Prunus cerasus ‘Meteor’
- Cold hardiness zones: 4-8 (can withstand winter cold down to -30° F)
- Soil pH: 6.0-7.5 (slightly acidic to neutral)
- Watering needs: Medium, consistent moisture preferred, especially when fruiting
- Food forest layer: Understory layer
- Which parts of the plant are eaten as food: Fruit
- Blooming Season: Early spring
- Harvest season/regularity: Early summer, usually June
- Fruiting age: Begins fruiting at 3-5 years
- Age of maturity (full size and peak fruiting): Full size at 8-10 years
- Average mature yield: Varies; typically several quarts per tree
- Pollination for Fruit: Self-fertile; does not need another tree to produce fruit, but you might get more fruit with more trees.
- Size at maturity: Up to 8-12 feet tall and wide
- Sun needs: Full sun
- Preferred habitat: Prefers well-drained, loamy soils
- Growth rate (vigor): Moderate
- Natural reproductive rate (and methods): Mainly propagated through grafting and suckers
- Propagation method: Grafting; can also propagate from suckers
- Average life span: 15-20 years under ideal conditions
- Good companion plants: Compatible with most other fruit trees; avoid planting near walnut due to walnut’s allelopathic effects
- Plant family: Rosaceae
- Taproot: No, it has a fibrous root system
- Predators: Birds and insects such as cherry fruit fly; susceptible to fungal diseases like powdery mildew
- Other common problems/solutions: Prone to fungal diseases; regular pruning and proper spacing can help improve air circulation and reduce disease incidence
Propagating Meteor Cherry
Propagating the Meteor cherry (Prunus cerasus ‘Meteor’) mainly involves grafting, as it ensures that the characteristics of this particular cultivar are preserved. Here’s a detailed guide on how to propagate the Meteor cherry through grafting and other methods:
1. Grafting
- Technique: Grafting involves joining the tissues of the Meteor cherry with those of a compatible rootstock, usually from the same species or genus.
- Rootstock: Choose a rootstock that offers disease resistance and controls the size of the mature tree, making it suitable for your garden space.
- Method: The most common grafting methods include bud grafting and cleft grafting, which are best performed in late winter or early spring before the sap starts to flow.
2. Cuttings
- Softwood Cuttings: These are taken in late spring or early summer. Cut a 6-8 inch piece of soft new growth, remove the lower leaves, and dip the cut end in rooting hormone before planting in a moist, well-draining medium.
- Hardwood Cuttings: Taken in late fall after the leaves have dropped, these cuttings are about 10-12 inches long. Plant them in a vertical position in moist soil.
3. Layering
- Technique: This involves bending a low-growing branch to the ground, partially burying it, and securing it in place. Over time, the buried part of the branch will develop roots.
- Timing: Start layering in early spring, and by the following spring, the layered branch should have enough roots to be detached and planted as a separate tree.
4. Suckers
- Method: Sometimes, Meteor cherry trees produce suckers, which are shoots growing from the root system. These can be carefully dug up and replanted elsewhere.
- Care: Ensure that the suckers have a good portion of roots attached and transplant them during the dormant season.
For successful propagation, maintaining good soil moisture and using a rooting hormone can enhance root development, especially for cuttings. Always ensure the propagation medium is well-draining to prevent root rot.
Recipes Using Meteor Cherry (or any other tart/pie cherry)
Ultimate Cherry Pie Recipe
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cut into small cubes
- 1/2 cup ice water
- 1 tablespoon apple cider vinegar
For the filling:
- 5 cups tart cherries, pitted (fresh or frozen)
- 1 1/4 cups granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into small pieces
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Mix the ice water and apple cider vinegar. Gradually add to the flour mixture, mixing just until the dough comes together.
- Divide the dough in half, shape into discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, almond extract, and ground cinnamon. Stir gently to combine. Let the mixture sit for about 15-20 minutes to allow the flavors to meld and the cherries to release some juice.
- Assemble the Pie:
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Fit the dough into a 9-inch pie dish, allowing the excess dough to hang over the edges.
- Pour the cherry filling into the pie crust, spreading it out evenly. Dot the filling with the small pieces of butter.
- Roll out the second dough disc into a 12-inch circle. Place it over the filling. Trim the excess dough, leaving about a 1-inch overhang. Tuck the overhang under the bottom crust edge, and crimp to seal.
- Cut several slits in the top crust to allow steam to escape, or create a lattice top for a decorative look.
- Bake:
- Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust is browning too quickly, cover the edges with aluminum foil.
- Cool and Serve:
- Allow the pie to cool completely on a wire rack to set the filling before slicing.
- Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
Tips for an Epic Cherry Pie:
- Chill the Ingredients: Ensure your butter, water, and even flour are cold to create a flaky crust.
- Macerate the Cherries: Let the cherries sit with the sugar and extracts to draw out the juices and enhance flavor.
- Prevent a Soggy Bottom: Brush the bottom crust with a beaten egg white before adding the filling to create a barrier against moisture.
- Bake on a Lower Rack: Place the pie on the lower oven rack to ensure the bottom crust cooks through.
- Cool Completely: Allow the pie to cool fully to let the filling set, making it easier to slice cleanly.
Cherry and Almond Galette
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup ice water
For the filling:
- 3 cups tart cherries, pitted
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
For assembly:
- 1 egg, beaten (for egg wash)
- 2 tablespoons sliced almonds
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing just until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a medium bowl, combine the tart cherries, granulated sugar, and cornstarch.
- Add the almond extract and vanilla extract. Stir gently to combine.
- Assemble the Galette:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle.
- Transfer the dough to a parchment-lined baking sheet.
- Spoon the cherry mixture onto the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the cherries, pleating as necessary to create a rustic edge.
- Brush the dough edges with the beaten egg.
- Sprinkle sliced almonds over the cherries and turbinado sugar over the crust.
- Bake:
- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the galette to cool slightly before slicing and serving.
Serving Suggestion:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Traditional Chinese Cherry Clafoutis
Ingredients:
For the batter:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/4 cups whole milk
- 1 teaspoon vanilla extract
For the cherry filling:
- 2 cups fresh or frozen tart cherries, pitted
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
For assembly:
- 2 tablespoons unsalted butter, melted (for greasing the dish)
- 1 tablespoon powdered sugar (for dusting)
Instructions:
- Prepare the Batter:
- In a medium bowl, whisk together the flour, salt, and sugar.
- In another bowl, beat the eggs until frothy.
- Gradually add the milk and vanilla extract to the beaten eggs, mixing well.
- Slowly pour the wet ingredients into the dry ingredients, whisking until smooth and well combined. The batter should be the consistency of a thick pancake batter.
- Prepare the Cherry Filling:
- In a medium bowl, combine the pitted cherries, granulated sugar, and cornstarch. Toss to coat the cherries evenly.
- Assemble the Clafoutis:
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch round baking dish or tart pan with the melted butter.
- Spread the cherry filling evenly over the bottom of the dish.
- Pour the batter over the cherries, making sure they are evenly covered.
- Bake:
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the clafoutis is puffed and golden brown around the edges and set in the center.
- A toothpick inserted into the center should come out clean.
- Cool and Serve:
- Allow the clafoutis to cool slightly before dusting with powdered sugar.
- Serve warm or at room temperature.
Tips for a Perfect Cherry Clafoutis:
- Pitting the Cherries: If using fresh cherries, use a cherry pitter to make the process easier.
- Consistency: The batter should be thick enough to coat the cherries but still pourable.
- Serving: Clafoutis can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
