By custom, cherries, picks, and sour cherries are usually called any small, round, red fruit of the cherry tree. However, they are not the same thing. The similarity between them is the content of vitamin C, vitamin A, as well as their minerals calcium, phosphorus and magnesium, very necessary to keep in good health conditions. Especially if you eat this food fresh.
Believe it or not, the three fruits have different flavors, come from different crops and play different roles in the kitchen. The cherry is tart, the picot is sweeter, while the cherries have combined flavors due to their varieties. And yes, picot is of the same genus as cherries; they are not the same species. The cherry is cherry but of a different kind.
What is the difference between cherries, cherries, and sour cherries?
From May onwards, cherries become the most consumed fruit due to their harvesting variety. Due to their different textures, flavors, colors and other aspects, each has its name and denomination. There are several genera of cherries, including the picks and sour cherries. If you didn’t know, some characteristics differentiate them, and here you can learn about them.
Cherries
The cherry is a fruit that belongs to the category of drupes. It is summer or late spring fruit that ripens on the plant throughout the season. The cherry is a non-climacteric fruit, so it must be harvested once ripe and distributed very quickly so that it does not lose most of its properties.
The flavor depends on the variety of cherry; it can be sweet or somewhat sour. For better cultivation, the land is required on the slopes of the mountains because it makes them bloom, and after three months, they can be harvested. This does not happen if there is a sudden temperature change.
It is a fundamental food thanks to its high nutrient content, in addition to its low caloric density. A recommendation that cannot be missed is the consumption of raw cherries. In cooking, they can be included in some desserts, fresh or candied or preserved in syrup, dried, candied, or simply packed. Its main uses are for respect, chocolates, cupcakes, sponge cakes, etc.
The most striking color of this fruit is bright red. However, its variety has expanded the range of reds, reaching almost black, a color seen in the yellow cherry.
Picotas
It can be said that picotas are a more exclusive species of cherries, coming from the Jerte Valley, where the cultivation is done traditionally, natural, and without additives. Although the cultivation area is larger. Four varieties are born from it: black woodpecker, black lemon woodpecker, Ambrunean woodpecker and red woodpecker. It differs from cherries and sour cherries because it is harvested without the stem.
It has a meatier texture, is crunchy and distinguished by its sweet flavor. The size is medium, from 22 millimeters to 28 millimeters. The special treatment it receives during cultivation and harvesting multiplies its properties and allows it to reach the stores at the right moment for consumption.
This is the type of cherry of the late varieties. They have been granted a Protected Designation of Origin, hence the name: Jerte Cherries. They are round, and the color varies according to the type of picota. They are the most consumable in the summer.
This fruit tree is a member of the Rosaceae family, related to roses, pear and apple trees, peaches, apricots, and plums. This cherry is known as the Prunus avium species.
Sour cherries
The cherry is a fruit of approximately 13 to 20 millimeters, smaller than cherries and picots; its weight does not exceed 9 grams. As for the color, when ripe, it varies from very intense red to purple or yellow. Generally, the pulp is lighter in color. However, red pulp is found in some species.
This type of cherry is characterized by a bitter and sour taste. Therefore, the consumption of fresh cherries is scarce, with the use of candied fruit or fruit in syrup reigning supreme. It is worth mentioning that the cherry’s stem is shorter than the cherry’s and has a small depression at the apex.
The use of cherries in gastronomy is usually candied for decorating cakes, mousses, cupcakes, and other desserts. It also forms part of the main ingredients of bonbons, ice creams, jams, compotes, and as an accompaniment to roasts and game meats.
The cultivation land is usually on mountain slopes, as with cherries. They are harvested when almost the entire surface has an intense red color. They should be plucked with their stems to prevent them from spoiling.
