ISO help with the cherries on my tree

The tree came with the house and after a couple of years of regular water is producing like mad. To the point that we have to prune it back so people can walk under it! I know nothing about cherries and have never been a huge fan. These are clearly sour as they’re not sweet. (I read that those are the two main types.) They start out in the spring the same color that they are now when ripe. They’re max about an inch or less in diameter. When I bite into one the skin remains separate from the pulp so I seems I would have to separate them if I wanted to cook or whatever it is one does with such things. See? I really am clueless! I’m not opposed to just letting them hang there til they drop and rot :slight_smile:

If you can get a sharper photo, I know someone who might be able to identify the variety.

You might try making clafoutis. American recipes usually call for pitting the cherries, but the French just put them in whole and spit out the pits. The pits give a nice bitter-almond flavor, so leave out any almond extract called for in the recipe.

You could make jelly.

This clafoutis recipe looks about right, I’d use regular flour and omit the liqueur:

Thanks, robert.

What about the skin? Does it dissolve or something when cooked?

BTW, the flowers are pale pink in the spring if that matters. Thanks, again. Cath

I’ve never noticed the skins being a big deal and have never seen a recipe that called for peeling cherries.

Are you sure those aren’t plums?

"Prolific, Red Drupe, Large (1.50 - 3.00 inches), "

None of them exceed an inch and most are smaller. But, no, I’m not sure of anything :slight_smile:

Regarding the skins, when I bite into one, the skin pretty much separates from the pulp and you’d have to concentrate on eating it. Maybe I should take these into my nursery people who are super.

Glad I asked!

ETA: BTW I love that link!

Using that link, here’s a plum that could be it.

Now WTH do I do with those??? LOL>

Maybe poach some whole and see if they’re tasty enough to put in more effort. I’d probably leave out the cinnamon, lemon, and vanilla so as to get the pure flavor of the fruit.

1 Like

Google turns up some recipes for Prunus cerasifera, including one for “umeboshi” (which are traditionally made from Prunus mume).

All manner of good ideas. The first couple of years I thought it was just ornamental. And then the fruit arrived :slight_smile:

Make cherry preserves.

No need to peel, just finely chop, and the skins will dissolve when you boil them down with the pectin.

Thanks - finally - for some advice about the skins.

Cherry skins will dissolve, but some plums have tough skins that won’t. If you poach some whole you’ll know how these behave, whatever they are.

That’s the smartest suggestion yet! Thanks, r.

I suggested that yesterday and posted a link to a recipe.

Regarding flavor rather than figuring out the skin part.

YAY! I poached and the skins came off, mostly on their own, but they didn’t dissolve. So I guess I have plums. The pits just slid right out once I drained them. Thanks, y’all.

I realize at moments like this what nerds we are. LOL.

How’s the flavor?

Tart but good. I just sprinkled a little sugar over and tasted and I think they have potential.

I found this recipe.

I have no desire to get into the whole canning thing. She’s just storing these in the fridge. I was thinking about that. Opinion? Or should I start a thread about non-canning techniques.

Jam made with a traditional recipe will keep indefinitely in the fridge. If you don’t add pectin and reduce the amount of sugar, as in that recipe, it’ll be more likely to get moldy, but it’s still likely to keep for a long while. The more acidic the fruit, the less prone to spoilage.

The main point of canning is to make a lot when something is in season so you can eat it all year.