runus cerasus, AKA sour cherry is thought to have originated as a natural hybrid between sweet cherry and dwarf cherry in the Persian Plateau or Eastern Europe, where the two species come into contact.
Cultivated sour cherries were known to the Greeks in 300 B.C. and were also extremely popular with Persians and the Romans who introduced them into Britain long before the 1st century A.D. Fifteen centuries later, during the time of king Henry the VIII, they became a popular crop amongst Kentish growers, and by 1640 over two dozen named cultivars were recorded. In the Americas, Massachusetts colonists planted the first sour cherry, named ‘Kentish Red’, when they arrived. Today, the most popular varieties are Montmorency and Balaton, primarily grown in Michigan, Utah, New York, Wisconsin, Washington, Oregon, and Pennsylvania.
History aside, for me, the most amazing thing is that frozen sour cherries lose none of their nutritional value!! Imagine! And not only that! They are extremely good for the health! They’re full of compounds that stave off inflammation, have antiviral and antibacterial properties, help support heart health, and even fight cancer! Finally, and this one is the “cherry on the top” (excuse the pun ), they-are-low-in-calories!!! It’s a win – win – win! Yes!! Why the third “win”? Well, because, on top of all the benefits that sour cherries provide, there is this special “hybrid” between sour cherries and cream cheese which tastes so amazing that it deserves a special “win”! It’s a cream cheese and sour cherry strudel, of course! So, let’s make some! You can also check my other delicious cherry recipes like , , or , they are yummy!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!