The Montmorency cherry is the most popular bitter cherry in the US, with numerous health benefits due to its antioxidant and anti-inflammatory properties. It is often used in baking and can be canned, dried, or frozen for future use. The tree can grow up to 30 feet tall and produces dark red fruit in mid to late July.
The Montmorency cherry, or Prunus cerasus, is the most popular bitter cherry in the United States, which is the leading producer of the fruit. It is also the most common variety, available fresh or canned, of the tart cherries on the market. There are three main types of cherries: sweet and sour and a combination of the two, and numerous health benefits have been attributed to the fruit, thanks to its antioxidant and anti-inflammatory properties. Acidic varieties are often more suitable for cooking. Bakers and cooks often use the Montmorency cherry in breads, muffins and pies.
There are physical differences between sweet and sour cherry trees. Sweet varieties tend to be upright and larger and can reach up to about 36 feet (11 meters) tall. Most sour cherry trees, on the other hand, tend to be compact and only reach about half the height of sweet trees. The Montmorency cherry tree, however, can get up to about 30 feet (about 9 meters) and has a round crown of branches. It must grow in areas where it can get sun, which helps explain its taller stature.
The bark on the tree is a reddish-brown gray, and its dark green foliage features pointed leaves. The trees tend to flower in early spring. The fragrant flowers of the Montmorency cherry tree are white with five petals and grow in clusters of three or five. The fruit is dark red on the outside, with internal flesh that can vary from yellow to light. Each cherry is approximately 1″ in size. They are generally ripe and ready to harvest in mid to late July.
Once the cherries have been harvested, they should be refrigerated and eaten within three days. If a large amount of fruit is harvested, the excess can be canned, dried, used for jam, or frozen for future use. Before freezing or canning the fruit, remove the pits and mix in some sugar. The fruit can also be frozen with simple syrup, a mixture of sugar and water that has been boiled and reduced to a syrup.
When canned or stored in an airtight container and frozen, they can last up to a year. Dried cherries have a shelf life of about 18 months. Bakers tend to prefer frozen or canned ones for cakes, muffins and dips, while dried cherries can make a nice addition to granola, cereal and bread recipes.
There are also health benefits associated with the Montmorency cherry. The fruit contains large amounts of antioxidants or molecules that can inhibit the oxidation of other molecules. The Montmorency cherry is also thought to contain chemicals that act as an anti-inflammatory. People have credited tart cherries with the ability to help relieve the painful symptoms of conditions like arthritis, gout, and diabetes.
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