North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <list@ginda.us>]

What sort of cherries do you use for pies?

I am making a cherry pie for a party tomorrow.  I'm using canned cherries.  I 
have been looking for affordable canned cherries (hard around here) so I'm 
"taste testing" some options.  (Hey, I can explore canned fruit from the 
supermarket, right?)

I have a bottle of cherries from Trader Joe's marked "Morello" (and from 
Germany.)  I also have some cans just labeled "sour cherries".  The Morello 
cherries were packed with some sugars, (including glucose!) and are a lovely 
dark red.  The sour cherries are packed in water and are so pale I'd consider 
adding food color.  Except that the Morello cherries are sweetened, they 
taste quite similar.

Anyone know what I'm eating?  Is the color different just because the 
processing was different, or is the fruit really different?  What makes a 
good pie cherry, anyway?

Thanks,
Ginda