North American Fruit Explorers mailing list at ibiblio

[Chris Garriss <cgarriss@garriss.net>]

The Morello cherries I've grown were a beautiful,  bright but also dark red sour cherry that made great pies and preserves.  They maintain their color through the cooking process.  I grew up with them, and 60+ years later think they make the best cherry pies and I have ever had.  We used to sell all we had that we could not use ourselves and had a "wait list" every year.

I've never tried commercially canned ones so am of no help there.

On Dec 30, 2010 9:43 PM, "Ginda Fisher" <list@ginda.us> wrote:
> 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
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