Author: Renee Shelton

Cherries – Sweet Cherry and Sour Cherry

Cherries – Sweet Cherry and Sour Cherry

Cherries are small, round fruit with a smooth skin. Sweet cherries, Prunus avium, are the fruit most associated with snacking and eating raw, and the sour cherries, Prunus cerasus, are tart, smaller than the sweet, and are often used in preserves. Maraschino cherries are actually light colored blush cherries that are bleached before being soaked in a sweet brine colored with a red food dye.

Popular Sweet and Sour Cultivars

Sweet cherries are either self-fertile or require a pollinizer for fruiting, a different cherry tree, to set the fruit (the pollen needs to be from a different variety). Unlike sweet cherries, sour cherries are all self-fertile.

Sweet Cherry Cultivars

  • Bing – Very popular sweet variety, sweet and firm fruit with good storage qualities. Deep red or mahogany color. Requires a pollinizer.
  • Rainier – Blush variety, with colors ranging from a gold to a colorful bright red top. Requires a pollinizer.
  • Benton – Deep red or mahogany color, sweet and large. Self-fertile cherry.
  • Attika – Deep red color to mahogany, fruit is large and sweet, and flesh is firm. Requires a pollinizer.
  • Tieton – Bright to dark red large fruit with strong stems. Requires a pollinizer.
  • Sandra Rose – Large fruit with deep red color. Self-fertile cherry.
  • Stardust – Large blush style cherry. Self-fertile cherry.
  • Van – Medium sized, dark red with firm fruit. Requires a pollinizer.

Sour Cherry Cultivars

  • North Star – Bright red, large fruit, good for juicing or pies. Self-fertile.
  • Morello – Dark skin with a deep, dark red flesh. Self-fertile.
  • Montmorency – Brightly colored with a sweet-tart profile. Self-fertile.

Growing Cherries

Cherry trees come in regular and dwarf sizes. Dwarf tree sizes reach about 10 feet tall making them perfect for smaller yards or a tighter spot in the garden. Regular cherry trees can grow from 20 to 35 feet or higher. Sour cherries are more cold hardy than the sweet cherries. When planting, space them out 20 to 30 feet apart, depending on variety.

Sweet cherries are hardy in zones 5-7, but can also grow in 8 or 9, and sour cherries grow in zones 4-6. Note that cherries require a certain number of chill hours. When selecting a cherry tree to plant in your garden, ensure your area has the proper amount of chill hours in your area to set the fruit.

Planting a Bareroot Cherry Tree

For bareroot cherry trees, soak the roots in water for a couple of hours before planting. While the root ball is soaking in water, dig the hole which should be as wide as the roots when spread with a little extra room for them to spread out. Place the tree in the hole and gently spread out the roots to encourage growth once the tree wakes up. Refill with the soil you dug up with any amendments you chose to add, leaving the graft part above the ground. To settle the soil, step gently around the trunk and the soil that was dug up, and water the tree well.

Propagating a Cherry Cutting

Choose stems with at least two leaf nodes, and about 6 inches in length. Do not choose a sucker if the tree is grafted, and many varieties of sweet cherries are. Dip one inch at the end in a rooting hormone. Make a hole in your planting material as wide as the stem, and insert the end of the stem inside. Pack the planting material snug around the stem to hold in place making it stand upright and keep moist but not overly wet. A good simple planting material for cuttings is half perlite and half peat.

Cherry Crack / Splitting Cherries

Sweet cherries are susceptible to cracking, so picking when the time is right is crucial when heavy rains or high humidity are expected before harvest. Cherry splitting happens from two different ways. Either it’s caused from ‘plant internal water-induced cracking’ from over irrigation or heavy rains and no drainage, or ‘rain-induced cracking’ where water is soaked through the skin until it bursts.

Harvesting Cherries

Test sweet cherries before picking. If the color is deep, and the fruit is sweet and juicy, then they are ready. For sour cherries, if the fruit is easily pulled from the tree, then they are ready.

Freezing and Drying Cherries

Cherries are easily froze or dried for preservation. For details on how to freeze or dry fresh cherries, read How to Preserve Cherries by Freezing or Drying.

Image of cherries from QuinnDombrowski via a CC by-SA 2.0 license.

Lychee Fruit – Genus Litchi

Lychee Fruit – Genus Litchi

The lychee, Litchi chinensis, is a member of the soapberry family along with the rambutan and longan. It is the sole member of the Litchi genus. Lychee also goes by the names lichi, laichi, leechee, or vai. It is a sweet, juicy fruit with a translucent flesh and an easy to peel skin.

The lychee is native to the low elevation areas of southern China, and is produced commercially in China, India, all over southeast Asia, and in South Africa.

