griotte

Griotte is the French name for a sour cherry, referring to a group of small, tart cherries in the genus Prunus and to cultivars of Prunus cerasus. In culinary usage, griotte cherries are prized for their bright acidity rather than sweetness, and are commonly used for cooking, baking, preserves, and making liqueurs. They are typically small to medium-sized fruit with a dark red to almost black skin when ripe, and firm flesh that remains intact when cooked. The trees are hardy and adapt to temperate climates found across Europe and North America.

In French cuisine, griotte cherries appear in desserts such as clafoutis, tarts, compotes, and sauces, as well as in jams and syrups. A traditional liqueur called liqueur de griotte is made by macerating the fruit with sugar and alcohol, producing a deep red cordial used in desserts or cocktails.

Notable cultivars include varieties marketed under "griotte" names, such as Griotte de Fougerolles, known for their suitability to liqueur production, while sour cherry cultivars like Montmorency are commonly used for pies and preserves. The term griotte sometimes appears in cherry variety lists as a category rather than a single cultivar.

Griotte cherries are grown in several European regions, including France, Belgium, and parts of Central Europe, and are also cultivated in North America for commercial and home use. They are harvested in late spring to mid-summer, depending on climate.