Black tartarian cherries are a Russian heirloom variety introduced to the US in the 18th century. The term ‘heirloom’ refers to fruits not sold commercially for more than 50 years. These types of fruits often have a superior taste yet have a short shelf life and other qualities required for mass production.

As the name ‘black tartarian’ implies, the skin of the heirloom cherries is a very dark red to almost black color. Black tartarian cherries are medium to large in size and are heart-shaped. Beneath the dark, thick skin lays flesh just as dark, firm and crisp. Black tartarian cherries are very juicy and sweet. The hard stone within the cherry separates easily from the flesh for removal.

Serving Ideas

The sweet and juicy black tartarian cherries are best eaten fresh, out-of-hand. They can be pitted and added to pies and tarts, or fruit salads. Black tartarian cherries make a flavorful and sweet juice. The dark juice can stain the lips and skin.

Geography/History

The black tartarian variety of Prunus avium was first introduced to England from Russia in the late 1700s by a man named Hugh Ronalds. Originally called Ronald’s Large Black Heart, the dark, sweet cherries came to the US in the early 1800s and has been popular with gardeners ever since. Black tartarian cherries grow best in moderate temperatures.

Seasons/Availability

Black tartarian cherries are an early season variety and are available in the early summer months.