Sour cherry

Sour Cherry, also known as guinda in many regions of Latin America, is the small, rounded fruit of a tree of the Prunus genus. Unlike the common sweet cherry, the sour cherry has a more intense and characteristic flavor, with a perfect balance between acidity and sweetness, which makes it ideal for various culinary preparations.

Originally, the sour cherry is native to Europe and Western Asia, although today it is cultivated in many temperate regions around the world, including Latin American countries, where it is highly valued in local gastronomy.

In cooking, the sour cherry is a versatile ingredient. It is frequently used in the preparation of desserts, such as pies, jams, and juices, as well as in sauces for meats and savory dishes, providing a fresh and vibrant touch. Thanks to its high content of antioxidants, vitamin C, and minerals, it is also recognized for its health benefits.

Common synonyms in Latin America: guinda, sour cherry, bitter cherry, country cherry. These terms may vary by country, but they refer to the same fruit with a distinctive flavor in gastronomy.