Freeze-Dried Sourcherry
Sour cherry has a sharper, more aromatic flavour than sweet cherry, and it is the cherry that bakers and confectioners reach for. Freeze-dried, it keeps its deep ruby colour and bright acidity, and we offer it whole, diced, crumble and as powder.
Origin & sourcing
Sour cherry is a staple of Turkish orchards and kitchens, where it goes into syrups, preserves and the summer drink known as vişne şerbeti. Our sour cherries are sourced from Turkish orchards and freeze-dried in Turkey. Lot-level origin details are declared on the specification sheet and the lot documents.
In freeze-dried form
Sour cherries are soft and juicy, and their colour browns quickly when cooked or sun-dried. Freeze-drying works at low temperature, so the fruit keeps a deep ruby colour and the sharp, almond-tinged cherry flavour stays bright. The texture becomes crisp, slightly chewier at the skin than a berry because of the fruit's natural sugars and acids.
In liquid the fruit rehydrates and becomes soft and juicy again, which makes it useful in fillings and compotes. In dry products it adds a tart burst. Powder gives drinks and fillings an intense red colour and cherry flavour.
Available Formats
Whole sour cherries are used as a snack and topping. Diced pieces go into bakery doughs, bars and cereal. Crumble is the smallest inclusion, suited to chocolate and coatings. Powder flavours and colours drinks, fillings, creams and confectionery.
Key facts
Moisture, shelf life and full specifications are confirmed in writing on the product specification sheet, sent with your quotation.
Applications
Bakery and pastry
Diced and whole cherries in muffins, strudel-style pastries and cookie doughs, where they hydrate from the batter.
Chocolate
Crumble and diced pieces in dark chocolate, a classic pairing of sour cherry and cocoa.
Café drinks
Powder in cherry lattes, iced teas and specialty drink bases.
Granola and snack mixes
Whole and diced cherries add tartness and colour to granola, muesli and fruit-and-nut mixes.
Yogurt and dairy
Diced cherry and powder in yogurt preparations, quark desserts and cheesecake toppings.
Flavour pairings
Sour cherry is a classic partner for dark chocolate, almond, vanilla and cinnamon, and for creamy bases such as cheesecake, yogurt and quark. In savoury cooking it pairs with duck, lamb and rice dishes, and in drinks it combines well with lemon and mint.
Working with it in production
In bakery doughs, diced sour cherry can be added during mixing and will hydrate from the dough during baking. For fillings and compotes, rehydrate the fruit first in a little liquid. In chocolate, crumble and dice are best added after tempering so the pieces stay crisp.
Storage & Handling
Store sour cherry sealed in a dry, cool place away from light. Its sugars and acids make it take up humidity once opened, and exposed pieces can stick together; reseal packs promptly. The red pigment stains, so clean equipment before switching to pale products.
Freeze-dried products are hygroscopic: they take up moisture from the air. Keep them in the sealed original packaging in a cool, dry place away from direct sunlight and heat, reseal opened packs straight away and use clean, dry scoops.
Ingredients & allergens
The ingredient and allergen declaration for this product is set out on its specification sheet, which we send with your quotation.
What to specify when you enquire
- 1Specify whole, diced, crumble or powder; dice size is confirmed in writing with your quotation.
- 2Ask for the pit tolerance on the specification sheet if your product requires a stated limit.
- 3Name the destination country so the documentation suits that market.
Questions about this product
How is sour cherry different from sweet cherry?
Sour cherry is more acidic and more aromatic, with a deeper red colour. It holds its flavour better in baking and pairs well with chocolate, which is why it is the preferred cherry for many bakery and confectionery recipes.
Is there a stated limit for pits?
Pit tolerance is a specification-sheet item. Tell us your requirement and we will confirm the applicable limit in writing with your quotation.
Can sour cherry be rehydrated for fillings?
Yes. Soaked briefly in liquid, freeze-dried sour cherry becomes soft and juicy again, which makes it suitable for pie fillings, compotes and sauces.
Which format is best for chocolate?
Crumble and diced sour cherry are folded into dark chocolate after tempering; powder flavours ganache and fillings.
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