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Sour cherries, which we call 'višnje,' are a different form of cherry (Prunus cerasus). They are smaller than their sweet cousins and have a pronounced sourness that makes them less popular for fresh eating.
Anyone following me probably knows I look after my mother's orchard. I wouldn't say I look after it very much, but I try to cut the grass regularly in the summer. Anyway, this year, the grass is growing like crazy because we have had a month of intense rain. The climate has calmed down a bit, and it hasn't rained for a few days, so it's mowable. This is the third time this year.
And a couple of days ago, when I got home from work, I started mowing again. In a reasonable hour, I had mowed almost the whole orchard.
A short pause: I need to refuel the lawnmower. The orchard is old because the fruit trees, plum, apple, and pear trees, are over eighty years old. Most of the trees have already flowered, and I described how the apple and pear trees blossomed in my last photo-essay post about a month ago.
But I noticed that the only sour cherry tree in the orchard was full of ripe cherries. Since I took a break and had my phone in my pocket, I took some photos.
The sour cherry tree is smaller than a cherry tree.
The fruits are smaller and darker, and as I mentioned, they are very sour and difficult to eat as fresh fruit. However, their unique aroma and characteristics work exceptionally well in the kitchen.
Their acidity perfectly complements sugar and makes delicious desserts, jams, juices, and syrups.
Sour cherries are an indispensable ingredient in traditional Slovenian desserts, such as sour cherry strudel, pies, and liquor.
I continued mowing, and the orchard was cut.
If it is sunny and dry for two weeks, as the weather forecasters predict, grass growth will slow down, but it's time to pick up all those sour cherries and make something out of them. :)
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