Cherry chocolate: a description of the main external characteristics, properties of the fruit and the viability of the class

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2018-03-18 19:31:04

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The Garden at your summer cottage or around your house could be complete without cherry trees. In the spring they delight us with lush blooms and pleasant aroma, and summer – a rich harvest of juicy ripe fruit. In winter, a jar of cherry jam for tea – it is a real pleasure. Today at the nurseries you can find different varieties. Particularly popular is the cherry “Shokoladnitsa”. A description of its notable characteristics will help you understand the reason for such a demand of this class.

How can you discover the cherry “Shokoladnitsa”?

cherry chocolate descriptionThis fruit tree grows compactly, forming a raised crown, like an inverted pyramid. Low height, bright, matte foliage pointed shape – all cherry “Shokoladnitsa”. A description of its flowering should start with specifying the term: in the Russian region of the buds, in most cases, collected in inflorescence of 3-4 pieces, revealed in mid-may. Strong aroma of cherry attracts bees and other insects, but for this sort of pollination is not necessary, since “Shokoladnitsa” refers to samoplodnye garden plants. If you buy young seedlings of the first harvest you can expect in the fourth year.

Cherry Variety “Shokoladnitsa”: fruit description

By early July, on the tree there are the first ripe berries. The middle of summer – the time for harvest. Where is the name – cherry “Shokoladnitsa”? Description berries will help you to understand: they are maroon, and from a distance look like true chocolate. However, this intense color of the fruit – is not the only advantage of this varieties of cherries. The pulp is very juicy, not too dense, well separated from the bone. &Ldquo;chocolate” you can get fragrant juice is of bright red color.

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Tastes like cherry moderately sweet. Without any additives it may even seem sour, but has a terrific flavor. &Ldquo;chocolate” obtained very delicious compotes and jams.

grade cherry chocolate description

What can you say about resilience?

This sort of choose just resistance to difficult climatic conditions. “Chocolate” cannot be called very productive, fast-ripening cherries and early, but it is perfectly resistant to harsh winters and drought. Even young seedlings are not killed during late-spring frosts, which are so dangerous for the kidneys. In short, if in your region there are sharp temperature changes, and cold weather can return even in April, a cherry “Shokoladnitsa”.

Description of the class would be incomplete without mentioning his reaction to fungal diseases, which so often suffer fruit trees. “Shokoladnitsa” susceptible to fungal infection and monilia kokkomikoza, but today this does not pose much difficulty for gardeners, because on the market you can find a number of drugs for the treatment and protection of trees.

What they say about “Shokoladnitsa” those who already put her on the site?

feedback cherry chocolateReviews cherry “Shokoladnitsa” deserves to be predominantly positive. Housewives it involves, first of all, what is perfect for cooking compotes and jams. Due to the fact that the pulp is easily separated from the seed, berry remains neat, almost not deformed. Fans of fruity desserts to celebrate the flavor and taste. “chocolate”, which is a mix of sugary sweetness and acid.

Appreciate the cherries, the owners of farmlands in arid regions with not too fertile soil. The only caveat associated with the care of this variety, – the necessity of forming a stem and crown. If it is not regularly pruning the superfluous shoots, the tree can gradually turn into the Bush and run wild.

And finally, another tip from the gardeners: despite the fact that “Shokoladnitsa” – samoplodnye cherry variety if near her “settle” another variation of the same culture, and organize cross-pollination, crops will become more rich.


Article in other languages:

BE: https://www.tostpost.com/be/hatn-tul-nasc/16976-v-shnya-shakaladn-ca-ap-sanne-asno-nyh-zneshn-h-prykmet-ulasc-vascya-p.html

DE: https://www.tostpost.com/de/gem-tlichkeit/16988-kirsche-schokoladniza-beschreibung-der-u-eren-merkmale-der-eigenschaft.html

ES: https://www.tostpost.com/es/la-comodidad-del-hogar/16996-la-guinda-la-chocolatera-descripci-n-de-los-principales-signos-externo.html

KK: https://www.tostpost.com/kk/domashniy-uyut/16975-shie-shokoladnica-sipattamasy-neg-zg-syrt-y-belg-ler-asietter-zhem-ste.html

PL: https://www.tostpost.com/pl/komfort-domu/16958-wi-nia-pijalnia-czekolady-opis-najwa-niejszych-zewn-trznych-oznak-w-a-.html

PT: https://www.tostpost.com/pt/o-aconchego-do-lar/16956-cereja-shokoladnica-uma-descri-o-das-principais-caracter-sticas-extern.html

TR: https://www.tostpost.com/tr/domashniy-uyut/16982-kiraz-ikolata-tan-m-ve-temel-d-i-aretleri-zellikleri-meyve-ve-zhiznest.html

UK: https://www.tostpost.com/uk/domashn-y-zatishok/16971-vishnya-shokoladnicya-opis-osnovnih-zovn-shn-h-oznak-vlastivostey-plod.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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