Cherry season has started and we are busy making sure we only pick the best and most flavourful ones. Most of these will be sold at our local farmers market in South Australia. I spent 10 years looking for a cherry variety that crops like this. We tried growing cherries 20 years ago without much luck. With trialling and testing multiple new varieties over the last 10 years we have at least found one which seems like it works here.
Cherries are picked ripe and ready to eat. Most are crunchy and juicy with a nice hint of acid and lots of sugar. We measure sugar as units of brix, and this one is up to 24 brix. Sweet, juicy and crunchy. Beautiful to eat and enjoy anytime of the day or night.