Sour cherries are cultivated everywhere in the northern latitudes. It is perhaps a hybrid of sweet cherry (P. avium) and dwarf cherry (P. fruticosa).

The variety morello cherry (P. cerasus subsp. acida) is well-known and often traded in glass jars, as compotes and jam, and it is an essential ingredient in the Black Forest gateau. Dried cherries give spicy dishes a sweetish note. Kriek, a Belgian fruit lambic (beer from spontaneous fermentation), is also made from sour cherries. Only the marasca cherry (P. cerasus var. marasca) is used as “maraschino cherry” and for maraschino liquer. Among other fruits, sour cherries can be present in red fruit jelly, as well as in some fruit teas.

• Edible Fruits
• Type of Fruit Drupe
• Culinary Group Stone fruits
• Taste sour
• Trivial Names Sauerkirsche, Weichselkirsche, Weichsel, Sour cherry, Tart cherry, Dwarf cherry, Cerisier acide, Cerisier aigre, Griottier
• Size 1,5 cm
• Taxonomy Rosaceae (Rose family) Prunus cerasus
• Origin Circumpolar: Europe, Skandinavia, Northamerica, Siberia, East-Siberia (Map)
• Locality Markt 2014