An extremely popular sour cherry and the primary cherry grown to be sold fresh (most sour cherries are used for canning purposes). The skin is a medium red and the extremely juicy flesh a creamy beige. As with most sour cherries, cooking brings out the fresh, tart flavor of the Montmorency. It can be used in cold soups, in entrée sauces or in desserts. See also cherry.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.