Bali Cherry

Discussion in 'Fruit and Nut Trees' started by drichard12, Apr 26, 2008.

  1. drichard12

    drichard12 Active Member 10 Years

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    This is the discription given for this cherry.....

    Discovered growing near Edmonton, Alberta, by Dr. Ieuan Evans, Bali has fruited after withstanding minus 43 degrees F. A vigorous grower and precocious producer, yielding large (up to1 inch) fruit excellent for pies, sauces, jams and even fresh eating. Five year old trees (about 7 ft tall) have produced up to 10 gallons of fruit. Ripens in late August, thus avoiding most bird pressure. Trees are from tissue culture, which means there is no graft or rootstock to worry about. Natural dwarf. Great for U-pick operations.

    Does anyone have any information or findings on growing this cherry?
     
  2. northerngrapes

    northerngrapes Active Member

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    The original tree was disovered not far from my place. I have a tree that transplanted from the site. The description you gave pretty much describes the tree. It is a fast growing tree, produces nice fruit for processing and is okay for eating fresh. It's a pretty good tree as far as hardiness. The original trees have survived winters of minus
    40 F up here. We call it the Evan's Cherry here. The University of Saskatchewan has
    a cherry breeding program that has better quality varieties

    Check out these websites

    www.dnagardens.com

    Cheers
     
  3. drichard12

    drichard12 Active Member 10 Years

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    Great posting, I bookmarked the link in your posting. Myself I have never tasted the Bali. Your last sentence ( The University of Saskatchewan has
    a cherry breeding program that has better quality varieties ) I would be willing to learn more, I you have the time to help me.
     
  4. Thean

    Thean Active Member 10 Years

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    Howdy drichard12,
    If you check the DnA website you will see 6 sourcherries that had been named and released from the UofS fruit breeding program. Carmine Jewel was released in 1995 while the rest were released last year. My pick for processing is Carmine Jewel and for fresh eating Crimson Passion. I'm of the same opinion as Kim (Prairiegrapes) when it comes to qualities between the UofS materials and Bali.
    Peace
    Thean
     

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