kirsid

Kirsid is the Estonian term for cherries, the edible fruits of several Prunus species, most notably Prunus avium (sweet cherry) and Prunus cerasus (sour cherry). The fruit is a drupe with a single hard stone and a thin skin; sizes vary, and colors range from bright red to dark red or purple, with some cultivars displaying yellow or orange flesh.

Sweet cherries are usually eaten fresh and tend to be larger and sweeter, while sour cherries are smaller, more tart, and favored for baking, processing, and preserves. Both types belong to the Rosaceae family and are widely grown in temperate regions around the world.

Cultivation typically requires a temperate climate with a cold winter and warm summers. Cherries need well-drained soil, full sun, and adequate winter chill for many cultivars. Many varieties require cross-pollination, though some are self-fertile. Trees are pruned to balance vigor and fruit production. Harvest occurs in late spring to midsummer, depending on variety and region. Postharvest handling emphasizes gentle handling and cooling to extend shelf life.

Varieties commonly grown include sweet cherry cultivars such as Bing, Lambert, and Rainier, and sour cherry cultivars such as Montmorency and Morello. Selection depends on climate, pollination needs, and intended use.

Nutritionally, cherries provide vitamin C, potassium, dietary fiber, and polyphenols such as anthocyanins. They are consumed fresh and processed into dried, frozen, juice, pies, jams, and liqueurs.

Worldwide production centers include Turkey, the United States, and several European countries. Common production challenges include pests like cherry fruit fly and diseases such as brown rot and powdery mildew. Storage at cool temperatures helps preserve quality, but cherries have a relatively short shelf life.