North American Fruit Explorers mailing list at ibiblio

["Lori Rizzo" <larizzo@charter.net>]

You use sour cherries for pies, not bings.

Lori Rizzo, RN BSN MBA
 
Health Care Quality & Process Improvement
Pet Training & Behavior Counseling
Rizzo Hollow Heirloom Plants & Unusual Edibles
Maryville, TN  USDA Zone 7b
larizzo@charter.net
 
-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Ginda Fisher
Sent: Thursday, December 30, 2010 9:43 PM
To: NAFEX Fruit Explorers
Subject: [NAFEX] pie cherries

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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