Meet America’s most popular tart cherry for pies and preserves. The Montmorency cherry tree is a cold-hardy hybrid species that ripens early in the season. The medium-large bright red fruit has a firm yellow flesh; clear juice; and a rich, tart flavor that bakers and jam makers love.
- Produces bright red, medium-large fruit with firm yellow flesh and a rich, tart, tangy flavor — ideal for pies and preserves
- Ripens in late June
- Blooms late, with clusters of white flowers
- Is self-fertile, but planting two or more trees is recommended for a better crop
- Will be delivered at a height of 3’–4′
- The Montmorency Cherry grows in zones 4-7
- Mature Height: 8’–18′
- Mature Spread: 10’–20′
- Growth Rate: Medium
- Shape: Rounded
- Sun Preference: Full Sun
- Soil Preference: Drought-tolerant, Loamy, Sandy, Well-drained
- Wildlife Value: The fruit is eaten by many birds and mammals. The foliage is browsed. Flocks of birds are the greatest threat to the trees. They will eat the cherries at the first sign of ripeness. Nylon or cheesecloth netting draped over the trees as the fruits begin to ripen is an effective deterrent. This technique can be very practical if the trees are kept to a reasonable height by pruning.
This cherry takes its name from the Montmorency Valley in France, where it was developed sometime before the 17th century. Its fame quickly spread to England. It has been cultivated under various names in the United States from at least the early 19th century. It accounts for 95% of all production of sour cherries.