Quick Answer
Tart cherries and sour cherries refer to the same type of cherry. They are typically used interchangeably to describe the sour-tasting Montmorency or Amarelle cherry varieties. Both terms differentiate these sour cherry cultivars from the sweet and less acidic Bing, Rainier, and other sweet cherry varieties.
What are tart cherries?
Tart cherries, also commonly known as sour cherries or pie cherries, are a variety of cherry tree (Prunus cerasus) that produces small, bright red fruit with a distinct sour-to-tart flavor and astringent aftertaste.
Botanically, tart cherries belong to the Rosaceae family and the Prunus genus, which also includes other stone fruits like peaches, apricots, plums, and almonds. There are two main cultivars of tart cherry trees grown commercially:
- Montmorency – The most popular tart cherry variety in the United States, comprising over 95% of U.S. tart cherry production. Montmorency cherries are medium-sized, bright red, and have yellow-speckled flesh. They are very tart and full of juice.
- Amarelle – The main cultivar grown in Europe. Amarelle cherries are smaller, softer, and slightly less sour than Montmorency. They have dark red flesh.
Other less common varieties include the Balaton, Surefire, Northstar, Meteor, and Danube cherries.
What are sour cherries?
Sour cherries are simply another name for tart cherries like Montmorency and Amarelle. The terms “tart cherry” and “sour cherry” are used interchangeably in everyday language as well as in industry and commerce.
Both refer to the distinctive sour-tasting cherry varieties that are too tart to be eaten raw but are prized for baking, canning, juicing, and other applications. They provide a nice balance of sweet and sour flavor.
So in summary, a tart cherry and a sour cherry are one and the same. There is no major difference between the two terms. They both indicate a fruit that is tangy and acidic compared to sweet cherry varieties.
Key differences between tart/sour cherries and sweet cherries
While tart cherries and sweet cherries belong to the same Prunus genus botanically, they have some distinct differences:
| Characteristics | Tart/Sour Cherries | Sweet Cherries |
|---|---|---|
| Cultivars | Montmorency, Amarelle, Balaton, etc. | Bing, Rainier, Brooks, Ulster, etc. |
| Color | Bright red | Dark red to pinkish-red |
| Size | Small to medium | Medium to large |
| Flavor | Very tart and acidic | Sweet and mildly acidic |
| Uses | Baking, canning, drying, juice | Eaten raw, salads, garnishing |
Some key points of difference:
– Tart/sour cherries are much tarter in flavor with an acidic, mouth-puckering quality. Sweet cherries have a higher sugar content and gentle sweetness.
– Tart cherries are primarily used in processed and cooked applications like pies, jams, juices. Sweet cherries are mainly eaten raw as a fresh snack or fruit salad ingredient.
– Tart cherries tend to be smaller and firmer in texture than the softer, juicier sweet cherry varieties.
– Montmorency is the most common tart cherry cultivar, while Bing is the most popular sweet cherry.
Nutritional profile
Despite some differences, tart and sweet cherries are nutritionally very similar, being low calorie, high antioxidant fruits:
| Nutrients | Tart cherries (raw) | Sweet cherries (raw) |
|---|---|---|
| Calories | 50 per cup | 87 per cup |
| Carbs | 12g per cup | 22g per cup |
| Fiber | 1.5g per cup | 2.4g per cup |
| Vitamin C | 10% DV per cup | 15% DV per cup |
| Vitamin A | 2% DV per cup | 3% DV per cup |
| Manganese | 7% DV per cup | 8% DV per cup |
| Copper | 6% DV per cup | 4% DV per cup |
The main nutrients in both varieties include vitamin C, manganese, copper and antioxidants like anthocyanins and quercetin.
Tart cherries contain slightly less sugar and calories than sweet cherries. But sweet cherries contain marginally more vitamin C and fiber. Overall, their profiles are broadly similar.
Health benefits
Both tart and sweet cherries are considered healthy fruits due to their dense nutrient content and unique anthocyanin antioxidants. Some potential benefits include:
Exercise recovery
The antioxidants in tart cherry juice have been linked to reduced muscle damage and post-workout soreness. They may also enhance muscle function recovery after strenuous exercise.
Anti-inflammatory effects
Compounds like cyanidin, quercetin and ellagic acid in both types of cherries demonstrate anti-inflammatory properties. This may help relieve arthritis, gout and other inflammatory conditions.
Better sleep
Tart cherry juice contains melatonin, which helps regulate sleep-wake cycles. Drinking it may help in treating insomnia and sleep disturbances.
Heart health
Studies indicate the anthocyanins in cherries can reduce cholesterol levels, lower blood pressure and decrease cardiovascular disease risk.
So while sweet cherries have their own benefits, tart cherries are unmatched for their anti-inflammatory and antioxidant effects that aid exercise recovery, muscle damage and sleep issues.
Uses and availability
Tart/sour cherries have a more limited availability than sweet cherries. They have a shorter harvest season in summer and are much more perishable after picking.
Tart cherries are predominantly sold commercially in the following forms:
- Frozen – Most widely available form. Frozen cherries are picked and processed at peak ripeness to lock in flavor and nutrients.
- Dried – Shelf-stable, easy to store and use. Drying concentrates flavors and removes moisture.
- Canned – Provide more consistent supply but less flavor than fresh cherries.
