Amarelle is a category of sour cherries that share certain characteristics such as growing on trees taller than other sour cherries, having pale skin, and having lighter or even clear juice. The other group of sour cherries is called “Morello.”
The best way to tell Amarelle Cherries from those in the Morello group is that Amarelle Cherries will have all their red colouring in the skin, and none or very little in the flesh. Morello cherries, in contrast, will be red inside and out.
Probably the most famous Amarelle Cherry is the marasca cherry, which is the cherry that was originally used to maraschino cherries.
Cooking Tips
Being able to tell an Amarelle Cherry is useful when cooking. Amarelle Cherries have slightly less acidity than Morello Cherries, making them just a little less sour. Consequently, you can cut back on the sugar a bit.
History Notes
Amarelle Cherries were very popular with growers in Kent, England, who had developed over 24 named varieties by 1640. This grouping of sour cherry is still known today in Britain as “Kentish” cherries instead of “Amarelle”.
