Just what is about sour cherries that warrants such devotion?
Sadly, my sister's sour cherry tree looks more like her fig tree than this lush beauty.
So it's off to the market.
For those who blinked and missed the Greenmarket's crop of sour cherries, a pilgrimage must be made to Brighton Beach. Forget hipster Brooklyn enclaves like Gowanus and Red Hook that are making the "Brooklyn" brand an international shorthand for coolness. For produce lovers, this Russian area is Brooklyn's best neighborhood. This rule applies doubly for enthusiasts of produce that is popular with Eastern Europeans.
In case you're wondering if sour cherries fall into this category, take a look at this UN Food and Agricultural Organization chart (courtesy of Wikipedia) or a rival chart about sour cherry production embedded in this Power Point presentation.
|Rank||Country||Sour cherry production in Metric Tonnes|
(For those Russians who can't cope with sour cherries' short season, there's always компот (compote).
Sour cherries fall into two categories: the dark red morello, which have red flesh, and rosy red amarelle, which have pale flesh. (Compare the picture at the top of this blog post with the picture below.) Montmorency cherries, an amarelle variety, are the most widely sold in the US.
But how do sour cherries stack up against "regular" Bing cherries? I bought some of each to find out.
As you can see from the pictures, sour cherries (on the left) are smaller and rounder and a little lighter in color. Their flesh is less dense than the Bing cherries' and their taste is - no surprise here - tangy and and a bit pucker-worthy, less uncomplicatedly sweet than the Bings' taste. Both kinds of cherries were very pleasing. In the interest of being thorough in my research, I ate all of both kinds.
Sour cherries have a different nutritional profile than sweet cherries. They have a little less sugar and fewer calories. Their tart taste is also associated with their high concentration of antioxidants.
According to researchers at Oregon Health & Science University, sour cherries have "the highest anti-inflammatory content of any food." A roundup of the health benefits of sour cherries by the National College of Natural Medicine is impressive: tumor reduction in parts of the gut; improved quality and duration of sleep (because of sour cherries' melatonin; decreased post-exercise muscle soreness and inflammation; and greater strength following exercise. Choose Cherries, the website of a trade group that promotes sour cherries, lists studies that link sour cherries to reduced risk of heart disease; reduced risk of stroke; reductions in the inflammation associated with arthritis and gout; and reductions in blood cholesterol and triglycerides. The American Chemical Society's Journal of Agricultural & Food Chemistry suggested that sour cherries might be helpful in lowering diabetic people's blood sugar levels and increasing insulin production, prompting the author of its announcement to write, "Perhaps George Washington wouldn't have chopped down his father's cherry tree if he knew what chemists now know."
Of course, before there were chemists analyzing sour cherries' health benefits, there were chefs creating sour cherry delicacies: sour cherry soup (fondly recalled as a summertime treat by my Viennese neighbor Rose), kriek lambic beer, Persian sour cherry-saffron rice, Turkish nectars and syrups, and my husband's favorite dessert, cherry strudel. (He, like other Upper East Siders of a certain vintage, still mourns the loss of the great Mrs. Herbst but gains comfort in the existence of Andre's Cafe and European Bakery.)
And you needn't be from Eastern Europe or Western Asia to appreciate the culinary possibilities: the US has its own ode to sour cherries: cherry pie.
But when you're torn between fried cherry pie pockets and medicinal "superfood" tart cherry powder - a divide that nicely epitomizes our oftentimes crazy approach to food in this country - remember, there's a lovely fruit in there.
And you don't have to be a cultist to enjoy it.