Where Are Sour Cherries Grown
- June 22, 2022
There used to be several U-Pick plantings in the mountains north of Los Angeles — a springtime excursion for cherry picking was a ritual for many — but as the trees and owners got older, most of the outlets have closed.So when one of the rare California growers, such as the legendary Circle C Ranch from near Lake Hughes, brings sour cherries to the Hollywood farmers market, “there isn’t a stick big enough to fight off all the customers,” says manager Alexandra Agajanian.A century ago, Midwestern farmers grew dozens of varieties of sour cherries, but today, 99% of the domestic crop is of one centuries-old French type called Montmorency, and almost all of the harvest is processed.Trying to find a market, three years ago it started sending truckloads of fruit to Shapiro, Gilman & Shandler, a Los Angeles produce distributor.Still, this season McMullin plans to send 80 tons of cherries to the Los Angeles area, where they can be bought mostly at Persian, Armenian and Latino groceries for $4 to $8 a pound.Next year a young 1-acre orchard planted by Murray Family Farms near Bakersfield should start bearing and will make local sour cherries available again. .
Cherries – Produce Blue Book
Washington, Oregon, and California are the country’s top growing regions, accounting for 90% of U.S. production.Popular sweet cherry varieties include Benton, Bing, Brooks, Chelan, Coral, Lambert, Lapin, Rainier, Regina, Royal Ann, Skeena, Sweetheart, Tieton, and Tulare.Oregon follows and U.S.
Pacific Northwest harvests end in August, while Canada extends into September.Fresh market standards for cherries are strict as the fruit is fragile and easily damaged.Fruit not meeting standards is sent for processing, where cherries are frozen, canned, juiced, brined, dried, or made into wine.Ideal soil for cherry trees is deep, silt loam with low alkalinity and salinity.Cherries can, however, thrive on many types of soil provided it is well-drained and doesn’t remain heavy with moisture for long periods.Cherry trees require a dormancy season with extended temperatures between 35 and 55°F to bloom during spring.Sweet cherries are usually picked by color and size as the fruit gets larger and firmer as it ripens.Signs of maturity in both sweet and sour cherries include overall color from light to deep red and 14 to 16% soluble solids content.Sour cherries destined for processing can be mechanically harvested as they part more easily from trees as they ripen.Cherries are fragile and easily damaged; it is best to pick and cool the fruit as soon as possible after harvest, ideally within two hours.Pests of concern include the American plum borer, aphids, various fruit flies, leafhoppers, maggots, slug larvae, spotted wing drosophila, European red mites, lesser peachtree borer, and plum curculio.A more recent threat is the simply named ‘little cherry disease’ which produces small, sour fruit lacking proper color.Fresh market sweet cherries have a storage life of 2 to 3 weeks at 30 to 32°F and 90 to 95% relative humidity.Fresh market sour cherries have a storage life of 3 to 7 days at 32°F and 90 to 95% relative humidity.1 must have similar varietal characteristics and be mature, fairly well colored and formed, clean, free from decay, insect larvae or holes, sunscald, or other damage, as well as not soft, overripe, shriveled, or be an undeveloped double.U.S. Grade Standards Days Since Shipment % of Defects Allowed Optimum Transit Temp.U.S.
Grade Standards Days Since Shipment % of Defects Allowed Optimum Transit Temp. .
Prunus fruticosa is believed to have provided its smaller size and sour tasting fruit.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.The Morello cherry ripens in mid to late summer, toward the end of August in southern England.Trees will do badly if waterlogged, but have greater tolerance of poor drainage than sweet varieties.During spring, flowers should be protected, and trees weeded, mulched and sprayed with natural seaweed solution.Morello cherry trees fruit on younger wood than sweet varieties, and thus can be pruned harder.Two implications of this are that seeds generally run true to the cultivar, and that much smaller pollinator populations are needed because pollen only has to be moved within individual flowers.In areas where pollinators are scarce, growers find that stocking beehives in orchards improves yields.Dried sour cherries are used in cooking including soups, pork dishes, cakes, tarts, and pies.In Iran, Turkey, Greece and Cyprus, sour cherries are 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.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.
The distinctive taste and deep red color of Montmorency tart cherries are due to the concentration of anthocyanins, a type of polyphenol in the flavonoids family.Montmorency is the varietal of tart cherry (Prunus cerasus) most commonly grown in the U.S. and Canada on small family farms.Choosing this locally-grown, not imported varietal helps preserve generations-old family farms and supports North American agriculture. .
Sweet vs. Sour Cherries: Everything You Need to Know Before You
This isn’t frozen pizza or cereal, where the aisles stretch as long as the profit margins.Most cherries sold in supermarkets are sweet cherries—and those are the ones you’ll grab, take to the beach, and eat, spitting out the pits into the sand and burying them with your feet.Sweet cherries are high in natural sugars, and can range from deep reds that are nearly black to light yellow-pinks.In the US, Washington produces the most sweet cherries, so those are often what you’ll find in supermarkets.If your kitchen is relatively temperate, you should be able to store your cherries on the counter for around three or four days, but most experts recommend keeping them in the fridge where they’ll last a bit longer.They will start to break down and get mealy in colder temperatures, so try to eat them within a week.These are our JAM around the Bon Appétit Test Kitchen because these are the cherries you want to bake with. .
What is the difference between tart cherries and…
Many people know cherries for their various health benefits, a delicious addition to baked goods, or sitting on top of a pile of whipped cream.They are filled with antioxidants that are great for your skin and are a strong source of fiber.They have been found to decrease inflammation and promote restful sleep, making them a great addition to healthy eating habits.They are mostly sold fresh in supermarkets during the summer, and are harder to find when out of season.We recommend you go to your local supermarket for fresh sweet cherries during the summer.Many research studies have shown that Montmorency tart cherries provide anti-inflammatory qualities, as well as the benefits of muscle recovery and pain relief from conditions like arthritis.Montmorency tart cherries also contain Melatonin, a natural substance that helps regulate sleep patterns.This product is not intended to diagnose, treat, cure, or prevent any diseases. .