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Morello is the most widely planted
Fruit occurs only on year-old shoots.
The fruit stalk is of medium length at around and usually has one or more leaflets. The drupe is large to very large at around 21 mm and 5.3 grams, roundish to slightly oval, depending on the yield. The colour of the firm skin has a matt sheen. It is initially red and turns darker to blackish red when fully ripe. The flesh is soft and very juicy and dark red. Despite the high sugar content and a pH value of 3.4, it has a distinctly sour taste, which is intensified even more by cooking. The stone is relatively large at around , elongated-oval in shape, separates very easily from the flesh and usually remains attached to the stalk. The fruit ripens in cherry weeks 8 to 9.
Detailed description
at Arche-Noah.at (german) *Walter Hartmann, Eckhart Fritz: Farbatlas Alte Obstsorten, published by E. Ulmer, Stuttgart 2008, ISBN 978-3-8001-5672-6
page 306
*Johann Georg Dittrich: Systematisches Handbuch der Obstkunde nebst Anleitung zur Obstbaumzucht und zweckmäßiger Benutzung des Obstes, tome 2: Steinobstfrüchte, published by Friedrich Mauke, Jena 1837,
pages 137 f
cultivar group
A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), 5th edition (1980) and 6th edition (1995)) is a formal category in the '' International Code of Nomenclature for Cultivated Plants'' (' ...
of sour cherry (''Prunus cerasus
''Prunus cerasus'' (sour cherry, tart cherry, or dwarf cherry) is an Old World species of ''Prunus'' in the subgenus ''Prunus subg. Cerasus, Cerasus'' (cherries). It has two main groups of cultivars: the dark-red Morello cherry and the lighter- ...
'' subsp. ''acida'') in Central Europe. It is a late-ripening cherry with high yields.
It also gives its name to a group of varieties of the subspecies ''acida'': the tarter, dark-juiced morello cherries. These include the varieties " Balaton", "Ostheim
Ostheim vor der Rhön is a town in Northern Bavaria in the district of Rhön-Grabfeld in Franconia. Though politically part of Bavaria since 1947, it was historically a part of Thuringia, and remains religiously, architecturally, and to some exten ...
" and " Fanal". On the other hand, the morello cherry in the narrower sense consists of a mixture of forms that have a certain genetic diversity and from which some named clones have been selected, like "Scharö" and "Boscha".
Description
The tree is weak to medium-growing with thin shoots and a shrub-like growth habit. It is (usually) self-fertile and therefore does not require a pollinator for fruit set, but can pollinate other late-flowering cherry varieties.Fruit
Fruit occurs only on year-old shoots.
The fruit stalk is of medium length at around and usually has one or more leaflets. The drupe is large to very large at around 21 mm and 5.3 grams, roundish to slightly oval, depending on the yield. The colour of the firm skin has a matt sheen. It is initially red and turns darker to blackish red when fully ripe. The flesh is soft and very juicy and dark red. Despite the high sugar content and a pH value of 3.4, it has a distinctly sour taste, which is intensified even more by cooking. The stone is relatively large at around , elongated-oval in shape, separates very easily from the flesh and usually remains attached to the stalk. The fruit ripens in cherry weeks 8 to 9.
Site and soil
The tree is undemanding and also suitable for cool and cold locations, but is sensitive to heat and drought. It is susceptible to '' Monilinia'' tip blight. It prefers a semi-shady location.Cultivation and use
The trees require heavy pruning. Strong aroma and acidity make morello a standard variety for processing. The fruit is often processed into jams and preserves. It is the most widely used cherry variety for all kinds of baked goods, including the world-famousBlack Forest gateau
Black Forest gateau, ( , ) or Black Forest cake, is a layer cake made out of cocoa powder, Sour Cherry, cherries, ''Kirsch'', and whipped cream, with dark chocolate as a decoration. The origins of the cake and its name are disputed. However, th ...
. It is not recommended for fresh eating due to its strong acidity.
The morello cherry is also used to make kirsch
''Kirschwasser'' (, , ; German for 'cherry water'), or just ''Kirsch'' (; the term used in Switzerland and France, less so in Germany), is a clear, colourless brandy from Germany, Switzerland, and France, traditionally made from double distill ...
, cherry liqueur and pralines.
History
The morello cherry is a well-known stone fruit variety that was already mentioned before 1650 and described before 1800. It originated in France where it is called ''Griotte du Nord'' or ''Chatel Morel''. A complete genome has been sequenced for a 2023 paper.General references
Detailed description
at Arche-Noah.at (german) *Walter Hartmann, Eckhart Fritz: Farbatlas Alte Obstsorten, published by E. Ulmer, Stuttgart 2008, ISBN 978-3-8001-5672-6
page 306
*Johann Georg Dittrich: Systematisches Handbuch der Obstkunde nebst Anleitung zur Obstbaumzucht und zweckmäßiger Benutzung des Obstes, tome 2: Steinobstfrüchte, published by Friedrich Mauke, Jena 1837,
pages 137 f
References
{{Cherries Cherry cultivars Sour cherries