Sour cherry (Prunus cerasus) is a fruit-bearing plant that produces cherries in Turkey, Russia, Poland, and Ukraine. As the common name indicates, the sour cherry cherries have a sour taste. They are used for a variety of culinary dishes, most commonly for desserts.
I. Appearance and Characteristics
Prunus cerasus (sour cherry, tart cherry, or dwarf cherry) is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe, North Africa and West Asia. It is closely related to the sweet cherry (Prunus avium), but has a fruit that is more acidic. Its sour pulp is edible.
The tree is smaller than the sweet cherry (growing to a height of 4–10 m), has twiggy branches, and its crimson-to-near-black cherries are borne upon shorter stalks. There are two main varieties (groups of cultivars) of the sour cherry: the dark-red Morello cherry and the lighter-red Amarelle cherry.
Cultivated sour cherries were selected from wild specimens of Prunus cerasus and the doubtfully distinct P. acida from around the Caspian and Black Seas, and were known to the Greeks in 300 BC. They were also extremely popular with Persians and the Romans who introduced them into Britain long before the 1st century AD The fruit remains popular in modern-day Iran.
In England, their cultivation was popularized in the 16th century in the time of Henry VIII. They became a popular crop amongst Kentish growers, and by 1640 over two dozen named cultivars were recorded.
Before the Second World War there were more than fifty cultivars of sour cherry in cultivation in England; today, however, few are grown commercially, and despite the continuation of named cultivars such as ‘Kentish Red’, ‘Amarelles’, ‘Griottes’ and ‘Flemish’, only the generic Morello is offered by most nurseries. This is a late-flowering variety, and thus misses more frosts than its sweet counterpart and is therefore a more reliable cropper. The Morello cherry ripens in mid to late summer, toward the end of August in southern England. It is self-fertile, and would be a good pollenizer for other varieties if it did not flower so late in the season.
Sour cherries require similar cultivation conditions to pears, that is, they prefer a rich, well-drained, moist soil, although they demand more nitrogen and water than sweet cherries. Trees will do badly if waterlogged, but have greater tolerance of poor drainage than sweet varieties. As with sweet cherries, Morellos are traditionally cultivated by budding onto strong growing rootstocks, which produce trees too large for most gardens, although newer dwarfing rootstocks such as Colt and Gisella are now available.
During spring, flowers should be protected, and trees weeded, mulched and sprayed with natural seaweed solution. This is also the time when any required pruning should be carried out (note that cherries should not be pruned during the dormant winter months). Morello cherry trees fruit on younger wood than sweet varieties, and thus can be pruned harder. They are usually grown as standards, but can be fan trained, cropping well even on cold walls, or grown as low bushes.
Sour cherries suffer fewer pests and diseases than sweet cherries, although they are prone to heavy fruit losses from birds. In summer, fruit should be protected with netting. When harvesting fruit, they should be cut from the tree rather than risking damage by pulling the stalks.
Unlike most sweet cherry varieties, sour cherries are self fertile or self pollenizing (sometimes inaccurately referred to as self-pollinating). Two implications of this are that seeds generally run true to the cultivar, and that much smaller pollinator populations are needed because pollen only has to be moved within individual flowers. In areas where pollinators are scarce, growers find that stocking beehives in orchards improves yields.
II. How to Grow and Care
Sunlight
Sour cherry likes sunshine. As a fruit tree, ample sunlight for photosynthesis is necessary for its growth and to provide sufficient nutrition to develop fruit. It should be planted in a spot that ensures it can receive at least 6 hours of sunlight, and ideally no less than 8 hours of sunlight.
Temperature
Sour cherry is fairly good at surviving in low temperatures. The temperature it can tolerate ranges from -22 ℃ to 42 ℃. It is also not very picky when it comes to water. It does not need a lot of water and is resistant to both drought and flood.
Watering
Sour cherry thrives in temperate regions with moderate water availability, reflecting its resilience to periodic dry spells. This species has adapted to withstand short periods of drought, yet it benefits from consistent moisture levels. Watering should occur once every two weeks to maintain these conditions. Typically grown outdoors, sour cherry requires well-draining soil to prevent root rot—crucial during its active growing season when water management is essential for healthy fruit development.
