Montmorency cherry is a variety of sour cherry (
grown in Canada, France, and the United States, particularly in
Michigan and in Door County, Wisconsin. Montmorency cherries are part
of the lighter-red Amarelle cultivar of sour cherries, rather than the
darker-red Morello cultivar.
Michigan produces over 90,000 tons of
Montmorency cherries each year.
3 See also
The history of the 'Montmorency' tart cherry extends back to ancient
Rome. The Romans are credited with discovering this tiny red fruit
Black Sea in Asia Minor. After Roman legionnaires discovered
the tart cherries, they carried them with them and introduced them to
the rest of Roman territory. They planted cherry trees alongside Roman
roads and soldiers used the fruit for food and the wood to build
weapons and repair equipment.
The tree was named for Montmorency, an area of
France near Paris.
The tree produces large, light red fruit (although some trees produce
a darker red fruit) and has been cultivated in the
United States since
at least the early 20th century. It is the most popular sour cherry in
United States and Canada, and is extensively used in cherry pies,
as well as in jams and preserves.
'Montmorency' cherries are also marketed in dried form, and
Montmorency cherry juice and juice concentrate are also sold.
Since the early 21st century, the 'Montmorency' cherry has been
promoted as a healthful food, due to several purported health
Researchers have also studied the impact of 'Montmorency' cherry
intake on systolic blood pressure; they suspect that the benefits
in this case are due to circulating phenolic acid.
The consumption of Montmorency cherries has also been found to improve
sleep quality and duration in healthy people. It can also be
beneficial to people with disturbed sleep.
Cherry production in Michigan
^ Spring Is No Bowl of Cherries for
Michigan Growers, Wall Street
Journal, Matthew Dolan, June 1, 2012
^ "The History of the Tart Cherry". Traverse Bay Farms.
^ "Cherry, Montmorency
Prunus cerasus". Arbor Day Foundation.
^ Blando F, Gerardi C, Nicoletti I (2004). "Sour
cerasus L) Anthocyanins as Ingredients for Functional Foods". J.
Biomed. Biotechnol. 2004 (5): 253–8. doi:10.1155/S1110724304404136.
PMC 1082898 . PMID 15577186.
^ Keane KM, George TW, Constantinou CL, Brown MA, Clifford T, Howatson
G (2016). "Effects of Montmorency tart cherry (
Prunus Cerasus L.)
consumption on vascular function in men with early hypertension". Am.
J. Clin. Nutr. 103: 1531–9. doi:10.3945/ajcn.115.123869.
^ Howatson G1, Bell PG, Tallent J, Middleton B, McHugh MP, Ellis J
(2012). "Effect of tart cherry juice (
Prunus cerasus) on melatonin
levels and enhanced sleep quality". Eur J Nutr.
doi:10.1007/s00394-011-0263-7. CS1 maint: Uses authors parameter
Sweet (Bigaroon, Mazzard)
Royal Ann (Napoleon)
Sour (Amarelle, Morello)
Griotte de Kleparow