Cherries left to right: the late sweet dark cherry 'Giant' (Fr. bigarreau "géant"); the mid-season yellow blush sweet cherry 'Napoleon' (Fr. bigarreau "Napoléon"); the early sour cherry Amarelles (Fr. guignes).
The coins, left to right: Australian 50 cent; British 10 pence; 1 Euro; US dime
A glorious cherry season is upon us and cherry trees all over the Touraine are laden.
The little guignes which are the first to ripen are thin skinned, fragile and sour, with translucent scarlet skins and yellowy flesh. They have a natural spiciness which gives jams and sauces a certain zing. The bigarreaux are large and sweet, with quite tough skin and firm flesh. The Napoléon are by far the best cherry of these three in the photo to eat fresh. The Géant are good, and certainly look the business, being a rich dark crimson, but they don't quite have the flavour of the bi-coloured Napoléons. Both the guignes and the Napoléons cook out to a rather pinky red. Adding Géant or another dark sweet cherry at the ratio of 1 part to 3 of guignes will ensure that your jam comes out a satisfying red-black.
The coins, left to right: Australian 50 cent; British 10 pence; 1 Euro; US dimeA glorious cherry season is upon us and cherry trees all over the Touraine are laden.
The little guignes which are the first to ripen are thin skinned, fragile and sour, with translucent scarlet skins and yellowy flesh. They have a natural spiciness which gives jams and sauces a certain zing. The bigarreaux are large and sweet, with quite tough skin and firm flesh. The Napoléon are by far the best cherry of these three in the photo to eat fresh. The Géant are good, and certainly look the business, being a rich dark crimson, but they don't quite have the flavour of the bi-coloured Napoléons. Both the guignes and the Napoléons cook out to a rather pinky red. Adding Géant or another dark sweet cherry at the ratio of 1 part to 3 of guignes will ensure that your jam comes out a satisfying red-black.
No comments:
Post a Comment