The newly named cultivars are currently being protected under Plant Breeders Rights. There are currently several named cherry cultivars that have been introduced and selections being tested developed from the breeding program from Agriculture And Agri-Food Canada (AAFC), Summerland, British Columbia. Recommended Sweet and Tart Cherry Cultivars for Ontario Hardiness Zones ![]() To ensure fruiting, only grow sweet cherries in hardiness zones 7a and 7b and tart cherries, in zones 5b, 6a, 6b, 7a and 7b. Spring frost during bloom is also a threat in some regions. Sweet and tart cherries are grown in regions of Ontario where winter temperatures are severe enough to cause cold injury to shoots, fruit spurs, trunks and even, roots. Promising new cultivars that have not been extensively tested yet are recommended under "Trial Planting". Self-fruitful cultivars and selections are also identified. Others may have value only for special markets, for example, early cultivars for roadside stands. Some may have proven valuable in previous trial plantings and now warrant limited commercial planting. Cultivars listed under "Limited Planting" have value, but their planting should be limited for various reasons. Those listed under "General Planting" are mainly well known cultivars with proven performance and established market value. Recommended cherry cultivars are listed in order of maturity in 3 groups in Table 1, Recommended Sweet and Tart Cherry Cultivars for Ontario. A cultivar is any horticulturally recognized and named type or sort that can only be maintained through vegetative propagation or the use of selected breeding lines and seed sources. Cultivar, a contraction of "cultivated variety," replaces the older and confusing term "variety," which also refers to recognizable types within a species that maintain their distinguishing characteristics in the wild state. The term "cultivar" is used throughout this Factsheet. Valuable assistance was provided in consultation with growers, shipper/dealers, nurseries, processors and the Ontario Tender Fruit Producers' Marketing Board (OTFPMB). Recommendations for planting cultivars and adapted areas within the province have been determined by University of Guelph, Department of Plant Agriculture, Vineland, Agriculture and Agri-Food Canada (AAFC) and the Ontario Ministry of Agriculture and Food (OMAFRA). Fill the pop molds with the final cherry-yogurt layer, add sticks, and freeze until solid–8 or more hours.This Factsheet provides information that will guide commercial growers in selecting fruit cultivars to plant. Freeze the vanilla layer 30 minutes (this layer is more stable since it doesn’t have any puree and won’t need to set up long). In the vanilla layer, drop in 2-3 whole cherries reserved for garnish. Stir the cherry puree into one of the bowl of yogurt–leaving the other plain.įill the pop molds 1/3 full with the cherry-yogurt mixture, freeze for 30-60 minutes until the layer begins to set before adding the vanilla layer. Press the cherry puree through a fine mesh sieve, pressing to extract as much as possible, discard solids left behind. Puree the cherries with 1/4 cup of the sugar and any collected juices from defrosting. Divide the mixture in hal between two bowls, set aside. In a mixing bowl, combine yogurt with 1/2 cup of the vanilla sugar, stir to dissolve the sugar. They really are something special.Ĩ ounces frozen sour cherries, defrosted, plus more cherries (20-30) for garnish If you can only find dark, sweet cherries feel free to use those and add a tablespoon or so of lemon juice to the puree to brighten the sweetness…though, I urge you to find the sour ones if you can. I also used homemade vanilla sugar–I keep a jar around or simply rub the guts of a vanilla bean into the sugar–if you don’t have a vanilla bean, stir 1-2 teaspoons of vanilla extract into the yogurt mixture. ![]() I used non-fat greek yogurt here because it’s basically the only yogurt I buy. The complex flavor of the cherries is perfectly matched with smooth vanilla, making this frozen treat a sure winner. I get by just fine with whole, frozen sour cherries. Even here in Michigan–a major sour cherry producer–I have never seen a fresh one. They’re the red gems you find in a classic cherry pie–sans pie goop. The thing with sour cherries is that they can be tough to find. They are mouth-puckering on their own, but a little sugar makes them sweet-tart and I find that they have an almost cinnamon-spice background flavor that just makes me crazy for them–dried, frozen, or jarred. Since moving to Michigan I have become obsessed with sour cherries. ![]() The cherry-vanilla situation reminds me of the cherry push-pops of my youth…but more tart, more vanilla-y, and more better. Oh, hey! It’s another ice pop! These pops are the creamy, frozen yogurt variety, blended with tart sour cherries and bit of vanilla.
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