Making Healthy Choices Easy

Our Products:


Romance Series


Large Dark Fruit; 6.5g;19 Brix; excellant for processing and fresh eating;one of the best for juice


Dark Red Fruit; 5 g.;20 Brix;good for processing and fresh eating


Dark Red/Black Fruit; 4g.; 22 Brix; good for processing and fresh eating


Medium Red Fruit; 4.5g.; 15 Brix; too tart for fresh, good for processing, pies

Carmine Jewel

Black Cherry; 3.5g; Brix 17;good for processing and fresh eating

Crimson Passion

Dark Red Fuit; 6 g; Brix 22; good for processing and fresh eating

Dwarf Sour Cherries!

Historically there have been two main types of cherries: sweet cherries, which we eat fresh from the tree and farmers’ markets in the summer, and sour cherries, which we find in a variety of processed forms. Sour cherries make up the majority of the processed cherries we consume, from pie fillings to dried cherries, cherry preserves and cherry juice. Their tartness mellows into a deep, sweet flavour making them highly prized for all processed cherry products.

The University of Saskatchewan plant breeders have produced a third type of cherry. These cherries are crosses of Prunus fruticosa (Mongolian Cherry) and Prunus cerasus (Sour Cherry). The hybrids have the fruit size of the sour cherry and the hardiness and dwarfing qualities of Mongolian cherry. They are hardy and can grow in the extreme prairie climate. The Dwarf Sour cherries grow on bushes not trees, reaching mature heights of 6-8 ft tall and are machine harvested.

These new sour cherry varieties have a sweetness and bright colour that differ from conventional sour cherries. The intense flavour, color & nutrition make an excellent addition to any menu. Eaten fresh, in season, the cherries are tart yet sweet enough to enjoy, and freeze dried, they make a delicious and nutritious snack.