There are two varieties of sour cherries: amarelle-type cherries are yellow-fleshed with clear juice; morello-type cherries are red-fleshed with pink juice.
Fresh sour cherries—there are more than 300 types–come to market from mid-June through mid-August.
Listed here are a few sour cherry types to consider:
Early Richmond: a small, round, vibrant pink cherry with a tart-acidy style. This is an amarelle-type cherry used for making jams, pies, jellies, and preserves. Early harvest.
English Morello: a deep red-black skinned cherry that is massive, comfy, and juicy. This morello-type cherry is moderately tart. It freezes well and is a superb variety for pie. Overdue harvest.
Meteor: a large, gentle pink skinned cherry with yellow flesh that is mildly acidic; amarelle selection. Overdue harvest.
Montmorency: considered the best pie cherry, this is a medium to large, round, vibrant red-skinned cherry with a soft, yellow flesh and a mildly acidic, tart style. Montmorency (named after a valley inside the Ile-de-France) can be canned. It is an amarelle-type cherry. Early harvest.
North Well-known particular person: similar to Montmorency with vibrant pink to mahogany pores and pores and skin, tart-juicy pink flesh. Morello-type cherry. Overdue harvest.
Moreover of passion:
Learn the way to Plant, Expand, Prune, and Harvest Cherries
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