Remember the serviceberry I posted about for Wildflower Wednesday? It opened up all of the way, looking at a distance like a froth of white wedding lace. None of the other serviceberries bloomed as long as this one; the rest opened up when temps were in the mid 80's and the flowers blew quickly.
March 30, 2014
I moved this tree into its current location about 7 years ago and unfortunately didn't notice how crooked the tree is until this year. Oh well. I staked it with three stakes but it's probably too little, too late. Another nearby wild serviceberry that wasn't ever moved is also crooked.
I love the fuzzy leaves, bright spring green on top and silver on the bottom. Looks like there could be a lot of fruit this year. I don't know if this is true of our trees, but Michael Dirr writes that "ripe fruits are better than highbush blueberries; I have had serviceberry pie and it ranks in the first order of desserts".
I don't think there will be any pawpaw fruit this year, since only one of our trees is big enough to flower. This one has never had nearly this many flowers before. They make nice photographic subjects, with the bell shape and brushed velvet texture and rich colors, lime green and wine.
intriguing, and quite good. Allison Aubrey from NPR describes a pawpaw is "sort of mango-meets-the-banana, with a little hint of melon". Dirr says that the fruit "has a taste similar to a banana with a custard consistency".
I also just like the look of this tree, with its long nodding leaves and golden fall color.