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Close up of bright tart cherries on a branch.

Cherry, Montmorency Tart

Prunus cerasus 'Montmorency'

Family: Rosaceae

3/8 - 1/2 inch stem diameter at sale, bare root

~4-5 ft tall at sale

Sourced from NY


Sour. Yellow flesh. Clear juice. Mid-late bloom.

  • General Information

    Recommended Spacing (ft) 12 - 20
    Mature Width (ft) 12 - 15
    Mature Height (ft) 15 - 20
    Pollination Needs Self-fertile, yield increases with multiple
    Bloom Time Late May
    Ripens/Harvest July to August
    Soil pH 6.3 - 7.2
    Soil Type Loam
    Soil Moisture Well-drained

    Sun Preference

    Full Sun
    Taste Sour
    Texture Firm


  • Description

    Sour cherries are used for cooking, baking, juicing, and preserves. They can be frozen or dehydrated and are commonly known as pie cherries. They are tart with firm flesh. There are two kinds: Amarelle-type with yellow flesh and clear juices, and Morello-type with red flesh and red juices. They are harvested between June and August. Sour cherries are competing in the superfood market. This season, FCNRCD is offering Montmorency, an amarelle-type sour cherry.


    They are thought to have originated from the Montmorency Valley of France and were brought to the St. Lawrence River Valley in 1760.



    • Do not fertilizer in Year 1
    • Subsequent years: Fertilize once a year a couple; apply about 3-6 weeks before bloom.
    • Fertilizer: One lower in nitrogen, a 5-10-10 is sufficient


    Pruning: Late Winter


    Disease: Susceptible to cherry leaf spot

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