History: Hungarian Grape originated in Hungary as the name suggests. They were grown commonly in the village of Ujfeherto, although it is unclear when they originated. After WW2 and the introduction of communism to Hungary, the goal was to select a variety suitable for fruit production on a larger scale. Breeders collected numerous varieties of cherries and Hungarian Grape was chosen as the best among them. Its Hungarian name reflects its heritage: Ujfehertoi Furtos, literally translated to "Bunched of Ujfeherto." They have become one of the most popular sour cherries in German speaking countries but are not well known in North America.
Why We Grow It: These are among the best tasting sour cherries out there. With a deep maroon-red colouring and rich juicy flesh, these cherries stand out. The flesh is aromatic, and their unique balance of tang and surprising sweetness makes them great for cooking and fresh eating. The tree is quite vigorous, bearing from both annual growth and spurs, and it is self-pollinating.
Canadian Hardiness Zone: 5
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions with well-drained soils, avoid planting anywhere that floods for more than two weeks in the spring.
Growth Habits and Disease Resistance: Strongly vigorous with an upright and compact growth pattern.
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Self-pollinating, this variety will produce fruit without a cherry tree of a different variety but will produce more and better fruit if one is present. Sweet and Sour cherries cannot be relied upon to pollinate each other.
Flowering Time: Late
Ripens: Mid July
Storage: Keeps about a week in the fridge.
Recommended Use: Fresh eating, cooking
Size including roots:
- 1m+ Whip: 100cm+
- 1m+ Branched: 100 cm+ with 3 or more branches, 30 cm or more
- <1m Whip: less than 100 cm