- Juice – Allows wider use of health benefits in beverages.
- Puree – Used in baking, smoothies and as condiment.
- Powder – Tart cherry powder adds convenience and enhances nutrition in foods.
Meanwhile, sweet cherries primarily sell fresh and raw, with a short window from May to August when they are harvested. Their delicate nature limits processing options compared to hardy tart cherries.
Cost Comparison
Tart cherries are typically more expensive than sweet varieties. Exact costs vary based on form:
| Form | Tart Cherries | Sweet Cherries |
|---|---|---|
| Raw | $3 to $8 per lb | $2 to $6 per lb |
| Canned | $1 to $3 per 14.5 oz can | Not commonly available |
| Dried | $7 to $15 per lb | $12 to $20 per lb |
| Frozen | $4 to $10 per 16 oz bag | $6 to $12 per 16 oz bag |
| Juice | $8 to $15 per 32 oz | Not commonly available |
Pricing can fluctuate based on location, brand, seasonality, and organic certification. But tart cherries generally retail for 1.5 to 2 times the cost of sweet cherries. Their more limited supply and extreme perishability makes production more challenging.
Taste comparison
The most striking difference between the two cherry types is in their taste profiles:
Tart cherries:
- Intense sourness
- Bright, acidic flavor
- Puckering mouthfeel
- Slightly astringent aftertaste
- Hint of sweetness
Sweet cherries:
- Sweet and juicy
- Mild acidity
- Fruity aroma
- Smooth mouthfeel
- Vibrant, sugary flavor
Tart cherries provide a lip-smacking tartness compared to the mellower sweet cherry taste. Within tart cherries, Montmorency is considered the “gold standard” for its perfectly balanced sweet-tart taste and firm texture.
Popular uses
Their contrasting flavor profiles mean tart and sweet cherries shine in different uses:
Tart cherries work well in:
- Pies
- Jams, preserves
- Juices
- Drying
- Smoothies
- Sauces
- Salads
- Cherry desserts
Their sharp tanginess enhances baked desserts, while their nutrition benefits are unlocked through juices and smoothies.
Sweet cherries are preferred for:
- Raw snacking
- Fruit salads
- Yogurt toppings
- Cakes, muffins
- Cherry glazes
- Preserves
- Cocktails, sangria
Their mild sweetness allows them to be eaten as is, while they can also adorn both sweet and savory dishes.
Substitutions
If a recipe calls for tart cherries but you only have sweet cherries on hand, you can still use them, but keep these tips in mind:
– Add lemon juice to compensate for tartness lacking. Start with 1 tbsp per cup of cherries and adjust as needed.
– Sweet cherries have more juice, so reduce any other liquids in the recipe slightly.
– Adjust sweeteners down, since sweet cherries will provide more innate sugar.
– Sweet cherries soften and breakdown faster when cooked. So adjust cooking times and temperatures accordingly.
– Expect a different end flavor and texture than if using tart cherries.
Similarly for substituting sweet cherries when tart are required:
– Increase sugar or other sweet ingredients to balance out the extreme tartness.
– Add a touch of almond extract or vanilla to enhance sweet-fruity notes.
– Cook for slightly longer at lower heat to help break down the firm flesh.
– If using for raw eating, mix tart cherries with sweeter fruits like mango, peach, apricot to mellow the sourness.
While substitutions are possible, each cherry varietal has its own unique flavor profile that is difficult to replicate precisely.
Popular cherry varieties
There are over 1,000 varieties of cherries worldwide. Here are some of the most popular:
Tart Cherries
- Montmorency – Most popular, accounts for 95% of U.S. tart cherry production. Firm, bright red and intensely tart.
- Amarelle – Main European variety, soft, bright red, small, and slightly milder tasting than Montmorency.
- Balaton – Dark red flesh, firmer texture, milder flavor. Good for eating raw.
- Danube – Dark red flesh, small pit, and sweet-tart balanced flavor.
- Maraschino – Soft, light and bright red. Used to make maraschino cherries.
Sweet Cherries
- Bing – Deep red, large, firm and juicy. Most popular sweet cherry, accounts for 2/3 of production.
- Rainier – Yellow with pink blush, very sweet and low acidity.
- Brooks – Dark red, large, mild sweet flavor with crisp texture.
- Ulster – Firm, bright red, small pit, flavor similar to Bing.
- Ranier – Large, creamy yellow blushed skin, ultra sweet flavor.
These represent just a sample of the hundreds of cherry varieties grown worldwide, most falling into either the tart or sweet flavor profile.
Conclusion
In summary, tart cherries and sour cherries are simply different names for the same fruit – the small, bright red, lip-puckering Prunus cerasus variety of the cherry species.
They provide a sharper, tarter taste compared to the mellower sweet cherry varieties like Bing and Rainier. While sweet and tart cherries can sometimes be used interchangeably in recipes, each provides their own unique flavor and texture.
Tart cherries are harder to find fresh, but popular in processed forms like frozen, dried, juice and canned. Their nutrition benefits make them a superfruit, while their signature bright tang makes them ideal for pies, preserves, sauces, smoothies and more.
So whether you call them tart or sour, these zippy red cherries offer a burst of old-fashioned cherry flavor perfect for both sweet and savory treats. Their versatility in cooking along with their concentrated nutrition makes them a valuable fruit.