The term cherry is a common name in French means ambiguous that many tree species of the genus Prunus. They are the fruit tree yielding cherries or ornamental trees from Japan, planted only for their flowers and fruits which are insignificant. Since many species producing stone fruits, cherry belongs to the genus Prunus in the Rosaceae family. They are cultivated from earliest antiquity to the Middle East and Asia. The different species of cherry trees produce fruit more or less astringents, big or sweet.
If the berries fall sometimes used in liqueurs, jams and other local dishes, the arboriculeurs have developed varieties with larger fruit, to be consumed raw or in various culinary preparations. The Montmorency cherry, or short tail "gaudriole is part of the family Amarelle and cherries. She has a bright color, short tail, a very thin envelope, tender flesh and a slightly tart juice colorless.
In the nineteenth century, Parisians rent trees an hour to eat bawdy place. It is cultivated in the eighteenth century. There were orchards on the edge of the forest of Montmorency. The towns of Soisy-sous-Montmorency and Saint-Prix are the last to maintain production. It concerns the Royal Montmorency and Saint-Aignan grafted on wild cherry. They must be harvested with their tails or they will not keep. They are preserved as jam, preserves or water spirits.
In North America, Montmorency cherries are grown especially in Michigan and Wisconsin in the United States and Ontario in Canada, for the production of juices, pies. etc.. Recent scientific research indicates that they are rich in anthocyanins.
Family: Rosaceae
This variety, very classic, produces fruits of medium size, bright red , globose, with translucent skin. Flesh soft, colorless juice is ideal for making jams.
His maturity ranges from June to July. The tree, bushy, semi-spread, is of medium vigor but good productivity.
The cherry
"Montmorency" and their little cousins "Meteor," "Evans" Northstar "are very hardy tree that can reach a considerable size - a good 8 m at" Montmorency ".
The cherries are sweet and sour cherries that fit beautifully in sauces and pies. Delicious, I tell you. We can also make a delicious liquor by mixing the fruit as shown in a solution of alcohol and a little sugar and then let sit for five or six months.
We tend to confuse them with cherries "France", a term for the less strange when we know they are produced in the United States, British Columbia and Ontario. Their fruits are fleshy, sweet and soft flesh. They are called also sweet cherries, as opposed to sour cherries, sour cherries.
We measure the level of sugar and a cherry by Brix. The cherry 'Montmorency' displays 12 Brix. His cousin "Evans, 13. Generally, sweet cherries have a rate ranging from 23 to 29 Brix. The difference is remarkable.
But things have changed. Research at the University of Saskatchewan in the years 90 have yielded cultivars whose fruits have an exceptionally high level of sugar. Cherries always retain their tartness, but they are almost twice as sweet, almost as many cherries as "France".
Most are self-fruitful (no need to plant two varieties side by side). Better yet, the fruits are relatively large, sometimes as large as the famous sweet cherries sold in grocery stores. In short, cultivars ahead extremely promising.
Source: http://montoit.cyberpresse.ca/cour-et-jardin/jardin/200807/28/01-872468-des-griottes-sucrees.php
If you manage to have cherry fruit of this, you had better bring a lightweight net to preserve your harvest because our friends the birds love it ... Hurry if you want to taste it ...
If you manage to have cherry fruit of this, you had better bring a lightweight net to preserve your harvest because our friends the birds love it ... Hurry if you want to taste it ... 
Good day!
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