The Montmorency cherry is the most popular sour cherry in America. They are named for the Montmorency forest in France, where they were first cultivated in the 18th century.

Plump, firm-fleshed Montmorency cherries are at their peak in July and work well in an all-American cherry pie.

Montmorency is also a culinary term that may or may not signal the presence of cherries in many dishes, from cherry-based ice creams and tarts to Duck Montmorency, made with Bordeaux-poached cherries. A classic garnish called Montmorency is an artichoke heart stuffed with balls of potato and glazed carrot.