Fresh Sour Cherries
Country Of Origin: Turkey
Sour cherries are available for a few weeks in the late spring through summer. There are many different varieties with early, mid, to late-ripening times, but the peak season for Sour cherries generally occurs in June and July.
Sour cherries are smaller than sweet cherry varietals and have a round to oval, plump appearance, attached to slender, elongated, and fibrous green stems. The fruit’s skin is thin, soft, glossy, and smooth, appearing in bright shades of red. Sour cherries have a delicate nature and require careful handling to maintain quality and texture. The fruits contain high acid and low sugar, developing a tart, sour, and tannic flavour mixed with bright, fruity, and sweet nuances.
Sour cherries can be simmered into sauces, reductions, and glazes and are often used to flavour barbeque sauces, balsamic glazes, or even chopped into salsa. The cherries can also be cooked into jams and chutney and slathered over roasted meats, bread, or vegetables. Sour cherries retain their bright red colouring throughout the cooking process and are widely favoured for pies, cakes, cobblers, tarts, muffins, cinnamon rolls, and pudding.
Sour cherries are an excellent source of vitamins A and C to strengthen the immune system, boost collagen production, and reduce inflammation. The cherries are also a good source of potassium to balance fluid levels within the body and anthocyanins, colored pigments in the flesh that contain antioxidant-like properties to protect the cells against free radical damage. Beyond vitamins and minerals, Sour cherries provide melatonin which has historically been used as a natural sleep aid.