Cherry

Sour cherries, sweet cherries and berries in syrup are different starting products. For dried cherries, first specify the type and added sugar.

The name “Cherry” in the catalog does not reveal the variety and technology. The sourness of the original fruit and the sweetness of the finished product may diverge noticeably after sweetening.

Montmorency and Balaton have different flesh colors. The variety cannot be reliably determined by the color of a dried product: heat, ripeness and additives change the result.

History

Sour cherries for processing

MSU describes tart cherries as a raw material for baking, juicing and drying. Its sour profile makes it a distinct culinary category from sweet cherries.

Hungarian Balaton line

The MSU American breeding program introduced the Hungarian Balaton cherry to the United States. Its burgundy pigment is distributed throughout both the skin and the flesh, in contrast to the light flesh of Montmorency.

Regions and differences

Type, grade and processing

Study examples from the US, Turkey and Hungarian varietal history are shown. This is not a complete list of countries where tart cherries are grown.

Northwest Michigan, USA

The area around Traverse City is associated with tart cherry research and processing. Local collection usually occurs in July and August.

Montmorency - bright red sour cherry; Balaton has darker flesh. This is a varietal, not a universal, American distinction.

Toppings and Sauces: Check sweetening to ensure proper balance of sugar in recipe.

Utah, USA

The USU recommends Montmorency tart cherries for local conditions and publishes specific methods for preserving them.

Berries can be dried without mandatory pre-treatment; pre-drying treatment can change color and the rate of water removal.

If you want a product without added sugar, choose by ingredients, not by region.

Türkiye: Sour Cherry Regions, Türkiye

USDA FAS maintains separate records of sweet and sour cherries and publishes different maps of producing provinces.

The overall export reputation of Turkish cherries does not prove the type, variety or processing of the dried cherries.

To compare batches, please ask for the original type and availability of syrup; red color does not solve this issue.

Hungary, Hungary

Hungary is the source of the Balaton variety in the MSU program; this is an example of the origin of breeding material.

The variety is subsequently grown in other countries, so its name does not determine the country of harvest.

With a confirmed variety, you can compare the color of the pulp and density, but do not promise origin without documents.

Types and processing

Dried without sweetening

Cherries can be dehydrated without sugar pretreatment; the actual composition should confirm this.

Sauce for meat, savory baked goods, dishes with adjustable sweetness.

Sweetened dried

In the added syrup, some of the sugar passes into the fruit; this changes the composition compared to simply drying.

Snack and dessert mixes; Consider the sugar of the entire recipe.

Montmorency

Sour cherry with light flesh and red skin.

For recipes where the contrast of sour fruit and sweet dough is important, if the variety and composition are known.

Balaton

Sour cherry with dark pulp and pronounced pigment inside the fruit.

Fillings with a darker berry color; drying may change the shade.

Drying this product

The USU describes drying the cherries on trays in a single layer after pitting. The final softness depends on the degree of dehydration. About the method

The sugar solution partially removes water and transfers solutes to the fetus; this is a possible preliminary stage and not synonymous with simple drying. About the method

How to choose

• Check the type: sour cherries and sweet cherries are different.
• Check the sugar, syrup, oil and preservatives in a particular batch.
• Before chopping, check that there are no seeds or fragments.

In the catalog

• Cherry