Until recently, this has been the standard cherry recommended for the northeastern US, where sweet cherries are given to cracking. (Sweet...Read More cherries do best with dry summers, as in the Pacific Northwest.) Very tart, though I always sample a few fresh. This is by far the most widely grown sour cherry (99%) in North America. The best cherry for cooking.
It was developed in France in the 1600's, and introduced to the colonies in 1760. It's self-fertile and early ripening.
This tree is attractive as an ornamental, though dropped fruit can be a little messy. We have to fight the birds for the fruit.
If I were choosing a pie cherry today, I'd look at 'Evans Bali', for its semi-dwarf habit and its sweeter fruit, or at the 'Romance' series dwarf bush cherries ('Crimson Passion', 'Romeo', 'Juliet', 'Cupid', 'Carmine Jewel', 'Valentine') recently released by the University of Saskatchewan, for their sweeter fruit, longer season, and easier harvesting.
Great production of juicy, tart cherries that are perfect for pie or preserves. In Anchorage, the tree looks dead until mid june then bl...Read Moreooms around July 4th and cherries turn red around the end of August. Harvest is fast, usually the first or second week of September. They keep well on the tree even if a light freeze hits them.
The birds don't seem to bother them here, but the moose are a problem. We have to cage the young trees until they are large enough to survive winter grazing.
This is my favorite cherry tree, consistently producing nice big "meaty" cherries year after year.
Montmorency is the most...Read More popular of the sour cherry varieties the U.S. and Canada providing about 95% of the sour cherries on the market. They ripen in June and July dependent upon your location, and are dark red when truly "ripe". This cherry has been cultivated in the United States for more than a century.
For an even "sweeter" sour cherry, leave the cherries on the tree until just before you think they will rot. The sugar content is the highest then.
Refrigerate immediately and use or freeze within 3 days of picking. They do not last long off of the tree.
Springboro, OH (Zone 6a) | February 2005 | positive
We eat the cherries from this tree every summer at my DH's grandparent's house in Door County, Wisconsin. They are absolutely the greates...Read Moret sour pie cherry. Common in orchards in the Wisconsin Peninsula.
Until recently, this has been the standard cherry recommended for the northeastern US, where sweet cherries are given to cracking. (Sweet...Read More
Great production of juicy, tart cherries that are perfect for pie or preserves. In Anchorage, the tree looks dead until mid june then bl...Read More
This is currently the only cherry tree recognized to grow in North Texas. It is the only one you will find in most books about Texas gardening.
Fantastically great-tasting fruit. Perfect for pies and pastries and tastes great as dried fruit.
This is my favorite cherry tree, consistently producing nice big "meaty" cherries year after year.
Montmorency is the most...Read More
We eat the cherries from this tree every summer at my DH's grandparent's house in Door County, Wisconsin. They are absolutely the greates...Read More