John Myers
Sour cherries are divided into morelle and amarelle. Their color ranges from light to black-red. The flesh can also be light or dark. Also, read how healthy cherries are.
Origin
Sour cherries come from western Asia and south-eastern Europe. Their wild occurrences partially overlap with those of the sweet cherry. There are also crosses (bastards) between the two species, which are also counted among the sour cherries.
Season
At the beginning of July, the first sour cherries hit the market. The season ends in mid-August.
Taste
Sour cherries have a sweet and sour aroma.
Use
Sour cherries can be processed into first-class cakes and jams. A classic is the Black Forest cake recipe, but they are also wonderful for cherry muffins. As a fruit sauce, they also go perfectly with roasted and grilled poultry, e.g. B. a duck. As fresh fruit, however, they are less suitable for most people. The largest amount is processed today for canning. You can find great ideas in our sour cherry recipes.
Storage
Whether sweet or sour, cherries are delicate fruits. They want to be treated gently and used up as quickly as possible. They should only be washed and stoned shortly before use so that they do not lose their aroma. You can freeze cherries very well. First, pit the fruit and let it drain. Then place on a tray and pre-freeze. Then place in a freezer bag and freeze completely. Cherries can also be preserved by drying. Cherries must be picked when ripe, as they do not ripen afterward. That’s why you can’t store them for a long time. At 0 to 2 °C, cherries keep for about ten days.
