North American Fruit Explorers mailing list at ibiblio

["Naomi Counides" <naomi@oznayim.us>]

I grew up with canned cherry pie.. standard US type and therefore probably
Montmorency.  Once I had pie made from fresh fruit or frozen fresh I would
not consider using canned again.. but exploration is a good thing and I hope
to hear your results.  Canned did not seem to have the flavor punch of fresh
or frozen at all.

Naomi

"Few people are capable of expressing with equanimity opinions which differ
from the prejudices of their social environment.  Most people are even
incapable of forming such opinions." 
 ..... Albert Einstein


-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Ginda Fisher
Sent: Thursday, December 30, 2010 7:43 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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