Tart cherries (scientific name Prunus cerasus) are also called sour cherries. They are best known as a key ingredient in desserts; most importantly, the cherry pie. However, tart cherries are also delicious in preserves, main courses, salads, side dishes and beverages.
Tart cherries are very juicy and pleasantly acid, making them superior for cooking compared to their sweet cherry relative.
Tart cherries are classified into two major groupings, morello and amarelle. Amarelle cherries, such as Montmorency, only have red pigment in the fruit skin while the fruit flesh is clear. Morello cherries, such as Balaton®, have red pigment in the fruit skin and throughout the flesh.
To learn more about tart cherries, visit the Cherry Marketing Institute web page: http://www.choosecherries.com/
Left: Amarelle Cherry; Right: Morello Cherry