The Ulster cherry is a sweet cherry cultivar (Prunus avium) that originated in the United States.[1]
| Ulster cherry | |
|---|---|
.jpg) 'Ulster' cherries | |
| Genus | Prunus |
| Species | Prunus avium |
| Hybrid parentage | 'Schmidt' x 'Lambert' |
| Cultivar | 'Ulster' |
| Breeder | Cornell University |
| Origin | Ithaca, New York, US in 1937 |
History
editThe 'Ulster' cherry was created through an agricultural breeding program at Cornell University in Ithaca, New York in 1937, and was first introduced in 1964.[2] It derives from the crossing of the 'Schmidt' cherry (a mid-season cultivar that produces a dark red, moderately large fruit of a good quality and superior crack resistance) and the 'Lambert' cherry (a heart-shaped cultivar with dark red and moderately firm flesh and a sweet flavor).[2][3][4]
The 'Ulster' cherry is named after Ulster County, New York, a region that is home to commercial sweet cherry production.[2] It is grown across North America and has been successfully introduced in Europe and Australia.[5][6] The cultivar can be produced in harsh climates: when Norway launched its sweet cherry commercial production, the cultivar was imported for planting in that nation's fjord district, located at latitude 60°N.[7]
Characteristics
editThe 'Ulster' cherry is a midseason cultivar. The dark red fruit is firm and large, sometimes measuring more than one inch in diameter. Its fruit has a strong resistance to cracking brought about by pre-harvest rains, and the trees growing the Ulster cherry have been documented as showing a higher resistance to southwest trunk winter injury, cherry leaf spot and the late spring frosts that can prove fatal to this cultivar [clarification needed]. Cracking can be high on some young trees, but the level of cracking declines as the trees mature.[2][8]
Usage
editThe 'Ulster' cherry’s sweet taste has made it popular in several formats. It can be consumed as freshly picked fruit, and it is also used in canned cherries products.[9] It has also been incorporated into wine production. The Peninsula Cellars Melange, created by Michigan’s Peninsula Cellars wine from a mixture of fermented sweet black 'Ulster' cherry juice and pure grape brandy, won the Best of Show Award at the 1998 Michigan State Fair.[10]
References
edit- ^ D. K. Salunkhe and S.S. Kadam Handbook of Fruit Science and Technology, p. 398, at Google Books
- ^ a b c d “Cherries from Cornell Cherry Breeding Program,” Cornell University, May 2000
- ^ “Cherry Information,” Shangri-La Too Farm
- ^ “Cherry Varieties,” California Cherry Advisory Board
- ^ “All About Cherry Cracking,” Tree Fruit Leader, July 1994
- ^ “Cherry Growing in Australia - A Brief Overview,” ISHS Acta Horticulturae 468: III International Cherry Symposium
- ^ “Evaluation of Sweet Cherry Cultivars and Advanced Selections Adapted to a Northern Climate,” ISHS Acta Horticulturae 468: III International Cherry Symposium
- ^ “Dark Sweet Cherry Varieties,” Michigan Agricultural Experiment Station, January 1999
- ^ Saveur “A Cherry Gallery,” Saveur Magazine
- ^ “It's a natural for Michigan to make cherry wine,” Detroit News, July 26, 2001