Fruit
Montmorency
S tier
Montmorency is the definitive North American tart pie cherry—bright red skin, clear-to-pale juice (amorphotype), firm-enough flesh for pitting machines, and a clean sharp acid that defines US cherry pie. Michigan and other Great Lakes states built industries on Montmorency orchards. Fresh fruit is rarely eaten plain without sugar. Essential for classic American pie, dried tart cherries, and juice concentrates sold as superfruit. Frozen pitted Montmorency is the baker’s workhorse. Harvest is early summer and highly weather-sensitive.
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History
Montmorency types originated in French sour cherry culture near Montmorency.
US Midwest plantings made Montmorency the American pie cherry standard.
Mechanical harvest and processing centred on Montmorency in Michigan.
Dried Montmorency snacks and juice expanded beyond pie filling alone.