If you give your love a cherry pie, make certain it's made with sour cherries NORTH SPORTS FINAL, C Edition

Sweet, ripe cherries eaten fresh are pure pleasure, but when it comes to cooking, your best bet is to use sour or acidic cherries. Oddly enough, many recipes never specify whether to use sweet or so-called sour cherries; but most of the great cherry dishes are based on the latter. Types of cherries...

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Bibliographic Details
Published inChicago tribune (1963)
Main Author Peter Kump, Copyright 1989 by Peter Kump
Format Newspaper Article
LanguageEnglish
Published Chicago, Ill Tribune Interactive, LLC 21.06.1990
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Summary:Sweet, ripe cherries eaten fresh are pure pleasure, but when it comes to cooking, your best bet is to use sour or acidic cherries. Oddly enough, many recipes never specify whether to use sweet or so-called sour cherries; but most of the great cherry dishes are based on the latter. Types of cherries There are basically two types of edible cherries: sweet dessert cherries (usually eaten raw) and acidic cooking cherries. Of the sweet cherries the Bing is unquestionably the finest. A beautiful, deep burgundy, in this country they primarily come from the northwest. The Lambert, similar to the Bing, is seldom seen anymore. Red cherries may be either sweet or acidic; you must ask or taste to find out if they are good eating. On the other hand, white cherries always are sweet. The Royal Anne is the most common example, white (actually a creamy-beige color) with red markings. All sweet cherries grow on trees averaging about 35 feet in height; sour cherry trees average a mere 15 feet.
ISSN:1085-6706