patience brings happiness
Some of my peachmonds have Apricot genes inside the kernels.
It’s time to reveal the inside of a peachmond.
Are you guys ready?
@fruitnut, @Auburn, @hoosierquilt, @speedster1,@drew51, @Alcedo, and others!
Ready
It may be safer to eat if it is cooked.
I’m removing a couple bitter almond trees since I am unsure how toxic they may be.
Did you measure the brix of the flesh?
The flesh was dry like an almond.
Funky! I wonder if you can do something with them.
Feed it to critters. Maybe then they’ll stop raiding our orchards!
Animal feed?
Was your initial vision for this cross as a rootstock, intermediate step to a self-fertile almond, or something else?
To be honest, I created this hybrid out of curiosity. I just wanted to see what would a peach x almond hybrid would look like.
Usually the hybrids are good, but harder shelled, and strong flavored. Such as Hall’s Hardy.
Kernels are described as bittersweet. Roasting usually removes bitterness.
This year, I hybridized my peachmond back to an almond. I wonder what would the hybrid; and the stone would look like? It’s new parentage is going to be 75% almond, 25% peach.
Probably like an almond. it may be hard to tell the difference? Looking forward to planting some seeds this year. I think I may grow them inside over the winter, not sure how I will germinate seeds? I have some seedlings now too, it will be awhile before I know what I have.
What is your procedure for germination? I may not respond for a bit, leaving for 11 days in a couple hours.
I crack the seeds, then in a sandwich bag, I add potting soil and a few drops of water, then I add the kernels. Finally, I store the sandwich bag in the fridge in the egg section isle.