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.
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 look like brushed velvet texture and the colors are a lovely combination of lime green and wine.
This tree is a wild type purchased from the NC Botanical Garden; in March DH planted 2 other pawpaws nearby, a Pennsylvanian Gold and another wild one, both from Stark Brothers. I have never actually tasted a pawpaw, but they sound 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.