A delightfully red cherry on top of your cake or a beautiful bright red line of cherries beneath it, not only adds color but brings a complexity of flavor. It is equally pleasing to pop one of these into your mouth from time to time. The sweet and sour varieties of these delicious and fresh cherries have a diverse range of applications in cooking. So here are a few varieties of cherries for you to determine the best one to directly eat depending on whether your tongue craves for sour or sweet.
The smooth and shiny Bing cherries have a lusciously deep red or maroon coloring. It has an intensely sweet and tangy flavor, which makes it a tantalizing treat to be consumed directly. It is often used as a quintessential dessert ingredient, due to its juicy interior. Bing cherries are a rich source of calcium, potassium, iron, boron, vitamin A and C. They are also among the most commonly cultivated varieties of sweet cherries in the world.
Montmorency cherries are among the most popular variety of sour cherries that are usually added to baked goods, smoothies, pies, and pastries. It has a rich burgundy color and a velvety texture. Sour cherries are smaller than the sweet cherries and have a sharp sour taste with a slightly sweet hint.
Morello cherries have a mahogany red color, with dark red flesh inside. They are quite sour and should be eaten raw, only when they are ripe. They are commonly used as savory elements in drinks, pies, desserts, and other recipes.
So indulge in cherry and entice your taste buds with a juicy combination of sweet and sour!