Tart cherries are small, acidic fruits used primarily for cooking, native to Europe and Asia. They were grown as early as 300 BC and were popular with the Persians and Romans. They require rich, moist soil and are susceptible to fruit loss from birds. They contain fewer calories than sweet cherries and are rich in vitamin C and other nutrients.
A tart cherry, sometimes referred to as a tart or tart cherry, is a small fruit tree native to Europe and Asia. The small, dark red to black cherries produced by the tree are acidic and used primarily for cooking. The tart cherry grows to a height of about 4-10 meters (13-30 feet) and has branching branches with the cherries developing onto shorter stems.
Tart cherries were grown as early as 300 BC by the ancient Greeks. They were also popular with the Persians and Romans, who introduced the fruit to Britain before the 1st century AD. The black cherry remains popular today around the world, but particularly in Iran.
The cultivation of tart cherries was popularized in Britain in the early 16th century. By 1640, more than twenty different black cherry cultivars were named. By the time of World War II, more than fifty different cultivars were known in England. In modern times, very few of these are grown commercially.
Black cherry trees require rich, well-drained, moist soil to thrive. It also has higher water and nitrogen requirements than its cousin, the sweet cherry. Although most black cherry varieties are too large for the home garden, smaller dwarf varieties have recently become available. These garden-friendly varieties require regular maintenance, including flower protection, mulching, weeding, and fertilizing in spring.
Many gardeners prefer cherry because it is not prone to pests and diseases like cherry. It is more susceptible to fruit loss from birds and the fruit should be protected with netting during the summer months. Picking the ripe fruit involves cutting the cherries off the tree rather than pulling them by the stem. Cherries are delicate and this practice reduces the risk of damage.
Eating fresh cherries is a common practice in the Middle East. However, in other parts of Europe, as well as the United States and Canada, cherries are too acidic for most palates. They are most frequently used in cooking soups and pork dishes. When cooked with sugar, their natural acidity is balanced and flavor and aroma are brought to the fore. Many different liqueurs, preserves, beverages, and desserts are made with tart cherries or tart cherry syrup.
Tart cherries contain fewer calories than sweet varieties, due to their lower sugar content. They are rich in vitamin C, carbohydrates and water. Tart cherries also include trace amounts of fiber, protein, vitamin A, niacin, calcium, riboflavin, phosphorus, potassium, iron, and vitamins B1 and B2.
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