Soil
When planting sour cherry, you should select a sandy loam soil or loam that is thick, rich in organic matter, and with a slight to medium alkaline pH of 7-8.5. Avoid planting it in a place where salt and alkalis are concentrated. Additionally, make sure that the soil is moist but drains well. It is best not to grow sour cherry in clay soil.
Fertilizing
For sour cherry, apply balanced fertilizers spring through summer, bi-monthly, following label rates for tree size. Fertilization bolsters growth, fruit quality, and plant vigor. Avoid over-fertilizing; excess harms sour cherry and the environment. Seasonal needs shift; lighter feeding in fall. Use slow-release formulations for steady nutrient delivery. Proper fertilization ensures sour cherry’s optimal health and productivity.
Pruning
Sour cherry sprouts on branches that have strong budding capabilities. However, the branches can easily become overcrowded and need frequent pruning to maintain the shape, air circulation, and light exposure within the tree. This also helps to prevent pests and diseases while at the same time helping the leaves receive more sunlight.
Sour cherry can generate a large amount of fruit without any artificial pollination. Because sour cherry can produce a large number of flowers with a high yield of fruit, to maintain its growth and the quality of fruit, it is recommended that some flowers and fruit be removed to concentrate the nutrients for the remaining fruit. As a result, there will not be a large amount of fruit, but those left will be of higher quality and have an improved flavor.
Propagation
Sour cherry propagates best during Spring and Winter using methods such as grafting and layering. Difficult to propagate, success is indicated by new growth and leaf development. No further special tips needed for propagation.
Transplanting
Transplant sour cherry during the choicest time of early to late spring, when the ground is warmer and moist for optimal root establishment. Ensure a well-draining location with full sun or partial shade. If needed, provide transplant tips for best results.
Repotting
Repot your sour cherry every 2-3 years to accommodate its root growth. As a medium-sized bush, it requires ample space. Choose early spring for repotting when dormancy ends, helping sour cherry bounce back stronger. Upgrade to a larger pot ensuring effective drainage. Post-repotting, water thoroughly and place in a sunny spot. Regular pruning post-repot ensures vigorous growth and bountiful harvests. Friendly reminder: sour cherry loves consistency!
III. Uses and Benefits
- Ornamental uses
Sour cherry is a popular tree prized for its cold-weather hardiness and fragrant blossoms that turn into small fruits. The tree is commonly used as an ornamental garden plant in colder climates and for its acidic fruit. Plant lavender, rosemary, marigolds, and dandelions to attract pollinators and to add contrasting colors.
- Culinary uses
Dried sour cherries are used in cooking including soups, pork dishes, cakes, tarts, and pies. Also used to make a jam/fruit spread.
Sour cherries are particularly popular in Turkey, especially in the form of vişne suyu (sour cherry nectar), a widely-consumed beverage, and vişne reçeli (sour cherry jam), often eaten as part of a traditional kahvaltı (Turkish breakfast) or mixed into plain yogurt.
Sour cherries or sour cherry syrup are used in liqueurs and drinks, such as the Romanian vișinată or the Portuguese ginjinha. In Iran, Turkey, Greece and Cyprus, sour cherries are prized for making spoon sweets by slowly boiling pitted sour cherries and sugar; the syrup thereof is used for sharbat-e Albalou, vişne şurubu or vyssináda, a beverage made by diluting the syrup with ice-cold water. A particular use of sour cherries is in the production of kriek lambic, a cherry-flavored variety of a naturally fermented beer made in Belgium. In Germany and Austria sour cherries are often used for desserts such as the Donauwelle.
IV. Harvesting and Storage
The fruits of sour cherry usually ripen in the early fall and can be picked for eating. If the fruit needs to be stored or transported a long distance, it is better to harvest the fruit before it softens, such as during the late summer or early fall. Note that fruit should be handled gently and, ideally, and the twig should remain on the fruit.