|
Cherries
|
Characteristics
|
Ripe
|
| Stella |
Three varieties of cherries that come from southwestern
Canada. Large fruit, dark, sweet and tasty. Good resistance to fruit
splitting. |
mid December to January |
| Lapin |
| Sunburst |
| Sour Cherry |
|
|
| Kentish |
A very early sour cherry for preserves and jam. Bright red with pale
flesh. |
December |
| Morello |
Sour cherry, black with dark flesh. Used for cooking and preserves,
slightly almondy flavour. |
December/January |
| Plums |
|
|
| Victoria |
A traditional English plum. The skin is pink and the flesh is yellow.
Flesh seperates easily from stone |
February |
| President |
An English plum with large, deep blue fruit with yellow flesh. Flesh
seperates easily from stone |
February/March |
| Prune Splendour |
From an American breeding program around 1905. Long fruit, dark
purple with yellow flesh and rich, aromatic flavour. Up to 11% sugar. |
February |
| Ziegler |
A German prune, "Zwetschge". Introduced to Australia around
1950. Used for drying, in pies, jams and in preserves. Taste is rich and
sharp. |
March |
| Greengage |
A small plum, greenish, yellow with intense flavour. May crop heavily in
one year and rest the next. Good for bottling and stewing. |
February |
| Coe's Golden Drop |
English plum with clear yellow skin and sweet flavour. Small fruit. A
very good pollinator for Greengage. |
February |
| Pershore |
Classic English plumk from the 19th century. Very good flavour. Dull red
to dark purple fruit with golden yellow flesh. A very good jam plum. |
February |
| Apricot |
|
|
| Moorpark |
Very popular English apricot with yellow skin with orange blush and red
spots. Juicy orange flesh. |
January to March |
| Nectarine |
|
|
| Flavourtop |
Large oblong fruit, greenish skin with red blush,yellow sweet juicy
flesh. |
January to March |
