Fruit
Sour Cherry
Sour cherries (Prunus cerasus)—Morello, Montmorency, and related tart types—are smaller and brighter-acid than sweet cherries, with juice that stains deep red. Fresh eating is bracing; cooking and sugar transform them into pie filling, jam, soup, and liqueur bases. Flesh is soft when ripe and pits readily for processing. Central and Eastern European, Turkish, and North American Midwest orchards specialise in tart cherries for frozen IQF packs and canning. Use in clafoutis, strudel, griottes, and savoury sauces for duck or pork. Frozen fruit often equals fresh for baking. Expect more acidity than Bing-type sweets—balance with sugar, spice, or fat.
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.89 mg
- Salt 0.01 g
- Total Carbohydrate 13.7 g
- Dietary Fibre 1.84 g
- Total Sugars 10.1 g
- Complex / starch 1 g
- Protein 0.84 g
- Water 83.2 g
- Energy 58.3 kcal
- Water 83.2 g
- Carbohydrates 13.7 g
- Sugars 10.1 g
- Monosaccharides 7.08 g
- Disaccharides 3.04 g
- Starch 1 g
- Amylose 0.25 g
- Amylopectin 0.75 g
- Digestible Starch 0.85 g
- Resistant Starch 0.1 g
- Fibre 1.84 g
- Soluble Fibre 0.64 g
- Insoluble Fibre 1.2 g
- Protein 0.84 g
- Plant Protein 0.8 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Vitamins 82.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.38 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.8 µg
- Vitamin C 42 mg
- Vitamin E 0.27 mg
- Vitamin K 4.5 µg
- Minerals 345 mg
- Major Minerals 339 mg
- Trace Minerals 6.6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 42 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.38 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.8 · vitamin-e: 0.27 · vitamin-k: 4.5 ·
Minerals
Sodium: 4.89 · Potassium: 277 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Sour Cherry was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Sour Cherry types and preparations into new climates and cuisines.
Modern production, storage, and transport made Sour Cherry a regular purchase far from where it is grown or raised.
Cooks now treat Sour Cherry as both staple and specialty, with more attention to provenance, variety, and form.