Growing Lychee Trees

The lychee trees are evergreen and dense with shiny, leathery leaves that are reddish in color when very young and grow to be green. The trees grow to about 30 feet with a spread as tall as the tree. Like the longan, it produces three types of flowers. For the lychee flowers: male (which appear first), hermaphrodite (fruiting as males), and hermaphrodite (fruiting as females). The lychee flowers are pollinated by insects.

They are wind sensitive, and need protection from the wind as they grow, and young lychees are very frost sensitive. Older trees can withstand some frost if they have protection. Lychee trees like full sun and are tolerant to most soil types. Once established they are moderately drought tolerant.

Lychees are propagated primarily via air layering but also by grafting, since the fruit does not reproduce true from seed. An air layered tree takes about 5 years to fruit.

Lychee Varieties

There are many different cultivars that produce good fruit. Here are some of the popular types.

  • Vai Thieu – Native to Vietnam, sweet, dry fruit that is regular bearing.
  • No Mai Tsze – Leading Chinese variety, large, red skin, crisp flavor, great for drying.
  • Groff – Small fruit with small seeds, late season fruiting.
  • Kwa Iuk or Kua Lu – Large, red skin, fragrant and flavorful.
  • Hak Ip or Hei Yeh – Chinese cultivar, smooth and soft red skin, medium sized fruit with a sweet, crisp flavor, sometimes the fruit has a pinkish hue.
  • Brewster – Pink medium to large sized fruit with pink flesh and purple skin.
  • Nguyen Hong – Vietnamese cultivar, medium sized fruit and small seeds, sweet flavor with a fairly high yield.
  • Mauritius – Medium sized fruit, frost sensitive variety, early season fruiting.

Harvesting Lychee

The lychee doesn’t ripen further when picked young, so the fruit needs to be fully ripe when picked. The fruit grows in clusters, so when harvesting lychee, cut off the entire cluster group. Eat immediately or store at room temperature for a few days. They can also be stored in the refrigerator for about a month, but can also be frozen whole.

MCPG and Hypoglycemic Encephalopathy in Children

Lychee fruit contains the compound methylene cyclopropyl-glycine (MCPG), and can cause hypoglycemic encephalopathy, a sickness that is often fatal. This toxin interferes with food metabolism, and malnourished and undernourished children are especially vulnerable because they have low blood sugars or are hypoglycemic. Where children are in areas of undernourishment, it is recommended that children limit their lychee consumption and have a meal before eating them in order to elevate their blood sugars to deter illness.

Sources:

“Fruits of Vietnam: Major Fruits.” Fruits of Vietnam. FAO Corporate Document Repository, n.d. Web. 28 Sept. 2017.

Gilman, Edward F. “Litchi Chinensis: Lychee.” EDIS New Publications RSS. Environmental Horticulture, 02 Dec. 2014. Web. 28 Sept. 2017.

“Lychee.” Lychee-Farmer’s Bookshelf. University of Hawaii Department of Tropical Plant and Soil Sciences, n.d. Web.

“LYCHEE.” LYCHEE Fruit Facts. California Rare Fruit Growers, Inc., 1996. Web. 28 Sept. 2017.

“Lychee.” Wikipedia. Wikimedia Foundation, 26 Sept. 2017. Web. 28 Sept. 2017.

Morton, Julia F. “Lychee.” NewCROP. Purdue University Center for New Crops and Plant Products, n.d. Web. 28 Sept. 2017.

SciDev. “Lychee Fruit Caused Deaths of Malnourished Children in India.” The Guardian. Guardian News and Media, 14 Jan. 2016. Web. 28 Sept. 2017.

Vieth, Robert. “Lychee.” University of California Cooperative Extension Ventura. Regents of the University of California, Division of Agriculture and Natural Resources, n.d. Web. 28 Sept. 2017.

Summer Squash Casserole

Summer Squash Casserole

This recipe makes great use of your summer squash.

Summer Squash Casserole

This recipe is adapted from The Southern Junior League Cookbook: The Best Recipes from the Junior Leagues of the American South.

Servings: 4 servings
Author: Renee Shelton
Ingredients
  • 3 cups cubed summer squash
  • 1/4 cup sour cream
  • 1 tablespoon melted butter
  • 1 tablespoon shredded cheddar
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 egg yolk beaten
  • 1 tablespoon chopped chives
  • 2 tablespoons soft butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
Instructions
  1. Saute squash in a buttered pan until tender. Set aside.
  2. Mix the sour cream, melted butter, cheese, salt, and paprika in a small saucepan over medium low heat. Stir until the cheese melts.
  3. Whisk in the egg yolk and the chopped chives. Add the squash.
  4. Transfer to a buttered casserole dish, dot with soft butter, grated cheese, and the dry bread crumbs.
  5. Bake in a preheated 350 degree oven until bubbly and browned on top, about 30 minutes.
  6. Serve hot.