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Food: Sour Cherry edit

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Photo: Melissa Peterman

Edited by: Alisa, Melissa Peterman

Other Names: Tart Cherry, Pie Cherry

Translations: 酸樱桃 (Chinese), スミノミザクラ (Japanese), الكرز الحامض (Arabic), Сор Черри (Russian), Ginja (Portuguese) All Translations

edit About Sour Cherry

Sour cherry is a small fruit related to the wild cherry, or sweet cherry. Its colors range from red, dark red to black. They are native to Europe and Asia.

Sour cherries are too sour to eat fresh, but it is a common practice in the Middle East. They are often used in cooking soups and pork dishes. They are also used to make liquers, preserves, and drinks.

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edit Selecting and Buying

Seasonal Availability:

MonthJANFEBMARAPRMAYJUNJULAUGSEPOCTNOVDEC
In Season
Peak

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Wikipedia

''Prunus cerasus'', or the sour cherry, is a species of ''Prunus'' in the subgenus ''Cerasus'' (cherries), native to much of Europe and southwest Asia. It is closely related to the wild cherry (''P. avium''), but has a fruit that is more acidic. The tree is smaller than the wild cherry (growing to a height of 4–10 m), has twiggy branches, and its crimson-to-near-black cherries are borne upon shorter stalks. There are two varieties of the sour cherry: the dark-red morello cherry and the lighter-red amarelle cherry.''Webster’s New International Dictionary of the English Language''. Springfield, Massachusetts: G. & C. Merriam Co., 1913. See ''amarelle'' at p. 67.

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