Fresh pie cherry for eating.
Some time ago some place on this Far North forum I know that there was some talk about fresh fruit tastes of the Saskatchewan prarie cherries of the sorts and the 'Evans' pie cherry.Â I am very familiar over the years tasting the pie 'Montmorency' types from u-pick operations before.Â In recent years I have had the chance to sample 'Evans' and 'Surefire' both pie cherry types.Â Really all pie cherries resemble the 'Jumping pound' pin cherry in most ways other than size difference.Â Every time I eat an 'Evans' I imagine eating and tasting a good ripe giant sized 'Jumping pound'.
The other one 'Surefire' is true to name.Â This variety has been marketed as a late blossoming and frost evading cherry.Â To some nurseries it is touted to be a considerable improvement.Â It is.Â When really ripe there is amazing deep juice and other things resembling the common supermarket sweet cherry.Â You would not want to miss out unless you can crop sweet cherries.Â For the location near Portland OR where I've sampled 'Surefire' they were early as compared to 'Evans' here.
Yesterday I have grafted 'Mesabi' duke cherry -pie cherry hybrids with sweet cherry with similar expectations as I had years ago when ordering the 'Surefire'.Â I was reading and posting about experimentation going on with sweet cherries in Edmonton on the other thread. I know fall budding must still be in season for the praries and would like you to know where to get the grafting material from to experiment with these 2 pie cherry varieties if you can get them legally imported.
Surefire originated from NY university and might be a copy protected one.
Mesabi originated from Minnesota and is inventoried in Prosser WA (as of last week large budwood was available).