it is more sweet than tart.
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I ate my one and only Mishirasu Asian Pear. It was very nicely sized. The flavor was good but it did not have that refreshing crispness that I expect from Asian pears. Maybe it was a bit ever ripe. Flavor wise it is the best of the asian pears I’ve tried this year. Nice sweetness. The skin is a bit on the thick side. I only had two grow this year but the other one suffered bird damage and rotted on the tree.
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It is one of France’s finest cooking apples.
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Another pint of deer stew for lunch today…
Low carb… that is.
It includes… enough chunky cut deer hind qtr to fill pint jar half way… then some onion garlic celery carrots and chopped broccoli stalk + beef broth… salt.
Pressure canned.
Good eats.
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With your rain, maybe it should be Parfume de Auguste.
My mirabelles are about that color. I like to let them get a little orange and soften a bit before picking. I have some really tall branches I didn’t prune off in the Winter/Spring because I plan to cut the them down and then pick the fruit off. Maybe next weekend.
The green gages have begun ripening. I think they’re still my favorite, and one of the few trees that was already here when we got the house 11 years ago. Also still going is an unknown, curl-resistant peach that is a winner in my book.
The gages are as sweet as candy:
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I love those yellow and green squash varieties, I find them sometimes from the farmers market.
That UFO scallop squash tastes
pretty good
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