Each of these regions produces a different type of tart cherry. In Europe, most tart cherries are of the morello type which has dark red juice, red flesh and a dark red to black skin. In North America, amorelle-type tart cherries with clear juice, white flesh and a bright red skin, predominate. Both types are used for culinary purposes such as desserts, cakes, confectionery, jams and drinks.
Tart cherries form the basis of the traditional American cherry pie.
The trees grow well in climates which favour sweet cherries, but tart cherries can also be grown in areas with milder summers and colder winters, such as inland parts of the South Island of New Zealand. The tree flowers 10-14 days later than sweet cherries, reducing the need for frost protection. Following rain close to harvest, tart cherry fruit are less susceptible to splitting and brown rot than sweet cherries. Birds are less attracted to the crop, which enables fruit to be left hanging on the tree longer. This is particularly noticeable with the high-acid, morello fruit.