fruit
Foraging Sour cherry
In season NOW. Tart — best cooked or preserved.
What to do with it
- Best cooked, not eaten raw
- Pie, clafoutis, compote
- Cook into a tart syrup or preserve
Ways to keep it
- Cherry preserves or jam
- Kriek-style sour (ferment)
- Cherry vinegar
- Dry into tart cherries
About Sour cherry
Prunus cerasus (sour cherry, tart cherry, or dwarf cherry) is an Old World species of Prunus in the subgenus Cerasus (cherries). It has two main groups of cultivars: the dark-red Morello cherry and the lighter-red Amarelle cherry. The sour pulp is edible.
From Wikipedia.
Tree and plant locations come from Falling Fruit, a volunteer-run map of the urban harvest, used under CC BY-NC-SA 4.0. This project is non-commercial. Locations are crowd-sourced and provided as-is — always confirm a plant's identity and that you're welcome to pick before foraging.
Photos and descriptions from Wikipedia / Wikimedia Commons. Maps © OpenStreetMap contributors. Not affiliated with Falling Fruit, Wikimedia, or OpenStreetMap.