Sour Cherry

Sour Cherry (Prunus cerasus L.)

Sour cherries are a spontaneous hybrid species originating from West Asia and South-Eastern Europe supposedly formed from the cross of Sweet Cherries (Prunus avium L. ) and Mongolian Cherries (Prunus fruticosa Pall.).
Sour Cherries are used in many ways, but they are consumed fresh primarily in Central and Eastern Europe, to the West they reach the kitchen table mostly in processed form.


Natural medicine uses the peduncle of Sour Cherry and Sweet Cherry fruits (Cerasi stipes), because of their high flavonoid and potassium content. This medicine has diuretic effects, it reduces cholesterol levels and, in the case of high blood pressure, protects blood vessel walls and decreases the permeability of capillaries. The role of Sour Cherry fruits in nutrition physiology is not negligible, as they are one of the most valuable early summer fruits in Central Europe. Their high content in fibre, vitamins, anthocyanin, mineral salts, and organic acids helps digestion and the functioning of the kidneys, while also enhancing the disease resistance of our bodies.


In creams and masks, sour cherry has skin conditioning, refreshing, tightening and antioxidant effects, due to the vitamin, organic acid, and anthocyanin content of the pulp. Its use is especially beneficent for dehydrated, ageing skin with large pores, but its flavonoids and vitamins also serve normal skin well.


Fruit pulp:
- Organic acids: 1,6%
- Carbohydrates: 9,6 %
- Flavonoids (quercetin)
- Anthocyanins
- Vitamins ( E, B, C)
- Mineral salts (Fe, K, Ca, Mg)