Me too! I love season extensions & not having to harvest everything all at once.
Crazy to think harvesting is also a work of itself let alone growing them.
Persimmons are great for this altho those that hang on long after the rest are problem fruits.
Thank you, I appreciate it.
Taste horrible thus the chokecherry name fits… , perhaps they’re only meant to be eaten cooked & smashed? idk
Were you eating yours red or when fully black?
My chokecherry trees I’ve tried both tasted good, just WAY too astringent. A bit more sour than I prefer, but I have a gigantic sweet tooth. Not bitter or anything. I’ve read you can juice them and drink the juice raw; there’s no astringency in the juice. And then the leftover pulp could be smashed and turned into fruit leather; that’s something I ought to try.
I removed all the seeds (and saved them) turned all the pulp and juice into jam last year. Good stuff! I really oughta find out if I like chokecherry fruit leather (probably yes), and whether my tree nut allergy will whine about me eating the almond-flavored pits (also probably yes . . . ).
To taste one raw, it would be the blackest, most ripe fruit one could find, in the hopes that it wouldn’t be so bad. Then it always is. But when picking them, you would grab a cluster of them, and strip off a handfull at once. Sometimes getting a little of the branch, and a couple bugs, too. Then you spend the next day picking through them. Great fun. The seeds are large, so they are cooked down, and only the juice is saved. There isn’t that much pulp.
hmm… sounds like there is a need for domestication & improving it through landrace breeding. Imagine if I could cross them with plums or peaches & get Plum sized fruits will still having the seed be small? I feel peaches growing in a cluster like that would be very useful!