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.
Fertilizer:
- 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