Sour Cherry Varieties – Harvest to Table

Sour cherries
Sour cherries are great for cooking. They are richly flavored and corporate of flesh so that they don’t go easy right through cooking. Use sour cherries for pies, cobblers, clafoutis, dessert sauces, preserves, and jams.

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.

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