From mid-may to the end of August cherries will be everywhere in France. There are over 100 varieties with Provence being the largest regional producer. Cherries are either sweet or sour. Sour cherries are classed into two main groups griotte and amarelle, and range in color from very light to dark red. These are cooking cherries used for making tarts or jams, fruit brandies, particularly Kirsch and sauces for duck and game. In France the Montmorency and Morello are the best-known.
Sweet cherries are classified as either Bigarreau or guigne (gean). Bigarreau are firm and juicy, guigne are softer. Their skin color ranges from purple, to red, to almost black. Burlat, stark giant hardy, van and summit are the most common varieties. In general sweet cherries make up the majority of what’s available.
Sweet cherries are for eating out of hand but they are fine for baking, (you might find you do not need as much sugar).
Mix with some lime-juice, mint and rum, they also make a pretty mean Mojito!
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