Seldom found fresh, this sour cherry has a dark red skin and flesh and is used in a variety of processed products. The blood-red juice is used in liqueurs and brandies, and the cherries can be found canned, packed in syrup, dried and in preserves. The sharp, sour taste makes the Morello unsuitable for eating raw but perfect for cooking.
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.