Canadian fruits 😍😋 

Fruits and vegetables, why are we so stupid that we often prefer the foreign one? We have only disadvantages. Sweet, juicy sour cherries from the prairies of Saskatchewan, Western Canada, are a local delicacy that is now taking over the U.S. At one time the sour cherries of western Canada, and in particular of the prairies area, were not so sweet, tasty and resistant. It was in the late 60s that professors at the University of Saskatchewan began a tart cherry breeding program to which an employee of the local federal government, Dr. Les Kerr, made a significant contribution. Studying over the years their survival in the extreme cold and crossing them with other varieties, they gradually arrived at the current sour cherries of the Saskatchewan prairies. This delicious fruit, a little more bitter than cherries but still sweet enough, is loved by the local population; Widely used in cooking, it is also a staple ingredient of many traditional recipes. Although still little known outside Canada, these sour cherries are now slowly conquering the US market and there is a bet on their growing commercial success.

Saskatchewan prairie cherries, in addition to being able to survive extremely cold temperatures (up to -40 degrees) and resistant to diseases, are cultivated in abundance in these areas thanks to an ever-increasing number of commercial farmers. The shrubs are up to two and a half meters tall, begin to bear fruit already after two or three years, and after five the production is about twenty kilos of black cherries per year. The fruit, although slightly sour, is juicier and tastier than the classic cherries, so much so that they can be eaten directly from the tree; Researchers have found that many gardeners harvest cherries before they develop their deep red color and fully ripen. As for their distribution, which since 2018 has begun to include the United States, it mainly concerns the series with the poetic name "Romance"; the Carmine Jewel variety was the first to be distributed, followed by Romeo (characterized by dark red fruits) and Juliet (the sweetest, most suitable to be eaten fresh).

In recent years, these sour cherries have become almost ubiquitous on menus across the province due to their properties, high sugar content, shelf life and powerful antioxidant properties, and purported anti-inflammatory properties. Unlike other varieties, these sour cherries retain their intense flavor and color even at high temperatures. Regional chefs and bakers make extensive use of it, from biscuits, cakes, pies or as a decoration for yogurt and ice cream, while orchards and restaurants process the juice to make wine, beer and even whiskey.

The taste is also an important difference. University of Saskatchewan cherries are actually a lot less sour than Montmorency and can be eaten fresh, while the US cherries are only for processing and are often known as pie cherries. The difference between cherries does not lie in the name. When referring to the Romance series of cherries from the U of S, the two terms can be used interchangeably. More importantly, these healthy cherries are - A little bit TART with a whole lot of SWEET!