[5] The nutritional differences between the sweet and the tart or sour cherries are displayed at the general page for the fruit. Prunus fruticosa is believed to have provided its smaller size and sour tasting fruit. Sour cherries require similar cultivation conditions to pears, that is, they prefer a rich, well-drained, moist soil, although they demand more nitrogen and water than sweet cherries. As with sweet cherries, Morellos are traditionally cultivated by budding onto strong growing rootstocks, which produce trees too large for most gardens, although newer dwarfing rootstocks such as Colt and Gisella are now available. Its sour pulp is edible. (Sour/Tart) Add to wishlist Find my local retailer. Trees will do badly if waterlogged, but have greater tolerance of poor drainage than sweet varieties. It is closely related to the sweet cherry (Prunus avium), but has a fruit that is more acidic. plant in late fall 2016 in Brugge, BE. As noted above, research in progress exists that is exploring whether sour cherries have a significant benefit in several medical applications (anti-inflammation, and anti-microbial effects) that is much greater than that of the species in general. They are usually grown as standards, but can be fan trained, cropping well even on cold walls, or grown as low bushes.[9]. It is closely related to the sweet cherry (Prunus avium), but has a fruit that is more acidic, and has greater nutritional benefits. In Turkey, Greece and Cyprus, sour cherries are especially prized for making spoon sweets by slowly boiling pitted sour cherries and sugar; the syrup thereof is used for vişne şurubu or vyssináda, a beverage made by diluting the syrup with ice-cold water. As with sweet cherries, Morellos are traditionally cultivated by budding onto strong growing rootstocks, which produce trees too large for most gardens, although newer dwarfing rootstocks such as Colt and Gisella are now available. For the Spanish beach footballer, see, "Sour cherry" redirects here. This is also the time when any required pruning should be carried out (note that cherries should not be pruned during the dormant winter months). The tree is smaller than the sweet 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 several varieties of the sour cherry: the dark-red morello cherry and the lighter-red varieties including the amarelle cherry,[6] and the popular Montmorency cherry. In Iran, Turkey, Greece and Cyprus, sour cherries are especially prized for making spoon sweets by slowly boiling pitted sour cherries and sugar; the syrup thereof is used for sharbat-e Albalou, vişne şurubu or vyssináda, a beverage made by diluting the syrup with ice-cold water. It is hardy to zone (UK) 3. It is self-fertile, and would be a good pollenizer for other varieties if it did not flower so late in the season. The Morello cherry ripens in mid to late summer, toward the end of August in southern England. Sour cherries or sour cherry syrup are used in liqueurs and drinks, such as the Portuguese ginjinha. Morello cherry. Prunus cerasus (sour cherry,[3] tart cherry, or dwarf cherry[4]) is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe and southwest Asia. A particular use of sour cherries is in the production of kriek lambic, a cherry-flavored variety of a naturally fermented beer made in Belgium. This is a late-flowering variety, and thus misses more frosts than its sweet counterpart and is therefore a more reliable cropper. Cultivated sour cherries were selected from wild specimens of Prunus cerasus and the doubtfully distinct P. acida from around the Caspian and Black Seas, and were known to the Greeks in 300 BC. Prunus fruticosa is believed to have provided its smaller size and sour tasting fruit. In areas where pollinators are scarce, growers find that stocking beehives in orchards improves yields. During spring, flowers should be protected, and trees weeded, mulched and sprayed with natural seaweed solution. The hybrids then stabilised and interbred to form a new, distinct species.[7]. During spring, flowers should be protected, and trees weeded, mulched and sprayed with natural seaweed solution. Unlike most sweet cherry varieties, sour cherries are self fertile or self pollenizing (sometimes inaccurately referred to as self-pollinating). [7] including cherry pies, cherry desserts and other cherry-based recipes. ­­­Multiple synonyms exist for this species, including Cerasus vulgaris Mill. Some have edible fruit in autumn, and a few species have ornamental bark Morello cherry. Botanical name. They were also extremely popular with Persians and the Romans who introduced them into Britain long before the 1st century AD. Prunus cerasus austera is a deciduous Tree growing to 9 m (29ft 6in). Genus. It is in flower in May, and the seeds ripen in July. It is self-fertile, and would be a good pollenizerfor other varieties if it did not flower so late in the season. The Montmorency cherry is the most popular type of sour cherry. Sour cherries require similar cultivation conditions to pears, that is, they prefer a rich, well-drained, moist soil, although they demand more nitrogen and water than sweet cherries. [14], "Amarelle" redirects here. This is a late-flowering variety, and thus misses more frosts than its sweet counterpart and is therefore a more reliable cropper. Pollination; Sour cherries suffer fewer pests and diseases than sweet cherries, although they are prone to heavy fruit losses from birds. Most populations have been deliberately planted, rather than bird-sown. There are about 270 varieties of sour cherries, a few of which are of commercial importance (eg, Montmorency, Richmond, English Morello, Balaton). The fruit remains popular in modern-day Iran. In the Americas, by 1704 the Vestry of New Kent County, Virginia recorded "The DePriest of Kent" planted 354 acres of Prunus cerasus along the Pamunkey River as the 'Kent' variety, that spawned other Virginia colonists throughout Richmond to plant sour cherry trees, 'Early Richmond' variety or 'Kentish Red', when they arrived.[8]. They were also extremely popular with Persians and the Romans who introduced them into Britain long before the 1st century AD. A particular use of sour cherries is in the production of kriek lambic, a cherry-flavored variety of a naturally fermented beer made in Belgium. Unlike most sweet cherry varieties, sour cherries are self fertile or self pollenizing (sometimes inaccurately referred to as self-pollinating). The sour cherry tree is smaller than the sweet cherry tree (Prunus avium) and is more tolerant of temperature extremes. The hybrids then stabilized and interbred to form a new, distinct species. Before the Second World War there were more than fifty cultivars of sour cherry in cultivation in England; today, however, few are grown commercially, and despite the continuation of named cultivars such as 'Kentish Red', 'Amarelles', 'Griottes' and 'Flemish', only the generic Morello is offered by most nurseries. Before the Second World War there were more than fifty cultivars of sour cherry in cultivation in England; today, however, few are grown commercially, and despite the continuation of named cultivars such as ‘Kentish Red’, ‘Amarelles’, ‘Griottes’ and ‘Flemish’, only the generic Morello is offered by most nurseries. Morello cherry trees fruit on younger wood than sweet varieties, and thus can be pruned harder. Prunus cerasus (sour cherry,[3] tart cherry, or dwarf cherry[4]) is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe and southwest Asia. Prunus cerasus is thought to have originated as a natural hybrid between Prunus avium and Prunus fruticosa in the Iranian Plateau or Eastern Europe where the two species come into contact.