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The cherry is the edible fruit of the cherry tree. It is, after the strawberry, the most popular red berries. It is a small fleshy fruit core, spherical, usually red in color lighter or darker, more rarely yellow.

 Among the many varieties include:

    * The early varieties:
          No bad luck early in Basel, dark berry flesh soft, juicy, slightly tart.
    * The season varieties, Cherries:
          o Burlat, large glossy dark fruit, firm and flavorful;
          o Moreau, large fruit dark, crisp, juicy and fragrant;
          o William, large fruit sharp bright purple, medium-firm flesh, sweet and fragrant;
          o Heart Pigeon, bright red fruit streaked with dark red, firm flesh;
          o Reverchon, large round fruit with firm flesh and fragrant Marmot, large fruit with firm flesh and sweet.
    * The late varieties, these are also cherries:
          o Napoleon, fruit rather large pale yellow tinged with red, firm flesh;
          o Giant Hedelfingen, big shiny black fruit, firm flesh and crunchy;
          o Tardif de Vignola, very large fruit, dark purple, with firm flesh and sweet.
          o It must also include sour cherry, many employed by the industry: the English Early, Piotte the North, Montmorency.

Eat them quickly to take advantage of all their juices and all their sugar. There is nothing better than biting into a Fresh Fruit ... cherries are also very good pastry tarts, clafoutis, souffles. Also remember to put some in your sauces, fruit salads and sundaes.
The cherries in liqueur blend very well with chocolate, as in the delicious Black Forest cake. In hot dish, cherries are used to make soups typical Alsace and Germany, they also serve as accompaniment to venison and duck.