On 2019-08-08 11:09 a.m., graham wrote:
> Okanagan cherries were in the s/m last week and I weakened and bought
> some. As usual, I enjoy the texture but there is sod-all flavour in
> them. These are the deep-red variety, not the more expensive,
> Washington-grown, yellow variety. The latter have more flavour but
> not that much. For me, the sour cherries from a neighbours tree have
> a more complex taste.

I am confused. I thought you were talking about sweet cherries, but then
you compared them to sour cherries.

There are several cherry orchards around here and, as a result of a
long, cold spring, the cherry season was abnormally late. There are
several varieties of sweet cherries. Farmers tend to cultivate a number
of different cultivars and, in theory, the ripen a little earlier or
later than the others. That allows them to harvest all of one kind while
they are at the peak and then be ready for the next batch a day or two
later.

I consider myself lucky to live in an area with fresh cherries. They
are extremely perishable and the sooner you eat them after picking the
better they are.