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Dwarf Sour Cherries

Catherine harvesting cherries

Cherries from Apple Bar Orchard are dwarf sour cherries. We have Romeo (Prunus fruticosa x prunus cerasus ‘Romeo’) and Juliet (Prunus fruticosa x Prunus cerasus ‘Juliet’) bush varieties, which are a cross between a sour cherry tree and a Mongolian cherry. These bush cherries are called sour cherries, but don’t let that fool you! Even though sour cherries have more acid than sweet cherries, these particular bush cherries actually contain almost the same amount of sugar as sweet cherries. This gives these fresh bush cherries a tart and sweet taste that many people love. They are often described as having a “sour kick”. Juliet cherries are large and sweet, and excellent eaten fresh. Romeo cherries are very good for juicing and also good eaten fresh.
Cherries are harvested mid July to mid August.

Nutrition and Health Benefits

Dwarf sour cherries are a good source of dietary fiber, copper, manganese, melatonin, vitamin A, and vitamin C. They are also low in saturated fat, cholesterol, and sodium. Dwarf sour cherries are known for their potent antioxidant content, particularly anthocyanins, which are responsible for the dark color and have been linked to reducing inflammation and easing pain associated with arthritis, gout, and exercise-related muscle pain. Cherries offer 2.5 grams of protein per cup!

History of Dwarf Sour Cherries

The breeding of dwarf sour cherries began in the 1940’s by Dr. Les Kerr at Agriculture and Agri-Food Canada’s Morden Research Center. The University of Saskatchewan played a significant role in the development of dwarf sour cherries, taking over Kerr’s breeding program and releasing several varieties of dwarf sour cherries. The past 50 years of breeding have combined cold hardiness, dwarf stature of Mongolian cherry (Prunus fruiticosa) and good fruit quality of sour cherry (Prunus cerasus) into the final product, hybrid dwarf sour cherry.

Uses of Dwarf Sour Cherries

While some find them too sour to eat fresh, they are well-suited for cooking, baking, making preserves, and more.

  • Baked goods: dwarf sour cherries are excellent in pies, crisps, cobblers, tarts, and cakes.
  • Preserves: jams, jellies, or compotes.

Dwarf sour cherries are a versatile ingredient for pairing. They pair well with a variety of sweet and savory flavors.

  • Other fruits: citrus, strawberries, and blueberries enhance the cherry’s flavor.
  • Spices: vanilla, chocolate, and cinnamon complement the sour cherry’s flavor.
  • Meats: they can be used in sauces for poultry, duck, pork, and lamb.
  • Cheeses: ricotta and goat cheese.
  • Sauces and glazes: they can be simmered into sauces, reductions, and glazes for various dishes.
  • Charcuterie boards: dwarf sour cherry spread can be served with blue cheese and nuts.
  • Cocktails and mocktails.
  • Smoothies, yogurt drinks, or plain yogurt: try adding them with honey
  • Salads and more: dried dwarf sour cherries can be tossed into salads or trail mixes.