Red sour cherry

History and origin

Morello cherries, or sour cherries, have been cultivated for centuries for their tangy flavor and medicinal properties. Although its exact origin remains uncertain, experts agree that its roots are in Asia Minor, near the Caspian Sea. The name “griotte” comes from the Occitan agriòta, derived from “sour”, highlighting its characteristic taste. Appreciated for its culinary uses, the morello cherry is distinguished by its ability to balance sweet and savory flavors, bringing a unique touch to desserts and traditional dishes, while retaining its place in natural remedies.

Variety and cultivation

Morello cherries, with varieties like ‘Montmorency’ and ‘Morello’, offer nuanced and tangy flavors. It grows in temperate climates and drained soil, tolerant of cold. Cultivated in the North of France, Germany, Eastern Europe, and Turkey, it is harvested manually between May and July

Did you know?

In the past, the morello cherry was nicknamed “pastry chefs’ cherry” for its tangy flavor, ideal for desserts.