The Montmorency cherry is a variety of sour cherry (Prunus cerasus) grown in the United States, Canada and France, particularly in Michigan and in Door County, Wisconsin. Montmorency cherries are part of the lighter-red amarelle cultivar of sour cherries, rather than the darker-red Morello cultivar. Michigan produces over 90,000 tons of Montmorency cherries each year.
The tree produces large, light red fruit (although some trees produce a darker red fruit) and has been cultivated in the United States since at least the early 20th century. It is the most popular sour cherry in the United States and Canada, and is extensively used in cherry pies, as well as in jams and preserves.
Montmorency cherries are also marketed in dried form, and Montmorency cherry juice and juice concentrate is also sold.
Since the early 21st century, the Montmorency cherry has been promoted as a healthful food, due to several purported health benefits.
Due to the high ORAC (oxygen radical absorption capacity) values of Montmorency Cherry, the powdered fruit extracts are also placed in capsules as organic health supplement/vitamins.
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