| 0 | DPRU 95 | Early Richmond | Prunus cerasus L. | New York, United States | | | Historic | 1983 | DONATED | 1983 | | | | | Cultivar | Type = Cherry. Per Elliot's Fruit Book (see citation): "From Europe, but popular in the U.S. Probably the true Kentish, but often confused under that name with the Sour Pie Cherry, so continued to be known as Early Richmond. The tree belongs to the Morello class; grows about twenty feet high, with a roundish spreading head; very productive, ripening its fruit in May, but, in dry seasons, holding it until July...It is remarkable for the corolla remaining on the stalk, and for the tenacity with which the stone adheres thereto. Fruit, of medium size, borne in pairs, round, bright red, becoming darker as it hangs on the tree a long time; flesh, of a reddish cast, juicy, very tender, sprightly, rich, acid flavor; stem, usually short, say, one and a quarter inch, set in deep, round basin. Season, twenty-sixth May to first of July." Per The American Fruit Culturist (see citation): "Rather small, becoming medium when well ripened, round, slightly oblate, growing in pairs; color a full red; stalk an inch or and inch and a forth long, rather stout; flesh very juicy, acid, moderately rich. Stone adhereing strongly to the stalk, often withdrawing it from the fruit when picked. Very productive; fine for early cooking; ripens early and hangs long on the tree. Valued everywhere." Per The Fruit Garden (see citation): "An early, red, acid cherry, very valuable for cooking early in the season. - Ripens through June." | 1002606 | DPRU 95 |