Cherry pie is a classic American favorite, but there’s so much more to know about those tart cherries nested inside the crust.
Thanks to years of scientific research, these ruby red orbs have broken out of the pie shell and onto the superfruit stage. This traditional pie ingredient has gained a new reputation – praised for its versatility, nutrient density and health benefits.
Montmorency tart or sour cherries (Prunus cerasus) are also an American fruit, grown on family farms in seven U.S. states: Michigan, Utah, Wisconsin, Washington, Oregon, Pennsylvania and New York.
The distinctive taste and deep red color of Montmorency tart cherries are due to the concentration of anthyocyanins, a type of polyphenol in the flavonoids family. Nearly all of the health research on cherries has been conducted on the U.S. grown Montmorency variety vs. any other type of cherry. Studies on these homegrown superfruits have included research on arthritis and gout, exercise recovery, sleep, heart health and gut health.