Have you tried any of the ‘sweet/tart’ varieties such as ‘Danube’ or ‘Jubileum’. They are recent introductions from Hungary that are supposed to be sweeter than most tart cherries. I planted both last year but it is to soon to have results. We have two Montmorency but they are too tart for my wife to eat fresh while they are still firm and by the time they are soft ripe the birds or ‘worms’ have gotten them. I intend to experiment with others.
Other possibilities are ‘Kansas Sweet’ reputed to be a sweet x tart cherry hybrid though I would be skeptical unless I saw the DNA tests. Another possibility would be a duke cherry such as ‘Almaden Duke’. When I was a child (1940’s) in the San Joaquin Valley (California) a local mom and pop greengrocer had the best semi-sweet cherries but they were in scarce supply, Don’t know their name. They were smallish but not as much as Montmorency, Clear bright sealing wax red and the flesh itself was also bright red. Wish I knew what they were.
I have always been partial to slightly tart fruit of whatever kind. The acidity adds body and character to what would otherwise be watery insipid sugar water. I also like aromatic fruit with a pronounced fragrance.
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