• Dried Sour Tart Cherries Lightly Sweetened Unsulphured Sweet Healthy Snack Vegan Kosher Resealable Bag
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Dried Sour Cherries — Lightly Sweetened - 0.5 lb (8 oz)

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Dried sour cherries are a specialty ingredient most grocery stores don't stock. When you need them, the only options are specialty food stores or mail order, and that's probably why you're here. Sour cherries (also called tart cherries, Morello cherries, or Montmorency cherries depending on the variety) are the tart counterpart to the sweet Bing and Rainier cherries sold fresh. They're smaller, sharper in flavor, and genuinely useful for applications where sweet cherries would be too cloying.

Ours are dried sour cherries, lightly sweetened to round off the tartness without masking it, and unsulphured (no sulphur dioxide preservatives). Packed fresh in resealable bags at our Monroe, NY facility. kosher certified. Available in 1 lb through 5 lb sizes for home bakers, recipe cooks, and anyone going through dried sour cherries at a pace that grocery-store small bags can't sustain.

What You're Buying

  • Form: dried sour cherries (Montmorello/Montmorency variety), pitted

  • Processing: soft-dried, lightly sweetened, unsulphured (no sulphur dioxide preservatives)

  • Sweetener: small amount of added sugar to round tartness, not to mask it

  • Packaging: resealable food-safe stand-up bag

  • Shelf life: 6 to 9 months pantry, up to 12 months refrigerated

  • Kosher: certified

  • Vegan

  • Allergen note: processed in a facility that handles tree nuts and peanuts

Sour vs Sweet Cherries (And Why This Matters)

Dried sour cherries are not the same product as dried sweet cherries. Sweet cherries (Bing, Rainier, Lapin varieties) dry into a raisin-like product with honey-like sweetness and soft texture. Sour cherries (Montmorency, Morello, Balaton varieties) dry with sharp acidity intact, a darker color, and a firmer chewy texture. The sharpness is why they work in savory applications where sweet cherries would feel wrong.

If a recipe specifically calls for "sour cherries" or "tart cherries" — especially Middle Eastern, Eastern European, or modern wellness-focused recipes — sweet dried cherries are not a substitute. The tartness is the point.

Unsulphured Matters

Most mass-market dried fruits use sulphur dioxide as a preservative. It keeps color bright and extends shelf life, but some people react to sulphites with headaches, asthma symptoms, or digestive issues. Our dried cherries are unsulphured, which is why the color is a deeper, more natural red rather than the unnaturally bright pink of some commercial products. The tradeoff is slightly shorter shelf life, which we offset by packing fresh and shipping quickly.

Nutrition per Ounce (About 1/4 Cup)

  • 91 calories

  • 1g protein

  • 0.5g fat

  • 3g fiber

  • 20g carbs (includes natural and added sugars)

  • Solid source of vitamin A, manganese, and potassium

  • Contains melatonin (tart cherries are one of the few significant food sources)

  • Rich in anthocyanins (the pigments that give them their dark red color, studied for anti-inflammatory effects)

The melatonin content is why tart cherries are frequently recommended for sleep support and why tart cherry juice is a popular supplement category. Dried cherries deliver similar compounds in whole-food form.

How People Use Them

Baking is the heaviest use. Sour cherry pies, crumbles, galettes, and cobblers all traditionally use sour cherries rather than sweet. Sour cherry rugelach is a classic Jewish baking tradition. Hungarian, Polish, and German pastries lean heavily on sour cherries. Black Forest cake authentically uses sour cherries (not the maraschino cherries American versions often substitute).

Middle Eastern and Persian cooking. Sour cherries show up in Iranian rice dishes (sheveed polo or albaloo polo specifically), Turkish stuffed vegetables, Lebanese cold yogurt soups, and Syrian lamb preparations. The sharpness balances rich meat and rice dishes in ways sweet dried fruit can't.

Salads and grain bowls. Scattered over kale salads, farro bowls, quinoa with goat cheese, or wild rice pilafs. The tartness cuts through rich dressings and earthy grains.

Cottage cheese and Greek yogurt. A handful of dried sour cherries on cottage cheese is a classic diner-style snack that's having a comeback among people rediscovering simple protein-forward eating. Pairs with Greek yogurt and honey too.

Cheese boards. Dried sour cherries with aged cheddar, blue cheese, brie, or goat cheese. The acid in the cherries cuts through the richness of the cheese, which is why jam-like accompaniments work on cheese boards in the first place.

Homemade granola and trail mix. Replace or mix with standard cranberries for a tarter, less-sweet trail mix profile. Pairs especially well with dark chocolate and pistachios.

Wellness and sleep applications. A small handful before bed (about 1/4 cup) is the traditional serving for people who use tart cherries as a sleep aid. Not a substitute for medical advice, but the melatonin research is real enough that it's worth knowing.

Homemade sauces for pork, duck, or turkey. Simmer dried sour cherries with port wine, shallots, and thyme for a classic game-bird sauce that works at any holiday meal.

How Freshness Holds Up

Seal the bag after each use and store in a cool, dry place. 6 to 9 months of pantry life is typical for unsulphured dried cherries. For the 3 lb or 5 lb bulk sizes, move half to the freezer on arrival. Freezing extends shelf life to 12+ months without changing texture or flavor significantly.

Unsulphured dried fruits gradually lose moisture over time. If the bag sits open in a warm kitchen for months, the cherries turn leathery but are still edible and usable in baking (they'll rehydrate during cooking).

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