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IMPORTANT PLEASE READ This website and forum has been living on borrowed web server time for years. At the end of this month silsden.net in it's present form will cease to exist, BUT there is a new silsden.net in the making, and a new forum, and lots of exciting new things coming to this space. Peter |
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Replies in this thread : 5
Author |
Topic : Garden Query ? |
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| Raver |
A test for all those keen gardeners! Does anybody know what is the variety of tree in the gareden of Apple Tree Barn - opposite Co-op? It has a yellow fruit like a small plum. The owner does not know and it was the subject of much debate by some shoppers yesterday. Can fruit be eaten? Best guess so far is that it is a gage. |
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| Golden Oldie |
There is a tree down Dradishaw Road that's got small yellow fruits, it's a plum. My neighbour who is friendly with the owner gave me some a couple of years ago. I made jam with them. They are quite tasteless on eating initially, but the after taste is really plummy. Possibly..Prunus cerasifera. |
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| Patricia |
If im right it could be the Jablon John Downie Apple tree or Golden Hornet tree,  these you can eat tastes a bit sour but it is mainly in recipes like cocktail drinks, cakes etc 80% sure |
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| Golden Oldie |
Have had a look at the aforesaid tree, it's definately the plum. Growing alongside is a Victoria,probably when originally planted, the owner put in fruit trees. If the fruit is split there is a kernel. I think the common name is Cherry Plum a native of Europe and Asia. |
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| Raver |
Latest suggestion ios that it is a Mirbelle plum: en.wikipedia.org/wiki/Mirabelle_plum. It is a derivative of the cherry plum - a touch of France in Silsden! |
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| Raver |
Forget the jam making!: Mirabelle Wine (Old french recipe) 4lbs Plums 1 gallon boiling water 4lbs sugar 1. Pour the boiling water over the plums and leave them for 10 days, stirring and squeezing them each day. ( I stir and squeeze with my hands - thouroughly washed of course) After the 10th day strain the liquid twice without squeezing the pulpe. 2. Add the sugar to the strained liquid and stir until it is dissolved. Add a teacup of boiling water to raise the temperature (at this stage I put the 'wine' into a demi john with a fermentaion lock) and leave to ferment for 14 days. (I leave mine in the demi john until the air bubbles stop completely which sometimes can take up to a month) 3. Skim (not if in demi john only if it is still in the bin) and bottle, corking very loosely at this stage. You might find the wine is still fermenting and will push the corks up after a month it should be safe to cork fully. It should be OK to drink after six months to a year. You will know when you try it whether it is ready or not - if it tastes a bit sour it doesn't mean it's gone off - it means it needs to rest longer. |
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| Replies in this thread : 5 |
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events sale / wanted general have your say looking for.. skippy greengrass |
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DON'T FORGET THE SUBJECT IS >>>>>>>> Forums Home > General Forum > Garden Query ? |
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09/08/2010 : 09:46:23 