Black Tartarian Cherry
First introduced to England from Circassia, Russia in the late 1700s by a man named Hugh Ronalds. Originally called Ronald’s Large Black Heart, the dark, sweet cherries came to the US in the early 1800s by William Prince of Flushing, N.Y., early in the nineteenth century.
It is a large, heart-shaped fruit with a dark red to almost black skin and sweet, juicy flesh. The fruit has a rich, sweet flavor and is often described as having notes of caramel and honey. The Black Tartarian cherry typically ripens in late June, making it an early-season cherry variety. The fruit is ideal for fresh consumption, but can also be used for cooking and baking. Tree also makes an excellent cherry pollinator as it is a vigorous bloomer. The cherries are best eaten fresh or used within a couple weeks after harvest and are very soft.
The tree is a vigorous and productive tree that requires a pollination partner to produce fruit. It typically blooms in mid-spring and requires full sun exposure and well-drained soil. The tree is tolerant of many soil consistencies but must be well drained and free of standing water. Tree requires 900 chill hours under 45 degrees. Some evidence suggests this tree can grow only to USDA Zone 6 but specimens have produced in Zone 5.
USDA Zone: 5-8
Rootstock: Mazzard
Mature Height: ~20' or 100% of Standard
Sun: Full Sun
Pollination: Required by other sweet cherry- is itself a great sweet cherry pollinator.
Ripening/ Harvest Time: Late June- early July
Scientific Name: Prunus avium 'Black Tartarian'