Danube™ is a Hungarian sweet-tart cherry that grows on a large, spreading tree. It blooms early and is slightly less cold hardy than fully tart cherries like Montmorency. Although Danube™ is partially self-fertile, early research suggests that sweet-tart cherries may have improved yields when partnered with a sweet cherry pollenizer. We recommend Sweetheart™, an early-blooming "universal pollenizer."

In her 1982 cookbook, Jane Grigson wrote, "The precious unkeepable cherry was the fruit of paradise, the glimpse and symbol of perfection." However that may be, the Danube™ cherry actually has exceptionally good keepability, and it can sit at room temperature for several days without losing quality. Its Hungarian name, Erdi Bötermö, translates as "abundant of Erd," with reference to the town of its origin, and this tree was brought to America by Amy Iezzoni during her travels in the 80s and 90s, along with Balaton™ and Jubileum™. The large, glossy fruits ripen about a week before Montmorency. They are very sweet and do not bleed when the stem is removed. This is a great cherry for fresh eating, pies, and maybe even a little cherry wine.

Photos by Amy Iezzoni.