I find most cherries to have limited use. Mostly snacking raw. Because for me they are too sweet to add to food.
There are exceptions, like Galina, Black Cherry to some extent, and a few more (unnamed) local varieties.
For modern hybrids it's tough, most are really really sweet, but can have some fantastic production. Tomatoberry is still producing decently with very little green left in the leaves after a massive spidermites attack.
I find cherry tomatoes to be also quite ok for sauce, the taste is stronger and the amount is not as bad as I thought.
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